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
All groups → All products → Cakes → Sand cakes "Korzinochki" → "Baskets" with fruit filling → №321 Pastry "Korzinochka" with rowan jam → recipe number 1 → Consolidated recipe

Consolidated recipe №321 Pastry "Korzinochka" with rowan jam

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 974.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Semi-finished product sand94.5 366.70 346.53 357.20 337.56 
3Charlotte cream (in # 015, 133, 310, 320, 321)71.8 253.30 181.87 246.74 177.16 
Total19.8 80.2 1000.00 802.00 974.10 781.23 
Output19.8 80.2 1000.00 802.00 781.23 
List of recipes
Charlotte cream (in # 015, 133, 310, 320, 321) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 246.74 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 428.15 359.65 105.64 88.74 
3Vanilla powder99.854.15 4.14 1.02 1.02 
4Wine—  1.66 —   0.41 —   
Total28.3 71.7 1022.51 733.40 252.29 180.96 
Losses 2.1%15.40 3.80 
Output28.2 71.8 1000.00 718.00 246.74 177.16 
Losses before baking/boiling, shrinkage 1.04985%71.7 10.73 7.70 2.65 1.90 
Baking/boiling 0.1%1.05 0.26 
Losses after baking/boiling, shrinkage 1.04985%71.8 10.72 7.70 2.65 1.90 
Semi-finished product sand recipe (in No. 132, 133, 146, 150, 310, 320, 321)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 357.2 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 332.53 279.33 118.78 99.78 
3Granulated sugar99.85155.87 155.64 55.68 55.59 
4Melange27.0 72.75 19.64 25.99 7.02 
5Essence—  2.08 —   0.74 —   
6Sign up
7Ammonium carbonic (E503(i))—  0.52 —   0.19 —   
8Baking soda (E500(ii))50.0 0.52 0.26 0.19 0.093
Total16.9 83.1 1158.67 963.30 413.88 344.09 
Losses 1.9%18.30 6.54 
Output5.5 94.5 1000.00 945.00 357.20 337.56 
Losses before baking/boiling, shrinkage 0.9501%83.1 11.01 9.15 3.93 3.27 
Baking/boiling 12.02%137.98 49.29 
Losses after baking/boiling, shrinkage 0.9501%94.5 9.69 9.15 3.46 3.27 
Charlotte syrup (in # 015, 310, 320, 321) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 145.22 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 481.50 57.78 69.92 8.39 
3Chicken eggs [chicken egg] [2]27.0 128.40 34.67 18.65 5.03 
Total44.3 55.7 1169.74 651.45 169.87 94.60 
Losses 3.6%23.45 3.41 
Output37.2 62.8 1000.00 628.00 145.22 91.20 
Losses before baking/boiling, shrinkage 1.7997%55.7 21.05 11.72 3.06 1.70 
Baking/boiling 11.32%130.02 18.88 
Losses after baking/boiling, shrinkage 1.7997%62.8 18.67 11.72 2.71 1.70 
Consolidated recipe, k=1.013106
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 974.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up72.0 370.16 266.51 375.01 270.01 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 224.42 188.51 227.36 190.99 
3Flour, premium85.5 211.58 180.90 214.35 183.27 
4Granulated sugar99.85136.98 136.77 138.77 138.56 
5Fresh whole milk the weight ratio of fat 3.2%12.0 69.92 8.39 70.84 8.50 
6Sign up27.0 25.99 7.02 26.33 7.11 
7Chicken eggs [chicken egg] [2]27.0 18.65 5.03 18.89 5.10 
8Vanilla powder99.851.02 1.02 1.04 1.04 
9Essence—  0.74 —   0.75 —   
10Salt96.5 0.74 0.72 0.75 0.73 
11Sign up—  0.41 —   0.41 —   
12Ammonium carbonic (E503(i))—  0.19 —   0.19 —   
13Baking soda (E500(ii))50.0 0.19 0.0930.19 0.094
Total1060.98 794.97 1074.89 805.39 
Total phase loss 1.7%13.74 
Other losses 1.3%10.42 
General losses 3.0%24.16 
Output80.2 974.10 781.23 974.10 781.23 
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread
Call me back, I want to calculate my recipe.

Recipe on №321 Pastry "Korzinochka" with rowan jam contained in handbooks:

calculations, forms, documents: