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

Energy calculation: Cake Autumn tale [Ivanteevka]

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 816.7 g
unfinished
products
Content
Energy
value
proteinsfats
carbohydrates
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
%
in Rx
amount, g
kcal/g
in Rx
amount,
kJ/kcal
Sign up99.85292.97 292.53 —  —   —  —   99.75292.24 3991168.95 
Flour, premium85.5 162.85 139.24 10.2416.68 1.091.78 69.69113.49 334543.92 
Margarine84.0 120.99 101.63 0.5 0.60 82.0 99.21 1.0 1.21 744900.17 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 116.87 98.17 0.5 0.58 82.5 96.42 0.8 0.93 748874.19 
Melange27.0 91.51 24.71 13.23912.12 11.98810.97 0.730.67 163149.77 
Sign up78.0 69.53 54.23 —  —   0.3 0.21 77.3153.75 292203.20 
Water—  44.46 —   —  —   —  —   —  —   —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 42.85 31.71 7.263.11 8.573.67 55.9523.97 331141.83 
Raw egg white12.0 26.52 3.18 10.4882.78 —  —   0.9450.25 4512.03 
Fresh whole milk the weight ratio of fat 3.2%12.0 12.00 1.44 3.0 0.36 3.2 0.38 4.7 0.56 607.20 
Sign up85.0 1.94 1.65 1.990.040—  —   0.8 0.020120.23 
Citric acid (E330)98.0 1.48 1.45 —  —   —  —   —  —   —   
Citrus essence—  0.99 —   —  —   —  —   —  —   —   
Potato starch80.0 0.74 0.60 0.1 —   —  —   78.2 0.58 3132.32 
Cocoa powder [Skurikhin]95.0 0.41 0.39 24.3 0.10 15.0 0.06010.2 0.0402891.18 
Sign up99.850.29 0.29 —  —   —  —   99.8 0.29 3791.10 
Cognac—  0.064—   —  —   —  —   —  —   2400.15 
Wine—  0.047—   0.5 —   —  —   20.0 0.0101720.080
Essence—  0.037—   —  —   —  —   —  —   —   
Total751.21 36.37 212.70 488.01 4006.32 
Output in finished product85.0 694.12 
Rounding according to TR CU 022/2011
Rounding according to the guidelines of the European Commission

Name of raw materials

Content
carbohydrates
without sugar alcohols
sugar alcohols
no erythritol
organic
acids
salatrim
ethanol
dietary
fiber
%
in Rx
amount, g
%
in Rx
amount, g
%
in Rx
amount, g
%
in Rx
amount, g
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.75292.24 —  —   —  —   —  —   —  —   —  —   
Flour, premium69.69113.49 —  —   —  —   —  —   —  —   3.5 5.70 
Margarine1.0 1.21 —  —   —  —   —  —   —  —   —  —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]0.8 0.93 —  —   —  —   —  —   —  —   —  —   
Melange0.730.67 —  —   —  —   —  —   —  —   —  —   
Sign up77.3153.75 —  —   —  —   —  —   —  —   —  —   
Water—  —   —  —   —  —   —  —   —  —   —  —   
Whole condensed milk with sugar the weight ratio of fat 8.5%55.9523.97 —  —   0.4 0.17 —  —   —  —   —  —   
Raw egg white0.9450.25 —  —   —  —   —  —   —  —   —  —   
Fresh whole milk the weight ratio of fat 3.2%4.7 0.56 —  —   0.1 0.010—  —   —  —   —  —   
Sign up0.8 0.020—  —   —  —   —  —   —  —   —  —   
Citric acid (E330)—  —   —  —   —  —   —  —   —  —   —  —   
Citrus essence—  —   —  —   —  —   —  —   —  —   —  —   
Potato starch78.2 0.58 —  —   —  —   —  —   —  —   1.4 0.010
Cocoa powder [Skurikhin]10.2 0.040—  —   3.9 0.020—  —   —  —   35.3 0.14 
Sign up99.8 0.29 —  —   —  —   —  —   —  —   —  —   
Cognac—  —   —  —   —  —   —  —   33.3 0.020—  —   
Wine20.0 0.010—  —   —  —   —  —   12.9 0.010—  —   
Essence—  —   —  —   —  —   —  —   —  —   —  —   
Total488.01 —   0.20 —   0.0305.85 
Output in finished product
Rounding according to the guidelines of the European Commission

