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 Delight [Stupino]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 635 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 095а Blotting syrup50.4 200.00 100.71 127.00 63.95 
3№056 Creamy fruit cream75.0 170.00 127.50 107.95 80.96 
4No. 001 Biscuit (main)75.0 120.00 90.00 76.20 57.15 
5№062а Cream "New" chocolate78.8 120.00 94.56 76.20 60.05 
6Sign up
7№061 Cream "New"78.0 40.00 31.20 25.40 19.81 
8Sponge crumbs fried with cocoa94.0 20.00 18.80 12.70 11.94 
9Powdered sugar99.8510.00 9.98 6.35 6.34 
Total28.2 71.8 1000.00 718.06 635.00 455.97 
Output28.2 71.8 1000.00 718.06 455.97 
№056 Creamy fruit cream on 61m cream
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 107.95 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0 502.01 391.57 54.19 42.27 
Total25.0 75.0 1004.02 753.02 108.38 81.29 
Losses 0.4%3.02 0.33 
Output25.0 75.0 1000.00 750.00 107.95 80.96 
Losses before baking/boiling, shrinkage 0.2002%75.0 2.01 1.51 0.22 0.16 
Losses after baking/boiling, shrinkage 0.2002%75.0 2.01 1.51 0.22 0.16 
Semi-finished Strawberry basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 44.45 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0 210.00 163.80 9.33 7.28 
3Granulated sugar99.85145.00 144.78 6.45 6.44 
4Citric acid (E330)98.0 5.00 4.90 0.22 0.22 
Total20.8 79.2 1025.00 812.23 45.56 36.10 
Losses 2.7%22.23 0.99 
Output21.0 79.0 1000.00 790.00 44.45 35.12 
Losses before baking/boiling, shrinkage 1.3686%79.2 14.03 11.12 0.62 0.49 
Baking/boiling -0.31%-3.10 -0.14 
Losses after baking/boiling, shrinkage 1.3686%79.0 14.07 11.12 0.63 0.49 
No. 095а Blotting syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 127 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cognac or dessert wine—  47.95 —   6.09 —   
3Essence of rum—  1.92 —   0.24 —   
Total49.6 50.4 1000.00 503.57 127.00 63.95 
Output49.6 50.4 1000.00 503.57 127.00 63.95 
№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 79.59 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 36.57 30.72 
3Vanilla powder99.854.07 4.06 0.32 0.32 
4Cognac—  0.86 —   0.068—   
5Wine—  0.86 —   0.068—   
Total22.1 77.9 1022.42 796.74 81.38 63.41 
Losses 2.1%16.74 1.33 
Output22.0 78.0 1000.00 780.00 79.59 62.08 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 0.86 0.67 
Baking/boiling 0.09%0.94 0.075
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 0.85 0.67 
№062а Cream "New" chocolate basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 76.2 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 436.96 367.05 33.30 27.97 
3Cocoa powder [Skurikhin]95.0 49.63 47.15 3.78 3.59 
4Vanilla powder99.853.86 3.85 0.29 0.29 
5Cognac—  2.00 —   0.15 —   
Total21.3 78.7 1022.38 804.90 77.91 61.33 
Losses 2.1%16.90 1.29 
Output21.2 78.8 1000.00 788.00 76.20 60.05 
Losses before baking/boiling, shrinkage 1.0497%78.7 10.73 8.45 0.82 0.64 
Baking/boiling 0.09%0.93 0.071
Losses after baking/boiling, shrinkage 1.0497%78.8 10.72 8.45 0.82 0.64 
Sponge crumbs fried with cocoa basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 12.7 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder [Skurikhin]95.0 107.84 102.45 1.37 1.30 
Total23.3 76.7 1237.23 949.49 15.71 12.06 
Losses 1.0%9.49 0.12 
Output6.0 94.0 1000.00 940.00 12.70 11.94 
Losses before baking/boiling, shrinkage 0.49977%76.7 6.18 4.75 0.0790.060
Baking/boiling 18.36%226.00 2.87 
Losses after baking/boiling, shrinkage 0.49977%94.0 5.05 4.75 0.0640.060
№061 Cream "New" with condensed milk syrup
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 9.33 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 4.29 3.60 
3Vanilla powder99.854.07 4.06 0.0380.038
4Cognac—  0.86 —   0.008—   
5Wine—  0.86 —   0.008—   
Total22.1 77.9 1022.42 796.74 9.54 7.44 
Losses 2.1%16.74 0.16 
Output22.0 78.0 1000.00 780.00 9.33 7.28 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 0.10 0.078
Baking/boiling 0.09%0.94 0.009
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 0.10 0.078
No. 007 Sponge cake with cocoa powder basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 158.75 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85344.02 343.50 54.61 54.53 
