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

Consolidated recipe: №479 Roll "Creamy"

Weight 0.25 and 0.5 kg.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 848.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling with cream (in # 479)99.04291.00 288.21 246.80 244.43 
3Powdered sugar99.8530.00 29.96 25.44 25.40 
Total17.9 82.1 1000.00 820.63 848.10 695.97 
Output17.9 82.1 1000.00 820.63 695.97 
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 575.86 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Wheat flour 1s85.5 344.27 294.35 198.25 169.50 
3Granulated sugar99.85340.88 340.37 196.30 196.00 
4Essence—  3.30 —   1.90 —   
Total37.3 62.7 1256.43 788.07 723.53 453.82 
Losses 6.1%48.07 27.68 
Output26.0 74.0 1000.00 740.00 575.86 426.14 
Losses before baking/boiling, shrinkage 3.0501%62.7 38.32 24.04 22.07 13.84 
Baking/boiling 15.24%185.63 106.89 
Losses after baking/boiling, shrinkage 3.0501%74.0 32.48 24.04 18.71 13.84 
Filling with cream (in # 479) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 246.8 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85418.33 417.70 103.24 103.09 
3Dry cream96.0 167.33 160.63 41.30 39.64 
4Vanilla essence—  1.05 —   0.26 —   
Total1.0 99.041005.03 995.40 248.04 245.66 
Losses 0.5%4.98 1.23 
Output1.0 99.041000.00 990.42 246.80 244.43 
Losses before baking/boiling, shrinkage 0.25%99.042.51 2.49 0.62 0.61 
Losses after baking/boiling, shrinkage 0.25%99.042.51 2.49 0.62 0.61 
Consolidated recipe, k=1.021399
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 848.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up27.0 327.08 88.31 334.08 90.20 
2Wheat flour 1s85.5 198.25 169.50 202.49 173.13 
3Granulated sugar99.85196.30 196.00 200.50 200.20 
4Powdered sugar99.85128.68 128.49 131.44 131.24 
5Confectionery fat99.7 103.24 102.93 105.45 105.13 
6Sign up96.0 41.30 39.64 42.18 40.49 
7Essence—  1.90 —   1.94 —   
8Vanilla essence—  0.26 —   0.26 —   
Total997.01 724.89 1018.34 740.40 
Total phase loss 4.0%28.91 
Other losses 2.1%15.51 
General losses 6.0%44.42 
Output82.1 848.10 695.97 848.10 695.97