KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe Layla 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 70.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0 300.00 225.00 21.12 15.84 
3№061 Cream "New"78.0 100.00 78.00 7.04 5.49 
4No. 095 Blotting syrup50.0 71.43 35.72 5.03 2.51 
5№002 Fried biscuit crumb94.0 14.29 13.43 1.01 0.95 
Total25.7 74.3 1000.00 743.00 70.40 52.31 
Output25.7 74.3 1000.00 743.00 52.31 
№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 36.21 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 8.19 6.88 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 110.14 81.50 3.99 2.95 
4Raw egg white12.0 64.25 7.71 2.33 0.28 
5Citric acid (E330)98.0 3.80 3.72 0.14 0.13 
6Sign up
Total24.2 75.8 1017.72 771.57 36.85 27.94 
Losses 1.5%11.57 0.42 
Output24.0 76.0 1000.00 760.00 36.21 27.52 
Losses before baking/boiling, shrinkage 0.74992%75.8 7.63 5.79 0.28 0.21 
Baking/boiling 0.24%2.47 0.090
Losses after baking/boiling, shrinkage 0.74992%76.0 7.61 5.79 0.28 0.21 
№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 7.04 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 3.23 2.72 
3Vanilla powder99.854.07 4.06 0.0290.029
4Cognac—  0.86 —   0.006—   
5Wine—  0.86 —   0.006—   
Total22.1 77.9 1022.42 796.74 7.20 5.61 
Losses 2.1%16.74 0.12 
Output22.0 78.0 1000.00 780.00 7.04 5.49 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 0.0760.059
Baking/boiling 0.09%0.94 0.007
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 0.0760.059
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 22.11 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 292.66 228.27 6.47 5.05 
3Water—  146.34 —   3.24 —   
4Water (for soaking agar-agar)—  40.80 —   0.90 —   
5Agar (E406)85.0 8.16 6.94 0.18 0.15 
Total23.6 76.4 1073.30 819.67 23.73 18.12 
Losses 2.4%19.67 0.43 
Output20.0 80.0 1000.00 800.00 22.11 17.69 
Losses before baking/boiling, shrinkage 1.20004%76.4 12.88 9.84 0.28 0.22 
Baking/boiling 4.54%48.12 1.06 
Losses after baking/boiling, shrinkage 1.20004%80.0 12.30 9.84 0.27 0.22 
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 21.12 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 7.33 7.32 
3Flour, premium85.5 281.16 240.39 5.94 5.08 
4Potato starch80.0 69.42 55.54 1.47 1.17 
5Essence—  3.47 —   0.073—   
Total37.6 62.4 1279.69 798.72 27.03 16.87 
Losses 6.1%48.72 1.03 
Output25.0 75.0 1000.00 750.00 21.12 15.84 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 0.82 0.51 
Baking/boiling 16.78%208.18 4.40 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 0.69 0.51 
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 5.03 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 2.58 2.58 
3Cognac or dessert wine—  47.95 —   0.24 —   
4Essence of rum—  1.92 —   0.010—   
Total54.6 45.4 1127.32 512.30 5.67 2.58 
Losses 2.4%12.30 0.062
Output50.0 50.0 1000.00 500.00 5.03 2.51 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 0.0680.031
Baking/boiling 9.11%101.49 0.51 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.0620.031
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 3.92 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 1.34 0.16 
Total28.6 71.4 1053.30 752.58 4.13 2.95 
Losses 3.0%22.58 0.089
Output27.0 73.0 1000.00 730.00 3.92 2.86 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 0.0620.044
Baking/boiling 2.12%22.03 0.086
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 0.0610.044
№002 Fried biscuit crumb basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 1.01 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 0.44 0.44 
3Flour, premium85.5 356.18 304.53 0.36 0.31 
4Potato starch80.0 87.95 70.36 0.0880.071
5Essence—  4.40 —   0.004—   
Total37.6 62.4 1621.13 1011.83 1.63 1.02 
Losses 7.1%71.83 0.072
Output6.0 94.0 1000.00 940.00 1.01 0.95 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.0580.036
Baking/boiling 33.6%525.38 0.53 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.0380.036
Consolidated recipe, k=1.030316
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 70.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8526.09 26.05 26.88 26.84 
2Melange27.0 12.96 3.50 13.35 3.60 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 11.43 9.60 11.77 9.89 
4Water—  6.98 —   7.19 —   
5Starch syrup78.0 6.47 5.05 6.67 5.20 
6Sign up85.5 6.30 5.38 6.49 5.55 
7Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 3.99 2.95 4.11 3.04 
8Raw egg white12.0 2.33 0.28 2.40 0.29 
9Potato starch80.0 1.55 1.24 1.60 1.28 
10Fresh whole milk the weight ratio of fat 3.2%12.0 1.34 0.16 1.38 0.17 
11Sign up—  0.24 —   0.25 —   
12Agar (E406)85.0 0.18 0.15 0.19 0.16 
13Citric acid (E330)98.0 0.14 0.13 0.14 0.14 
14Citrus essence—  0.092—   0.10 —   
15Essence—  0.078—   0.080—   
16Sign up99.850.0290.0290.0300.029
17Essence of rum—  0.010—   0.010—   
18Cognac—  0.006—   0.006—   
19Wine—  0.006—   0.006—   
Total80.20 54.53 82.63 56.18 
Total phase loss 4.1%2.22 
Other losses 2.9%1.65 
General losses 6.9%3.88 
Output74.3 70.40 52.31 70.40 52.31