The calculation is made according to:

Appendix 3
to the technical regulations of the Customs Union
"Food products in terms of their labeling" (TR CU 022/2011)

Energy value rounding rules
value of food products

Table 1

Energy value (caloric content),
kJ/kcal
Rounding rules or indications
Less than 1Indicated: "1"
From 1 to 5 inclusiveTo the nearest integer
From 5 to 100 inclusiveTo the nearest integer multiple of 5
Over 100To the nearest integer multiple of 10

Rounding rules
the amount of proteins, fats, carbohydrates in food products

Table 2

Amount of proteins, fats, carbohydrates, gRounding rule and/or indications
Less than 0.5The value is indicated to the first decimal place after the decimal point
From 0.5 to 10 inclusiveTo the nearest multiple of 0.5 g
Over 10To the nearest integer multiple of 1 g

Appendix 4
to the technical regulations of the Customs Union
"Food products in terms of their labeling" (TR CU 022/2011)

Conversion factors for the energy value of basic food
substances of food products

1. The energy value to be declared is calculated using the following conversion factors:

Basic nutrients of food productsConversion factors
Protein4 kcal/g - 17 kJ/g
Carbohydrates, including mono- and disaccharides (excluding polyols)4 kcal/g - 17 kJ/g
Polyols (excluding erythritol)2,4 kcal/g – 10 kJ/g
Erythritol0
Жиры, жирные кислоты9 kcal/g – 37 kJ/g
Органические кислоты3 kcal/g – 13 kJ/g
Салатрим6 kcal/g – 25 kJ/g
Этанол7 kcal/g – 29 kJ/g
Пищевые волокна2 kcal/g – 8 kJ/g

ANNEX XIV
CONVERSION FACTORS
REGULATION (EU) No 1169/2011 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL
of 25 October 2011 on the provision of food information to consumers

CONVERSION FACTORS FOR THE CALCULATION OF ENERGY

The energy value to be declared shall be calculated using the following conversion factors:

