KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: №248 Cake "Chocolate-waffle"

Weight 0.5 kg and more.

No. 248
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 823.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 165.00 163.52 135.91 134.69 
3No. 042 Sheet wafers97.5 130.00 126.75 107.08 104.40 
4"Patterned" chocolate with cognac (in # 248)99.4 129.00 128.23 106.26 105.62 
Total1.1 98.9 1000.00 988.73 823.70 814.42 
Output1.1 98.9 1000.00 988.73 814.42 
Praline filling (in # 248, 249, 351, 452) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 474.45 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Confectionery fat99.7 62.98 62.79 29.88 29.79 
Total1.0 99.041007.62 997.98 478.07 473.50 
Losses 0.8%7.98 3.79 
Output1.0 99.0 1000.00 990.00 474.45 469.71 
Losses before baking/boiling, shrinkage 0.40004%99.044.03 3.99 1.91 1.89 
Baking/boiling -0.04%-0.44 -0.21 
Losses after baking/boiling, shrinkage 0.40004%99.0 4.03 3.99 1.91 1.89 
No. 042 Sheet wafers basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 107.08 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg yolk46.0 121.98 56.11 13.06 6.01 
3Baking soda (E500(ii))50.0 6.10 3.05 0.65 0.33 
4Salt96.5 6.10 5.89 0.65 0.63 
Total18.2 81.8 1353.95 1107.95 144.98 118.64 
Losses 12.0%132.95 14.24 
Output2.5 97.5 1000.00 975.00 107.08 104.40 
Losses before baking/boiling, shrinkage 5.99985%81.8 81.23 66.48 8.70 7.12 
Baking/boiling 16.07%204.54 21.90 
Losses after baking/boiling, shrinkage 5.99985%97.5 68.18 66.48 7.30 7.12 
"Patterned" chocolate with cognac (in # 248) the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 106.26 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cognac—  7.99 —   0.85 —   
Total1.4 98.6 1033.64 1019.50 109.83 108.33 
Losses 2.5%25.50 2.71 
Output0.6 99.4 1000.00 994.00 106.26 105.62 
Losses before baking/boiling, shrinkage 1.25043%98.6 12.92 12.75 1.37 1.35 
Baking/boiling 0.77%7.89 0.84 
Losses after baking/boiling, shrinkage 1.25043%99.4 12.82 12.75 1.36 1.35 
Consolidated recipe, k=1.023267
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 823.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.0 448.19 443.70 458.61 454.03 
2Chocolate glaze [Skurikhin]99.1 135.91 134.69 139.07 137.82 
3Flour, premium85.5 130.61 111.68 133.65 114.27 
4"Patterned" chocolate99.4 108.98 108.33 111.52 110.85 
5Confectionery fat99.7 29.88 29.79 30.58 30.48 
6Sign up46.0 13.06 6.01 13.37 6.15 
7Cognac—  0.85 —   0.87 —   
8Baking soda (E500(ii))50.0 0.65 0.33 0.67 0.33 
9Salt96.5 0.65 0.63 0.67 0.64 
Total868.79 835.15 889.01 854.58 
Total phase loss 2.5%20.73 
Other losses 2.3%19.43 
General losses 4.7%40.17 
Output98.9 823.70 814.42 823.70 814.42 
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).no datano 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