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: No. 343 Pastry "Tube" with creamy cream, sprinkled with powdered sugar

Weight 38 g.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 600.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 022 Custard76.0 395.00 300.20 237.36 180.39 
3Powdered sugar99.8526.00 25.96 15.62 15.60 
Total41.9 58.1 1000.00 580.92 600.90 349.08 
Output41.9 58.1 1000.00 580.92 349.08 
Cream of cream (268, 285, 293, 294, 295 ...) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 347.92 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]37.0 281.75 104.25 98.03 36.27 
3Powdered sugar99.85169.05 168.80 58.82 58.73 
4Vanilla powder99.857.04 7.03 2.45 2.45 
Total56.0 44.0 1020.85 448.98 355.18 156.21 
Losses 2.0%8.98 3.12 
Output56.0 44.0 1000.00 440.00 347.92 153.09 
Losses before baking/boiling, shrinkage 0.99965%44.0 10.20 4.49 3.55 1.56 
Baking/boiling 0.04%0.44 0.15 
Losses after baking/boiling, shrinkage 0.99965%44.0 10.20 4.49 3.55 1.56 
No. 022 Custard basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 237.36 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 455.46 389.42 108.11 92.43 
3water—  260.93 —   61.93 —   
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 227.69 191.26 54.04 45.40 
5Salt96.5 5.70 5.50 1.35 1.31 
Total54.0 46.0 1735.46 798.31 411.92 189.48 
Losses 4.8%38.31 9.09 
Output24.0 76.0 1000.00 760.00 237.36 180.39 
Losses before baking/boiling, shrinkage 2.39956%46.0 41.64 19.16 9.88 4.55 
Baking/boiling 39.47%668.61 158.70 
Losses after baking/boiling, shrinkage 2.39956%76.0 25.21 19.16 5.98 4.55 
Consolidated recipe, k=1.010655
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 600.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up30.0 195.88 58.76 197.97 59.39 
2Melange27.0 186.49 50.35 188.47 50.89 
3Flour, premium85.5 108.11 92.43 109.26 93.42 
4Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]37.0 98.03 36.27 99.07 36.66 
5Powdered sugar99.8574.44 74.33 75.23 75.12 
6Sign up—  61.93 —   62.59 —   
7Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 54.04 45.40 54.62 45.88 
8Vanilla powder99.852.45 2.45 2.48 2.47 
9Salt96.5 1.35 1.31 1.37 1.32 
Total782.72 361.29 791.06 365.14 
Total phase loss 3.4%12.22 
Other losses 1.1%3.85 
General losses 4.4%16.07 
Output58.1 600.90 349.08 600.90 349.08 
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; sour creamno 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