KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Winter cherry cake [Wedge]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 686.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0 230.00 179.40 157.87 123.14 
3No. 095 Blotting syrup50.0 200.00 100.00 137.28 68.64 
4No. 090 Protein cream with citric acid (brewed)73.0 150.00 109.50 102.96 75.16 
5Cherry red74.0 50.00 37.00 34.32 25.40 
6Sign up
Total29.2 70.8 1000.00 708.00 686.40 485.97 
Output29.2 70.8 1000.00 708.00 485.97 
№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 157.87 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 72.54 60.93 
3Vanilla powder99.854.07 4.06 0.64 0.64 
4Cognac—  0.86 —   0.14 —   
5Wine—  0.86 —   0.14 —   
Total22.1 77.9 1022.42 796.74 161.41 125.78 
Losses 2.1%16.74 2.64 
Output22.0 78.0 1000.00 780.00 157.87 123.14 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 1.70 1.32 
Baking/boiling 0.09%0.94 0.15 
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 1.69 1.32 
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 240.24 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 83.39 83.26 
3Flour, premium85.5 281.16 240.39 67.55 57.75 
4Potato starch80.0 69.42 55.54 16.68 13.34 
5Essence—  3.47 —   0.83 —   
Total37.6 62.4 1279.69 798.72 307.43 191.88 
Losses 6.1%48.72 11.70 
Output25.0 75.0 1000.00 750.00 240.24 180.18 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 9.38 5.85 
Baking/boiling 16.78%208.18 50.01 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 7.80 5.85 
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 137.28 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 70.43 70.33 
3Cognac or dessert wine—  47.95 —   6.58 —   
4Essence of rum—  1.92 —   0.26 —   
Total54.6 45.4 1127.32 512.30 154.76 70.33 
Losses 2.4%12.30 1.69 
Output50.0 50.0 1000.00 500.00 137.28 68.64 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 1.86 0.84 
Baking/boiling 9.11%101.49 13.93 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 1.69 0.84 
No. 090 Protein cream with citric acid (brewed) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 102.96 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 342.14 41.06 35.23 4.23 
3Citric acid (E330)98.0 5.44 5.33 0.56 0.55 
Total28.9 71.1 1044.84 742.60 107.58 76.46 
Losses 1.7%12.60 1.30 
Output27.0 73.0 1000.00 730.00 102.96 75.16 
Losses before baking/boiling, shrinkage 0.84851%71.1 8.87 6.30 0.91 0.65 
Baking/boiling 2.64%27.34 2.82 
Losses after baking/boiling, shrinkage 0.84851%73.0 8.63 6.30 0.89 0.65 
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 87.96 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 29.95 3.59 
Total28.6 71.4 1053.30 752.58 92.65 66.20 
Losses 3.0%22.58 1.99 
Output27.0 73.0 1000.00 730.00 87.96 64.21 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 1.39 0.99 
Baking/boiling 2.12%22.03 1.94 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 1.36 0.99 
Consolidated recipe, k=1.033044
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 686.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85288.31 287.88 297.84 297.39 
2Melange27.0 138.99 37.53 143.58 38.77 
3Water—  77.48 —   80.04 —   
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 72.54 60.93 74.93 62.94 
5Flour, premium85.5 67.55 57.75 69.78 59.66 
6Sign up12.0 35.23 4.23 36.39 4.37 
7Cherry red74.0 34.32 25.40 35.45 26.24 
8Fresh whole milk the weight ratio of fat 3.2%12.0 29.95 3.59 30.94 3.71 
9Potato starch80.0 16.68 13.34 17.23 13.78 
10Coconut sprinkle98.0 13.73 13.45 14.18 13.90 
11Sign up—  6.58 —   6.80 —   
12Essence—  0.83 —   0.86 —   
13Vanilla powder99.850.64 0.64 0.66 0.66 
14Citric acid (E330)98.0 0.56 0.55 0.58 0.57 
15Essence of rum—  0.26 —   0.27 —   
16Sign up—  0.14 —   0.14 —   
17Wine—  0.14 —   0.14 —   
Total783.92 505.29 809.82 521.99 
Total phase loss 3.8%19.32 
Other losses 3.2%16.70 
General losses 6.9%36.02 
Output70.8 686.40 485.97 686.40 485.97 
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%; butterno 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