KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №202 Cake "Cranberry"

Weight 1 kg or more.

No. 202
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 574 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0 241.60 181.20 138.68 104.01 
3No. 016 Sand (main)94.5 175.07 165.44 100.49 94.96 
4No. 104 Jelly50.0 125.00 62.50 71.75 35.88 
5Marzipan filling72.0 83.33 60.00 47.83 34.44 
6Sign up
Total28.6 71.4 1000.00 714.01 574.00 409.84 
Output28.6 71.4 1000.00 714.01 409.84 
Filling No. 1 "Cranberry in sugar" the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 200.9 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cognac—  31.55 —   6.34 —   
Total38.9 61.1 1036.58 633.17 208.25 127.20 
Losses 0.5%3.17 0.64 
Output37.0 63.0 1000.00 630.00 200.90 126.57 
Losses before baking/boiling, shrinkage 0.25024%61.1 2.59 1.58 0.52 0.32 
Baking/boiling 3.04%31.47 6.32 
Losses after baking/boiling, shrinkage 0.25024%63.0 2.52 1.58 0.51 0.32 
No. 001 Biscuit (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 138.68 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 48.14 48.06 
3Flour, premium85.5 281.16 240.39 38.99 33.34 
4Potato starch80.0 69.42 55.54 9.63 7.70 
5Essence—  3.47 —   0.48 —   
Total37.6 62.4 1279.69 798.72 177.47 110.77 
Losses 6.1%48.72 6.76 
Output25.0 75.0 1000.00 750.00 138.68 104.01 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 5.41 3.38 
Baking/boiling 16.78%208.18 28.87 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 4.50 3.38 
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 100.49 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 31.08 26.10 
3Granulated sugar99.85206.17 205.86 20.72 20.69 
4Melange27.0 72.16 19.48 7.25 1.96 
5Flour, premium (on the dust)85.5 41.24 35.26 4.14 3.54 
6Sign up
7Salt96.5 2.06 1.99 0.21 0.20 
8Ammonium carbonic (E503(i))—  0.52 —   0.052—   
9Baking soda (E500(ii))50.0 0.52 0.26 0.0520.026
Total16.2 83.8 1149.41 963.31 115.50 96.80 
Losses 1.9%18.31 1.84 
Output5.5 94.5 1000.00 945.00 100.49 94.96 
Losses before baking/boiling, shrinkage 0.95017%83.8 10.92 9.15 1.10 0.92 
Baking/boiling 11.31%128.80 12.94 
Losses after baking/boiling, shrinkage 0.95017%94.5 9.69 9.15 0.97 0.92 
No. 104 Jelly basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 71.75 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85414.25 413.63 29.72 29.68 
3Starch syrup78.0 103.34 80.61 7.41 5.78 
4Agar (E406)85.0 10.34 8.79 0.74 0.63 
5Essence—  3.10 —   0.22 —   
6Sign up
7Food paint—  1.00 —   0.072—   
Total50.0 50.0 1010.08 505.04 72.47 36.24 
Losses 1.0%5.04 0.36 
Output50.0 50.0 1000.00 500.00 71.75 35.88 
Losses before baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.36 0.18 
Losses after baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.36 0.18 
Marzipan filling in cake number 202
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 47.83 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cognac—  126.61 —   6.06 —   
3water—  78.52 —   3.76 —   
Total28.0 72.0 1025.64 738.46 49.06 35.32 
Losses 2.5%18.46 0.88 
Output28.0 72.0 1000.00 720.00 47.83 34.44 
Losses before baking/boiling, shrinkage 1.24983%72.0 12.82 9.23 0.61 0.44 
Losses after baking/boiling, shrinkage 1.24983%72.0 12.82 9.23 0.61 0.44 
Consolidated recipe, k=1.037312
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 574 kg finished product
in kind
in solids
in kind
in solids
1Sign up63.0 201.91 127.20 209.44 131.95 
2Granulated sugar99.8598.58 98.43 102.26 102.10 
3Flour, premium85.5 94.93 81.16 98.47 84.19 
4Melange27.0 87.48 23.62 90.75 24.50 
5Marzipan (at 202)90.0 39.25 35.32 40.71 36.64 
6Sign up—  37.91 —   39.32 —   
7Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 31.08 26.10 32.24 27.08 
8Roasted cashew kernels [2]97.5 14.35 13.99 14.89 14.51 
9Cognac—  12.39 —   12.86 —   
10Potato starch80.0 9.63 7.70 9.99 7.99 
11Sign up78.0 7.41 5.78 7.69 6.00 
12Essence—  0.91 —   0.95 —   
13Agar (E406)85.0 0.74 0.63 0.77 0.65 
14Salt96.5 0.21 0.20 0.21 0.21 
15Citric acid (E330)98.0 0.15 0.14 0.15 0.15 
16Sign up—  0.072—   0.074—   
17Ammonium carbonic (E503(i))—  0.052—   0.054—   
18Baking soda (E500(ii))50.0 0.0520.0260.0540.027
Total637.10 420.32 660.87 436.00 
Total phase loss 2.5%10.48 
Other losses 3.6%15.68 
General losses 6.0%26.16 
Output71.4 574.00 409.84 574.00 409.84 
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.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