KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe Cake Our Day [Voskresensk]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 678 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Semi-finished product honey92.0 200.00 184.00 135.60 124.75 
3Fruit from compote17.0 145.00 24.65 98.31 16.71 
4No. 095 Blotting syrup50.0 110.00 55.00 74.58 37.29 
5Cream on vegetable oils "Shantipak"42.0 90.00 37.80 61.02 25.63 
6Sign up
7Compote syrup17.0 70.00 11.90 47.46 8.07 
8Jam, confiture, preserves72.0 60.00 43.20 40.68 29.29 
9Chocolate glaze [Skurikhin]99.1 10.00 9.91 6.78 6.72 
Total34.3 65.7 1000.00 657.11 678.00 445.52 
Output34.3 65.7 1000.00 657.11 445.52 
Semi-finished product with mayonnaise Recipe (!)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 159.33 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Margarine84.0 336.14 282.36 53.56 44.99 
3Mayonnaise "Provencal"75.0 134.46 100.84 21.42 16.07 
4Raw egg yolk46.0 121.01 55.67 19.28 8.87 
5Granulated sugar99.8526.89 26.85 4.28 4.28 
6Sign up
7Salt96.5 4.71 4.54 0.75 0.72 
Total20.8 79.2 1193.64 944.96 190.18 150.56 
Losses 3.7%34.96 5.57 
Output9.0 91.0 1000.00 910.00 159.33 144.99 
Losses before baking/boiling, shrinkage 1.85%79.2 22.08 17.48 3.52 2.79 
Baking/boiling 13.0%152.35 24.27 
Losses after baking/boiling, shrinkage 1.85%91.0 19.21 17.48 3.06 2.79 
Semi-finished product honey Recipe number 1 (Serp, Lyubertsy)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 135.6 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85246.00 245.63 33.36 33.31 
3Margarine84.0 100.00 84.00 13.56 11.39 
4Chicken eggs [chicken egg] [2]27.0 95.00 25.65 12.88 3.48 
5Natural honey78.0 50.00 39.00 6.78 5.29 
6Sign up
7Starch syrup78.0 40.00 31.20 5.42 4.23 
8Baking soda (E500(ii))50.0 7.00 3.50 0.95 0.47 
Total17.3 82.7 1124.00 930.01 152.41 126.11 
Losses 1.1%10.01 1.36 
Output8.0 92.0 1000.00 920.00 135.60 124.75 
Losses before baking/boiling, shrinkage 0.53822%82.7 6.05 5.01 0.82 0.68 
Baking/boiling 10.06%112.51 15.26 
Losses after baking/boiling, shrinkage 0.53822%92.0 5.44 5.01 0.74 0.68 
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 74.58 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 38.26 38.21 
3Cognac or dessert wine—  47.95 —   3.58 —   
4Essence of rum—  1.92 —   0.14 —   
Total54.6 45.4 1127.32 512.30 84.08 38.21 
Losses 2.4%12.30 0.92 
Output50.0 50.0 1000.00 500.00 74.58 37.29 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 1.01 0.46 
Baking/boiling 9.11%101.49 7.57 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.92 0.46 
Consolidated recipe, k=1.055526
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 678 kg finished product
in kind
in solids
in kind
in solids
1Sign up85.5 166.92 142.72 176.19 150.64 
2Fruit from compote17.0 98.31 16.71 103.77 17.64 
3Granulated sugar99.8575.91 75.79 80.12 80.00 
4Margarine84.0 67.12 56.38 70.84 59.51 
5Cream on vegetable oils "Shantipak"42.0 61.02 25.63 64.41 27.05 
6Sign up96.0 54.24 52.07 57.25 54.96 
7Compote syrup17.0 47.46 8.07 50.10 8.52 
8Water—  42.09 —   44.43 —   
9Jam, confiture, preserves72.0 40.68 29.29 42.94 30.92 
10Mayonnaise "Provencal"75.0 21.42 16.07 22.61 16.96 
11Sign up46.0 19.28 8.87 20.35 9.36 
12Chicken eggs [chicken egg] [2]27.0 12.88 3.48 13.60 3.67 
13Chocolate glaze [Skurikhin]99.1 6.78 6.72 7.16 7.09 
14Natural honey78.0 6.78 5.29 7.16 5.58 
15Starch syrup78.0 5.42 4.23 5.73 4.47 
16Sign up—  3.58 —   3.77 —   
17Pressed bakery yeast25.0 3.43 0.86 3.62 0.90 
18Baking soda (E500(ii))50.0 0.95 0.47 1.00 0.50 
19Salt96.5 0.75 0.72 0.79 0.76 
20Essence of rum—  0.14 —   0.15 —   
Total735.16 453.37 775.98 478.54 
Total phase loss 1.7%7.85 
Other losses 5.3%25.17 
General losses 6.9%33.02 
Output65.7 678.00 445.52 678.00 445.52