KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: # 152 Cake "Country"

Weight 1 kg or less.

No. 152
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 339 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Fruit filling74.0 362.00 267.88 122.72 90.81 
3No. 022 Custard76.0 78.00 59.28 26.44 20.10 
4No. 023 Air96.5 40.00 38.60 13.56 13.09 
5Powdered sugar99.8510.00 9.98 3.39 3.38 
6Sign up
Total14.2 85.8 1000.00 857.64 339.00 290.74 
Output14.2 85.8 1000.00 857.64 290.74 
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 169.5 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 52.42 44.03 
3Granulated sugar99.85206.17 205.86 34.95 34.89 
4Melange27.0 72.16 19.48 12.23 3.30 
5Flour, premium (on the dust)85.5 41.24 35.26 6.99 5.98 
6Sign up
7Salt96.5 2.06 1.99 0.35 0.34 
8Ammonium carbonic (E503(i))—  0.52 —   0.088—   
9Baking soda (E500(ii))50.0 0.52 0.26 0.0880.044
Total16.2 83.8 1149.41 963.31 194.82 163.28 
Losses 1.9%18.31 3.10 
Output5.5 94.5 1000.00 945.00 169.50 160.18 
Losses before baking/boiling, shrinkage 0.95017%83.8 10.92 9.15 1.85 1.55 
Baking/boiling 11.31%128.80 21.83 
Losses after baking/boiling, shrinkage 0.95017%94.5 9.69 9.15 1.64 1.55 
No. 022 Custard basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 26.44 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 455.46 389.42 12.04 10.30 
3water—  260.93 —   6.90 —   
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 227.69 191.26 6.02 5.06 
5Salt96.5 5.70 5.50 0.15 0.15 
Total54.0 46.0 1735.46 798.31 45.89 21.11 
Losses 4.8%38.31 1.01 
Output24.0 76.0 1000.00 760.00 26.44 20.10 
Losses before baking/boiling, shrinkage 2.39956%46.0 41.64 19.16 1.10 0.51 
Baking/boiling 39.47%668.61 17.68 
Losses after baking/boiling, shrinkage 2.39956%76.0 25.21 19.16 0.67 0.51 
No. 023 Air basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 13.56 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 360.54 43.26 4.89 0.59 
3Vanilla powder99.857.21 7.20 0.10 0.10 
Total24.0 76.0 1329.19 1010.46 18.02 13.70 
Losses 4.5%45.46 0.62 
Output3.5 96.5 1000.00 965.00 13.56 13.09 
Losses before baking/boiling, shrinkage 2.24956%76.0 29.90 22.73 0.41 0.31 
Baking/boiling 21.22%275.73 3.74 
Losses after baking/boiling, shrinkage 2.24956%96.5 23.56 22.73 0.32 0.31 
№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 3.39 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 1.49 1.49 
3Flour, premium85.5 356.18 304.53 1.21 1.03 
4Potato starch80.0 87.95 70.36 0.30 0.24 
5Essence—  4.40 —   0.015—   
Total37.6 62.4 1621.13 1011.83 5.50 3.43 
Losses 7.1%71.83 0.24 
Output6.0 94.0 1000.00 940.00 3.39 3.19 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.20 0.12 
Baking/boiling 33.6%525.38 1.78 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.13 0.12 
Consolidated recipe, k=1.045929
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 339 kg finished product
in kind
in solids
in kind
in solids
1Sign up74.0 122.72 90.81 128.35 94.98 
2Flour, premium85.5 107.60 92.00 112.55 96.23 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 58.44 49.09 61.12 51.34 
4Granulated sugar99.8549.47 49.40 51.75 51.67 
5Melange27.0 35.49 9.58 37.12 10.02 
6Sign up—  6.90 —   7.22 —   
7Raw egg white12.0 4.89 0.59 5.11 0.61 
8Powdered sugar99.853.39 3.38 3.55 3.54 
9Salt96.5 0.50 0.48 0.52 0.50 
10Essence—  0.37 —   0.38 —   
11Sign up80.0 0.30 0.24 0.31 0.25 
12Vanilla powder99.850.10 0.10 0.10 0.10 
13Ammonium carbonic (E503(i))—  0.088—   0.092—   
14Baking soda (E500(ii))50.0 0.0880.0440.0920.046
Total390.34 295.72 408.27 309.30 
Total phase loss 1.7%4.98 
Other losses 4.4%13.58 
General losses 6.0%18.56 
Output85.8 339.00 290.74 339.00 290.74 
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