KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: No. 281 Glazed biscuit cake with cream

Weight 70 g.

recipe No. 3
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 291.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 057 Creamy cream with cocoa powder86.0 257.00 221.02 74.97 64.47 
3# 099 Lipstick88.0 214.30 188.58 62.51 55.01 
4No. 095 Blotting syrup50.0 173.00 86.50 50.46 25.23 
5Cocoa powder [Skurikhin]95.0 5.70 5.42 1.66 1.58 
Total20.4 79.6 1000.00 795.52 291.70 232.05 
Output20.4 79.6 1000.00 795.52 232.05 
No. 005 Sponge cake round basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 102.1 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 389.37 332.91 39.75 33.99 
3Granulated sugar99.85341.88 341.37 34.90 34.85 
4Raw egg yolk46.0 341.88 157.26 34.90 16.06 
5Essence—  2.28 —   0.23 —   
6Sign up
Total43.7 56.3 1589.73 894.57 162.30 91.33 
Losses 6.1%54.57 5.57 
Output16.0 84.0 1000.00 840.00 102.10 85.76 
Losses before baking/boiling, shrinkage 3.05001%56.3 48.49 27.28 4.95 2.79 
Baking/boiling 33.01%508.76 51.94 
Losses after baking/boiling, shrinkage 3.05001%84.0 32.48 27.28 3.32 2.79 
No. 057 Creamy cream 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 74.97 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85264.90 264.50 19.86 19.83 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 198.67 147.02 14.89 11.02 
4Cocoa powder [Skurikhin]95.0 48.02 45.62 3.60 3.42 
5Vanilla powder99.852.32 2.32 0.17 0.17 
6Sign up
Total13.4 86.6 1012.25 876.67 75.89 65.72 
Losses 1.9%16.67 1.25 
Output14.0 86.0 1000.00 860.00 74.97 64.47 
Losses before baking/boiling, shrinkage 0.95049%86.6 9.62 8.33 0.72 0.62 
Baking/boiling -0.7%-7.06 -0.53 
Losses after baking/boiling, shrinkage 0.95049%86.0 9.69 8.33 0.73 0.62 
# 099 Lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 62.51 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  265.08 —   16.57 —   
3Starch syrup78.0 119.29 93.05 7.46 5.82 
4Essence—  2.76 —   0.17 —   
Total25.0 75.0 1182.37 887.09 73.91 55.45 
Losses 0.8%7.09 0.44 
Output12.0 88.0 1000.00 880.00 62.51 55.01 
Losses before baking/boiling, shrinkage 0.39981%75.0 4.73 3.55 0.30 0.22 
Baking/boiling 14.74%173.61 10.85 
Losses after baking/boiling, shrinkage 0.39981%88.0 4.03 3.55 0.25 0.22 
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 50.46 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 25.89 25.85 
3Cognac or dessert wine—  47.95 —   2.42 —   
4Essence of rum—  1.92 —   0.10 —   
Total54.6 45.4 1127.32 512.30 56.89 25.85 
Losses 2.4%12.30 0.62 
Output50.0 50.0 1000.00 500.00 50.46 25.23 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 0.68 0.31 
Baking/boiling 9.11%101.49 5.12 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.62 0.31 
Consolidated recipe, k=1.032165
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 291.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85110.51 110.34 114.06 113.89 
2Raw egg white12.0 52.35 6.28 54.04 6.48 
3Water—  45.05 —   46.50 —   
4Flour, premium85.5 39.75 33.99 41.03 35.08 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 37.23 31.28 38.43 32.28 
6Sign up46.0 34.90 16.06 36.03 16.57 
7Powdered sugar99.8519.86 19.83 20.50 20.47 
8Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 14.89 11.02 15.37 11.38 
9Starch syrup78.0 7.46 5.82 7.70 6.00 
10Cocoa powder [Skurikhin]95.0 5.26 5.00 5.43 5.16 
11Sign up—  2.54 —   2.63 —   
12Essence—  0.41 —   0.42 —   
13Vanilla powder99.850.17 0.17 0.18 0.18 
14Citric acid (E330)98.0 0.16 0.15 0.16 0.16 
15Essence of rum—  0.10 —   0.10 —   
Total370.65 239.94 382.57 247.66 
Total phase loss 3.3%7.88 
Other losses 3.1%7.72 
General losses 6.3%15.60 
Output79.6 291.70 232.05 291.70 232.05 
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.no datano 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).Yesbutter; whole condensed milk with sugar the weight ratio of fat 8.5%no 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