KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: # 256 Cake "Yerevan"

Weight 0.5 and 1 kg.

No. 256
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 264.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 270.00 267.57 71.39 70.75 
3Praline filling (in # 256)99.0 210.00 207.90 55.52 54.97 
4No. 042 Sheet wafers97.5 130.00 126.75 34.37 33.51 
5Glaze white98.4 20.00 19.68 5.29 5.20 
Total1.2 98.8 1000.00 988.20 264.40 261.28 
Output1.2 98.8 1000.00 988.20 261.28 
Fat filling with grated cocoa (in No. 256) the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 97.83 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Confectionery fat99.7 318.64 317.68 31.17 31.08 
3Cocoa-butter [cocoa butter]100.0 89.22 89.22 8.73 8.73 
4Alcohol—  66.91 —   6.55 —   
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 45.00 37.80 4.40 3.70 
6Sign up
7Vanilla essence—  1.54 —   0.15 —   
Total7.3 92.7 1073.33 994.80 105.00 97.32 
Losses 0.48%4.80 0.47 
Output1.0 99.0 1000.00 990.00 97.83 96.85 
Losses before baking/boiling, shrinkage 0.24141%92.7 2.59 2.40 0.25 0.23 
Baking/boiling 6.38%68.31 6.68 
Losses after baking/boiling, shrinkage 0.24141%99.0 2.43 2.40 0.24 0.23 
Praline filling (in # 256) the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 55.52 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted kernels97.5 306.47 298.81 17.02 16.59 
3Cocoa-butter [cocoa butter]100.0 112.04 112.04 6.22 6.22 
4Coconut oil100.0 91.22 91.22 5.06 5.06 
5Cocoa mass97.4 61.67 60.07 3.42 3.34 
6Sign up
Total1.1 98.9 1008.55 997.74 56.00 55.40 
Losses 0.78%7.74 0.43 
Output1.0 99.0 1000.00 990.00 55.52 54.97 
Losses before baking/boiling, shrinkage 0.3879%98.9 3.91 3.87 0.22 0.21 
Baking/boiling 0.07%0.73 0.040
Losses after baking/boiling, shrinkage 0.3879%99.0 3.91 3.87 0.22 0.21 
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 34.37 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg yolk46.0 121.98 56.11 4.19 1.93 
3Baking soda (E500(ii))50.0 6.10 3.05 0.21 0.10 
4Salt96.5 6.10 5.89 0.21 0.20 
Total18.2 81.8 1353.95 1107.95 46.54 38.08 
Losses 12.0%132.95 4.57 
Output2.5 97.5 1000.00 975.00 34.37 33.51 
Losses before baking/boiling, shrinkage 5.99985%81.8 81.23 66.48 2.79 2.28 
Baking/boiling 16.07%204.54 7.03 
Losses after baking/boiling, shrinkage 5.99985%97.5 68.18 66.48 2.34 2.28 
Glaze white recipe for "Yerevan" cake
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 5.29 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole milk powder95.0 264.59 251.36 1.40 1.33 
3Cocoa-butter [cocoa butter]100.0 245.97 245.97 1.30 1.30 
4Vanilla essence—  1.96 —   0.010—   
Total1.6 98.4 1004.86 988.93 5.31 5.23 
Losses 0.5%4.93 0.026
Output1.6 98.4 1000.00 984.00 5.29 5.20 
Losses before baking/boiling, shrinkage 0.24936%98.4 2.51 2.47 0.0130.013
Baking/boiling -0.02%-0.15 -0.001
Losses after baking/boiling, shrinkage 0.24936%98.4 2.51 2.47 0.0130.013
Consolidated recipe, k=1.027702
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 264.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8576.47 76.35 78.58 78.47 
2Chocolate glaze [Skurikhin]99.1 71.39 70.75 73.37 72.71 
3Flour, premium85.5 41.93 35.85 43.09 36.84 
4Confectionery fat99.7 31.17 31.08 32.04 31.94 
5Roasted kernels97.5 17.02 16.59 17.49 17.05 
6Sign up100.0 16.25 16.25 16.70 16.70 
7Cocoa mass97.4 7.79 7.59 8.00 7.80 
8Alcohol—  6.55 —   6.73 —   
9Coconut oil100.0 5.06 5.06 5.21 5.21 
10Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 4.40 3.70 4.52 3.80 
11Sign up46.0 4.19 1.93 4.31 1.98 
12Whole milk powder95.0 1.40 1.33 1.44 1.37 
13Vanilla essence—  0.21 —   0.22 —   
14Baking soda (E500(ii))50.0 0.21 0.10 0.22 0.11 
15Salt96.5 0.21 0.20 0.22 0.21 
Total284.24 266.78 292.11 274.17 
Total phase loss 2.1%5.50 
Other losses 2.7%7.39 
General losses 4.7%12.89 
Output98.8 264.40 261.28 264.40 261.28 
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).Yesbutterno 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