KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Cake Waiting [Pavlovsky Posad]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 399.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0 311.00 233.25 124.24 93.18 
3No. 095а Blotting syrup50.4 160.00 80.57 63.92 32.19 
4Cream New finishing chocolate80.1 63.00 50.46 25.17 20.16 
5New finishing cream78.3 56.00 43.85 22.37 17.52 
Total27.2 72.8 1000.00 727.93 399.50 290.81 
Output27.2 72.8 1000.00 727.93 290.81 
№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 163.8 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 75.26 63.22 
3Vanilla powder99.854.07 4.06 0.67 0.67 
4Cognac—  0.86 —   0.14 —   
5Wine—  0.86 —   0.14 —   
Total22.1 77.9 1022.42 796.74 167.47 130.50 
Losses 2.1%16.74 2.74 
Output22.0 78.0 1000.00 780.00 163.80 127.76 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 1.76 1.37 
Baking/boiling 0.09%0.94 0.15 
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 1.76 1.37 
No. 095а Blotting syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 63.92 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cognac or dessert wine—  47.95 —   3.06 —   
3Essence of rum—  1.92 —   0.12 —   
Total49.6 50.4 1000.00 503.57 63.92 32.19 
Output49.6 50.4 1000.00 503.57 63.92 32.19 
Cream New finishing chocolate basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 25.17 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 404.23 339.55 10.17 8.55 
3Cocoa powder [Skurikhin]95.0 125.49 119.22 3.16 3.00 
4Vanilla powder99.851.53 1.53 0.0390.038
Total19.9 80.1 1021.44 818.14 25.71 20.59 
Losses 2.1%17.14 0.43 
Output19.9 80.1 1000.00 801.00 25.17 20.16 
Losses before baking/boiling, shrinkage 1.04721%80.1 10.70 8.57 0.27 0.22 
Baking/boiling 0.0%0.0470.001
Losses after baking/boiling, shrinkage 1.04721%80.1 10.70 8.57 0.27 0.22 
New finishing cream basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 22.37 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 491.11 412.53 10.99 9.23 
3Vanilla powder99.854.10 4.09 0.0920.092
4Cognac—  1.62 —   0.036—   
Total21.7 78.3 1021.45 799.60 22.85 17.89 
Losses 2.1%16.60 0.37 
Output21.7 78.3 1000.00 783.00 22.37 17.52 
Losses before baking/boiling, shrinkage 1.03795%78.3 10.60 8.30 0.24 0.19 
Baking/boiling 0.02%0.25 0.006
Losses after baking/boiling, shrinkage 1.03795%78.3 10.60 8.30 0.24 0.19 
No. 001 Biscuit (main) starch free
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 124.24 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 350.58 299.75 43.56 37.24 
3Granulated sugar99.85347.11 346.59 43.13 43.06 
4Essence—  3.47 —   0.43 —   
Total37.3 62.7 1279.69 802.54 158.99 99.71 
Losses 6.5%52.54 6.53 
Output25.0 75.0 1000.00 750.00 124.24 93.18 
Losses before baking/boiling, shrinkage 3.27326%62.7 41.89 26.27 5.20 3.26 
Baking/boiling 16.38%202.78 25.19 
Losses after baking/boiling, shrinkage 3.27326%75.0 35.03 26.27 4.35 3.26 
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 115.34 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 39.27 4.71 
Total28.6 71.4 1053.30 752.58 121.48 86.80 
Losses 3.0%22.58 2.60 
Output27.0 73.0 1000.00 730.00 115.34 84.20 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 1.82 1.30 
Baking/boiling 2.12%22.03 2.54 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 1.78 1.30 
Sugar syrup for blotting basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 60.73 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  480.75 —   29.20 —   
Total47.0 53.0 1024.61 543.04 62.23 32.98 
Losses 2.4%13.04 0.79 
Output47.0 53.0 1000.00 530.00 60.73 32.19 
Losses before baking/boiling, shrinkage 1.20103%53.0 12.31 6.52 0.75 0.40 
Losses after baking/boiling, shrinkage 1.20103%53.0 12.31 6.52 0.75 0.40 
Consolidated recipe, k=1.026566
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 399.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85158.37 158.13 162.57 162.33 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 96.42 80.99 98.98 83.14 
3Melange27.0 71.88 19.41 73.79 19.92 
4Flour, premium85.5 43.56 37.24 44.71 38.23 
5Fresh whole milk the weight ratio of fat 3.2%12.0 39.27 4.71 40.32 4.84 
6Sign up—  29.20 —   29.97 —   
7Cocoa powder [Skurikhin]95.0 3.16 3.00 3.24 3.08 
8Cognac or dessert wine—  3.06 —   3.15 —   
9Vanilla powder99.850.80 0.80 0.82 0.82 
10Essence—  0.43 —   0.44 —   
11Sign up—  0.18 —   0.18 —   
12Wine—  0.14 —   0.14 —   
13Essence of rum—  0.12 —   0.13 —   
Total446.58 304.28 458.45 312.36 
Total phase loss 4.4%13.47 
Other losses 2.6%8.08 
General losses 6.9%21.55 
Output72.8 399.50 290.81 399.50 290.81 
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%; butterno 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