KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №480 Roll "Coffee"

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 87.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Coffee filling (in # 480)98.7 291.00 287.22 25.43 25.10 
3Powdered sugar99.8530.00 29.96 2.62 2.62 
Total14.0 86.0 1000.00 860.37 87.40 75.20 
Output14.0 86.0 1000.00 860.37 75.20 
No. 006 Sponge cake for roll basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 59.34 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85369.86 369.31 21.95 21.92 
3Wheat flour 1s85.5 369.86 316.23 21.95 18.77 
4Essence—  2.05 —   0.12 —   
Total37.3 62.7 1358.18 851.97 80.60 50.56 
Losses 6.1%51.97 3.08 
Output20.0 80.0 1000.00 800.00 59.34 47.48 
Losses before baking/boiling, shrinkage 3.04978%62.7 41.42 25.98 2.46 1.54 
Baking/boiling 21.59%284.28 16.87 
Losses after baking/boiling, shrinkage 3.04978%80.0 32.48 25.98 1.93 1.54 
Coffee filling (in # 480) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 25.43 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Confectionery fat99.7 382.97 381.82 9.74 9.71 
3Natural roasted coffee96.0 38.08 36.56 0.97 0.93 
4Cognac—  9.57 —   0.24 —   
Total1.3 98.7 1005.07 991.97 25.56 25.23 
Losses 0.5%4.97 0.13 
Output1.3 98.7 1000.00 987.00 25.43 25.10 
Losses before baking/boiling, shrinkage 0.25032%98.7 2.52 2.48 0.0640.063
Baking/boiling 0.0%0.0380.001
Losses after baking/boiling, shrinkage 0.25032%98.7 2.52 2.48 0.0640.063
Consolidated recipe, k=1.020273
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 87.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up27.0 36.58 9.88 37.32 10.08 
2Granulated sugar99.8521.95 21.92 22.39 22.36 
3Wheat flour 1s85.5 21.95 18.77 22.39 19.15 
4Powdered sugar99.8517.23 17.21 17.58 17.56 
5Confectionery fat99.7 9.74 9.71 9.94 9.91 
6Sign up96.0 0.97 0.93 0.99 0.95 
7Cognac—  0.24 —   0.25 —   
8Essence—  0.12 —   0.12 —   
Total108.78 78.41 110.99 80.00 
Total phase loss 4.1%3.21 
Other losses 2.0%1.59 
General losses 6.0%4.80 
Output86.0 87.40 75.20 87.40 75.20