KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №139 Cake "Dobryninsky"

Weight 0.5 and 1 kg.

No. 139
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 91.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№087 Protein cream (custard)70.0 330.00 231.00 30.06 21.04 
3Jam72.0 195.00 140.40 17.76 12.79 
4Powdered sugar99.8520.00 19.97 1.82 1.82 
5№002 Fried biscuit crumb94.0 5.00 4.70 0.46 0.43 
Total17.9 82.1 1000.00 821.32 91.10 74.82 
Output17.9 82.1 1000.00 821.32 74.82 
No. 016 Sand (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 41 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 309.25 259.77 12.68 10.65 
3Granulated sugar99.85206.17 205.86 8.45 8.44 
4Melange27.0 72.16 19.48 2.96 0.80 
5Flour, premium (on the dust)85.5 41.24 35.26 1.69 1.45 
6Sign up
7Salt96.5 2.06 1.99 0.0840.081
8Ammonium carbonic (E503(i))—  0.52 —   0.021—   
9Baking soda (E500(ii))50.0 0.52 0.26 0.0210.011
Total16.2 83.8 1149.41 963.31 47.12 39.49 
Losses 1.9%18.31 0.75 
Output5.5 94.5 1000.00 945.00 41.00 38.74 
Losses before baking/boiling, shrinkage 0.95017%83.8 10.92 9.15 0.45 0.38 
Baking/boiling 11.31%128.80 5.28 
Losses after baking/boiling, shrinkage 0.95017%94.5 9.69 9.15 0.40 0.38 
№087 Protein cream (custard) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 30.06 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 324.88 38.99 9.77 1.17 
3Vanilla powder99.8524.37 24.33 0.73 0.73 
4water—  18.29 —   0.55 —   
Total30.0 70.0 1017.31 712.11 30.58 21.41 
Losses 1.7%12.11 0.36 
Output30.0 70.0 1000.00 700.00 30.06 21.04 
Losses before baking/boiling, shrinkage 0.85059%70.0 8.65 6.06 0.26 0.18 
Losses after baking/boiling, shrinkage 0.85059%70.0 8.65 6.06 0.26 0.18 
№002 Fried biscuit crumb basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 0.46 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 0.20 0.20 
3Flour, premium85.5 356.18 304.53 0.16 0.14 
4Potato starch80.0 87.95 70.36 0.0400.032
5Essence—  4.40 —   0.002—   
Total37.6 62.4 1621.13 1011.83 0.74 0.46 
Losses 7.1%71.83 0.033
Output6.0 94.0 1000.00 940.00 0.46 0.43 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.0260.016
Baking/boiling 33.6%525.38 0.24 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.0170.016
Consolidated recipe, k=1.03347
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 91.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8528.19 28.14 29.13 29.09 
2Flour, premium85.5 22.98 19.65 23.75 20.31 
3Jam72.0 17.76 12.79 18.36 13.22 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 12.68 10.65 13.10 11.01 
5Raw egg white12.0 9.77 1.17 10.09 1.21 
6Sign up27.0 3.29 0.89 3.40 0.92 
7Powdered sugar99.851.82 1.82 1.88 1.88 
8Vanilla powder99.850.73 0.73 0.76 0.76 
9water—  0.55 —   0.57 —   
10Essence—  0.087—   0.090—   
11Sign up96.5 0.0840.0810.0870.084
12Potato starch80.0 0.0400.0320.0410.033
13Ammonium carbonic (E503(i))—  0.021—   0.022—   
14Baking soda (E500(ii))50.0 0.0210.0110.0220.011
Total98.03 75.97 101.31 78.51 
Total phase loss 1.5%1.15 
Other losses 3.2%2.54 
General losses 4.7%3.69 
Output82.1 91.10 74.82 91.10 74.82 
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).Yesbutterno 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