— carbohydrate (except polyols),17 kJ/g — 4 kcal/g
— polyols,10 kJ/g — 2,4 kcal/g
— protein,17 kJ/g — 4 kcal/g
— fat,37 kJ/g — 9 kcal/g
— salatrims,25 kJ/g — 6 kcal/g
— alcohol (ethanol),29 kJ/g — 7 kcal/g
— organic acid,13 kJ/g — 3 kcal/g
— fibre,8 kJ/g — 2 kcal/g
— erythritol.0 kJ/g — 0 kcal/g
GUIDANCE DOCUMENT TOLERANCES: SIMPLIFIED SUMMARY TABLE DECEMBER 2012
Tolerances for foods
including MU
Tolerances for
food
supplements
including MU
Tolerances for nutrients regulated by Reg.
1924/2006/EC, Reg. 1925/2006/EC in foods
or food supplements when the declared
value=minimum or maximum level to be
present or levels specified in a claim
Rounding
and for tolerances for nutrients regulated by Reg.
1924/2006/EC, Reg. 1925/2006/EC when the
tolerance range around the declared value given
below does not overlap with the minimum or
maximum level to be present
Side 1, incl. MU; range applied
to minimum or maximum level
to be present when this level
a) ≠ declared value and
b) overlaps with tolerance
range around the declared
value from columns 2&3
Side 2
Vitamins+50%** -35%+50%** -20%+50%**-MUvitamin A, folic acid:3 sig. figures
all other vitamins:2 sig. figures
Minerals+45% -35%+45% -20%+45%-MUCl, Ca, P, Mg, I, K:3 sig. figures
all other minerals:2 sig. figures
Carbohydrate*,
Protein*
Fibre*
<10g/100g:±2g
(fat: ±1.5g)
<10g/100g:+4g-MU≥10g/100g or ml:to nearest 1g
10-40g/100g:±20%10-40g/100g:+40%<10g and >0.5g/100g or ml:to nearest 0.1g
>40g/100g:±8g>40g/100g:+16gno detectable amounts or
≤0.5g/100g or ml:
“0g” or "<0.5g"
may be declared
Sugars*
Fat*
<10g/100g:-4g
(fat: -3 g)
+MU(rounding also applicable to
polyols*, starch*)
10-40g/100g:-40%
>40g/100g:-16g
Saturates*<4g/100g:±0.8g<4g/100g:-1.6g+MU≥10g/100g or ml:to nearest 1g
≥4g/100g:±20%≥4g/100g:-40%<10 and >0.1g/100g or ml:to nearest 0.1g
Monounsaturates*
Polyunsaturates*
<4g/100g:+1.6g-MUno detectable amounts or
≤0.1g/100g or ml:
“0g” or "<0.1g"
may be declared
≥4g/100g:+40%
Sodium<0.5g/100g:±0.15g<0.5g/100g:-0.3g+MU≥1g/100g or ml:to nearest 0.1g
≥0.5g/100g:±20%≥0.5g/100g:-40%<1g and >0.005g/100g or ml:to nearest 0.01g
no detectable amounts or
≤ 0.005g/100g or ml:
“0g” or "<0.01g"
may be declared
Salt<1.25g/100g:±0.375g<1.25g/100g:-0.75g+MU≥1g/100g or ml:to nearest 0.1g
≥1.25g/100g:±20%≥1.25g/100g:-40%<1g and >0.0125g/100g or ml:to nearest 0.01g
no detectable amounts or
≤ 0.0125g/100g or ml:
“0g” or "<0.01g"
may be declared
Energyto nearest
1kJ/kcal

* not applicable to sub-categories

** for vitamin C in liquids, higher upper tolerance values could be accepted

MU: measurement uncertainty

sig.: significant

REGULATION (EU) No 1169/2011 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL
of 25 October 2011
on the provision of food information to consumers

Link to the original regulation (EU) No 1169/2011 on the website of the laws of the European Union

REGULATION (EC) No 1924/2006 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL
of 20 December 2006
on nutrition and health claims made on foods

Link to the original Regulation (EC) No 1924/2006 on the website of European Union law

REGULATION (EC) No 1925/2006 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL
of 20 December 2006
on the addition of vitamins and minerals and of certain other substances to foods

Link to the original Regulation (EC) No 1925/2006 on the website of European Union law

Commission notice on questions and answers on the application of Regulation (EU) No 1169/2011
of the European Parliament and of the Council on the provision of food information to consumers (2018/C 196/01)

Link to original Commission notice on questions and answers on the application of Regulation (EU) No 1169/2011
of the European Parliament and of the Council on the provision of food information to consumers (2018/C 196/01)
on the website of the laws of the European Union

Guidance documents EC
food information to consumers

Questions and Answers on general and nutrition labelling
Guidance on allergens
Guidance on QUID
Guidance on the origin indication of the primary ingredient
Guidance on Nutrition Labelling

Food labelling e-learning course Food Standards Agency UK
Module: Nutrition labelling

Governing Documents of the People's Republic of China
on food labeling

National Food Safety Standard for Food Labeling.
Prepackaged food (GB 28050-2011)
Official document on the website of the National Health Commission of the People's Republic of China

National Food Safety Standard for Food Labeling.
Prepackaged food (GB 28050-2011)
Unofficial English translation