KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Lel cake [Yegoryevsk]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 382.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Compote syrup17.0 265.00 45.05 101.39 17.24 
3Whippack cream with syrup57.8 225.00 129.96 86.08 49.72 
4Glaze "Ledifruit classic"39.0 90.00 35.10 34.43 13.43 
5No. 095 Blotting syrup50.0 35.00 17.50 13.39 6.70 
6Sign up
Total48.3 51.7 1000.00 517.44 382.60 197.97 
Output48.3 51.7 1000.00 517.44 197.97 
Whippack cream with syrup Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 86.09 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Sugar syrup for vegetable cream50.0 200.00 100.00 17.22 8.61 
Total42.2 57.8 1000.00 577.60 86.08 49.72 
Output42.2 57.8 1000.00 577.60 86.08 49.72 
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 145.39 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 50.47 50.39 
3Flour, premium85.5 281.16 240.39 40.88 34.95 
4Potato starch80.0 69.42 55.54 10.09 8.07 
5Essence—  3.47 —   0.50 —   
Total37.6 62.4 1279.69 798.72 186.05 116.12 
Losses 6.1%48.72 7.08 
Output25.0 75.0 1000.00 750.00 145.39 109.04 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 5.67 3.54 
Baking/boiling 16.78%208.18 30.27 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 4.72 3.54 
Sugar syrup for vegetable cream Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 17.22 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  503.28 —   8.66 —   
Total50.0 50.0 1008.07 504.03 17.36 8.68 
Losses 0.8%4.03 0.069
Output50.0 50.0 1000.00 500.00 17.22 8.61 
Losses before baking/boiling, shrinkage 0.40005%50.0 4.03 2.02 0.0690.035
Losses after baking/boiling, shrinkage 0.40005%50.0 4.03 2.02 0.0690.035
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 13.39 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 6.87 6.86 
3Cognac or dessert wine—  47.95 —   0.64 —   
4Essence of rum—  1.92 —   0.026—   
Total54.6 45.4 1127.32 512.30 15.10 6.86 
Losses 2.4%12.30 0.16 
Output50.0 50.0 1000.00 500.00 13.39 6.70 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 0.18 0.082
Baking/boiling 9.11%101.49 1.36 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.16 0.082
No. 024a Semi-finished product crumb "Air" No. 24 basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 1.91 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 477.90 57.35 0.91 0.11 
3Citric acid (E330)98.0 4.78 4.68 0.0090.009
4Vanilla powder99.854.78 4.77 0.0090.009
Total29.2 70.8 1443.25 1021.16 2.76 1.95 
Losses 5.5%56.16 0.11 
Output3.5 96.5 1000.00 965.00 1.91 1.85 
Losses before baking/boiling, shrinkage 2.74989%70.8 39.69 28.08 0.0760.054
Baking/boiling 26.68%374.46 0.72 
Losses after baking/boiling, shrinkage 2.74989%96.5 29.10 28.08 0.0560.054
Consolidated recipe, k=1.048804
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 382.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up17.0 101.39 17.24 106.34 18.08 
2Melange27.0 84.11 22.71 88.22 23.82 
3Cream on vegetable oils "VIPPAK" [Puratos]59.7 68.87 41.11 72.23 43.12 
4Granulated sugar99.8567.86 67.75 71.17 71.06 
5Flour, premium85.5 40.88 34.95 42.87 36.66 
6Sign up39.0 34.43 13.43 36.11 14.08 
7Water—  16.22 —   17.01 —   
8Potato starch80.0 10.09 8.07 10.59 8.47 
9Raw egg white12.0 0.91 0.11 0.96 0.12 
10Cognac or dessert wine—  0.64 —   0.67 —   
11Sign up—  0.50 —   0.53 —   
12Essence of rum—  0.026—   0.027—   
13Citric acid (E330)98.0 0.0090.0090.0100.009
14Vanilla powder99.850.0090.0090.0100.010
Total425.96 205.40 446.74 215.42 
Total phase loss 3.6%7.42 
Other losses 4.7%10.02 
General losses 8.1%17.45 
Output51.7 382.60 197.97 382.60 197.97 
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).no datano 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