KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Cakes → Biscuit sliced cakes → No. 264 Biscuit cake with chocolate cream (sliced) → recipe number 1 → Consolidated recipe

Consolidated recipe: No. 264 Biscuit cake with chocolate cream (sliced)

Weight 75 g.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 682.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№067 Cream "Charlotte" chocolate75.5 356.00 268.78 243.11 183.55 
3No. 095 Blotting syrup50.0 178.00 89.00 121.56 60.78 
4Walnut kernel (raw)94.0 20.00 18.80 13.66 12.84 
Total28.4 71.6 1000.00 715.54 682.90 488.64 
Output28.4 71.6 1000.00 715.54 488.64 
List of recipes
№067 Cream "Charlotte" chocolate basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 243.11 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 382.33 321.16 92.95 78.08 
3Cocoa powder [Skurikhin]95.0 48.14 45.73 11.70 11.12 
4Cognac—  1.52 —   0.37 —   
5Vanilla powder99.851.42 1.42 0.35 0.34 
Total24.5 75.5 1021.07 771.21 248.23 187.49 
Losses 2.1%16.21 3.94 
Output24.5 75.5 1000.00 755.00 243.11 183.55 
Losses before baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 2.61 1.97 
Baking/boiling -0.04%-0.39 -0.10 
Losses after baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 2.61 1.97 
No. 007 Sponge cake with cocoa powder basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 304.57 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85344.02 343.50 104.78 104.62 
3Flour, premium85.5 278.65 238.25 84.87 72.56 
4Cocoa powder [Skurikhin]95.0 57.34 54.47 17.46 16.59 
5Potato starch80.0 22.93 18.34 6.98 5.59 
Total36.6 63.4 1276.30 809.37 388.73 246.51 
Losses 6.1%49.37 15.04 
Output24.0 76.0 1000.00 760.00 304.57 231.48 
Losses before baking/boiling, shrinkage 3.05013%63.4 38.93 24.69 11.86 7.52 
Baking/boiling 16.56%204.89 62.40 
Losses after baking/boiling, shrinkage 3.05013%76.0 32.48 24.69 9.89 7.52 
No. 060 Charlotte syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 142.87 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 420.90 50.51 60.13 7.22 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 16.04 4.33 
Total38.9 61.1 1164.48 711.21 166.37 101.61 
Losses 3.6%25.61 3.66 
Output31.4 68.6 1000.00 685.60 142.87 97.95 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 2.99 1.83 
Baking/boiling 10.92%124.84 17.84 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 2.67 1.83 
No. 095 Blotting syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 121.56 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 62.37 62.27 
3Cognac or dessert wine—  47.95 —   5.83 —   
4Essence of rum—  1.92 —   0.23 —   
Total54.6 45.4 1127.32 512.30 137.03 62.27 
Losses 2.4%12.30 1.50 
Output50.0 50.0 1000.00 500.00 121.56 60.78 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 1.65 0.75 
Baking/boiling 9.11%101.49 12.34 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 1.50 0.75 
Consolidated recipe, k=1.027982
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 682.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85257.34 256.96 264.54 264.15 
2Melange27.0 174.63 47.15 179.52 48.47 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 92.95 78.08 95.55 80.26 
4Flour, premium85.5 84.87 72.56 87.24 74.59 
5Water—  68.60 —   70.52 —   
6Sign up12.0 60.13 7.22 61.82 7.42 
7Cocoa powder [Skurikhin]95.0 29.17 27.71 29.98 28.48 
8Chicken eggs [chicken egg] [2]27.0 16.04 4.33 16.48 4.45 
9Walnut kernel (raw)94.0 13.66 12.84 14.04 13.20 
10Potato starch80.0 6.98 5.59 7.18 5.74 
11Sign up—  5.83 —   5.99 —   
12Cognac—  0.37 —   0.38 —   
13Vanilla powder99.850.35 0.34 0.35 0.35 
14Essence of rum—  0.23 —   0.24 —   
Total811.15 512.77 833.85 527.12 
Total phase loss 4.7%24.13 
Other losses 2.7%14.35 
General losses 7.3%38.48 
Output71.6 682.90 488.64 682.90 488.64 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.Yesflour, premiumno data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yeschicken eggs; melangeno data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesfresh whole milk the weight ratio of fat 3.2%; butterno data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

Recipe on No. 264 Biscuit cake with chocolate cream (sliced) contained in handbooks:

calculations, forms, documents: