KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe Gift cake new [Shatura]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 80.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 095а Blotting syrup50.4 200.00 100.71 16.04 8.08 
3No. 054 Creamy fruit cream73.5 170.00 124.95 13.63 10.02 
4№061 Cream "New"78.0 150.00 117.00 12.03 9.38 
5Roasted kernels97.5 120.00 117.00 9.62 9.38 
6Sign up
Total26.8 73.2 1000.00 732.15 80.20 58.72 
Output26.8 73.2 1000.00 732.15 58.72 
No. 054 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 13.63 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0 502.01 391.57 6.84 5.34 
Total26.5 73.5 1004.02 737.95 13.69 10.06 
Losses 0.4%2.95 0.040
Output26.5 73.5 1000.00 735.00 13.63 10.02 
Losses before baking/boiling, shrinkage 0.2%73.5 2.01 1.48 0.0270.020
Losses after baking/boiling, shrinkage 0.2%73.5 2.01 1.48 0.0270.020
№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 18.87 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 8.67 7.28 
3Vanilla powder99.854.07 4.06 0.0770.077
4Cognac—  0.86 —   0.016—   
5Wine—  0.86 —   0.016—   
Total22.1 77.9 1022.42 796.74 19.30 15.04 
Losses 2.1%16.74 0.32 
Output22.0 78.0 1000.00 780.00 18.87 14.72 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 0.20 0.16 
Baking/boiling 0.09%0.94 0.018
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 0.20 0.16 
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 16.04 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cognac or dessert wine—  47.95 —   0.77 —   
3Essence of rum—  1.92 —   0.031—   
Total49.6 50.4 1000.00 503.57 16.04 8.08 
Output49.6 50.4 1000.00 503.57 16.04 8.08 
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 28.07 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 9.74 9.73 
3Flour, premium85.5 281.16 240.39 7.89 6.75 
4Potato starch80.0 69.42 55.54 1.95 1.56 
5Essence—  3.47 —   0.10 —   
Total37.6 62.4 1279.69 798.72 35.92 22.42 
Losses 6.1%48.72 1.37 
Output25.0 75.0 1000.00 750.00 28.07 21.05 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 1.10 0.68 
Baking/boiling 16.78%208.18 5.84 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 0.91 0.68 
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 15.24 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  480.75 —   7.33 —   
Total47.0 53.0 1024.61 543.04 15.62 8.28 
Losses 2.4%13.04 0.20 
Output47.0 53.0 1000.00 530.00 15.24 8.08 
Losses before baking/boiling, shrinkage 1.20103%53.0 12.31 6.52 0.19 0.10 
Losses after baking/boiling, shrinkage 1.20103%53.0 12.31 6.52 0.19 0.10 
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 10.52 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 3.58 0.43 
Total28.6 71.4 1053.30 752.58 11.08 7.91 
Losses 3.0%22.58 0.24 
Output27.0 73.0 1000.00 730.00 10.52 7.68 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 0.17 0.12 
Baking/boiling 2.12%22.03 0.23 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 0.16 0.12 
Consolidated recipe, k=1.036001
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 80.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8525.53 25.49 26.45 26.41 
2Melange27.0 16.24 4.38 16.82 4.54 
3Roasted kernels97.5 9.62 9.38 9.97 9.72 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 8.67 7.28 8.98 7.55 
5Flour, premium85.5 7.89 6.75 8.18 6.99 
6Sign up—  7.33 —   7.59 —   
7Fruit cooking69.0 6.84 4.72 7.09 4.89 
8Fresh whole milk the weight ratio of fat 3.2%12.0 3.58 0.43 3.71 0.45 
9Potato starch80.0 1.95 1.56 2.02 1.62 
10Powdered sugar99.850.80 0.80 0.83 0.83 
11Sign up—  0.77 —   0.80 —   
12Essence—  0.10 —   0.10 —   
13Vanilla powder99.850.0770.0770.0800.079
14Essence of rum—  0.031—   0.032—   
15Cognac—  0.016—   0.017—   
16Sign up—  0.016—   0.017—   
Total89.46 60.88 92.69 63.07 
Total phase loss 3.5%2.16 
Other losses 3.5%2.19 
General losses 6.9%4.35 
Output73.2 80.20 58.72 80.20 58.72