KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Angelica cake (figured) [Noginsk]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 54.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2New finishing cream78.3 107.00 83.78 5.80 4.54 
3Chocolate glaze [Skurikhin]99.1 27.00 26.76 1.46 1.45 
Total23.1 76.9 1000.00 768.70 54.20 41.66 
Output23.1 76.9 1000.00 768.70 41.66 
№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 46.94 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 10.62 8.92 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 110.14 81.50 5.17 3.83 
4Raw egg white12.0 64.25 7.71 3.02 0.36 
5Citric acid (E330)98.0 3.80 3.72 0.18 0.17 
6Sign up
Total24.2 75.8 1017.72 771.57 47.77 36.22 
Losses 1.5%11.57 0.54 
Output24.0 76.0 1000.00 760.00 46.94 35.67 
Losses before baking/boiling, shrinkage 0.74992%75.8 7.63 5.79 0.36 0.27 
Baking/boiling 0.24%2.47 0.12 
Losses after baking/boiling, shrinkage 0.74992%76.0 7.61 5.79 0.36 0.27 
New finishing cream basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 5.8 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 491.11 412.53 2.85 2.39 
3Vanilla powder99.854.10 4.09 0.0240.024
4Cognac—  1.62 —   0.009—   
Total21.7 78.3 1021.45 799.60 5.92 4.64 
Losses 2.1%16.60 0.10 
Output21.7 78.3 1000.00 783.00 5.80 4.54 
Losses before baking/boiling, shrinkage 1.03795%78.3 10.60 8.30 0.0610.048
Baking/boiling 0.02%0.25 0.001
Losses after baking/boiling, shrinkage 1.03795%78.3 10.60 8.30 0.0610.048
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 28.67 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 292.66 228.27 8.39 6.54 
3Water—  146.34 —   4.19 —   
4Water (for soaking agar-agar)—  40.80 —   1.17 —   
5Agar (E406)85.0 8.16 6.94 0.23 0.20 
Total23.6 76.4 1073.30 819.67 30.77 23.50 
Losses 2.4%19.67 0.56 
Output20.0 80.0 1000.00 800.00 28.67 22.93 
Losses before baking/boiling, shrinkage 1.20004%76.4 12.88 9.84 0.37 0.28 
Baking/boiling 4.54%48.12 1.38 
Losses after baking/boiling, shrinkage 1.20004%80.0 12.30 9.84 0.35 0.28 
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 3.04 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 1.04 0.12 
Total28.6 71.4 1053.30 752.58 3.20 2.29 
Losses 3.0%22.58 0.069
Output27.0 73.0 1000.00 730.00 3.04 2.22 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 0.0480.034
Baking/boiling 2.12%22.03 0.067
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 0.0470.034
Consolidated recipe, k=1.054753
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 54.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8518.95 18.92 19.98 19.95 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 13.47 11.31 14.21 11.93 
3Starch syrup78.0 8.39 6.54 8.85 6.90 
4Water—  5.36 —   5.66 —   
5Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 5.17 3.83 5.45 4.04 
6Sign up12.0 3.02 0.36 3.18 0.38 
7Chocolate glaze [Skurikhin]99.1 1.46 1.45 1.54 1.53 
8Fresh whole milk the weight ratio of fat 3.2%12.0 1.04 0.12 1.09 0.13 
9Agar (E406)85.0 0.23 0.20 0.25 0.21 
10Citric acid (E330)98.0 0.18 0.17 0.19 0.18 
11Sign up—  0.12 —   0.13 —   
12Vanilla powder99.850.0240.0240.0250.025
13Cognac—  0.009—   0.010—   
Total57.42 42.94 60.56 45.29 
Total phase loss 3.0%1.27 
Other losses 5.2%2.35 
General losses 8.0%3.62 
Output76.9 54.20 41.66 54.20 41.66 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano 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