KondiDoc: технологические расчеты в кондитерском производстве
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Semi-finished Strawberry → basic recipe → Consolidated recipe

Consolidated recipe: Semi-finished Strawberry

Semi-finished Strawberry basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 207.2 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0 210.00 163.80 43.51 33.94 
3Granulated sugar99.85145.00 144.78 30.04 30.00 
4Citric acid (E330)98.0 5.00 4.90 1.04 1.02 
Total20.8 79.2 1025.00 812.23 212.38 168.29 
Losses 2.7%22.23 4.61 
Output21.0 79.0 1000.00 790.00 163.69 
Losses before baking/boiling, shrinkage 1.3686%79.2 14.03 11.12 2.91 2.30 
Baking/boiling -0.31%-3.10 -0.64 
Losses after baking/boiling, shrinkage 1.3686%79.0 14.07 11.12 2.92 2.30 
List of recipes
№061 Cream "New" with condensed milk syrup
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 43.51 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 459.46 385.95 19.99 16.79 
3Vanilla powder99.854.07 4.06 0.18 0.18 
4Cognac—  0.86 —   0.037—   
5Wine—  0.86 —   0.037—   
Total22.1 77.9 1022.42 796.74 44.49 34.67 
Losses 2.1%16.74 0.73 
Output22.0 78.0 1000.00 780.00 43.51 33.94 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 0.47 0.36 
Baking/boiling 0.09%0.94 0.041
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 0.47 0.36 
No. 001a Biscuit semi-finished product crumb No. 1 basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 137.79 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85350.73 350.20 48.33 48.25 
3Flour, premium85.5 284.09 242.90 39.14 33.47 
4Potato starch80.0 70.15 56.12 9.67 7.73 
5Essence—  3.51 —   0.48 —   
Total37.6 62.4 1294.03 807.32 178.30 111.24 
Losses 7.1%57.32 7.90 
Output25.0 75.0 1000.00 750.00 137.79 103.34 
Losses before baking/boiling, shrinkage 3.54998%62.4 45.94 28.66 6.33 3.95 
Baking/boiling 16.82%209.88 28.92 
Losses after baking/boiling, shrinkage 3.54998%75.0 38.21 28.66 5.27 3.95 
No. 063 Milk-sugar syrup on condensed milk
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 24.24 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  243.17 —   5.90 —   
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 128.20 94.87 3.11 2.30 
Total27.0 73.0 1027.74 750.25 24.92 18.19 
Losses 2.7%20.25 0.49 
Output27.0 73.0 1000.00 730.00 24.24 17.70 
Losses before baking/boiling, shrinkage 1.34968%73.0 13.87 10.13 0.34 0.25 
Losses after baking/boiling, shrinkage 1.34968%73.0 13.87 10.13 0.34 0.25 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 207.2 kg finished product
in kind
in solids
1Sign up99.8594.28 94.14 
2Melange27.0 80.68 21.78 
3Flour, premium85.5 39.14 33.47 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 19.99 16.79 
5Potato starch80.0 9.67 7.73 
6Sign up—  5.90 —   
7Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 3.11 2.30 
8Citric acid (E330)98.0 1.04 1.02 
9Essence—  0.48 —   
10Vanilla powder99.850.18 0.18 
11Sign up—  0.037—   
12Wine—  0.037—   
Total254.54 177.41 
General losses 7.7%13.72 
Output79.0 207.20 163.69 
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.Yesmelangeno 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
how to calculate the recipe for the cake
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Semi-finished Strawberry (basic recipe) included in recipes:

Cake Delight [Stupino]Recipe No. 1
Cake Gift of the summer (figured) [Pavlovsky Posad]Recipe No. 1
Curly cake with strawberries [Kashira]Recipe No. 1
Forest Etude Cake [Shatura]Recipe No. 1
Forest Fairy Tale Cake [Balashikha]Recipe No. 1

calculations, forms, documents: