KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №190 Cake "Ideal"

Weight 1 kg.

No. 190а
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 511.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№031 Almond "Ideal"96.0 360.00 345.60 184.00 176.64 
3Powdered sugar99.8540.00 39.94 20.44 20.41 
4Praline99.0 40.00 39.60 20.44 20.24 
Total9.3 90.7 1000.00 906.74 511.10 463.43 
Output9.3 90.7 1000.00 906.74 463.43 
No. 057 Creamy cream with cocoa powder basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 286.22 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85264.90 264.50 75.82 75.70 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 198.67 147.02 56.86 42.08 
4Cocoa powder [Skurikhin]95.0 48.02 45.62 13.74 13.06 
5Vanilla powder99.852.32 2.32 0.66 0.66 
6Sign up
Total13.4 86.6 1012.25 876.67 289.72 250.92 
Losses 1.9%16.67 4.77 
Output14.0 86.0 1000.00 860.00 286.22 246.15 
Losses before baking/boiling, shrinkage 0.95049%86.6 9.62 8.33 2.75 2.38 
Baking/boiling -0.7%-7.06 -2.02 
Losses after baking/boiling, shrinkage 0.95049%86.0 9.69 8.33 2.77 2.38 
№031 Almond "Ideal" basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 184 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85440.09 439.43 80.97 80.85 
3Roasted almond kernel97.5 440.09 429.09 80.97 78.95 
4Flour, premium85.5 66.02 56.45 12.15 10.39 
Total37.5 62.5 1606.33 1004.18 295.56 184.77 
Losses 4.4%44.18 8.13 
Output4.0 96.0 1000.00 960.00 184.00 176.64 
Losses before baking/boiling, shrinkage 2.19982%62.5 35.34 22.09 6.50 4.06 
Baking/boiling 34.88%547.98 100.83 
Losses after baking/boiling, shrinkage 2.19982%96.0 23.01 22.09 4.23 4.06 
Consolidated recipe, k=1.025206
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 511.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up84.0 142.16 119.41 145.74 122.42 
2Raw egg white12.0 121.46 14.58 124.52 14.94 
3Powdered sugar99.8596.26 96.12 98.69 98.54 
4Granulated sugar99.8580.97 80.85 83.02 82.89 
5Roasted almond kernel97.5 80.97 78.95 83.02 80.94 
6Sign up74.0 56.86 42.08 58.30 43.14 
7Praline99.0 20.44 20.24 20.96 20.75 
8Cocoa powder [Skurikhin]95.0 13.74 13.06 14.09 13.39 
9Flour, premium85.5 12.15 10.39 12.45 10.65 
10Vanilla powder99.850.66 0.66 0.68 0.68 
11Sign up—  0.48 —   0.49 —   
Total626.17 476.33 641.95 488.34 
Total phase loss 2.7%12.90 
Other losses 2.5%12.01 
General losses 5.1%24.91 
Output90.7 511.10 463.43 511.10 463.43 
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.no datano 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).Yesbutter; whole condensed milk with sugar the weight ratio of fat 8.5%no 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