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 → Biscuit → Puff pastry → No. 105 "Vanilla" cookies with fruit filling → No. 105 → Consolidated recipe

Consolidated recipe: No. 105 "Vanilla" cookies with fruit filling

No. 105
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 994.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Fruit filling74.0 251.26 185.93 249.80 184.85 
Total9.9 90.1 1005.03 905.78 999.20 900.53 
Losses 0.5%4.53 4.51 
Output9.9 90.1 1000.00 901.25 896.02 
Losses before baking/boiling, shrinkage 0.25024%90.1 2.52 2.27 2.50 2.25 
Losses after baking/boiling, shrinkage 0.25024%90.1 2.52 2.27 2.50 2.25 
List of recipes
Vanilla cookies Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 749.4 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85214.80 214.47 160.97 160.73 
3Margarine84.0 115.66 97.15 86.67 72.81 
4Corn starch87.0 48.91 42.55 36.65 31.89 
5Melange27.0 48.91 13.20 36.65 9.90 
6Sign up
7Invert syrup [raw, 70%]70.0 29.74 20.82 22.29 15.60 
8Baking soda (E500(ii))50.0 4.89 2.45 3.67 1.83 
9Salt96.5 4.89 4.72 3.67 3.54 
10Vanilla powder99.854.89 4.88 3.67 3.66 
11Sign up
Total16.9 83.1 1165.51 969.05 873.43 726.21 
Losses 1.4%14.05 10.53 
Output4.5 95.5 1000.00 955.00 749.40 715.68 
Losses before baking/boiling, shrinkage 0.725%83.1 8.45 7.03 6.33 5.26 
Baking/boiling 12.94%149.70 112.19 
Losses after baking/boiling, shrinkage 0.725%95.5 7.36 7.03 5.51 5.26 
Consolidated recipe, k=1.000504
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 994.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up85.5 495.28 423.47 495.53 423.68 
2Fruit filling74.0 249.80 184.85 249.93 184.95 
3Powdered sugar99.85160.97 160.73 161.05 160.81 
4Margarine84.0 86.67 72.81 86.72 72.84 
5Corn starch87.0 36.65 31.89 36.67 31.90 
6Sign up27.0 36.65 9.90 36.67 9.90 
7Fresh whole milk the weight ratio of fat 3.2%12.0 23.28 2.79 23.29 2.79 
8Invert syrup [raw, 70%]70.0 22.29 15.60 22.30 15.61 
9Baking soda (E500(ii))50.0 3.67 1.83 3.67 1.83 
10Salt96.5 3.67 3.54 3.67 3.54 
11Sign up99.853.67 3.66 3.67 3.66 
12Ammonium salt (E503(i))—  0.64 —   0.64 —   
Total1123.23 911.06 1123.80 911.52 
Total phase loss 1.7%15.04 
Other losses 0.05%0.46 
General losses 1.7%15.50 
Output90.1 994.20 896.02 994.20 896.02 
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).Yesfresh whole milk the weight ratio of fat 3.2%no 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 No. 105 "Vanilla" cookies with fruit filling contained in handbooks:

calculations, forms, documents: