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 Podmoskovnye Zori [Mozhaisk]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 836.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№014 Sponge cake "Prague"76.0 300.00 228.00 250.98 190.74 
3No. 104 Jelly50.0 180.00 90.00 150.59 75.29 
4№061 Cream "New"78.0 40.00 31.20 33.46 26.10 
5№002 Fried biscuit crumb94.0 4.00 3.76 3.35 3.15 
6Sign up
Total28.5 71.5 1000.00 715.29 836.60 598.41 
Output28.5 71.5 1000.00 715.29 598.41 
№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 395.71 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 89.54 75.21 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 110.14 81.50 43.58 32.25 
4Raw egg white12.0 64.25 7.71 25.42 3.05 
5Citric acid (E330)98.0 3.80 3.72 1.50 1.47 
6Sign up
Total24.2 75.8 1017.72 771.57 402.72 305.32 
Losses 1.5%11.57 4.58 
Output24.0 76.0 1000.00 760.00 395.71 300.74 
Losses before baking/boiling, shrinkage 0.74992%75.8 7.63 5.79 3.02 2.29 
Baking/boiling 0.24%2.47 0.98 
Losses after baking/boiling, shrinkage 0.74992%76.0 7.61 5.79 3.01 2.29 
№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 33.46 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 15.38 12.92 
3Vanilla powder99.854.07 4.06 0.14 0.14 
4Cognac—  0.86 —   0.029—   
5Wine—  0.86 —   0.029—   
Total22.1 77.9 1022.42 796.74 34.21 26.66 
Losses 2.1%16.74 0.56 
Output22.0 78.0 1000.00 780.00 33.46 26.10 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 0.36 0.28 
Baking/boiling 0.09%0.94 0.032
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 0.36 0.28 
№014 Sponge cake "Prague" basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 250.98 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85309.84 309.38 77.76 77.65 
3Flour, premium85.5 237.60 203.15 59.63 50.99 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 78.41 65.86 19.68 16.53 
5Cocoa powder [Skurikhin]95.0 48.00 45.60 12.05 11.44 
Total40.5 59.5 1360.47 809.38 341.45 203.14 
Losses 6.1%49.38 12.39 
Output24.0 76.0 1000.00 760.00 250.98 190.74 
Losses before baking/boiling, shrinkage 3.0502%59.5 41.50 24.69 10.41 6.20 
Baking/boiling 21.72%286.49 71.90 
Losses after baking/boiling, shrinkage 3.0502%76.0 32.48 24.69 8.15 6.20 
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 241.67 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 292.66 228.27 70.73 55.17 
3Water—  146.34 —   35.37 —   
4Water (for soaking agar-agar)—  40.80 —   9.86 —   
5Agar (E406)85.0 8.16 6.94 1.97 1.68 
Total23.6 76.4 1073.30 819.67 259.38 198.09 
Losses 2.4%19.67 4.75 
Output20.0 80.0 1000.00 800.00 241.67 193.33 
Losses before baking/boiling, shrinkage 1.20004%76.4 12.88 9.84 3.11 2.38 
Baking/boiling 4.54%48.12 11.63 
Losses after baking/boiling, shrinkage 1.20004%80.0 12.30 9.84 2.97 2.38 
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 150.59 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85414.25 413.63 62.38 62.29 
3Starch syrup78.0 103.34 80.61 15.56 12.14 
4Agar (E406)85.0 10.34 8.79 1.56 1.32 
5Essence—  3.10 —   0.47 —   
6Sign up
7Food paint—  1.00 —   0.15 —   
Total50.0 50.0 1010.08 505.04 152.11 76.05 
Losses 1.0%5.04 0.76 
Output50.0 50.0 1000.00 500.00 150.59 75.29 
Losses before baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.76 0.38 
Losses after baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.76 0.38 
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 18.65 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 6.35 0.76 
Total28.6 71.4 1053.30 752.58 19.64 14.03 
Losses 3.0%22.58 0.42 
Output27.0 73.0 1000.00 730.00 18.65 13.61 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 0.29 0.21 
Baking/boiling 2.12%22.03 0.41 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 0.29 0.21 
№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 3.35 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 1.47 1.47 
3Flour, premium85.5 356.18 304.53 1.19 1.02 
4Potato starch80.0 87.95 70.36 0.29 0.24 
5Essence—  4.40 —   0.015—   
Total37.6 62.4 1621.13 1011.83 5.42 3.39 
Losses 7.1%71.83 0.24 
Output6.0 94.0 1000.00 940.00 3.35 3.15 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.19 0.12 
Baking/boiling 33.6%525.38 1.76 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.13 0.12 
Consolidated recipe, k=1.039885
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 836.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85296.36 295.92 308.18 307.72 
2Chicken eggs [chicken egg] [2]27.0 172.33 46.53 179.20 48.38 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 124.59 104.66 129.56 108.83 
4water—  116.90 —   121.57 —   
5Starch syrup78.0 86.29 67.30 89.73 69.99 
6Sign up85.5 60.82 52.01 63.25 54.08 
7Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 43.58 32.25 45.32 33.54 
8Raw egg white12.0 25.42 3.05 26.44 3.17 
9Cocoa powder [Skurikhin]95.0 14.56 13.83 15.14 14.38 
10Fresh whole milk the weight ratio of fat 3.2%12.0 6.35 0.76 6.60 0.79 
11Sign up85.0 3.53 3.00 3.67 3.12 
12Melange27.0 2.45 0.66 2.55 0.69 
13Citric acid (E330)98.0 1.81 1.78 1.89 1.85 
14Citrus essence—  1.01 —   1.05 —   
15Essence—  0.48 —   0.50 —   
16Sign up80.0 0.29 0.24 0.31 0.24 
17Food paint—  0.15 —   0.16 —   
18Vanilla powder99.850.14 0.14 0.14 0.14 
19Cognac—  0.029—   0.030—   
20Wine—  0.029—   0.030—   
Total957.14 622.12 995.31 646.93 
Total phase loss 3.8%23.71 
Other losses 3.8%24.81 
General losses 7.5%48.52 
Output71.5 836.60 598.41 836.60 598.41 
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.Yeschicken eggs; melangeno 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%; butter; 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