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

Consolidated recipe: №312 Pastry "Basket" with protein cream

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 794.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№087 Protein cream (custard)70.0 227.00 158.90 180.31 126.21 
3Fruit filling74.0 206.00 152.44 163.63 121.08 
4№059 Cream "Charlotte" (main)75.0 148.00 111.00 117.56 88.17 
5Fruit70.0 44.00 30.80 34.95 24.46 
6Sign up
Total19.2 80.8 1000.00 807.94 794.30 641.75 
Output19.2 80.8 1000.00 807.94 641.75 
№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 117.56 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 49.64 41.69 
3Vanilla powder99.854.10 4.09 0.48 0.48 
4Cognac or dessert wine—  1.64 —   0.19 —   
Total25.0 75.0 1022.08 766.09 120.15 90.06 
Losses 2.1%16.09 1.89 
Output25.0 75.0 1000.00 750.00 117.56 88.17 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 1.26 0.95 
Baking/boiling 0.06%0.62 0.073
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 1.26 0.95 
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 291.51 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 309.25 259.77 90.15 75.73 
3Granulated sugar99.85206.17 205.86 60.10 60.01 
4Melange27.0 72.16 19.48 21.04 5.68 
5Flour, premium (on the dust)85.5 41.24 35.26 12.02 10.28 
6Sign up
7Salt96.5 2.06 1.99 0.60 0.58 
8Ammonium carbonic (E503(i))—  0.52 —   0.15 —   
9Baking soda (E500(ii))50.0 0.52 0.26 0.15 0.076
Total16.2 83.8 1149.41 963.31 335.06 280.81 
Losses 1.9%18.31 5.34 
Output5.5 94.5 1000.00 945.00 291.51 275.48 
Losses before baking/boiling, shrinkage 0.95017%83.8 10.92 9.15 3.18 2.67 
Baking/boiling 11.31%128.80 37.55 
Losses after baking/boiling, shrinkage 0.95017%94.5 9.69 9.15 2.82 2.67 
№087 Protein cream (custard) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 180.31 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 324.88 38.99 58.58 7.03 
3Vanilla powder99.8524.37 24.33 4.39 4.39 
4water—  18.29 —   3.30 —   
Total30.0 70.0 1017.31 712.11 183.43 128.40 
Losses 1.7%12.11 2.18 
Output30.0 70.0 1000.00 700.00 180.31 126.21 
Losses before baking/boiling, shrinkage 0.85059%70.0 8.65 6.06 1.56 1.09 
Losses after baking/boiling, shrinkage 0.85059%70.0 8.65 6.06 1.56 1.09 
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 69.84 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 29.40 3.53 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 7.84 2.12 
Total38.9 61.1 1164.48 711.21 81.33 49.67 
Losses 3.6%25.61 1.79 
Output31.4 68.6 1000.00 685.60 69.84 47.88 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 1.46 0.89 
Baking/boiling 10.92%124.84 8.72 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 1.30 0.89 
Consolidated recipe, k=1.027008
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 794.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85221.35 221.02 227.33 226.99 
2Fruit filling74.0 163.63 121.08 168.04 124.35 
3Flour, premium85.5 162.27 138.74 166.65 142.49 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 139.78 117.42 143.56 120.59 
5Raw egg white12.0 58.58 7.03 60.16 7.22 
6Sign up70.0 34.95 24.46 35.89 25.13 
7Fresh whole milk the weight ratio of fat 3.2%12.0 29.40 3.53 30.19 3.62 
8Melange27.0 21.04 5.68 21.60 5.83 
9Chicken eggs [chicken egg] [2]27.0 7.84 2.12 8.05 2.17 
10Powdered sugar99.856.35 6.34 6.53 6.52 
11Sign up99.854.88 4.87 5.01 5.00 
12water—  3.30 —   3.39 —   
13Essence—  0.60 —   0.62 —   
14Salt96.5 0.60 0.58 0.62 0.60 
15Cognac or dessert wine—  0.19 —   0.20 —   
16Sign up—  0.15 —   0.16 —   
17Baking soda (E500(ii))50.0 0.15 0.0760.16 0.078
Total855.06 652.95 878.15 670.58 
Total phase loss 1.7%11.20 
Other losses 2.6%17.63 
General losses 4.3%28.84 
Output80.8 794.30 641.75 794.30 641.75 
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