KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Cake Sasha [Serpukhov]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 405.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0 150.00 112.50 60.78 45.58 
3№062 Cream "New" chocolate78.8 100.00 78.80 40.52 31.93 
4No. 095 Blotting syrup50.0 90.00 45.00 36.47 18.23 
5No. 107 Chocolate grits89.3 80.00 71.44 32.42 28.95 
6Sign up
Total22.8 77.2 1000.00 772.06 405.20 312.84 
Output22.8 77.2 1000.00 772.06 312.84 
No. 106 Chocolate soufflé basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 222.86 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 217.34 182.57 48.44 40.69 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 105.80 78.29 23.58 17.45 
4Cocoa powder [Skurikhin]95.0 64.07 60.87 14.28 13.56 
5Raw egg white12.0 61.67 7.40 13.74 1.65 
6Sign up
7Citrus essence—  2.45 —   0.55 —   
Total23.0 77.0 1041.63 802.02 232.14 178.74 
Losses 1.5%12.02 2.68 
Output21.0 79.0 1000.00 790.00 222.86 176.06 
Losses before baking/boiling, shrinkage 0.74945%77.0 7.81 6.01 1.74 1.34 
Baking/boiling 2.54%26.21 5.84 
Losses after baking/boiling, shrinkage 0.74945%79.0 7.61 6.01 1.70 1.34 
№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 40.52 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 17.20 14.45 
3Cocoa powder [Skurikhin]95.0 48.22 45.81 1.95 1.86 
4Vanilla powder99.853.76 3.75 0.15 0.15 
5Cognac—  1.94 —   0.079—   
Total21.4 78.6 1024.68 804.92 41.52 32.62 
Losses 2.1%16.92 0.69 
Output21.2 78.8 1000.00 788.00 40.52 31.93 
Losses before baking/boiling, shrinkage 1.05082%78.6 10.77 8.46 0.44 0.34 
Baking/boiling 0.31%3.18 0.13 
Losses after baking/boiling, shrinkage 1.05082%78.8 10.73 8.46 0.43 0.34 
No. 107 Chocolate grits basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 32.42 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder [Skurikhin]95.0 194.35 184.63 6.30 5.99 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 40.89 34.35 1.33 1.11 
4Vanilla powder99.855.19 5.18 0.17 0.17 
Total10.8 89.2 1015.94 906.61 32.93 29.39 
Losses 1.5%13.61 0.44 
Output10.7 89.3 1000.00 893.00 32.42 28.95 
Losses before baking/boiling, shrinkage 0.75066%89.2 7.63 6.81 0.25 0.22 
Baking/boiling 0.07%0.69 0.022
Losses after baking/boiling, shrinkage 0.75066%89.3 7.62 6.81 0.25 0.22 
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 130.74 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 292.66 228.27 38.26 29.84 
3Water—  146.34 —   19.13 —   
4Water (for soaking agar-agar)—  40.80 —   5.33 —   
5Agar (E406)85.0 8.16 6.94 1.07 0.91 
Total23.6 76.4 1073.30 819.67 140.32 107.16 
Losses 2.4%19.67 2.57 
Output20.0 80.0 1000.00 800.00 130.74 104.59 
Losses before baking/boiling, shrinkage 1.20004%76.4 12.88 9.84 1.68 1.29 
Baking/boiling 4.54%48.12 6.29 
Losses after baking/boiling, shrinkage 1.20004%80.0 12.30 9.84 1.61 1.29 
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 60.78 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 21.10 21.07 
3Flour, premium85.5 281.16 240.39 17.09 14.61 
4Potato starch80.0 69.42 55.54 4.22 3.38 
5Essence—  3.47 —   0.21 —   
Total37.6 62.4 1279.69 798.72 77.78 48.55 
Losses 6.1%48.72 2.96 
Output25.0 75.0 1000.00 750.00 60.78 45.58 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 2.37 1.48 
Baking/boiling 16.78%208.18 12.65 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 1.97 1.48 
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 36.47 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 18.71 18.68 
3Cognac or dessert wine—  47.95 —   1.75 —   
4Essence of rum—  1.92 —   0.070—   
Total54.6 45.4 1127.32 512.30 41.11 18.68 
Losses 2.4%12.30 0.45 
Output50.0 50.0 1000.00 500.00 36.47 18.23 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 0.49 0.22 
Baking/boiling 9.11%101.49 3.70 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.45 0.22 
# 099 Lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 25.14 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  265.08 —   6.66 —   
3Starch syrup78.0 119.29 93.05 3.00 2.34 
4Essence—  2.76 —   0.069—   
Total25.0 75.0 1182.37 887.09 29.72 22.30 
Losses 0.8%7.09 0.18 
Output12.0 88.0 1000.00 880.00 25.14 22.12 
Losses before baking/boiling, shrinkage 0.39981%75.0 4.73 3.55 0.12 0.089
Baking/boiling 14.74%173.61 4.36 
Losses after baking/boiling, shrinkage 0.39981%88.0 4.03 3.55 0.10 0.089
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 22.13 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 7.54 0.90 
Total28.6 71.4 1053.30 752.58 23.31 16.66 
Losses 3.0%22.58 0.50 
Output27.0 73.0 1000.00 730.00 22.13 16.16 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 0.35 0.25 
Baking/boiling 2.12%22.03 0.49 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 0.34 0.25 
Consolidated recipe, k=1.040461
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 405.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85152.10 151.88 158.26 158.02 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 66.96 56.25 69.67 58.53 
3Water—  51.71 —   53.80 —   
4Starch syrup78.0 41.26 32.18 42.93 33.49 
5Melange27.0 35.16 9.49 36.59 9.88 
6Sign up74.0 23.58 17.45 24.53 18.15 
7Cocoa powder [Skurikhin]95.0 22.53 21.41 23.44 22.27 
8Flour, premium85.5 17.09 14.61 17.78 15.20 
9Raw egg white12.0 13.74 1.65 14.30 1.72 
10Chocolate99.4 12.16 12.08 12.65 12.57 
11Sign up12.0 7.54 0.90 7.84 0.94 
12Potato starch80.0 4.22 3.38 4.39 3.51 
13Cognac or dessert wine—  1.75 —   1.82 —   
14Agar (E406)85.0 1.07 0.91 1.11 0.94 
15Citric acid (E330)98.0 0.81 0.80 0.85 0.83 
16Sign up—  0.55 —   0.57 —   
17Vanilla powder99.850.32 0.32 0.33 0.33 
18Essence—  0.28 —   0.29 —   
19Cognac—  0.079—   0.082—   
20Essence of rum—  0.070—   0.073—   
Total452.98 323.30 471.31 336.39 
Total phase loss 3.2%10.47 
Other losses 3.9%13.08 
General losses 7.0%23.55 
Output77.2 405.20 312.84 405.20 312.84 
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