3Flour, premium85.5 278.65 238.25 44.24 37.82 
4Cocoa powder [Skurikhin]95.0 57.34 54.47 9.10 8.65 
5Potato starch80.0 22.93 18.34 3.64 2.91 
Total36.6 63.4 1276.30 809.37 202.61 128.49 
Losses 6.1%49.37 7.84 
Output24.0 76.0 1000.00 760.00 158.75 120.65 
Losses before baking/boiling, shrinkage 3.05013%63.4 38.93 24.69 6.18 3.92 
Baking/boiling 16.56%204.89 32.53 
Losses after baking/boiling, shrinkage 3.05013%76.0 32.48 24.69 5.16 3.92 
Sugar syrup for blotting basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 120.67 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  480.75 —   58.01 —   
Total47.0 53.0 1024.61 543.04 123.64 65.53 
Losses 2.4%13.04 1.57 
Output47.0 53.0 1000.00 530.00 120.67 63.95 
Losses before baking/boiling, shrinkage 1.20103%53.0 12.31 6.52 1.48 0.79 
Losses after baking/boiling, shrinkage 1.20103%53.0 12.31 6.52 1.48 0.79 
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 90.54 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 31.43 31.38 
3Flour, premium85.5 281.16 240.39 25.46 21.77 
4Potato starch80.0 69.42 55.54 6.29 5.03 
5Essence—  3.47 —   0.31 —   
Total37.6 62.4 1279.69 798.72 115.87 72.32 
Losses 6.1%48.72 4.41 
Output25.0 75.0 1000.00 750.00 90.54 67.91 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 3.53 2.21 
Baking/boiling 16.78%208.18 18.85 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 2.94 2.21 
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 84.73 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 28.85 3.46 
Total28.6 71.4 1053.30 752.58 89.24 63.76 
Losses 3.0%22.58 1.91 
Output27.0 73.0 1000.00 730.00 84.73 61.85 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 1.34 0.96 
Baking/boiling 2.12%22.03 1.87 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 1.31 0.96 
No. 001a Biscuit semi-finished product crumb No. 1 basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 29.56 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85350.73 350.20 10.37 10.35 
3Flour, premium85.5 284.09 242.90 8.40 7.18 
4Potato starch80.0 70.15 56.12 2.07 1.66 
5Essence—  3.51 —   0.10 —   
Total37.6 62.4 1294.03 807.32 38.25 23.86 
Losses 7.1%57.32 1.69 
Output25.0 75.0 1000.00 750.00 29.56 22.17 
Losses before baking/boiling, shrinkage 3.54998%62.4 45.94 28.66 1.36 0.85 
Baking/boiling 16.82%209.88 6.20 
Losses after baking/boiling, shrinkage 3.54998%75.0 38.21 28.66 1.13 0.85 
No. 063 Milk-sugar syrup on condensed milk
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 5.2 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  243.17 —   1.26 —   
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 128.20 94.87 0.67 0.49 
Total27.0 73.0 1027.74 750.25 5.35 3.90 
Losses 2.7%20.25 0.11 
Output27.0 73.0 1000.00 730.00 5.20 3.80 
Losses before baking/boiling, shrinkage 1.34968%73.0 13.87 10.13 0.0720.053
Losses after baking/boiling, shrinkage 1.34968%73.0 13.87 10.13 0.0720.053
Consolidated recipe, k=1.025216
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 635 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85232.29 231.94 238.14 237.79 
2Melange27.0 160.71 43.39 164.76 44.49 
3Flour, premium85.5 78.09 66.77 80.06 68.45 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 74.15 62.29 76.02 63.86 
5water—  59.28 —   60.77 —   
6Sign up72.0 54.19 39.02 55.56 40.00 
7Fresh whole milk the weight ratio of fat 3.2%12.0 28.85 3.46 29.58 3.55 
8Cocoa powder [Skurikhin]95.0 14.25 13.54 14.61 13.88 
9Potato starch80.0 12.00 9.60 12.30 9.84 
10Powdered sugar99.856.35 6.34 6.51 6.50 
11Sign up—  6.09 —   6.24 —   
12Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 0.67 0.49 0.68 0.51 
13Vanilla powder99.850.66 0.66 0.67 0.67 
14Essence—  0.42 —   0.43 —   
15Essence of rum—  0.24 —   0.25 —   
16Sign up—  0.23 —   0.23 —   
17Citric acid (E330)98.0 0.22 0.22 0.23 0.22 
18Wine—  0.076—   0.078—   
Total728.77 477.71 747.14 489.76 
Total phase loss 4.6%21.75 
Other losses 2.5%12.05 
General losses 6.9%33.79 
Output71.8 635.00 455.97 635.00 455.97 
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%; 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