KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe №313 Pastry "Amateur basket"

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 536 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№074 Cream "Glace"78.0 342.70 267.31 183.69 143.28 
3No. 001a Biscuit semi-finished product crumb No. 175.0 240.00 180.00 128.64 96.48 
4Fruit70.0 45.00 31.50 24.12 16.88 
5Cognac—  5.00 —   2.68 —   
6Sign up
Total17.4 82.6 1000.00 825.62 536.00 442.53 
Output17.4 82.6 1000.00 825.62 442.53 
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 196.71 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 60.83 51.10 
3Granulated sugar99.85206.17 205.86 40.56 40.50 
4Melange27.0 72.16 19.48 14.19 3.83 
5Flour, premium (on the dust)85.5 41.24 35.26 8.11 6.94 
6Sign up
7Salt96.5 2.06 1.99 0.41 0.39 
8Ammonium carbonic (E503(i))—  0.52 —   0.10 —   
9Baking soda (E500(ii))50.0 0.52 0.26 0.10 0.051
Total16.2 83.8 1149.41 963.31 226.10 189.49 
Losses 1.9%18.31 3.60 
Output5.5 94.5 1000.00 945.00 196.71 185.89 
Losses before baking/boiling, shrinkage 0.95017%83.8 10.92 9.15 2.15 1.80 
Baking/boiling 11.31%128.80 25.34 
Losses after baking/boiling, shrinkage 0.95017%94.5 9.69 9.15 1.91 1.80 
№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 183.69 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85395.48 394.89 72.64 72.54 
3Chicken eggs [chicken egg] [2]27.0 237.29 64.07 43.59 11.77 
4Vanilla powder99.853.95 3.94 0.73 0.72 
5Cognac or dessert wine—  1.98 —   0.36 —   
Total23.1 76.9 1034.18 795.10 189.97 146.05 
Losses 1.9%15.10 2.77 
Output22.0 78.0 1000.00 780.00 183.69 143.28 
Losses before baking/boiling, shrinkage 0.94971%76.9 9.82 7.55 1.80 1.39 
Baking/boiling 1.43%14.68 2.70 
Losses after baking/boiling, shrinkage 0.94971%78.0 9.68 7.55 1.78 1.39 
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 128.64 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85350.73 350.20 45.12 45.05 
3Flour, premium85.5 284.09 242.90 36.55 31.25 
4Potato starch80.0 70.15 56.12 9.02 7.22 
5Essence—  3.51 —   0.45 —   
Total37.6 62.4 1294.03 807.32 166.46 103.85 
Losses 7.1%57.32 7.37 
Output25.0 75.0 1000.00 750.00 128.64 96.48 
Losses before baking/boiling, shrinkage 3.54998%62.4 45.94 28.66 5.91 3.69 
Baking/boiling 16.82%209.88 27.00 
Losses after baking/boiling, shrinkage 3.54998%75.0 38.21 28.66 4.92 3.69 
Consolidated recipe, k=1.013446
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 536 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85158.32 158.08 160.45 160.21 
2Flour, premium85.5 146.05 124.87 148.01 126.55 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 133.48 112.12 135.27 113.63 
4Melange27.0 89.52 24.17 90.72 24.50 
5Chicken eggs [chicken egg] [2]27.0 43.59 11.77 44.17 11.93 
6Sign up70.0 24.12 16.88 24.44 17.11 
7Potato starch80.0 9.02 7.22 9.15 7.32 
8Cognac—  2.68 —   2.72 —   
9Essence—  0.86 —   0.87 —   
10Vanilla powder99.850.73 0.72 0.74 0.73 
11Sign up96.5 0.41 0.39 0.41 0.40 
12Cognac or dessert wine—  0.36 —   0.37 —   
13Essence of rum—  0.16 —   0.16 —   
14Ammonium carbonic (E503(i))—  0.10 —   0.10 —   
15Baking soda (E500(ii))50.0 0.10 0.0510.10 0.052
Total609.49 456.28 617.69 462.42 
Total phase loss 3.0%13.75 
Other losses 1.3%6.14 
General losses 4.3%19.88 
Output82.6 536.00 442.53 536.00 442.53