KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Chocolate gourmet cake [Ivanteevka]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 803 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 013 Sponge cake with butter and cocoa powder76.0 200.00 152.00 160.60 122.06 
3№009 Sponge cake with raisins75.0 150.00 112.50 120.45 90.34 
4№061 Cream "New"78.0 130.00 101.40 104.39 81.42 
5Chocolate99.4 20.00 19.88 16.06 15.96 
6Sign up
Total23.0 77.0 1000.00 769.88 803.00 618.21 
Output23.0 77.0 1000.00 769.88 618.21 
№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 385.44 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 87.21 73.26 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 110.14 81.50 42.45 31.41 
4Raw egg white12.0 64.25 7.71 24.76 2.97 
5Citric acid (E330)98.0 3.80 3.72 1.46 1.44 
6Sign up
Total24.2 75.8 1017.72 771.57 392.27 297.39 
Losses 1.5%11.57 4.46 
Output24.0 76.0 1000.00 760.00 385.44 292.93 
Losses before baking/boiling, shrinkage 0.74992%75.8 7.63 5.79 2.94 2.23 
Baking/boiling 0.24%2.47 0.95 
Losses after baking/boiling, shrinkage 0.74992%76.0 7.61 5.79 2.93 2.23 
№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 104.39 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 47.96 40.29 
3Vanilla powder99.854.07 4.06 0.42 0.42 
4Cognac—  0.86 —   0.090—   
5Wine—  0.86 —   0.090—   
Total22.1 77.9 1022.42 796.74 106.73 83.17 
Losses 2.1%16.74 1.75 
Output22.0 78.0 1000.00 780.00 104.39 81.42 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 1.12 0.87 
Baking/boiling 0.09%0.94 0.10 
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 1.12 0.87 
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 235.39 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 292.66 228.27 68.89 53.73 
3Water—  146.34 —   34.45 —   
4Water (for soaking agar-agar)—  40.80 —   9.60 —   
5Agar (E406)85.0 8.16 6.94 1.92 1.63 
Total23.6 76.4 1073.30 819.67 252.65 192.94 
Losses 2.4%19.67 4.63 
Output20.0 80.0 1000.00 800.00 235.39 188.31 
Losses before baking/boiling, shrinkage 1.20004%76.4 12.88 9.84 3.03 2.32 
Baking/boiling 4.54%48.12 11.33 
Losses after baking/boiling, shrinkage 1.20004%80.0 12.30 9.84 2.89 2.32 
No. 013 Sponge cake with butter and cocoa powder basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 160.6 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85306.41 305.95 49.21 49.14 
3Flour, premium85.5 248.20 212.21 39.86 34.08 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 105.31 88.46 16.91 14.21 
5Cocoa powder [Skurikhin]95.0 51.07 48.52 8.20 7.79 
6Sign up
Total34.8 65.2 1242.09 809.36 199.48 129.98 
Losses 6.1%49.36 7.93 
Output24.0 76.0 1000.00 760.00 160.60 122.06 
Losses before baking/boiling, shrinkage 3.0492%65.2 37.87 24.68 6.08 3.96 
Baking/boiling 14.26%171.74 27.58 
Losses after baking/boiling, shrinkage 3.0492%76.0 32.47 24.68 5.22 3.96 
№009 Sponge cake with raisins basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 120.45 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85335.45 334.95 40.40 40.34 
3Flour, premium85.5 271.71 232.31 32.73 27.98 
4Raisins80.0 78.27 62.62 9.43 7.54 
5Potato starch80.0 22.36 17.89 2.69 2.15 
Total37.0 63.0 1266.87 798.71 152.59 96.21 
Losses 6.1%48.71 5.87 
Output25.0 75.0 1000.00 750.00 120.45 90.34 
Losses before baking/boiling, shrinkage 3.04956%63.0 38.63 24.36 4.65 2.93 
Baking/boiling 15.94%195.76 23.58 
Losses after baking/boiling, shrinkage 3.04956%75.0 32.48 24.36 3.91 2.93 
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 58.16 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 19.81 2.38 
Total28.6 71.4 1053.30 752.58 61.26 43.77 
Losses 3.0%22.58 1.31 
Output27.0 73.0 1000.00 730.00 58.16 42.46 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 0.92 0.66 
Baking/boiling 2.12%22.03 1.28 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 0.90 0.66 
№023а Semi-finished product crumb "Air" №23 basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 16.06 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 364.36 43.72 5.85 0.70 
3Vanilla powder99.857.28 7.27 0.12 0.12 
Total24.0 76.0 1343.26 1021.15 21.57 16.40 
Losses 5.5%56.15 0.90 
Output3.5 96.5 1000.00 965.00 16.06 15.50 
Losses before baking/boiling, shrinkage 2.74958%76.0 36.93 28.08 0.59 0.45 
Baking/boiling 21.22%277.23 4.45 
Losses after baking/boiling, shrinkage 2.74958%96.5 29.10 28.08 0.47 0.45 
Consolidated recipe, k=1.037205
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 803 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85284.46 284.03 295.04 294.60 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 152.09 127.76 157.75 132.51 
3Melange27.0 149.36 40.33 154.91 41.83 
4Flour, premium85.5 72.59 62.06 75.29 64.37 
5Starch syrup78.0 68.89 53.73 71.45 55.73 
6Sign up—  44.05 —   45.69 —   
7Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 42.45 31.41 44.03 32.58 
8Raw egg white12.0 30.62 3.67 31.76 3.81 
9Fresh whole milk the weight ratio of fat 3.2%12.0 19.81 2.38 20.54 2.47 
10Chocolate99.4 16.06 15.96 16.66 16.56 
11Sign up80.0 9.43 7.54 9.78 7.82 
12Cocoa powder [Skurikhin]95.0 8.20 7.79 8.51 8.08 
13Potato starch80.0 5.97 4.78 6.19 4.96 
14Agar (E406)85.0 1.92 1.63 1.99 1.69 
15Citric acid (E330)98.0 1.46 1.44 1.52 1.49 
16Sign up—  0.98 —   1.02 —   
17Vanilla powder99.850.54 0.54 0.56 0.56 
18Cognac—  0.090—   0.093—   
19Wine—  0.090—   0.093—   
Total909.06 645.06 942.88 669.06 
Total phase loss 4.2%26.85 
Other losses 3.6%24.00 
General losses 7.6%50.85 
Output77.0 803.00 618.21 803.00 618.21 
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%; butter; 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