KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Cake Basket with cakes [Solnechnogorsk]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 44 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Nut cake80.5 270.00 217.34 11.88 9.56 
3Air cake with cream (double)88.1 260.00 229.11 11.44 10.08 
4No. 022 Custard76.0 100.00 76.00 4.40 3.34 
5№061 Cream "New"78.0 100.00 78.00 4.40 3.43 
Total18.3 81.7 1000.00 816.90 44.00 35.94 
Output18.3 81.7 1000.00 816.90 35.94 
Cake Tube with cream Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 11.88 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2# 099 Lipstick88.0 267.00 234.96 3.17 2.79 
3No. 022 Custard76.0 253.00 192.28 3.01 2.28 
Total19.8 80.2 1000.00 801.64 11.88 9.52 
Output19.8 80.2 1000.00 801.64 11.88 9.52 
Nut cake by semi-finished products
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 11.88 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2No. 022 Custard76.0 235.33 178.85 2.80 2.12 
3Roasted kernels97.5 152.22 148.41 1.81 1.76 
Total19.5 80.5 1000.00 804.98 11.88 9.56 
Output19.5 80.5 1000.00 804.98 11.88 9.56 
Air cake with cream (double) Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 11.44 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0 453.00 353.34 5.18 4.04 
Total11.9 88.1 1000.00 881.20 11.44 10.08 
Output11.9 88.1 1000.00 881.20 11.44 10.08 
№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 22.56 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 10.37 8.71 
3Vanilla powder99.854.07 4.06 0.0920.092
4Cognac—  0.86 —   0.019—   
5Wine—  0.86 —   0.019—   
Total22.1 77.9 1022.42 796.74 23.07 17.98 
Losses 2.1%16.74 0.38 
Output22.0 78.0 1000.00 780.00 22.56 17.60 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 0.24 0.19 
Baking/boiling 0.09%0.94 0.021
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 0.24 0.19 
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 12.57 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 4.28 0.51 
Total28.6 71.4 1053.30 752.58 13.24 9.46 
Losses 3.0%22.58 0.28 
Output27.0 73.0 1000.00 730.00 12.57 9.18 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 0.20 0.14 
Baking/boiling 2.12%22.03 0.28 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 0.19 0.14 
No. 022 Custard basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 10.2 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 455.46 389.42 4.65 3.97 
3water—  260.93 —   2.66 —   
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 227.69 191.26 2.32 1.95 
5Salt96.5 5.70 5.50 0.0580.056
Total54.0 46.0 1735.46 798.31 17.70 8.14 
Losses 4.8%38.31 0.39 
Output24.0 76.0 1000.00 760.00 10.20 7.75 
Losses before baking/boiling, shrinkage 2.39956%46.0 41.64 19.16 0.42 0.20 
Baking/boiling 39.47%668.61 6.82 
Losses after baking/boiling, shrinkage 2.39956%76.0 25.21 19.16 0.26 0.20 
No. 024 Air basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 6.26 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 472.89 56.75 2.96 0.36 
3Citric acid (E330)98.0 4.73 4.64 0.0300.029
4Vanilla powder99.854.73 4.72 0.0300.030
Total29.2 70.8 1428.14 1010.48 8.94 6.32 
Losses 4.5%45.48 0.28 
Output3.5 96.5 1000.00 965.00 6.26 6.04 
Losses before baking/boiling, shrinkage 2.25025%70.8 32.14 22.74 0.20 0.14 
Baking/boiling 26.68%372.44 2.33 
Losses after baking/boiling, shrinkage 2.25025%96.5 23.56 22.74 0.15 0.14 
# 099 Lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 3.17 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  265.08 —   0.84 —   
3Starch syrup78.0 119.29 93.05 0.38 0.30 
4Essence—  2.76 —   0.009—   
Total25.0 75.0 1182.37 887.09 3.75 2.81 
Losses 0.8%7.09 0.022
Output12.0 88.0 1000.00 880.00 3.17 2.79 
Losses before baking/boiling, shrinkage 0.39981%75.0 4.73 3.55 0.0150.011
Baking/boiling 14.74%173.61 0.55 
Losses after baking/boiling, shrinkage 0.39981%88.0 4.03 3.55 0.0130.011
Consolidated recipe, k=1.005798
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 44 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8517.40 17.37 17.50 17.48 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 12.69 10.66 12.76 10.72 
3Melange27.0 8.02 2.16 8.06 2.18 
4Flour, premium85.5 4.65 3.97 4.67 4.00 
5Fresh whole milk the weight ratio of fat 3.2%12.0 4.28 0.51 4.31 0.52 
6Sign up—  3.50 —   3.52 —   
7Raw egg white12.0 2.96 0.36 2.98 0.36 
8Roasted kernels97.5 1.81 1.76 1.82 1.77 
9Starch syrup78.0 0.38 0.30 0.38 0.30 
10Vanilla powder99.850.12 0.12 0.12 0.12 
11Sign up96.5 0.0580.0560.0580.056
12Citric acid (E330)98.0 0.0300.0290.0300.029
13Cognac—  0.019—   0.020—   
14Wine—  0.019—   0.020—   
15Essence—  0.009—   0.009—   
Total55.94 37.30 56.26 37.52 
Total phase loss 3.6%1.36 
Other losses 0.58%0.22 
General losses 4.2%1.58 
Output81.7 44.00 35.94 44.00 35.94 
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).Yesfresh whole milk the weight ratio of fat 3.2%; butterno 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