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
All groups → All products → Cakes → Puff cakes → №160 Cake "Jubilee" → No. 160 → Consolidated recipe

Consolidated recipe №160 Cake "Jubilee"

Weight 1, 1.5 and 2 kg.

No. 160
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 738.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Creamy lemon (# 160)80.0 425.00 340.00 313.82 251.06 
3A crumb of semi-finished puff with sour cream (in No. 160)94.0 7.00 6.58 5.17 4.86 
Total12.0 88.0 1000.00 880.50 738.40 650.16 
Output12.0 88.0 1000.00 880.50 650.16 
List of recipes
A crumb of semi-finished puff with sour cream (in No. 160) the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 5.17 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total6.0 94.0 1010.31 949.69 5.22 4.91 
Losses 1.0%9.69 0.050
Output6.0 94.0 1000.00 940.00 5.17 4.86 
Losses before baking/boiling, shrinkage 0.51%94.0 5.15 4.84 0.0270.025
Losses after baking/boiling, shrinkage 0.51%94.0 5.15 4.84 0.0270.025
Puff semi-finished product with sour cream (in No. 160) the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 424.63 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 322.24 270.68 136.83 114.94 
3Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]37.0 162.19 60.01 68.87 25.48 
4Chicken eggs [chicken egg] [2]27.0 60.32 16.29 25.61 6.92 
5Salt96.5 0.72 0.69 0.31 0.30 
Total23.9 76.1 1262.99 961.15 536.31 408.14 
Losses 2.2%21.15 8.98 
Output6.0 94.0 1000.00 940.00 424.63 399.16 
Losses before baking/boiling, shrinkage 1.10038%76.1 13.90 10.58 5.90 4.49 
Baking/boiling 19.04%237.84 101.00 
Losses after baking/boiling, shrinkage 1.10038%94.0 11.25 10.58 4.78 4.49 
Creamy lemon (# 160) the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 313.82 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 422.08 354.55 132.46 111.26 
3Powdered sugar99.85246.91 246.54 77.49 77.37 
4Chicken eggs [chicken egg] [2]27.0 135.07 36.47 42.39 11.44 
5Granulated sugar99.85121.34 121.16 38.08 38.02 
6Sign up
Total44.0 56.0 1457.22 815.48 457.30 255.91 
Losses 1.9%15.48 4.86 
Output20.0 80.0 1000.00 800.00 313.82 251.06 
Losses before baking/boiling, shrinkage 0.9493%56.0 13.83 7.74 4.34 2.43 
Baking/boiling 30.05%433.71 136.11 
Losses after baking/boiling, shrinkage 0.9493%80.0 9.68 7.74 3.04 2.43 
Consolidated recipe, k=1.030612
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 738.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up85.5 304.68 260.50 314.01 268.48 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 269.29 226.20 277.53 233.13 
3Lemon juice10.0 165.57 16.56 170.64 17.06 
4Powdered sugar99.8577.49 77.37 79.86 79.74 
5Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]37.0 68.87 25.48 70.98 26.26 
6Sign up27.0 68.00 18.36 70.08 18.92 
7Granulated sugar99.8538.08 38.02 39.24 39.19 
8Cocoa powder [Skurikhin]95.0 1.32 1.26 1.36 1.30 
9Salt96.5 0.31 0.30 0.32 0.30 
Total993.61 664.05 1024.03 684.38 
Total phase loss 2.1%13.89 
Other losses 3.0%20.33 
General losses 5.0%34.22 
Output88.0 738.40 650.16 738.40 650.16 
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread
Call me back, I want to calculate my recipe.

Recipe on №160 Cake "Jubilee" contained in handbooks:

calculations, forms, documents: