KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: No. 266 Biscuit cake with butter cream (sliced)

Weight 75 g.

recipe No. 3
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 623 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№074 Cream "Glace"78.0 363.00 283.14 226.15 176.40 
3No. 095 Blotting syrup50.0 168.00 84.00 104.66 52.33 
4Fruit filling74.0 25.00 18.50 15.58 11.53 
Total28.1 71.9 1000.00 718.64 623.00 447.71 
Output28.1 71.9 1000.00 718.64 447.71 
No. 001 Biscuit (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 276.61 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 96.01 95.87 
3Flour, premium85.5 281.16 240.39 77.77 66.50 
4Potato starch80.0 69.42 55.54 19.20 15.36 
5Essence—  3.47 —   0.96 —   
Total37.6 62.4 1279.69 798.72 353.98 220.94 
Losses 6.1%48.72 13.48 
Output25.0 75.0 1000.00 750.00 276.61 207.46 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 10.80 6.74 
Baking/boiling 16.78%208.18 57.59 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 8.98 6.74 
№074 Cream "Glace" basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 226.15 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85395.48 394.89 89.44 89.30 
3Chicken eggs [chicken egg] [2]27.0 237.29 64.07 53.66 14.49 
4Vanilla powder99.853.95 3.94 0.89 0.89 
5Cognac or dessert wine—  1.98 —   0.45 —   
Total23.1 76.9 1034.18 795.10 233.88 179.81 
Losses 1.9%15.10 3.42 
Output22.0 78.0 1000.00 780.00 226.15 176.40 
Losses before baking/boiling, shrinkage 0.94971%76.9 9.82 7.55 2.22 1.71 
Baking/boiling 1.43%14.68 3.32 
Losses after baking/boiling, shrinkage 0.94971%78.0 9.68 7.55 2.19 1.71 
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 104.66 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 53.70 53.62 
3Cognac or dessert wine—  47.95 —   5.02 —   
4Essence of rum—  1.92 —   0.20 —   
Total54.6 45.4 1127.32 512.30 117.99 53.62 
Losses 2.4%12.30 1.29 
Output50.0 50.0 1000.00 500.00 104.66 52.33 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 1.42 0.64 
Baking/boiling 9.11%101.49 10.62 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 1.29 0.64 
Consolidated recipe, k=1.036655
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 623 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85239.15 238.79 247.92 247.55 
2Melange27.0 160.03 43.21 165.89 44.79 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 89.44 75.13 92.72 77.88 
4Flour, premium85.5 77.77 66.50 80.62 68.93 
5Water—  59.07 —   61.24 —   
6Sign up27.0 53.66 14.49 55.63 15.02 
7Potato starch80.0 19.20 15.36 19.91 15.93 
8Fruit filling74.0 15.58 11.53 16.15 11.95 
9Cognac or dessert wine—  5.47 —   5.67 —   
10Essence—  0.96 —   1.00 —   
11Sign up99.850.89 0.89 0.93 0.92 
12Essence of rum—  0.20 —   0.21 —   
Total721.42 465.89 747.87 482.97 
Total phase loss 3.9%18.18 
Other losses 3.5%17.08 
General losses 7.3%35.26 
Output71.9 623.00 447.71 623.00 447.71 
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).Yesbutterno 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