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 → №389 Punch cake → recipe number 1 → Consolidated recipe

Consolidated recipe №389 Punch cake

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 329.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2# 099 Lipstick88.0 306.00 269.28 100.70 88.62 
3No. 005 Sponge cake round84.0 83.00 69.72 27.32 22.94 
Total20.3 79.7 1000.00 797.25 329.10 262.37 
Output20.3 79.7 1000.00 797.25 262.37 
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 201.08 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 84.90 71.32 
3Vanilla powder99.854.10 4.09 0.82 0.82 
4Cognac or dessert wine—  1.64 —   0.33 —   
Total25.0 75.0 1022.08 766.09 205.52 154.05 
Losses 2.1%16.09 3.24 
Output25.0 75.0 1000.00 750.00 201.08 150.81 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 2.16 1.62 
Baking/boiling 0.06%0.62 0.12 
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 2.16 1.62 
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 119.46 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 50.28 6.03 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 13.41 3.62 
Total38.9 61.1 1164.48 711.21 139.11 84.96 
Losses 3.6%25.61 3.06 
Output31.4 68.6 1000.00 685.60 119.46 81.90 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 2.50 1.53 
Baking/boiling 10.92%124.84 14.91 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 2.23 1.53 
# 099 Lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 100.7 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  265.08 —   26.69 —   
3Starch syrup78.0 119.29 93.05 12.01 9.37 
4Essence—  2.76 —   0.28 —   
Total25.0 75.0 1182.37 887.09 119.07 89.33 
Losses 0.8%7.09 0.71 
Output12.0 88.0 1000.00 880.00 100.70 88.62 
Losses before baking/boiling, shrinkage 0.39981%75.0 4.73 3.55 0.48 0.36 
Baking/boiling 14.74%173.61 17.48 
Losses after baking/boiling, shrinkage 0.39981%88.0 4.03 3.55 0.41 0.36 
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 27.32 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 389.37 332.91 10.64 9.09 
3Granulated sugar99.85341.88 341.37 9.34 9.32 
4Raw egg yolk46.0 341.88 157.26 9.34 4.30 
5Essence—  2.28 —   0.062—   
6Sign up
Total43.7 56.3 1589.73 894.57 43.42 24.44 
Losses 6.1%54.57 1.49 
Output16.0 84.0 1000.00 840.00 27.32 22.94 
Losses before baking/boiling, shrinkage 3.05001%56.3 48.49 27.28 1.32 0.75 
Baking/boiling 33.01%508.76 13.90 
Losses after baking/boiling, shrinkage 3.05001%84.0 32.48 27.28 0.89 0.75 
Consolidated recipe, k=1.040412
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 329.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85164.85 164.60 171.51 171.25 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 84.90 71.32 88.33 74.20 
3Fresh whole milk the weight ratio of fat 3.2%12.0 50.28 6.03 52.31 6.28 
4Water—  26.69 —   27.77 —   
5Raw egg white12.0 14.01 1.68 14.57 1.75 
6Sign up27.0 13.41 3.62 13.95 3.77 
7Starch syrup78.0 12.01 9.37 12.50 9.75 
8Flour, premium85.5 10.64 9.09 11.07 9.46 
9Raw egg yolk46.0 9.34 4.30 9.72 4.47 
10Vanilla powder99.850.82 0.82 0.86 0.86 
11Sign up—  0.34 —   0.35 —   
12Cognac or dessert wine—  0.33 —   0.34 —   
13Citric acid (E330)98.0 0.0420.0410.0430.042
Total387.66 270.87 403.33 281.82 
Total phase loss 3.1%8.50 
Other losses 3.9%10.95 
General losses 6.9%19.45 
Output79.7 329.10 262.37 329.10 262.37 
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 №389 Punch cake contained in handbooks:

calculations, forms, documents: