KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe Cake Serpukhov souvenir [Serpukhov]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 580.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 265.00 262.62 153.94 152.55 
3Jam, confiture, preserves72.0 265.00 190.80 153.94 110.84 
4Roasted almond kernel97.5 50.00 48.75 29.04 28.32 
Total18.3 81.7 1000.00 817.16 580.90 474.69 
Output18.3 81.7 1000.00 817.16 474.69 
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 243.98 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 84.69 84.56 
3Flour, premium85.5 281.16 240.39 68.60 58.65 
4Potato starch80.0 69.42 55.54 16.94 13.55 
5Essence—  3.47 —   0.85 —   
Total37.6 62.4 1279.69 798.72 312.22 194.87 
Losses 6.1%48.72 11.89 
Output25.0 75.0 1000.00 750.00 243.98 182.98 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 9.52 5.94 
Baking/boiling 16.78%208.18 50.79 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 7.92 5.94 
Consolidated recipe, k=1.061557
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 580.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.1 153.94 152.55 163.41 161.94 
2Jam, confiture, preserves72.0 153.94 110.84 163.41 117.66 
3Melange27.0 141.15 38.11 149.84 40.46 
4Granulated sugar99.8584.69 84.56 89.90 89.77 
5Flour, premium85.5 68.60 58.65 72.82 62.26 
6Sign up97.5 29.04 28.32 30.83 30.06 
7Potato starch80.0 16.94 13.55 17.98 14.38 
8Essence—  0.85 —   0.90 —   
Total649.14 486.58 689.10 516.53 
Total phase loss 2.4%11.89 
Other losses 5.8%29.95 
General losses 8.1%41.84 
Output81.7 580.90 474.69 580.90 474.69