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 → Cupcakes → Cupcakes with chemical leavening agents → Butter cupcakes → №428 "Saffron" cupcake → recipe number 1 → Consolidated recipe

Consolidated recipe: №428 "Saffron" cupcake

Weighted.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 964.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Raisins80.0 186.91 149.53 180.35 144.28 
3Fresh whole milk the weight ratio of fat 3.2%12.0 179.44 21.53 173.14 20.78 
4Granulated sugar99.85177.19 176.92 170.97 170.71 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 112.14 94.20 108.20 90.89 
6Sign up
7Granulated sugar (into circulated syrup)99.8540.00 39.94 38.60 38.54 
8Alcohol—  3.70 —   3.57 —   
9Salt96.5 1.16 1.12 1.12 1.08 
10Ammonium carbonic (E503(i))—  0.56 —   0.54 —   
11Sign up
12Saffron100.0 0.0600.0600.0580.058
Total29.8 70.2 1187.48 833.37 1145.80 804.12 
Losses 6.4%53.37 51.50 
Output22.0 78.0 1000.00 780.00 752.62 
Losses before baking/boiling, shrinkage 3.20219%70.2 38.03 26.69 36.69 25.75 
Baking/boiling 10.03%115.24 111.20 
Losses after baking/boiling, shrinkage 3.20219%78.0 34.21 26.69 33.01 25.75 
List of recipes
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 964.9 kg finished product
in kind
in solids
1Sign up85.5 360.69 308.39 
2Granulated sugar99.85209.57 209.25 
3Raisins80.0 180.35 144.28 
4Fresh whole milk the weight ratio of fat 3.2%12.0 173.14 20.78 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 108.20 90.89 
6Sign up27.0 108.20 29.22 
7Alcohol—  3.57 —   
8Salt96.5 1.12 1.08 
9Ammonium carbonic (E503(i))—  0.54 —   
10Baking soda (E500(ii))50.0 0.36 0.18 
11Sign up100.0 0.0580.058
Total1145.80 804.12 
General losses 6.4%51.50 
Output78.0 964.90 752.62 
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).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

Recipe on №428 "Saffron" cupcake contained in handbooks:

calculations, forms, documents: