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 → Air cakes → Airy nut cakes → №189 Cake "Rushnichok" → No. 189 → Consolidated recipe

Consolidated recipe №189 Cake "Rushnichok"

Weight 0.8 and 1.2 kg.

No. 189
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 475.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Charlotte chocolate cream (at # 189)75.3 380.00 286.14 180.77 136.12 
3Jam72.0 150.00 108.00 71.36 51.38 
Total14.5 85.5 1000.00 854.74 475.70 406.60 
Output14.5 85.5 1000.00 854.74 406.60 
List of recipes
Charlotte chocolate cream (at # 189) the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 180.77 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 429.48 360.76 77.64 65.21 
3Cocoa powder [Skurikhin]95.0 9.64 9.16 1.74 1.66 
4Cognac or dessert wine—  1.21 —   0.22 —   
5Vanilla powder99.851.20 1.20 0.22 0.22 
Total24.7 75.3 1022.09 769.15 184.76 139.04 
Losses 2.1%16.15 2.92 
Output24.7 75.3 1000.00 753.00 180.77 136.12 
Losses before baking/boiling, shrinkage 1.04995%75.3 10.73 8.08 1.94 1.46 
Baking/boiling 0.06%0.63 0.11 
Losses after baking/boiling, shrinkage 1.04995%75.3 10.72 8.08 1.94 1.46 
Nut semi-finished product (in No. 189) the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 223.58 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85482.92 482.20 107.97 107.81 
3Walnut kernel (raw)94.0 440.07 413.67 98.39 92.49 
4Flour, premium85.5 66.58 56.93 14.89 12.73 
Total37.3 62.7 1646.24 1031.59 368.06 230.64 
Losses 5.0%51.59 11.53 
Output2.0 98.0 1000.00 980.00 223.58 219.11 
Losses before baking/boiling, shrinkage 2.5004%62.7 41.16 25.79 9.20 5.77 
Baking/boiling 36.06%578.76 129.40 
Losses after baking/boiling, shrinkage 2.5004%98.0 26.32 25.79 5.88 5.77 
No. 060 Charlotte syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 104.95 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 420.90 50.51 44.17 5.30 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 11.78 3.18 
Total38.9 61.1 1164.48 711.21 122.21 74.64 
Losses 3.6%25.61 2.69 
Output31.4 68.6 1000.00 685.60 104.95 71.95 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 2.20 1.34 
Baking/boiling 10.92%124.84 13.10 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 1.96 1.34 
Consolidated recipe, k=1.004763
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 475.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85174.23 173.97 175.06 174.79 
2Raw egg white12.0 146.82 17.62 147.52 17.70 
3Walnut kernel (raw)94.0 98.39 92.49 98.86 92.93 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 77.64 65.21 78.01 65.52 
5Jam72.0 71.36 51.38 71.69 51.62 
6Sign up12.0 44.17 5.30 44.38 5.33 
7Flour, premium85.5 14.89 12.73 14.96 12.79 
8Chicken eggs [chicken egg] [2]27.0 11.78 3.18 11.84 3.20 
9Cocoa powder [Skurikhin]95.0 1.74 1.66 1.75 1.66 
10Cognac or dessert wine—  0.22 —   0.22 —   
11Sign up99.850.22 0.22 0.22 0.22 
Total641.44 423.74 644.50 425.76 
Total phase loss 4.0%17.14 
Other losses 0.47%2.02 
General losses 4.5%19.16 
Output85.5 475.70 406.60 475.70 406.60 
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 №189 Cake "Rushnichok" contained in handbooks:

calculations, forms, documents: