KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №150 Cake "Pest"

Weight 1.5 kg or more.

No. 150
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 878.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№087 Protein cream (custard)70.0 302.72 211.90 265.82 186.07 
3Jam72.0 256.06 184.36 224.85 161.89 
4Powdered sugar99.8517.06 17.03 14.98 14.96 
Total18.6 81.4 1000.00 814.13 878.10 714.89 
Output18.6 81.4 1000.00 814.13 714.89 
Semi-finished product sand recipe (in No. 132, 133, 146, 150, 310, 320, 321)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 372.45 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 332.53 279.33 123.85 104.04 
3Granulated sugar99.85155.87 155.64 58.05 57.97 
4Melange27.0 72.75 19.64 27.10 7.32 
5Essence—  2.08 —   0.77 —   
6Sign up
7Ammonium carbonic (E503(i))—  0.52 —   0.19 —   
8Baking soda (E500(ii))50.0 0.52 0.26 0.19 0.10 
Total16.9 83.1 1158.67 963.30 431.55 358.79 
Losses 1.9%18.30 6.82 
Output5.5 94.5 1000.00 945.00 372.45 351.97 
Losses before baking/boiling, shrinkage 0.9501%83.1 11.01 9.15 4.10 3.41 
Baking/boiling 12.02%137.98 51.39 
Losses after baking/boiling, shrinkage 0.9501%94.5 9.69 9.15 3.61 3.41 
№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 265.82 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 324.88 38.99 86.36 10.36 
3Vanilla powder99.8524.37 24.33 6.48 6.47 
4water—  18.29 —   4.86 —   
Total30.0 70.0 1017.31 712.11 270.42 189.29 
Losses 1.7%12.11 3.22 
Output30.0 70.0 1000.00 700.00 265.82 186.07 
Losses before baking/boiling, shrinkage 0.85059%70.0 8.65 6.06 2.30 1.61 
Losses after baking/boiling, shrinkage 0.85059%70.0 8.65 6.06 2.30 1.61 
Consolidated recipe, k=1.049099
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 878.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85230.78 230.43 242.11 241.74 
2Jam72.0 224.85 161.89 235.89 169.84 
3Flour, premium85.5 220.61 188.62 231.44 197.88 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 123.85 104.04 129.93 109.14 
5Raw egg white12.0 86.36 10.36 90.60 10.87 
6Sign up27.0 27.10 7.32 28.43 7.68 
7Powdered sugar99.8514.98 14.96 15.72 15.69 
8Vanilla powder99.856.48 6.47 6.80 6.79 
9water—  4.86 —   5.10 —   
10Essence—  0.77 —   0.81 —   
11Sign up96.5 0.77 0.75 0.81 0.78 
12Ammonium carbonic (E503(i))—  0.19 —   0.20 —   
13Baking soda (E500(ii))50.0 0.19 0.10 0.20 0.10 
Total941.80 724.93 988.04 760.52 
Total phase loss 1.4%10.04 
Other losses 4.7%35.59 
General losses 6.0%45.63 
Output81.4 878.10 714.89 878.10 714.89 
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