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 → Waffles → # 249 Wafers Papardes Zieds → No. 249 → Consolidated recipe

Consolidated recipe: # 249 Wafers Papardes Zieds

No. 249
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 718.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Sheet wafers97.5 200.00 195.00 143.62 140.03 
Total2.6 97.4 1000.00 973.67 718.10 699.20 
Output2.6 97.4 1000.00 973.67 699.20 
List of recipes
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 574.48 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Confectionery fat99.7 221.14 220.47 127.04 126.66 
3Whole milk powder95.0 118.47 112.54 68.06 64.65 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 78.98 66.34 45.37 38.11 
5Cocoaella94.0 63.18 59.39 36.30 34.12 
6Sign up
7Crumb of the same product97.4 118.47 115.35 68.06 66.26 
Total2.7 97.3 1003.01 976.27 576.21 560.85 
Losses 0.3%2.93 1.68 
Output2.7 97.3 1000.00 973.34 574.48 559.17 
Losses before baking/boiling, shrinkage 0.15%97.3 1.50 1.46 0.86 0.84 
Losses after baking/boiling, shrinkage 0.15%97.3 1.50 1.46 0.86 0.84 
Sheet wafers recipe for "Papardes Zied" waffles
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 143.62 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Corn starch87.0 45.06 39.20 6.47 5.63 
3Vegetable oil100.0 13.40 13.40 1.92 1.92 
4Baking soda (E500(ii))50.0 6.09 3.04 0.87 0.44 
5Salt96.5 6.09 5.88 0.87 0.84 
6Sign up
Total14.4 85.6 1293.72 1107.95 185.80 159.12 
Losses 12.0%132.95 19.09 
Output2.5 97.5 1000.00 975.00 143.62 140.03 
Losses before baking/boiling, shrinkage 6.0%85.6 77.62 66.48 11.15 9.55 
Baking/boiling 12.16%147.92 21.24 
Losses after baking/boiling, shrinkage 6.0%97.5 68.18 66.48 9.79 9.55 
Consolidated recipe, k=1.011606
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
by the sum of the phases with the crumb
by the sum of the phases with crumbs in terms of its raw materials
on 718.1 kg finished product
in kind
in solids
in kind
in solids
in kind
in solids
1Sign up99.85226.85 226.51 249.85 249.47 252.75 252.37 
2Flour, premium85.5 174.89 149.53 192.62 164.69 194.85 166.60 
3Confectionery fat99.7 127.04 126.66 139.92 139.50 141.54 141.11 
4Whole milk powder95.0 68.06 64.65 74.95 71.21 75.82 72.03 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 45.37 38.11 49.97 41.97 50.55 42.46 
6Sign up94.0 36.30 34.12 39.98 37.58 40.44 38.01 
7Corn starch87.0 6.47 5.63 7.13 6.20 7.21 6.27 
8Vanilla powder99.854.54 4.53 5.00 4.99 5.05 5.05 
9Vegetable oil100.0 1.92 1.92 2.12 2.12 2.14 2.14 
10Baking soda (E500(ii))50.0 0.87 0.44 0.96 0.48 0.97 0.49 
11Sign up96.5 0.87 0.84 0.96 0.93 0.97 0.94 
12Lecithin (E322(i))98.5 0.77 0.76 0.85 0.83 0.86 0.84 
13Crumb of the same product97.4 68.06 66.26 —   —   —   —   
Total762.01 719.97 764.30 719.97 773.17 728.33 
Total phase loss 2.9%20.78 
Other losses 1.1%8.36 
General losses 4.0%29.13 
Output97.4 718.10 699.20 718.10 699.20 718.10 699.20 
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
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

Recipe on # 249 Wafers Papardes Zieds contained in handbooks:

calculations, forms, documents: