KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Fancy Cake [Elektrostal]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 255.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0 210.00 163.80 53.66 41.85 
3Chocolate99.4 200.00 198.80 51.10 50.79 
4No. 095 Blotting syrup50.0 160.00 80.00 40.88 20.44 
5№062 Cream "New" chocolate78.8 89.00 70.13 22.74 17.92 
6Sign up
Total22.5 77.5 1000.00 774.93 255.50 198.00 
Output22.5 77.5 1000.00 774.93 198.00 
№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 53.66 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 24.65 20.71 
3Vanilla powder99.854.07 4.06 0.22 0.22 
4Cognac—  0.86 —   0.046—   
5Wine—  0.86 —   0.046—   
Total22.1 77.9 1022.42 796.74 54.86 42.75 
Losses 2.1%16.74 0.90 
Output22.0 78.0 1000.00 780.00 53.66 41.85 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 0.58 0.45 
Baking/boiling 0.09%0.94 0.051
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 0.58 0.45 
№062 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 22.74 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 424.53 356.61 9.65 8.11 
3Cocoa powder [Skurikhin]95.0 48.22 45.81 1.10 1.04 
4Vanilla powder99.853.76 3.75 0.0860.085
5Cognac—  1.94 —   0.044—   
Total21.4 78.6 1024.68 804.92 23.30 18.30 
Losses 2.1%16.92 0.38 
Output21.2 78.8 1000.00 788.00 22.74 17.92 
Losses before baking/boiling, shrinkage 1.05082%78.6 10.77 8.46 0.24 0.19 
Baking/boiling 0.31%3.18 0.072
Losses after baking/boiling, shrinkage 1.05082%78.8 10.73 8.46 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 79.46 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 350.58 299.75 27.86 23.82 
3Granulated sugar99.85347.11 346.59 27.58 27.54 
4Essence—  3.47 —   0.28 —   
Total37.3 62.7 1279.69 802.54 101.68 63.77 
Losses 6.5%52.54 4.17 
Output25.0 75.0 1000.00 750.00 79.46 59.60 
Losses before baking/boiling, shrinkage 3.27326%62.7 41.89 26.27 3.33 2.09 
Baking/boiling 16.38%202.78 16.11 
Losses after baking/boiling, shrinkage 3.27326%75.0 35.03 26.27 2.78 2.09 
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 42.32 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 14.41 1.73 
Total28.6 71.4 1053.30 752.58 44.57 31.85 
Losses 3.0%22.58 0.96 
Output27.0 73.0 1000.00 730.00 42.32 30.89 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 0.67 0.48 
Baking/boiling 2.12%22.03 0.93 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 0.65 0.48 
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 40.88 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 20.97 20.94 
3Cognac or dessert wine—  47.95 —   1.96 —   
4Essence of rum—  1.92 —   0.078—   
Total54.6 45.4 1127.32 512.30 46.08 20.94 
Losses 2.4%12.30 0.50 
Output50.0 50.0 1000.00 500.00 40.88 20.44 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 0.55 0.25 
Baking/boiling 9.11%101.49 4.15 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.50 0.25 
No. 024b Air basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 7.67 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 483.00 57.96 3.70 0.44 
3Citric acid (E330)98.0 4.84 4.74 0.0370.036
4Vanilla powder99.854.83 4.82 0.0370.037
Total29.2 70.8 1458.69 1032.10 11.18 7.91 
Losses 6.5%67.10 0.51 
Output3.5 96.5 1000.00 965.00 7.66 7.40 
Losses before baking/boiling, shrinkage 3.25051%70.8 47.41 33.55 0.36 0.26 
Baking/boiling 26.68%376.51 2.89 
Losses after baking/boiling, shrinkage 3.25051%96.5 34.77 33.55 0.27 0.26 
Consolidated recipe, k=1.035262
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 255.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8586.12 85.99 89.16 89.03 
2Chocolate99.4 51.10 50.79 52.90 52.58 
3Melange27.0 45.97 12.41 47.59 12.85 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 34.31 28.82 35.52 29.83 
5Flour, premium85.5 27.86 23.82 28.84 24.66 
6Sign up—  23.07 —   23.89 —   
7Fresh whole milk the weight ratio of fat 3.2%12.0 14.41 1.73 14.92 1.79 
8Raw egg white12.0 3.70 0.44 3.83 0.46 
9Cognac or dessert wine—  1.96 —   2.03 —   
10Cocoa powder [Skurikhin]95.0 1.10 1.04 1.14 1.08 
11Sign up99.850.34 0.34 0.35 0.35 
12Essence—  0.28 —   0.29 —   
13Cognac—  0.090—   0.093—   
14Essence of rum—  0.078—   0.081—   
15Wine—  0.046—   0.048—   
16Sign up98.0 0.0370.0360.0380.038
Total290.46 205.43 300.71 212.67 
Total phase loss 3.6%7.43 
Other losses 3.4%7.24 
General losses 6.9%14.67 
Output77.5 255.50 198.00 255.50 198.00 
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