KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: No. 277 Pastry "Amateur roll" (sliced)

Weight 90 g.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 684.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0 162.00 121.50 110.86 83.14 
3№059 Cream "Charlotte" (main)75.0 36.00 27.00 24.63 18.48 
4№002 Fried biscuit crumb94.0 24.00 22.56 16.42 15.44 
Total26.6 73.4 1000.00 733.55 684.30 501.97 
Output26.6 73.4 1000.00 733.55 501.97 
Filling "Amateur" (in # 277) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 532.39 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0 252.35 189.26 134.35 100.76 
3No. 096 Fortified blotting syrup50.0 176.58 88.29 94.01 47.00 
4No. 022 Custard76.0 166.59 126.61 88.69 67.40 
5No. 016 Sand (main)94.5 80.76 76.32 43.00 40.63 
Total27.6 72.4 1009.36 730.29 537.37 388.80 
Losses 1.0%7.29 3.88 
Output27.7 72.3 1000.00 723.00 532.39 384.91 
Losses before baking/boiling, shrinkage 0.49906%72.4 5.04 3.64 2.68 1.94 
Baking/boiling -0.07%-0.72 -0.38 
Losses after baking/boiling, shrinkage 0.49906%72.3 5.04 3.64 2.68 1.94 
№059 Cream "Charlotte" (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 201.96 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 422.23 354.67 85.27 71.63 
3Vanilla powder99.854.10 4.09 0.83 0.83 
4Cognac or dessert wine—  1.64 —   0.33 —   
Total25.0 75.0 1022.08 766.09 206.42 154.72 
Losses 2.1%16.09 3.25 
Output25.0 75.0 1000.00 750.00 201.96 151.47 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 2.17 1.62 
Baking/boiling 0.06%0.62 0.13 
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 2.17 1.62 
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 245.2 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 85.11 84.99 
3Flour, premium85.5 281.16 240.39 68.94 58.95 
4Potato starch80.0 69.42 55.54 17.02 13.62 
5Essence—  3.47 —   0.85 —   
Total37.6 62.4 1279.69 798.72 313.79 195.85 
Losses 6.1%48.72 11.95 
Output25.0 75.0 1000.00 750.00 245.20 183.90 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 9.57 5.97 
Baking/boiling 16.78%208.18 51.05 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 7.96 5.97 
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 119.99 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 50.50 6.06 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 13.47 3.64 
Total38.9 61.1 1164.48 711.21 139.72 85.34 
Losses 3.6%25.61 3.07 
Output31.4 68.6 1000.00 685.60 119.99 82.26 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 2.52 1.54 
Baking/boiling 10.92%124.84 14.98 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 2.24 1.54 
No. 096 Fortified blotting syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 94.01 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  405.36 —   38.11 —   
3Cognac—  56.30 —   5.29 —   
4Cognac or dessert wine—  47.95 —   4.51 —   
5Essence of rum—  1.92 —   0.18 —   
Total50.0 50.0 1024.60 512.30 96.32 48.16 
Losses 2.4%12.30 1.16 
Output50.0 50.0 1000.00 500.00 94.01 47.00 
Losses before baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 1.16 0.58 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 1.16 0.58 
No. 022 Custard basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 88.69 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 455.46 389.42 40.39 34.54 
3water—  260.93 —   23.14 —   
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 227.69 191.26 20.19 16.96 
5Salt96.5 5.70 5.50 0.51 0.49 
Total54.0 46.0 1735.46 798.31 153.92 70.80 
Losses 4.8%38.31 3.40 
Output24.0 76.0 1000.00 760.00 88.69 67.40 
Losses before baking/boiling, shrinkage 2.39956%46.0 41.64 19.16 3.69 1.70 
Baking/boiling 39.47%668.61 59.30 
Losses after baking/boiling, shrinkage 2.39956%76.0 25.21 19.16 2.24 1.70 
No. 016 Sand (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 43 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 309.25 259.77 13.30 11.17 
3Granulated sugar99.85206.17 205.86 8.86 8.85 
4Melange27.0 72.16 19.48 3.10 0.84 
5Flour, premium (on the dust)85.5 41.24 35.26 1.77 1.52 
6Sign up
7Salt96.5 2.06 1.99 0.0890.085
8Ammonium carbonic (E503(i))—  0.52 —   0.022—   
9Baking soda (E500(ii))50.0 0.52 0.26 0.0220.011
Total16.2 83.8 1149.41 963.31 49.42 41.42 
Losses 1.9%18.31 0.79 
Output5.5 94.5 1000.00 945.00 43.00 40.63 
Losses before baking/boiling, shrinkage 0.95017%83.8 10.92 9.15 0.47 0.39 
Baking/boiling 11.31%128.80 5.54 
Losses after baking/boiling, shrinkage 0.95017%94.5 9.69 9.15 0.42 0.39 
№002 Fried biscuit crumb basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 16.42 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 7.22 7.21 
3Flour, premium85.5 356.18 304.53 5.85 5.00 
4Potato starch80.0 87.95 70.36 1.44 1.16 
5Essence—  4.40 —   0.072—   
Total37.6 62.4 1621.13 1011.83 26.62 16.62 
Losses 7.1%71.83 1.18 
Output6.0 94.0 1000.00 940.00 16.42 15.44 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.95 0.59 
Baking/boiling 33.6%525.38 8.63 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.63 0.59 
Consolidated recipe, k=1.018269
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 684.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up27.0 226.68 61.20 230.82 62.32 
2Granulated sugar99.85225.18 224.85 229.30 228.95 
3Flour, premium85.5 139.12 118.95 141.66 121.12 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 118.76 99.76 120.93 101.58 
5water—  61.25 —   62.37 —   
6Sign up12.0 50.50 6.06 51.43 6.17 
7Potato starch80.0 18.47 14.77 18.80 15.04 
8Chicken eggs [chicken egg] [2]27.0 13.47 3.64 13.71 3.70 
9Cognac—  5.29 —   5.39 —   
10Cognac or dessert wine—  4.84 —   4.93 —   
11Sign up—  1.01 —   1.03 —   
12Vanilla powder99.850.83 0.83 0.84 0.84 
13Salt96.5 0.59 0.57 0.60 0.58 
14Essence of rum—  0.18 —   0.18 —   
15Ammonium carbonic (E503(i))—  0.022—   0.023—   
16Sign up50.0 0.0220.0110.0230.011
Total866.22 530.64 882.05 540.33 
Total phase loss 5.4%28.67 
Other losses 1.8%9.69 
General losses 7.1%38.36 
Output73.4 684.30 501.97 684.30 501.97 
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