KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Snow Queen Cake [Shatura]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 812.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Cream on vegetable oils "Shantipak"42.0 185.00 77.70 150.33 63.14 
3Jam72.0 150.00 108.00 121.89 87.76 
4No. 001 Biscuit (main)75.0 120.00 90.00 97.51 73.13 
5No. 024a Semi-finished product crumb "Air" No. 2496.5 15.00 14.48 12.19 11.76 
6Sign up
Total31.0 69.0 1000.00 690.38 812.60 561.00 
Output31.0 69.0 1000.00 690.38 561.00 
№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 422.55 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 226.27 190.07 95.61 80.31 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 110.14 81.50 46.54 34.44 
4Raw egg white12.0 64.25 7.71 27.15 3.26 
5Citric acid (E330)98.0 3.80 3.72 1.61 1.57 
6Sign up
Total24.2 75.8 1017.72 771.57 430.04 326.03 
Losses 1.5%11.57 4.89 
Output24.0 76.0 1000.00 760.00 422.55 321.14 
Losses before baking/boiling, shrinkage 0.74992%75.8 7.63 5.79 3.22 2.44 
Baking/boiling 0.24%2.47 1.05 
Losses after baking/boiling, shrinkage 0.74992%76.0 7.61 5.79 3.22 2.44 
No. 098 Sugar-agar syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 258.06 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 292.66 228.27 75.52 58.91 
3Water—  146.34 —   37.76 —   
4Water (for soaking agar-agar)—  40.80 —   10.53 —   
5Agar (E406)85.0 8.16 6.94 2.11 1.79 
Total23.6 76.4 1073.30 819.67 276.97 211.52 
Losses 2.4%19.67 5.08 
Output20.0 80.0 1000.00 800.00 258.06 206.45 
Losses before baking/boiling, shrinkage 1.20004%76.4 12.88 9.84 3.32 2.54 
Baking/boiling 4.54%48.12 12.42 
Losses after baking/boiling, shrinkage 1.20004%80.0 12.30 9.84 3.17 2.54 
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 97.51 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 33.85 33.80 
3Flour, premium85.5 281.16 240.39 27.42 23.44 
4Potato starch80.0 69.42 55.54 6.77 5.42 
5Essence—  3.47 —   0.34 —   
Total37.6 62.4 1279.69 798.72 124.79 77.88 
Losses 6.1%48.72 4.75 
Output25.0 75.0 1000.00 750.00 97.51 73.13 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 3.81 2.38 
Baking/boiling 16.78%208.18 20.30 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 3.17 2.38 
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 12.19 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 477.90 57.35 5.83 0.70 
3Citric acid (E330)98.0 4.78 4.68 0.0580.057
4Vanilla powder99.854.78 4.77 0.0580.058
Total29.2 70.8 1443.25 1021.16 17.59 12.45 
Losses 5.5%56.16 0.68 
Output3.5 96.5 1000.00 965.00 12.19 11.76 
Losses before baking/boiling, shrinkage 2.74989%70.8 39.69 28.08 0.48 0.34 
Baking/boiling 26.68%374.46 4.56 
Losses after baking/boiling, shrinkage 2.74989%96.5 29.10 28.08 0.35 0.34 
No. 104 Jelly basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 8.13 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85414.25 413.63 3.37 3.36 
3Starch syrup78.0 103.34 80.61 0.84 0.66 
4Agar (E406)85.0 10.34 8.79 0.0840.071
5Essence—  3.10 —   0.025—   
6Sign up
7Food paint—  1.00 —   0.008—   
Total50.0 50.0 1010.08 505.04 8.21 4.10 
Losses 1.0%5.04 0.041
Output50.0 50.0 1000.00 500.00 8.13 4.06 
Losses before baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.0410.020
Losses after baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.0410.020
Consolidated recipe, k=1.046462
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 812.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85199.91 199.61 209.20 208.89 
2Cream on vegetable oils "Shantipak"42.0 150.33 63.14 157.32 66.07 
3Jam72.0 121.89 87.76 127.55 91.84 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 95.61 80.31 100.05 84.04 
5Starch syrup78.0 76.36 59.56 79.91 62.33 
6Sign up27.0 56.41 15.23 59.03 15.94 
7water—  52.16 —   54.58 —   
8Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 46.54 34.44 48.70 36.04 
9Raw egg white12.0 32.97 3.96 34.51 4.14 
10Flour, premium85.5 27.42 23.44 28.69 24.53 
11Sign up80.0 6.77 5.42 7.08 5.67 
12Agar (E406)85.0 2.19 1.86 2.29 1.95 
13Citric acid (E330)98.0 1.68 1.65 1.76 1.72 
14Citrus essence—  1.08 —   1.13 —   
15Essence—  0.36 —   0.38 —   
16Sign up99.850.0580.0580.0610.061
17Food paint—  0.008—   0.008—   
Total871.76 576.44 912.26 603.22 
Total phase loss 2.7%15.44 
Other losses 4.4%26.78 
General losses 7.0%42.23 
Output69.0 812.60 561.00 812.60 561.00 
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).Yesbutter; whole condensed milk with sugar the weight ratio of fat 8.5%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