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
All groups → All products → Cakes → Mosoblkhleb cakes → Chrysanthemum Cake [Yakhroma] → Recipe No. 1 → Consolidated recipe

Consolidated recipe Chrysanthemum Cake [Yakhroma]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 532.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0 150.00 112.50 79.84 59.88 
3№061 Cream "New"78.0 118.00 92.04 62.81 48.99 
4No. 095 Blotting syrup50.0 75.00 37.50 39.92 19.96 
5Chocolate99.4 45.00 44.73 23.95 23.81 
6Sign up
7No. 024 Air96.5 12.00 11.58 6.39 6.16 
Total24.5 75.5 1000.00 754.91 532.30 401.84 
Output24.5 75.5 1000.00 754.91 401.84 
List of recipes
№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 308.73 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 69.86 58.68 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 110.14 81.50 34.00 25.16 
4Raw egg white12.0 64.25 7.71 19.84 2.38 
5Citric acid (E330)98.0 3.80 3.72 1.17 1.15 
6Sign up
Total24.2 75.8 1017.72 771.57 314.20 238.21 
Losses 1.5%11.57 3.57 
Output24.0 76.0 1000.00 760.00 308.73 234.64 
Losses before baking/boiling, shrinkage 0.74992%75.8 7.63 5.79 2.36 1.79 
Baking/boiling 0.24%2.47 0.76 
Losses after baking/boiling, shrinkage 0.74992%76.0 7.61 5.79 2.35 1.79 
№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 62.81 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 28.86 24.24 
3Vanilla powder99.854.07 4.06 0.26 0.26 
4Cognac—  0.86 —   0.054—   
5Wine—  0.86 —   0.054—   
Total22.1 77.9 1022.42 796.74 64.22 50.04 
Losses 2.1%16.74 1.05 
Output22.0 78.0 1000.00 780.00 62.81 48.99 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 0.67 0.53 
Baking/boiling 0.09%0.94 0.059
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 0.67 0.53 
№062 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 10.65 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 424.53 356.61 4.52 3.80 
3Cocoa powder [Skurikhin]95.0 48.22 45.81 0.51 0.49 
4Vanilla powder99.853.76 3.75 0.0400.040
5Cognac—  1.94 —   0.021—   
Total21.4 78.6 1024.68 804.92 10.91 8.57 
Losses 2.1%16.92 0.18 
Output21.2 78.8 1000.00 788.00 10.65 8.39 
Losses before baking/boiling, shrinkage 1.05082%78.6 10.77 8.46 0.11 0.090
Baking/boiling 0.31%3.18 0.034
Losses after baking/boiling, shrinkage 1.05082%78.8 10.73 8.46 0.11 0.090
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 188.55 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 292.66 228.27 55.18 43.04 
3Water—  146.34 —   27.59 —   
4Water (for soaking agar-agar)—  40.80 —   7.69 —   
5Agar (E406)85.0 8.16 6.94 1.54 1.31 
Total23.6 76.4 1073.30 819.67 202.37 154.55 
Losses 2.4%19.67 3.71 
Output20.0 80.0 1000.00 800.00 188.55 150.84 
Losses before baking/boiling, shrinkage 1.20004%76.4 12.88 9.84 2.43 1.85 
Baking/boiling 4.54%48.12 9.07 
Losses after baking/boiling, shrinkage 1.20004%80.0 12.30 9.84 2.32 1.85 
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 79.85 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 27.72 27.67 
3Flour, premium85.5 281.16 240.39 22.45 19.19 
4Potato starch80.0 69.42 55.54 5.54 4.43 
5Essence—  3.47 —   0.28 —   
Total37.6 62.4 1279.69 798.72 102.18 63.77 
Losses 6.1%48.72 3.89 
Output25.0 75.0 1000.00 750.00 79.84 59.88 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 3.12 1.95 
Baking/boiling 16.78%208.18 16.62 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 2.59 1.95 
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 40.81 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 13.90 1.67 
Total28.6 71.4 1053.30 752.58 42.99 30.71 
Losses 3.0%22.58 0.92 
Output27.0 73.0 1000.00 730.00 40.81 29.79 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 0.64 0.46 
Baking/boiling 2.12%22.03 0.90 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 0.63 0.46 
No. 095 Blotting syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 39.92 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 20.48 20.45 
3Cognac or dessert wine—  47.95 —   1.91 —   
4Essence of rum—  1.92 —   0.077—   
Total54.6 45.4 1127.32 512.30 45.01 20.45 
Losses 2.4%12.30 0.49 
Output50.0 50.0 1000.00 500.00 39.92 19.96 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 0.54 0.25 
Baking/boiling 9.11%101.49 4.05 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.49 0.25 
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 6.39 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 472.89 56.75 3.02 0.36 
3Citric acid (E330)98.0 4.73 4.64 0.0300.030
4Vanilla powder99.854.73 4.72 0.0300.030
Total29.2 70.8 1428.14 1010.48 9.12 6.45 
Losses 4.5%45.48 0.29 
Output3.5 96.5 1000.00 965.00 6.39 6.16 
Losses before baking/boiling, shrinkage 2.25025%70.8 32.14 22.74 0.21 0.15 
Baking/boiling 26.68%372.44 2.38 
Losses after baking/boiling, shrinkage 2.25025%96.5 23.56 22.74 0.15 0.15 
Consolidated recipe, k=1.0388
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 532.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85193.69 193.40 201.21 200.91 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 103.24 86.72 107.24 90.08 
3Water—  57.82 —   60.06 —   
4Starch syrup78.0 55.18 43.04 57.32 44.71 
5Melange27.0 46.19 12.47 47.99 12.96 
6Sign up74.0 34.00 25.16 35.32 26.14 
7Chocolate99.4 23.95 23.81 24.88 24.73 
8Raw egg white12.0 22.86 2.74 23.74 2.85 
9Flour, premium85.5 22.45 19.19 23.32 19.94 
10Fresh whole milk the weight ratio of fat 3.2%12.0 13.90 1.67 14.44 1.73 
11Sign up80.0 5.54 4.43 5.76 4.61 
12Cognac or dessert wine—  1.91 —   1.99 —   
13Agar (E406)85.0 1.54 1.31 1.60 1.36 
14Citric acid (E330)98.0 1.20 1.18 1.25 1.23 
15Citrus essence—  0.79 —   0.82 —   
16Sign up95.0 0.51 0.49 0.53 0.51 
17Vanilla powder99.850.33 0.33 0.34 0.34 
18Essence—  0.28 —   0.29 —   
19Essence of rum—  0.077—   0.080—   
20Cognac—  0.075—   0.078—   
21Sign up—  0.054—   0.056—   
Total585.59 415.95 608.31 432.08 
Total phase loss 3.4%14.11 
Other losses 3.7%16.14 
General losses 7.0%30.25 
Output75.5 532.30 401.84 532.30 401.84 
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread
Call me back, I want to calculate my recipe.

calculations, forms, documents: