KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Cake Bouquet of flowers [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 422.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0 190.00 142.50 80.20 60.15 
3No. 007 Sponge cake with cocoa powder76.0 185.00 140.60 78.09 59.35 
4№056 Creamy fruit cream75.0 180.00 135.00 75.98 56.98 
5№062а Cream "New" chocolate78.8 145.00 114.26 61.20 48.23 
6Sign up
7№002 Fried biscuit crumb94.0 7.00 6.58 2.95 2.78 
8Cocoa powder [Skurikhin]95.0 3.00 2.85 1.27 1.20 
Total28.7 71.3 1000.00 712.70 422.10 300.83 
Output28.7 71.3 1000.00 712.70 300.83 
№056 Creamy fruit cream on 61m cream
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 75.98 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0 502.01 391.57 38.14 29.75 
Total25.0 75.0 1004.02 753.02 76.28 57.21 
Losses 0.4%3.02 0.23 
Output25.0 75.0 1000.00 750.00 75.98 56.98 
Losses before baking/boiling, shrinkage 0.2002%75.0 2.01 1.51 0.15 0.11 
Losses after baking/boiling, shrinkage 0.2002%75.0 2.01 1.51 0.15 0.11 
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 84.42 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cognac or dessert wine—  47.95 —   4.05 —   
3Essence of rum—  1.92 —   0.16 —   
Total49.6 50.4 1000.00 503.57 84.42 42.51 
Output49.6 50.4 1000.00 503.57 84.42 42.51 
№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 76.13 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 34.98 29.38 
3Vanilla powder99.854.07 4.06 0.31 0.31 
4Cognac—  0.86 —   0.065—   
5Wine—  0.86 —   0.065—   
Total22.1 77.9 1022.42 796.74 77.84 60.66 
Losses 2.1%16.74 1.27 
Output22.0 78.0 1000.00 780.00 76.13 59.38 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 0.82 0.64 
Baking/boiling 0.09%0.94 0.072
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 0.82 0.64 
№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 61.2 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 26.74 22.46 
3Cocoa powder [Skurikhin]95.0 49.63 47.15 3.04 2.89 
4Vanilla powder99.853.86 3.85 0.24 0.24 
5Cognac—  2.00 —   0.12 —   
Total21.3 78.7 1022.38 804.90 62.57 49.26 
Losses 2.1%16.90 1.03 
Output21.2 78.8 1000.00 788.00 61.20 48.23 
Losses before baking/boiling, shrinkage 1.0497%78.7 10.73 8.45 0.66 0.52 
Baking/boiling 0.09%0.93 0.057
Losses after baking/boiling, shrinkage 1.0497%78.8 10.72 8.45 0.66 0.52 
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 80.21 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  480.75 —   38.56 —   
Total47.0 53.0 1024.61 543.04 82.18 43.56 
Losses 2.4%13.04 1.05 
Output47.0 53.0 1000.00 530.00 80.21 42.51 
Losses before baking/boiling, shrinkage 1.20103%53.0 12.31 6.52 0.99 0.52 
Losses after baking/boiling, shrinkage 1.20103%53.0 12.31 6.52 0.99 0.52 
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 80.2 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 27.84 27.80 
3Flour, premium85.5 281.16 240.39 22.55 19.28 
4Potato starch80.0 69.42 55.54 5.57 4.45 
5Essence—  3.47 —   0.28 —   
Total37.6 62.4 1279.69 798.72 102.63 64.06 
Losses 6.1%48.72 3.91 
Output25.0 75.0 1000.00 750.00 80.20 60.15 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 3.13 1.95 
Baking/boiling 16.78%208.18 16.70 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 2.60 1.95 
No. 007 Sponge cake with cocoa powder basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 78.09 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85344.02 343.50 26.86 26.82 
3Flour, premium85.5 278.65 238.25 21.76 18.60 
4Cocoa powder [Skurikhin]95.0 57.34 54.47 4.48 4.25 
5Potato starch80.0 22.93 18.34 1.79 1.43 
Total36.6 63.4 1276.30 809.37 99.66 63.20 
Losses 6.1%49.37 3.86 
Output24.0 76.0 1000.00 760.00 78.09 59.35 
Losses before baking/boiling, shrinkage 3.05013%63.4 38.93 24.69 3.04 1.93 
Baking/boiling 16.56%204.89 16.00 
Losses after baking/boiling, shrinkage 3.05013%76.0 32.48 24.69 2.54 1.93 
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 74.85 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 25.49 3.06 
Total28.6 71.4 1053.30 752.58 78.84 56.33 
Losses 3.0%22.58 1.69 
Output27.0 73.0 1000.00 730.00 74.85 54.64 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 1.18 0.85 
Baking/boiling 2.12%22.03 1.65 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 1.16 0.85 
№002 Fried biscuit crumb basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 2.95 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 1.30 1.30 
3Flour, premium85.5 356.18 304.53 1.05 0.90 
4Potato starch80.0 87.95 70.36 0.26 0.21 
5Essence—  4.40 —   0.013—   
Total37.6 62.4 1621.13 1011.83 4.79 2.99 
Losses 7.1%71.83 0.21 
Output6.0 94.0 1000.00 940.00 2.95 2.78 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.17 0.11 
Baking/boiling 33.6%525.38 1.55 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.11 0.11 
Consolidated recipe, k=1.028802
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 422.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85152.98 152.75 157.38 157.15 
2Melange27.0 93.34 25.20 96.02 25.93 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 61.72 51.85 63.50 53.34 
4Flour, premium85.5 45.36 38.78 46.67 39.90 
5water—  38.56 —   39.67 —   
6Sign up72.0 38.14 27.46 39.24 28.25 
7Fresh whole milk the weight ratio of fat 3.2%12.0 25.49 3.06 26.22 3.15 
8Cocoa powder [Skurikhin]95.0 8.78 8.34 9.03 8.58 
9Potato starch80.0 7.62 6.09 7.84 6.27 
10Cognac or dessert wine—  4.05 —   4.16 —   
11Sign up99.850.55 0.55 0.56 0.56 
12Essence—  0.29 —   0.30 —   
13Cognac—  0.19 —   0.19 —   
14Essence of rum—  0.16 —   0.17 —   
15Wine—  0.065—   0.067—   
Total477.29 314.08 491.03 323.13 
Total phase loss 4.2%13.25 
Other losses 2.8%9.05 
General losses 6.9%22.30 
Output71.3 422.10 300.83 422.10 300.83 
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