KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Animal Cake [Solnechnogorsk]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 174.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0 200.00 150.00 34.92 26.19 
3Chocolate99.4 180.00 178.92 31.43 31.24 
4Jam72.0 100.00 72.00 17.46 12.57 
5No. 095 Blotting syrup50.0 100.00 50.00 17.46 8.73 
6Sign up
Total22.9 77.1 1000.00 770.52 174.60 134.53 
Output22.9 77.1 1000.00 770.52 134.53 
№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 69.84 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 226.27 190.07 15.80 13.27 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 110.14 81.50 7.69 5.69 
4Raw egg white12.0 64.25 7.71 4.49 0.54 
5Citric acid (E330)98.0 3.80 3.72 0.27 0.26 
6Sign up
Total24.2 75.8 1017.72 771.57 71.08 53.89 
Losses 1.5%11.57 0.81 
Output24.0 76.0 1000.00 760.00 69.84 53.08 
Losses before baking/boiling, shrinkage 0.74992%75.8 7.63 5.79 0.53 0.40 
Baking/boiling 0.24%2.47 0.17 
Losses after baking/boiling, shrinkage 0.74992%76.0 7.61 5.79 0.53 0.40 
№061 Cream "New" with condensed milk syrup
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 3.49 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 1.60 1.35 
3Vanilla powder99.854.07 4.06 0.0140.014
4Cognac—  0.86 —   0.003—   
5Wine—  0.86 —   0.003—   
Total22.1 77.9 1022.42 796.74 3.57 2.78 
Losses 2.1%16.74 0.058
Output22.0 78.0 1000.00 780.00 3.49 2.72 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 0.0380.029
Baking/boiling 0.09%0.94 0.003
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 0.0370.029
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 42.65 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 292.66 228.27 12.48 9.74 
3Water—  146.34 —   6.24 —   
4Water (for soaking agar-agar)—  40.80 —   1.74 —   
5Agar (E406)85.0 8.16 6.94 0.35 0.30 
Total23.6 76.4 1073.30 819.67 45.78 34.96 
Losses 2.4%19.67 0.84 
Output20.0 80.0 1000.00 800.00 42.65 34.12 
Losses before baking/boiling, shrinkage 1.20004%76.4 12.88 9.84 0.55 0.42 
Baking/boiling 4.54%48.12 2.05 
Losses after baking/boiling, shrinkage 1.20004%80.0 12.30 9.84 0.52 0.42 
No. 001 Biscuit (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 34.92 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 12.12 12.10 
3Flour, premium85.5 281.16 240.39 9.82 8.39 
4Potato starch80.0 69.42 55.54 2.42 1.94 
5Essence—  3.47 —   0.12 —   
Total37.6 62.4 1279.69 798.72 44.69 27.89 
Losses 6.1%48.72 1.70 
Output25.0 75.0 1000.00 750.00 34.92 26.19 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 1.36 0.85 
Baking/boiling 16.78%208.18 7.27 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 1.13 0.85 
No. 095 Blotting syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 17.46 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 8.96 8.94 
3Cognac or dessert wine—  47.95 —   0.84 —   
4Essence of rum—  1.92 —   0.034—   
Total54.6 45.4 1127.32 512.30 19.68 8.94 
Losses 2.4%12.30 0.21 
Output50.0 50.0 1000.00 500.00 17.46 8.73 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 0.24 0.11 
Baking/boiling 9.11%101.49 1.77 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.21 0.11 
No. 063 Milk-sugar syrup on condensed milk
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 1.95 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  243.17 —   0.47 —   
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 128.20 94.87 0.25 0.18 
Total27.0 73.0 1027.74 750.25 2.00 1.46 
Losses 2.7%20.25 0.039
Output27.0 73.0 1000.00 730.00 1.95 1.42 
Losses before baking/boiling, shrinkage 1.34968%73.0 13.87 10.13 0.0270.020
Losses after baking/boiling, shrinkage 1.34968%73.0 13.87 10.13 0.0270.020
Consolidated recipe, k=1.046781
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 174.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8547.32 47.25 49.54 49.46 
2Chocolate99.4 31.43 31.24 32.90 32.70 
3Melange27.0 20.20 5.45 21.15 5.71 
4Water—  18.31 —   19.17 —   
5Jam72.0 17.46 12.57 18.28 13.16 
6Sign up84.0 17.41 14.62 18.22 15.31 
7Starch syrup78.0 12.48 9.74 13.07 10.19 
8Flour, premium85.5 9.82 8.39 10.28 8.79 
9Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 7.94 5.88 8.31 6.15 
10Raw egg white12.0 4.49 0.54 4.70 0.56 
11Sign up80.0 2.42 1.94 2.54 2.03 
12Cognac or dessert wine—  0.84 —   0.88 —   
13Agar (E406)85.0 0.35 0.30 0.36 0.31 
14Citric acid (E330)98.0 0.27 0.26 0.28 0.27 
15Citrus essence—  0.18 —   0.19 —   
16Sign up—  0.12 —   0.13 —   
17Essence of rum—  0.034—   0.035—   
18Vanilla powder99.850.0140.0140.0150.015
19Cognac—  0.003—   0.003—   
20Wine—  0.003—   0.003—   
Total191.09 138.19 200.03 144.66 
Total phase loss 2.6%3.66 
Other losses 4.5%6.46 
General losses 7.0%10.13 
Output77.1 174.60 134.53 174.60 134.53 
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).Yesbutter; whole condensed milk with sugar the weight ratio of fat 8.5%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