KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Coconut 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 766.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Prague cream72.5 418.75 303.59 321.01 232.73 
3No. 095 Blotting syrup50.0 62.50 31.25 47.91 23.96 
4Coconut sprinkle98.0 37.50 36.75 28.75 28.17 
5No. 024 Air96.5 31.25 30.16 23.96 23.12 
6Sign up
Total25.3 74.7 1000.00 746.68 766.60 572.40 
Output25.3 74.7 1000.00 746.68 572.40 
№014 Sponge cake "Prague" basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 335.39 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85309.84 309.38 103.92 103.76 
3Flour, premium85.5 237.60 203.15 79.69 68.13 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 78.41 65.86 26.30 22.09 
5Cocoa powder [Skurikhin]95.0 48.00 45.60 16.10 15.29 
Total40.5 59.5 1360.47 809.38 456.28 271.45 
Losses 6.1%49.38 16.56 
Output24.0 76.0 1000.00 760.00 335.39 254.89 
Losses before baking/boiling, shrinkage 3.0502%59.5 41.50 24.69 13.92 8.28 
Baking/boiling 21.72%286.49 96.08 
Losses after baking/boiling, shrinkage 3.0502%76.0 32.48 24.69 10.89 8.28 
Prague cream basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 321.01 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 324.31 239.99 104.11 77.04 
3Raw egg yolk46.0 55.88 25.70 17.94 8.25 
4Water—  55.88 —   17.94 —   
5Cocoa powder [Skurikhin]95.0 25.18 23.92 8.08 7.68 
6Sign up
Total25.8 74.2 998.37 740.55 320.49 237.73 
Losses 2.1%15.55 4.99 
Output27.5 72.5 1000.00 725.00 321.01 232.73 
Losses before baking/boiling, shrinkage 1.05005%74.2 10.48 7.78 3.37 2.50 
Baking/boiling -2.31%-22.84 -7.33 
Losses after baking/boiling, shrinkage 1.05005%72.5 10.73 7.78 3.44 2.50 
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 47.91 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 24.58 24.55 
3Cognac or dessert wine—  47.95 —   2.30 —   
4Essence of rum—  1.92 —   0.092—   
Total54.6 45.4 1127.32 512.30 54.01 24.55 
Losses 2.4%12.30 0.59 
Output50.0 50.0 1000.00 500.00 47.91 23.96 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 0.65 0.29 
Baking/boiling 9.11%101.49 4.86 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.59 0.29 
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 23.96 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 472.89 56.75 11.33 1.36 
3Citric acid (E330)98.0 4.73 4.64 0.11 0.11 
4Vanilla powder99.854.73 4.72 0.11 0.11 
Total29.2 70.8 1428.14 1010.48 34.21 24.21 
Losses 4.5%45.48 1.09 
Output3.5 96.5 1000.00 965.00 23.96 23.12 
Losses before baking/boiling, shrinkage 2.25025%70.8 32.14 22.74 0.77 0.54 
Baking/boiling 26.68%372.44 8.92 
Losses after baking/boiling, shrinkage 2.25025%96.5 23.56 22.74 0.56 0.54 
Consolidated recipe, k=1.032221
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 766.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up27.0 230.28 62.18 237.70 64.18 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 198.63 166.85 205.03 172.22 
3Granulated sugar99.85151.16 150.93 156.03 155.79 
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 104.11 77.04 107.46 79.52 
5Flour, premium85.5 79.69 68.13 82.26 70.33 
6Sign up—  44.98 —   46.43 —   
7Coconut sprinkle98.0 28.75 28.17 29.67 29.08 
8Cocoa powder [Skurikhin]95.0 24.18 22.97 24.96 23.71 
9Raw egg yolk46.0 17.94 8.25 18.52 8.52 
10Raw egg white12.0 11.33 1.36 11.69 1.40 
11Sign up99.4 9.58 9.52 9.89 9.83 
12Cognac or dessert wine—  2.30 —   2.37 —   
13Citric acid (E330)98.0 0.11 0.11 0.12 0.11 
14Vanilla powder99.850.11 0.11 0.12 0.12 
15Vanillin—  0.093—   0.10 —   
16Sign up—  0.092—   0.095—   
Total903.33 595.63 932.44 614.82 
Total phase loss 3.9%23.23 
Other losses 3.1%19.19 
General losses 6.9%42.42 
Output74.7 766.60 572.40 766.60 572.40 
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.Yeschicken eggsno 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