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 → Combination cakes → Sponge air cakes → №211 Cake "Assorted" → No. 211 → Consolidated recipe

Consolidated recipe №211 Cake "Assorted"

Weight 1 kg.

No. 211
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 174.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 016 Sand (main)94.5 200.00 189.00 34.84 32.92 
3№059 Cream "Charlotte" (main)75.0 190.00 142.50 33.10 24.82 
4No. 027 Airy nut97.0 150.00 145.50 26.13 25.35 
5No. 007 Sponge cake with cocoa powder76.0 140.00 106.40 24.39 18.53 
6Sign up
7№002 Fried biscuit crumb94.0 10.00 9.40 1.74 1.64 
Total19.6 80.4 1000.00 803.90 174.20 140.04 
Output19.6 80.4 1000.00 803.90 140.04 
List of recipes
№067 Cream "Charlotte" chocolate basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 38.32 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 382.33 321.16 14.65 12.31 
3Cocoa powder [Skurikhin]95.0 48.14 45.73 1.84 1.75 
4Cognac—  1.52 —   0.058—   
5Vanilla powder99.851.42 1.42 0.0540.054
Total24.5 75.5 1021.07 771.21 39.13 29.56 
Losses 2.1%16.21 0.62 
Output24.5 75.5 1000.00 755.00 38.32 28.93 
Losses before baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.41 0.31 
Baking/boiling -0.04%-0.39 -0.015
Losses after baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.41 0.31 
№059 Cream "Charlotte" (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 33.1 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 422.23 354.67 13.97 11.74 
3Vanilla powder99.854.10 4.09 0.14 0.14 
4Cognac or dessert wine—  1.64 —   0.054—   
Total25.0 75.0 1022.08 766.09 33.83 25.36 
Losses 2.1%16.09 0.53 
Output25.0 75.0 1000.00 750.00 33.10 24.82 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.36 0.27 
Baking/boiling 0.06%0.62 0.021
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.36 0.27 
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 42.19 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 17.76 2.13 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 4.73 1.28 
Total38.9 61.1 1164.48 711.21 49.12 30.00 
Losses 3.6%25.61 1.08 
Output31.4 68.6 1000.00 685.60 42.19 28.92 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 0.88 0.54 
Baking/boiling 10.92%124.84 5.27 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 0.79 0.54 
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 34.84 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 10.77 9.05 
3Granulated sugar99.85206.17 205.86 7.18 7.17 
4Melange27.0 72.16 19.48 2.51 0.68 
5Flour, premium (on the dust)85.5 41.24 35.26 1.44 1.23 
6Sign up
7Salt96.5 2.06 1.99 0.0720.069
8Ammonium carbonic (E503(i))—  0.52 —   0.018—   
9Baking soda (E500(ii))50.0 0.52 0.26 0.0180.009
Total16.2 83.8 1149.41 963.31 40.05 33.56 
Losses 1.9%18.31 0.64 
Output5.5 94.5 1000.00 945.00 34.84 32.92 
Losses before baking/boiling, shrinkage 0.95017%83.8 10.92 9.15 0.38 0.32 
Baking/boiling 11.31%128.80 4.49 
Losses after baking/boiling, shrinkage 0.95017%94.5 9.69 9.15 0.34 0.32 
No. 027 Airy nut basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 26.13 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 471.51 56.58 12.32 1.48 
3Roasted kernels97.5 334.96 326.59 8.75 8.53 
4Flour, premium85.5 104.30 89.18 2.73 2.33 
5Vanilla powder99.852.68 2.68 0.0700.070
Total30.1 69.9 1461.38 1022.13 38.19 26.71 
Losses 5.1%52.13 1.36 
Output3.0 97.0 1000.00 970.00 26.13 25.35 
Losses before baking/boiling, shrinkage 2.54996%69.9 37.26 26.06 0.97 0.68 
Baking/boiling 27.89%397.25 10.38 
Losses after baking/boiling, shrinkage 2.54996%97.0 26.87 26.06 0.70 0.68 
No. 007 Sponge cake 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 24.39 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85344.02 343.50 8.39 8.38 
3Flour, premium85.5 278.65 238.25 6.80 5.81 
4Cocoa powder [Skurikhin]95.0 57.34 54.47 1.40 1.33 
5Potato starch80.0 22.93 18.34 0.56 0.45 
Total36.6 63.4 1276.30 809.37 31.13 19.74 
Losses 6.1%49.37 1.20 
Output24.0 76.0 1000.00 760.00 24.39 18.53 
Losses before baking/boiling, shrinkage 3.05013%63.4 38.93 24.69 0.95 0.60 
Baking/boiling 16.56%204.89 5.00 
Losses after baking/boiling, shrinkage 3.05013%76.0 32.48 24.69 0.79 0.60 
No. 096 Fortified blotting syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 15.68 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  405.36 —   6.36 —   
3Cognac—  56.30 —   0.88 —   
4Cognac or dessert wine—  47.95 —   0.75 —   
5Essence of rum—  1.92 —   0.030—   
Total50.0 50.0 1024.60 512.30 16.06 8.03 
Losses 2.4%12.30 0.19 
Output50.0 50.0 1000.00 500.00 15.68 7.84 
Losses before baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.19 0.10 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.19 0.10 
№002 Fried biscuit crumb basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 1.74 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 0.77 0.76 
3Flour, premium85.5 356.18 304.53 0.62 0.53 
4Potato starch80.0 87.95 70.36 0.15 0.12 
5Essence—  4.40 —   0.008—   
Total37.6 62.4 1621.13 1011.83 2.82 1.76 
Losses 7.1%71.83 0.13 
Output6.0 94.0 1000.00 940.00 1.74 1.64 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.10 0.063
Baking/boiling 33.6%525.38 0.92 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.0670.063
Consolidated recipe, k=1.027295
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 174.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8565.33 65.24 67.12 67.02 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 39.40 33.10 40.48 34.00 
3Flour, premium85.5 29.54 25.25 30.34 25.94 
4Melange27.0 17.77 4.80 18.26 4.93 
5Fresh whole milk the weight ratio of fat 3.2%12.0 17.76 2.13 18.24 2.19 
6Sign up12.0 12.32 1.48 12.66 1.52 
7Roasted kernels97.5 8.75 8.53 8.99 8.77 
8water—  6.36 —   6.53 —   
9Chicken eggs [chicken egg] [2]27.0 4.73 1.28 4.86 1.31 
10Cocoa powder [Skurikhin]95.0 3.24 3.08 3.33 3.17 
11Sign up—  0.94 —   0.97 —   
12Cognac or dessert wine—  0.81 —   0.83 —   
13Potato starch80.0 0.71 0.57 0.73 0.59 
14Vanilla powder99.850.26 0.26 0.27 0.27 
15Essence—  0.080—   0.082—   
16Sign up96.5 0.0720.0690.0740.071
17Essence of rum—  0.030—   0.031—   
18Ammonium carbonic (E503(i))—  0.018—   0.019—   
19Baking soda (E500(ii))50.0 0.0180.0090.0190.009
Total208.14 145.80 213.83 149.77 
Total phase loss 3.9%5.76 
Other losses 2.7%3.98 
General losses 6.5%9.74 
Output80.4 174.20 140.04 174.20 140.04 
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 №211 Cake "Assorted" contained in handbooks:

calculations, forms, documents: