KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №477 Roll "Extra"

Weighted.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 18.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Biscuit74.0 397.00 293.78 7.38 5.46 
3Blotting syrup (in No. 477)50.0 100.00 50.00 1.86 0.93 
4Powdered sugar99.853.00 3.00 0.0560.056
Total41.9 58.1 1000.00 581.28 18.60 10.81 
Output41.9 58.1 1000.00 581.28 10.81 
Creamy curd cream (in No. 477) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 9.3 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2No. 048 Creamy cream66.8 510.20 340.81 4.74 3.17 
Total53.1 46.9 1020.40 478.57 9.49 4.45 
Losses 2.0%9.57 0.089
Output53.1 46.9 1000.00 469.00 9.30 4.36 
Losses before baking/boiling, shrinkage 0.99961%46.9 10.20 4.78 0.0950.044
Losses after baking/boiling, shrinkage 0.99961%46.9 10.20 4.78 0.0950.044
Biscuit rec. for rolls "Praline", cream, "Extra", "Creamy"
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 7.38 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Wheat flour 1s85.5 344.27 294.35 2.54 2.17 
3Granulated sugar99.85340.88 340.37 2.52 2.51 
4Essence—  3.30 —   0.024—   
Total37.3 62.7 1256.43 788.07 9.28 5.82 
Losses 6.1%48.07 0.35 
Output26.0 74.0 1000.00 740.00 7.38 5.46 
Losses before baking/boiling, shrinkage 3.0501%62.7 38.32 24.04 0.28 0.18 
Baking/boiling 15.24%185.63 1.37 
Losses after baking/boiling, shrinkage 3.0501%74.0 32.48 24.04 0.24 0.18 
No. 048 Creamy cream basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 4.74 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85289.41 288.98 1.37 1.37 
3water—  240.00 —   1.14 —   
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 88.62 65.58 0.42 0.31 
5Cognac or dessert wine—  12.79 —   0.061—   
Total33.2 66.8 1019.37 680.94 4.84 3.23 
Losses 1.9%12.94 0.061
Output33.2 66.8 1000.00 668.00 4.74 3.17 
Losses before baking/boiling, shrinkage 0.94992%66.8 9.68 6.47 0.0460.031
Losses after baking/boiling, shrinkage 0.94992%66.8 9.68 6.47 0.0460.031
Blotting syrup (in No. 477) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 1.86 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85432.35 431.70 0.80 0.80 
3water—  76.10 —   0.14 —   
4Cognac—  40.41 —   0.075—   
5Essence of rum—  1.62 —   0.003—   
Total50.0 50.0 1024.61 512.30 1.91 0.95 
Losses 2.4%12.30 0.023
Output50.0 50.0 1000.00 500.00 1.86 0.93 
Losses before baking/boiling, shrinkage 1.20081%50.0 12.30 6.15 0.0230.011
Losses after baking/boiling, shrinkage 1.20081%50.0 12.30 6.15 0.0230.011
Consolidated recipe, k=1.014275
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 18.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up27.0 4.74 1.28 4.81 1.30 
2Granulated sugar99.854.69 4.69 4.76 4.75 
3Melange27.0 4.19 1.13 4.25 1.15 
4Wheat flour 1s85.5 2.54 2.17 2.58 2.20 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 1.84 1.55 1.87 1.57 
6Sign up—  1.28 —   1.30 —   
7Rhubarb juice17.0 0.88 0.15 0.89 0.15 
8Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 0.42 0.31 0.43 0.32 
9Cognac—  0.075—   0.076—   
10Cognac or dessert wine—  0.061—   0.062—   
11Sign up99.850.0560.0560.0570.057
12Essence—  0.024—   0.025—   
13Essence of rum—  0.003—   0.003—   
Total20.82 11.34 21.12 11.50 
Total phase loss 4.7%0.53 
Other losses 1.4%0.16 
General losses 6.0%0.69 
Output58.1 18.60 10.81 18.60 10.81 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.no datano 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).Yesbutter; whole condensed milk with sugar the weight ratio of fat 8.5%no 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