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

Consolidated recipe: Cake Summer Tale [Yakhroma]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 860.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Semi-finished product Margarita78.0 350.00 273.00 301.18 234.92 
3No. 095 Blotting syrup50.0 220.00 110.00 189.31 94.66 
4Candied fruit83.0 30.00 24.90 25.82 21.43 
5№002 Fried biscuit crumb94.0 10.00 9.40 8.60 8.09 
Total29.0 71.0 1000.00 709.80 860.50 610.78 
Output29.0 71.0 1000.00 709.80 610.78 
Semi-finished product Margarita Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 301.18 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Margarine PREMIUM80.4 384.98 309.52 115.95 93.22 
3Powdered sugar99.8568.77 68.67 20.71 20.68 
4Vanilla powder99.853.73 3.72 1.12 1.12 
5Cognac—  0.86 —   0.26 —   
6Sign up
Total22.5 77.5 1033.96 801.49 311.40 241.39 
Losses 2.7%21.49 6.47 
Output22.0 78.0 1000.00 780.00 301.18 234.92 
Losses before baking/boiling, shrinkage 1.34063%77.5 13.86 10.74 4.17 3.24 
Baking/boiling 0.62%6.32 1.90 
Losses after baking/boiling, shrinkage 1.34063%78.0 13.78 10.74 4.15 3.24 
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 335.6 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 116.49 116.31 
3Flour, premium85.5 281.16 240.39 94.36 80.67 
4Potato starch80.0 69.42 55.54 23.30 18.64 
5Essence—  3.47 —   1.16 —   
Total37.6 62.4 1279.69 798.72 429.46 268.05 
Losses 6.1%48.72 16.35 
Output25.0 75.0 1000.00 750.00 335.60 251.70 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 13.10 8.18 
Baking/boiling 16.78%208.18 69.86 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 10.90 8.18 
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 189.31 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 97.13 96.98 
3Cognac or dessert wine—  47.95 —   9.08 —   
4Essence of rum—  1.92 —   0.36 —   
Total54.6 45.4 1127.32 512.30 213.41 96.98 
Losses 2.4%12.30 2.33 
Output50.0 50.0 1000.00 500.00 189.31 94.66 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 2.56 1.16 
Baking/boiling 9.11%101.49 19.21 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 2.33 1.16 
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 173.1 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 58.94 7.07 
Total28.6 71.4 1053.30 752.58 182.33 130.27 
Losses 3.0%22.58 3.91 
Output27.0 73.0 1000.00 730.00 173.10 126.37 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 2.74 1.95 
Baking/boiling 2.12%22.03 3.81 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 2.68 1.95 
№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 8.61 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 3.78 3.78 
3Flour, premium85.5 356.18 304.53 3.06 2.62 
4Potato starch80.0 87.95 70.36 0.76 0.61 
5Essence—  4.40 —   0.038—   
Total37.6 62.4 1621.13 1011.83 13.95 8.71 
Losses 7.1%71.83 0.62 
Output6.0 94.0 1000.00 940.00 8.60 8.09 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.50 0.31 
Baking/boiling 33.6%525.38 4.52 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.33 0.31 
Consolidated recipe, k=1.024341
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 860.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85340.79 340.28 349.08 348.56 
2Melange27.0 200.46 54.12 205.34 55.44 
3Margarine PREMIUM80.4 115.95 93.22 118.77 95.49 
4Water—  106.84 —   109.44 —   
5Flour, premium85.5 97.42 83.29 99.79 85.32 
6Sign up12.0 58.94 7.07 60.38 7.25 
7Candied fruit83.0 25.82 21.43 26.44 21.95 
8Potato starch80.0 24.05 19.24 24.64 19.71 
9Powdered sugar99.8520.71 20.68 21.22 21.18 
10Cognac or dessert wine—  9.08 —   9.30 —   
11Sign up—  1.20 —   1.23 —   
12Vanilla powder99.851.12 1.12 1.15 1.15 
13Essence of rum—  0.36 —   0.37 —   
14Cognac—  0.26 —   0.27 —   
15Wine—  0.26 —   0.27 —   
Total1003.26 640.46 1027.68 656.05 
Total phase loss 4.6%29.68 
Other losses 2.4%15.59 
General losses 6.9%45.27 
Output71.0 860.50 610.78 860.50 610.78 
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%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