KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe Cake From the bottom of my heart

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 734.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0 150.00 117.00 110.22 85.97 
3Sponge cake with surfactant No. 275.0 145.00 108.75 106.55 79.91 
4No. 104 Jelly50.0 100.00 50.00 73.48 36.74 
5№062а Cream "New" chocolate78.8 50.00 39.40 36.74 28.95 
6Sign up
Total25.6 74.4 1000.00 744.12 734.80 546.78 
Output25.6 74.4 1000.00 744.12 546.78 
Souffle Lux Recipe No. 1 (for 98m syrup)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 382.1 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fat "Butao-26"99.2 190.25 188.73 72.69 72.11 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 110.14 81.50 42.08 31.14 
4water—  89.50 —   34.20 —   
5Dry egg white [without enzyme TU Skurikhin]91.0 8.47 7.71 3.24 2.95 
6Sign up
7Flavoring—  2.55 —   0.97 —   
Total24.0 76.0 1052.57 799.95 402.18 305.66 
Losses 5.0%39.95 15.27 
Output24.0 76.0 1000.00 760.00 382.10 290.39 
Losses before baking/boiling, shrinkage 2.49711%76.0 26.28 19.98 10.04 7.63 
Losses after baking/boiling, shrinkage 2.49711%76.0 26.28 19.98 10.04 7.63 
№061 Cream "New" basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 110.22 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 459.46 385.95 50.64 42.54 
3Vanilla powder99.854.07 4.06 0.45 0.45 
4Cognac—  0.86 —   0.095—   
5Wine—  0.86 —   0.095—   
Total22.1 77.9 1022.42 796.74 112.69 87.82 
Losses 2.1%16.74 1.85 
Output22.0 78.0 1000.00 780.00 110.22 85.97 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 1.18 0.92 
Baking/boiling 0.09%0.94 0.10 
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 1.18 0.92 
№062а Cream "New" chocolate basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 36.74 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 436.96 367.05 16.05 13.49 
3Cocoa powder [Skurikhin]95.0 49.63 47.15 1.82 1.73 
4Vanilla powder99.853.86 3.85 0.14 0.14 
5Cognac—  2.00 —   0.073—   
Total21.3 78.7 1022.38 804.90 37.56 29.57 
Losses 2.1%16.90 0.62 
Output21.2 78.8 1000.00 788.00 36.74 28.95 
Losses before baking/boiling, shrinkage 1.0497%78.7 10.73 8.45 0.39 0.31 
Baking/boiling 0.09%0.93 0.034
Losses after baking/boiling, shrinkage 1.0497%78.8 10.72 8.45 0.39 0.31 
No. 098 Sugar-agar syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 247.54 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 292.66 228.27 72.45 56.51 
3Water—  146.34 —   36.23 —   
4Water (for soaking agar-agar)—  40.80 —   10.10 —   
5Agar (E406)85.0 8.16 6.94 2.02 1.72 
Total23.6 76.4 1073.30 819.67 265.69 202.91 
Losses 2.4%19.67 4.87 
Output20.0 80.0 1000.00 800.00 247.54 198.04 
Losses before baking/boiling, shrinkage 1.20004%76.4 12.88 9.84 3.19 2.43 
Baking/boiling 4.54%48.12 11.91 
Losses after baking/boiling, shrinkage 1.20004%80.0 12.30 9.84 3.04 2.43 
Sponge cake with surfactant No. 2 Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 106.55 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 307.01 262.49 32.71 27.97 
3Granulated sugar99.85305.41 304.95 32.54 32.49 
4Fat "Butao-26"99.2 51.41 51.00 5.48 5.43 
5Integrated Nutritional Supplement emulsifier churning paste [3]52.0 50.57 26.30 5.39 2.80 
6Sign up
Total36.3 63.7 1231.39 784.17 131.20 83.55 
Losses 4.4%34.17 3.64 
Output25.0 75.0 1000.00 750.00 106.55 79.91 
Losses before baking/boiling, shrinkage 2.17898%63.7 26.83 17.09 2.86 1.82 
Baking/boiling 15.09%181.78 19.37 
Losses after baking/boiling, shrinkage 2.17898%75.0 22.78 17.09 2.43 1.82 
No. 063 Milk-sugar syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 80.88 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 340.51 40.86 27.54 3.30 
Total28.6 71.4 1053.30 752.58 85.19 60.87 
Losses 3.0%22.58 1.83 
Output27.0 73.0 1000.00 730.00 80.88 59.04 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 1.28 0.91 
Baking/boiling 2.12%22.03 1.78 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 1.25 0.91 
No. 104 Jelly basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 73.48 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85414.25 413.63 30.44 30.39 
3Starch syrup78.0 103.34 80.61 7.59 5.92 
4Agar (E406)85.0 10.34 8.79 0.76 0.65 
5Essence—  3.10 —   0.23 —   
6Sign up
7Food paint—  1.00 —   0.073—   
Total50.0 50.0 1010.08 505.04 74.22 37.11 
Losses 1.0%5.04 0.37 
Output50.0 50.0 1000.00 500.00 73.48 36.74 
Losses before baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.37 0.19 
Losses after baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.37 0.19 
No. 023 Air basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 25.72 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 360.54 43.26 9.27 1.11 
3Vanilla powder99.857.21 7.20 0.19 0.19 
Total24.0 76.0 1329.19 1010.46 34.18 25.99 
Losses 4.5%45.46 1.17 
Output3.5 96.5 1000.00 965.00 25.72 24.82 
Losses before baking/boiling, shrinkage 2.24956%76.0 29.90 22.73 0.77 0.58 
Baking/boiling 21.22%275.73 7.09 
Losses after baking/boiling, shrinkage 2.24956%96.5 23.56 22.73 0.61 0.58 
Consolidated recipe, k=1.018938
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 734.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85290.25 289.82 295.75 295.31 
2water—  115.50 —   117.69 —   
3Starch syrup78.0 80.04 62.43 81.56 63.61 
4Fat "Butao-26"99.2 78.17 77.55 79.65 79.01 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 66.70 56.02 67.96 57.09 
6Sign up27.0 55.02 14.86 56.06 15.14 
7Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 42.08 31.14 42.88 31.73 
8Flour, premium85.5 32.71 27.97 33.33 28.50 
9Fresh whole milk the weight ratio of fat 3.2%12.0 27.54 3.30 28.06 3.37 
10Raw egg white12.0 9.27 1.11 9.45 1.13 
11Sign up52.0 5.39 2.80 5.49 2.85 
12Dry egg white [without enzyme TU Skurikhin]91.0 3.24 2.95 3.30 3.00 
13Agar (E406)85.0 2.78 2.36 2.83 2.41 
14Cocoa powder [Skurikhin]95.0 1.82 1.73 1.86 1.77 
15Citric acid (E330)98.0 1.60 1.57 1.63 1.60 
16Sign up—  0.97 —   0.99 —   
17Vanilla powder99.850.78 0.77 0.79 0.79 
18Essence—  0.23 —   0.23 —   
19Cognac—  0.17 —   0.17 —   
20Wine—  0.095—   0.10 —   
21Sign up—  0.073—   0.075—   
22Vanillin—  0.061—   0.062—   
Total814.50 576.39 829.92 587.31 
Total phase loss 5.1%29.61 
Other losses 1.9%10.92 
General losses 6.9%40.52 
Output74.4 734.80 546.78 734.80 546.78