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 → Sets of cakes → №388 Pastry "Round biscuit" → recipe number 1 → Consolidated recipe

Consolidated recipe: №388 Pastry "Round biscuit"

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 410.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2# 099 Lipstick88.0 305.00 268.40 125.08 110.07 
3No. 005 Sponge cake round84.0 167.00 140.28 68.49 57.53 
4Cocoa powder [Skurikhin]95.0 28.00 26.60 11.48 10.91 
5Fruit filling74.0 28.00 20.72 11.48 8.50 
Total19.0 81.0 1000.00 810.00 410.10 332.18 
Output19.0 81.0 1000.00 810.00 332.18 
List of recipes
№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 193.57 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 81.73 68.65 
3Vanilla powder99.854.10 4.09 0.79 0.79 
4Cognac or dessert wine—  1.64 —   0.32 —   
Total25.0 75.0 1022.08 766.09 197.84 148.29 
Losses 2.1%16.09 3.11 
Output25.0 75.0 1000.00 750.00 193.57 145.18 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 2.08 1.56 
Baking/boiling 0.06%0.62 0.12 
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 2.08 1.56 
# 099 Lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 125.08 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  265.08 —   33.16 —   
3Starch syrup78.0 119.29 93.05 14.92 11.64 
4Essence—  2.76 —   0.35 —   
Total25.0 75.0 1182.37 887.09 147.89 110.96 
Losses 0.8%7.09 0.89 
Output12.0 88.0 1000.00 880.00 125.08 110.07 
Losses before baking/boiling, shrinkage 0.39981%75.0 4.73 3.55 0.59 0.44 
Baking/boiling 14.74%173.61 21.72 
Losses after baking/boiling, shrinkage 0.39981%88.0 4.03 3.55 0.50 0.44 
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 115 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 48.40 5.81 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 12.91 3.49 
Total38.9 61.1 1164.48 711.21 133.92 81.79 
Losses 3.6%25.61 2.94 
Output31.4 68.6 1000.00 685.60 115.00 78.84 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 2.41 1.47 
Baking/boiling 10.92%124.84 14.36 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 2.15 1.47 
No. 005 Sponge cake round basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 68.49 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 389.37 332.91 26.67 22.80 
3Granulated sugar99.85341.88 341.37 23.41 23.38 
4Raw egg yolk46.0 341.88 157.26 23.41 10.77 
5Essence—  2.28 —   0.16 —   
6Sign up
Total43.7 56.3 1589.73 894.57 108.88 61.27 
Losses 6.1%54.57 3.74 
Output16.0 84.0 1000.00 840.00 68.49 57.53 
Losses before baking/boiling, shrinkage 3.05001%56.3 48.49 27.28 3.32 1.87 
Baking/boiling 33.01%508.76 34.84 
Losses after baking/boiling, shrinkage 3.05001%84.0 32.48 27.28 2.22 1.87 
Consolidated recipe, k=1.040645
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 410.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85195.49 195.19 203.43 203.13 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 81.73 68.65 85.05 71.44 
3Fresh whole milk the weight ratio of fat 3.2%12.0 48.40 5.81 50.37 6.04 
4Raw egg white12.0 35.12 4.21 36.55 4.39 
5Water—  33.16 —   34.50 —   
6Sign up85.5 26.67 22.80 27.75 23.73 
7Raw egg yolk46.0 23.41 10.77 24.37 11.21 
8Starch syrup78.0 14.92 11.64 15.53 12.11 
9Chicken eggs [chicken egg] [2]27.0 12.91 3.49 13.43 3.63 
10Cocoa powder [Skurikhin]95.0 11.48 10.91 11.95 11.35 
11Sign up74.0 11.48 8.50 11.95 8.84 
12Vanilla powder99.850.79 0.79 0.83 0.82 
13Essence—  0.50 —   0.52 —   
14Cognac or dessert wine—  0.32 —   0.33 —   
15Citric acid (E330)98.0 0.10 0.10 0.11 0.11 
Total496.49 342.86 516.67 356.80 
Total phase loss 3.1%10.68 
Other losses 3.9%13.94 
General losses 6.9%24.62 
Output81.0 410.10 332.18 410.10 332.18 
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 eggsno 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
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

№388 Pastry "Round biscuit" (recipe number 1) included in recipes:

№380 Small cakes "Dessert set"recipe number 1
№381 Small cakes "Leningrad set"recipe number 1

Recipe on №388 Pastry "Round biscuit" contained in handbooks:

calculations, forms, documents: