KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Alina 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 866.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Fresh fruits20.0 150.00 30.00 130.00 26.00 
3No. 001 Biscuit (main)75.0 150.00 112.50 130.00 97.50 
4No. 104 Jelly50.0 150.00 75.00 130.00 65.00 
5No. 095 Blotting syrup50.0 80.00 40.00 69.34 34.67 
6Sign up
7Coconut sprinkle98.0 20.00 19.60 17.33 16.99 
Total38.2 61.8 1000.00 617.50 866.70 535.19 
Output38.2 61.8 1000.00 617.50 535.19 
№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 355.35 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 80.40 67.54 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 110.14 81.50 39.14 28.96 
4Raw egg white12.0 64.25 7.71 22.83 2.74 
5Citric acid (E330)98.0 3.80 3.72 1.35 1.32 
6Sign up
Total24.2 75.8 1017.72 771.57 361.64 274.18 
Losses 1.5%11.57 4.11 
Output24.0 76.0 1000.00 760.00 355.35 270.06 
Losses before baking/boiling, shrinkage 0.74992%75.8 7.63 5.79 2.71 2.06 
Baking/boiling 0.24%2.47 0.88 
Losses after baking/boiling, shrinkage 0.74992%76.0 7.61 5.79 2.71 2.06 
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 217.01 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 292.66 228.27 63.51 49.54 
3Water—  146.34 —   31.76 —   
4Water (for soaking agar-agar)—  40.80 —   8.85 —   
5Agar (E406)85.0 8.16 6.94 1.77 1.51 
Total23.6 76.4 1073.30 819.67 232.92 177.88 
Losses 2.4%19.67 4.27 
Output20.0 80.0 1000.00 800.00 217.01 173.61 
Losses before baking/boiling, shrinkage 1.20004%76.4 12.88 9.84 2.80 2.13 
Baking/boiling 4.54%48.12 10.44 
Losses after baking/boiling, shrinkage 1.20004%80.0 12.30 9.84 2.67 2.13 
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 130.01 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 45.13 45.06 
3Flour, premium85.5 281.16 240.39 36.55 31.25 
4Potato starch80.0 69.42 55.54 9.02 7.22 
5Essence—  3.47 —   0.45 —   
Total37.6 62.4 1279.69 798.72 166.37 103.84 
Losses 6.1%48.72 6.33 
Output25.0 75.0 1000.00 750.00 130.00 97.50 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 5.07 3.17 
Baking/boiling 16.78%208.18 27.06 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 4.22 3.17 
No. 104 Jelly basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 130.01 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85414.25 413.63 53.85 53.77 
3Starch syrup78.0 103.34 80.61 13.43 10.48 
4Agar (E406)85.0 10.34 8.79 1.34 1.14 
5Essence—  3.10 —   0.40 —   
6Sign up
7Food paint—  1.00 —   0.13 —   
Total50.0 50.0 1010.08 505.04 131.32 65.66 
Losses 1.0%5.04 0.66 
Output50.0 50.0 1000.00 500.00 130.00 65.00 
Losses before baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.66 0.33 
Losses after baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.66 0.33 
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 69.34 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 35.57 35.52 
3Cognac or dessert wine—  47.95 —   3.32 —   
4Essence of rum—  1.92 —   0.13 —   
Total54.6 45.4 1127.32 512.30 78.16 35.52 
Losses 2.4%12.30 0.85 
Output50.0 50.0 1000.00 500.00 69.34 34.67 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 0.94 0.43 
Baking/boiling 9.11%101.49 7.04 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.85 0.43 
Consolidated recipe, k=1.056124
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 866.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85261.58 261.19 276.26 275.85 
2water—  141.63 —   149.57 —   
3Fresh fruits20.0 130.00 26.00 137.30 27.46 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 80.40 67.54 84.92 71.33 
5Starch syrup78.0 76.95 60.02 81.26 63.39 
6Sign up27.0 75.21 20.31 79.43 21.45 
7Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 39.14 28.96 41.33 30.59 
8Flour, premium85.5 36.55 31.25 38.60 33.01 
9Jam72.0 34.67 24.96 36.61 26.36 
10Raw egg white12.0 22.83 2.74 24.11 2.89 
11Sign up98.0 17.33 16.99 18.31 17.94 
12Potato starch80.0 9.02 7.22 9.53 7.63 
13Cognac or dessert wine—  3.32 —   3.51 —   
14Agar (E406)85.0 3.12 2.65 3.29 2.80 
15Citric acid (E330)98.0 1.62 1.59 1.71 1.67 
16Sign up—  0.91 —   0.96 —   
17Essence—  0.85 —   0.90 —   
18Essence of rum—  0.13 —   0.14 —   
19Food paint—  0.13 —   0.14 —   
Total935.40 551.41 987.90 582.36 
Total phase loss 2.9%16.22 
Other losses 5.3%30.95 
General losses 8.1%47.17 
Output61.8 866.70 535.19 866.70 535.19 
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).Yesbutter; 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