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 → Custard cakes → №348 Pastry "Tube" with protein cream → recipe number 1 → Consolidated recipe

Consolidated recipe: №348 Pastry "Tube" with protein cream

Weight 65 g.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 513.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 022 Custard76.0 400.00 304.00 205.24 155.98 
3Powdered sugar99.8535.00 34.95 17.96 17.93 
Total26.6 73.4 1000.00 734.45 513.10 376.85 
Output26.6 73.4 1000.00 734.45 376.85 
List of recipes
№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 289.9 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 324.88 38.99 94.18 11.30 
3Vanilla powder99.8524.37 24.33 7.06 7.05 
4water—  18.29 —   5.30 —   
Total30.0 70.0 1017.31 712.11 294.92 206.44 
Losses 1.7%12.11 3.51 
Output30.0 70.0 1000.00 700.00 289.90 202.93 
Losses before baking/boiling, shrinkage 0.85059%70.0 8.65 6.06 2.51 1.76 
Losses after baking/boiling, shrinkage 0.85059%70.0 8.65 6.06 2.51 1.76 
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 205.24 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 455.46 389.42 93.48 79.92 
3water—  260.93 —   53.55 —   
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 227.69 191.26 46.73 39.25 
5Salt96.5 5.70 5.50 1.17 1.13 
Total54.0 46.0 1735.46 798.31 356.19 163.85 
Losses 4.8%38.31 7.86 
Output24.0 76.0 1000.00 760.00 205.24 155.98 
Losses before baking/boiling, shrinkage 2.39956%46.0 41.64 19.16 8.55 3.93 
Baking/boiling 39.47%668.61 137.23 
Losses after baking/boiling, shrinkage 2.39956%76.0 25.21 19.16 5.17 3.93 
Consolidated recipe, k=1.015376
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 513.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85188.37 188.09 191.27 190.98 
2Melange27.0 161.25 43.54 163.73 44.21 
3Raw egg white12.0 94.18 11.30 95.63 11.48 
4Flour, premium85.5 93.48 79.92 94.92 81.15 
5water—  58.85 —   59.76 —   
6Sign up84.0 46.73 39.25 47.45 39.86 
7Powdered sugar99.8517.96 17.93 18.23 18.21 
8Vanilla powder99.857.06 7.05 7.17 7.16 
9Salt96.5 1.17 1.13 1.19 1.15 
Total669.06 388.22 679.35 394.19 
Total phase loss 2.9%11.38 
Other losses 1.5%5.97 
General losses 4.4%17.34 
Output73.4 513.10 376.85 513.10 376.85 
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.Yesmelange; raw egg whiteno 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).Yesbutterno 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
how to calculate the recipe for gingerbread

Recipe on №348 Pastry "Tube" with protein cream contained in handbooks:

calculations, forms, documents: