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Consolidated recipe: №161 Cake "Puff with nuts"

Weight 1 kg.

No. 161
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 63.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№065 Cream "Charlotte" on agar75.0 380.00 285.00 24.02 18.01 
3Roasted cashew kernels [2]97.5 102.00 99.45 6.45 6.29 
4No. 021а Semi-finished puff crumb No. 2192.5 100.00 92.50 6.32 5.85 
5Powdered sugar99.8515.00 14.98 0.95 0.95 
Total13.5 86.5 1000.00 864.70 63.20 54.65 
Output13.5 86.5 1000.00 864.70 54.65 
No. 021 Puff basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 25.47 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 438.58 368.41 11.17 9.38 
3Melange27.0 33.34 9.00 0.85 0.23 
4Salt96.5 5.26 5.08 0.13 0.13 
5Citric acid (E330)98.0 0.87 0.85 0.0220.022
Total16.7 83.3 1135.91 945.81 28.93 24.09 
Losses 2.2%20.81 0.53 
Output7.5 92.5 1000.00 925.00 25.47 23.56 
Losses before baking/boiling, shrinkage 1.1%83.3 12.50 10.40 0.32 0.26 
Baking/boiling 9.98%112.17 2.86 
Losses after baking/boiling, shrinkage 1.1%92.5 11.25 10.40 0.29 0.26 
№065 Cream "Charlotte" on agar basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 24.02 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85355.99 355.46 8.55 8.54 
3Fresh whole milk the weight ratio of fat 3.2%12.0 213.59 25.63 5.13 0.62 
4Chicken eggs [chicken egg] [2]27.0 31.64 8.54 0.76 0.21 
5Vanilla powder99.853.95 3.94 0.0950.095
6Sign up
7Agar (E406)85.0 0.47 0.40 0.0110.010
Total27.1 72.9 1050.23 766.10 25.22 18.40 
Losses 2.1%16.10 0.39 
Output25.0 75.0 1000.00 750.00 24.02 18.01 
Losses before baking/boiling, shrinkage 1.05088%72.9 11.04 8.05 0.27 0.19 
Baking/boiling 2.74%28.46 0.68 
Losses after baking/boiling, shrinkage 1.05088%75.0 10.73 8.05 0.26 0.19 
No. 021а Semi-finished puff crumb No. 21 basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 6.32 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 443.11 372.21 2.80 2.35 
3Melange27.0 33.68 9.09 0.21 0.057
4Salt96.5 5.32 5.13 0.0340.032
5Citric acid (E330)98.0 0.88 0.86 0.0060.005
Total16.7 83.3 1147.65 955.59 7.25 6.04 
Losses 3.2%30.59 0.19 
Output7.5 92.5 1000.00 925.00 6.32 5.85 
Losses before baking/boiling, shrinkage 1.6004%83.3 18.37 15.29 0.12 0.10 
Baking/boiling 9.98%112.75 0.71 
Losses after baking/boiling, shrinkage 1.6004%92.5 16.53 15.29 0.10 0.10 
Consolidated recipe, k=1.030593
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 63.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up84.0 24.61 20.67 25.36 21.31 
2Flour, premium85.5 20.96 17.92 21.60 18.47 
3Granulated sugar99.858.55 8.54 8.81 8.80 
4Roasted cashew kernels [2]97.5 6.45 6.29 6.64 6.48 
5Fresh whole milk the weight ratio of fat 3.2%12.0 5.13 0.62 5.29 0.63 
6Sign up27.0 1.06 0.29 1.09 0.30 
7Powdered sugar99.850.95 0.95 0.98 0.98 
8Chicken eggs [chicken egg] [2]27.0 0.76 0.21 0.78 0.21 
9Salt96.5 0.17 0.16 0.17 0.17 
10Vanilla powder99.850.0950.0950.10 0.10 
11Sign up—  0.038—   0.039—   
12Citric acid (E330)98.0 0.0280.0270.0290.028
13Agar (E406)85.0 0.0110.0100.0120.010
Total68.80 55.76 70.91 57.46 
Total phase loss 2.0%1.11 
Other losses 3.0%1.71 
General losses 4.9%2.82 
Output86.5 63.20 54.65 63.20 54.65 
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.Yeschicken eggs; melangeno 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).Yesfresh whole milk the weight ratio of fat 3.2%; butterno data
Nut sand products thereof.Yesroasted cashew kernelsno 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