KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: No. 373 Pastry "Tenderness" (sliced)

Weight 80 g.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 186.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№080 Cream "Charlotte" cranberry74.2 225.00 166.95 41.90 31.09 
3No. 001 Biscuit (main)75.0 201.00 150.75 37.43 28.07 
4№059 Cream "Charlotte" (main)75.0 75.00 56.25 13.96 10.47 
5No. 095 Blotting syrup50.0 63.00 31.50 11.73 5.87 
Total18.3 81.7 1000.00 817.47 186.20 152.21 
Output18.3 81.7 1000.00 817.47 152.21 
№080 Cream "Charlotte" cranberry basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 41.9 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cranberry jam syrup72.0 271.12 195.21 11.36 8.18 
Total25.8 74.2 1004.14 744.97 42.07 31.21 
Losses 0.4%2.97 0.12 
Output25.8 74.2 1000.00 742.00 41.90 31.09 
Losses before baking/boiling, shrinkage 0.19943%74.2 2.00 1.49 0.0840.062
Baking/boiling 0.01%0.14 0.006
Losses after baking/boiling, shrinkage 0.19943%74.2 2.00 1.49 0.0840.062
№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 44.67 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 18.86 15.84 
3Vanilla powder99.854.10 4.09 0.18 0.18 
4Cognac or dessert wine—  1.64 —   0.073—   
Total25.0 75.0 1022.08 766.09 45.66 34.22 
Losses 2.1%16.09 0.72 
Output25.0 75.0 1000.00 750.00 44.67 33.51 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.48 0.36 
Baking/boiling 0.06%0.62 0.028
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.48 0.36 
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 81.18 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 25.11 21.09 
3Granulated sugar99.85206.17 205.86 16.74 16.71 
4Melange27.0 72.16 19.48 5.86 1.58 
5Flour, premium (on the dust)85.5 41.24 35.26 3.35 2.86 
6Sign up
7Salt96.5 2.06 1.99 0.17 0.16 
8Ammonium carbonic (E503(i))—  0.52 —   0.042—   
9Baking soda (E500(ii))50.0 0.52 0.26 0.0420.021
Total16.2 83.8 1149.41 963.31 93.31 78.20 
Losses 1.9%18.31 1.49 
Output5.5 94.5 1000.00 945.00 81.18 76.72 
Losses before baking/boiling, shrinkage 0.95017%83.8 10.92 9.15 0.89 0.74 
Baking/boiling 11.31%128.80 10.46 
Losses after baking/boiling, shrinkage 0.95017%94.5 9.69 9.15 0.79 0.74 
No. 001 Biscuit (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 37.43 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 12.99 12.97 
3Flour, premium85.5 281.16 240.39 10.52 9.00 
4Potato starch80.0 69.42 55.54 2.60 2.08 
5Essence—  3.47 —   0.13 —   
Total37.6 62.4 1279.69 798.72 47.89 29.89 
Losses 6.1%48.72 1.82 
Output25.0 75.0 1000.00 750.00 37.43 28.07 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 1.46 0.91 
Baking/boiling 16.78%208.18 7.79 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 1.22 0.91 
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 26.54 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 11.17 1.34 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 2.98 0.80 
Total38.9 61.1 1164.48 711.21 30.91 18.88 
Losses 3.6%25.61 0.68 
Output31.4 68.6 1000.00 685.60 26.54 18.20 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 0.56 0.34 
Baking/boiling 10.92%124.84 3.31 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 0.50 0.34 
No. 095 Blotting syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 11.73 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 6.02 6.01 
3Cognac or dessert wine—  47.95 —   0.56 —   
4Essence of rum—  1.92 —   0.023—   
Total54.6 45.4 1127.32 512.30 13.22 6.01 
Losses 2.4%12.30 0.14 
Output50.0 50.0 1000.00 500.00 11.73 5.87 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 0.16 0.072
Baking/boiling 9.11%101.49 1.19 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.14 0.072
Consolidated recipe, k=1.027961
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 186.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up85.5 55.71 47.64 57.27 48.97 
2Granulated sugar99.8552.50 52.43 53.97 53.89 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 43.97 36.93 45.20 37.97 
4Melange27.0 27.51 7.43 28.28 7.64 
5Cranberry jam syrup72.0 11.36 8.18 11.68 8.41 
6Sign up12.0 11.17 1.34 11.48 1.38 
7Water—  6.62 —   6.81 —   
8Chicken eggs [chicken egg] [2]27.0 2.98 0.80 3.06 0.83 
9Potato starch80.0 2.60 2.08 2.67 2.14 
10Cognac or dessert wine—  0.64 —   0.65 —   
11Sign up—  0.30 —   0.31 —   
12Vanilla powder99.850.18 0.18 0.19 0.19 
13Salt96.5 0.17 0.16 0.17 0.17 
14Ammonium carbonic (E503(i))—  0.042—   0.043—   
15Baking soda (E500(ii))50.0 0.0420.0210.0430.022
16Sign up—  0.023—   0.023—   
Total215.82 157.19 221.85 161.58 
Total phase loss 3.2%4.98 
Other losses 2.7%4.40 
General losses 5.8%9.37 
Output81.7 186.20 152.21 186.20 152.21 
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