KondiDoc: технологические расчеты в кондитерском производстве
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Homemade recipe Honey-sand cake [Yakhroma] Recipe No. 1

Honey-sand cake [Yakhroma] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up82.76 358.43 134.23 330.48 
Prague cream74.48 322.58 120.81 297.43 
Chocolate6.62 28.67 10.74 26.44 
Semi-finished sandy crumbs with honey1.66 7.17 2.68 6.61 
Total165.52 716.85 268.46 660.96 
Output

Semi-finished sandy crumbs with honey Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up1.67 7.25 2.71 6.68 
Total1.67 7.25 2.71 6.68 
Output1.66 7.17 2.68 6.61 

Semi-finished sandy product with honey basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up43.52 188.48 70.58 173.78 
Margarine26.11 113.08 42.35 104.27 
Granulated sugar14.77 63.96 23.95 58.97 
Melange6.09 26.39 9.88 24.33 
Flour, premium (on the dust)3.48 15.08 5.65 13.90 
Sign up3.38 14.63 5.48 13.49 
Essence0.17 0.76 0.28 0.70 
Salt0.17 0.75 0.28 0.69 
Ammonium carbonic (E503(i))0.0440.19 0.0710.18 
Baking soda (E500(ii))0.0440.19 0.0710.18 
Total97.79 423.51 158.60 390.48 
Output84.43 365.67 136.94 337.16 

Prague cream basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up39.99 173.17 64.85 159.67 
Whole condensed milk with sugar the weight ratio of fat 8.5%24.16 104.62 39.18 96.46 
Raw egg yolk4.16 18.03 6.75 16.62 
Water4.16 18.03 6.75 16.62 
Cocoa powder [Skurikhin]1.88 8.12 3.04 7.49 
Sign up0.0220.0940.0350.086
Total74.36 322.06 120.61 296.95 
Output74.48 322.58 120.81 297.43 

Description: A homogeneous fluffy mass of brown color, with a glossy surface, well retaining its shape.
Manual: A mixture of egg yolks mixed with water in a 1: 1 ratio and condensed milk is persuaded in a water bath until a creamy consistency. Then it is cooled and introduced gradually, in several steps, into the butter previously softened in a whipping machine. At the end of the beating, add cocoa powder and vanillin. Duration of whipping is 20 min.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up47.00 203.56 76.23 187.68 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]39.99 173.17 64.85 159.67 
Margarine26.11 113.08 42.35 104.27 
Whole condensed milk with sugar the weight ratio of fat 8.5%24.16 104.62 39.18 96.46 
Granulated sugar14.77 63.96 23.95 58.97 
Sign up6.62 28.67 10.74 26.44 
Melange6.09 26.39 9.88 24.33 
Raw egg yolk4.16 18.03 6.75 16.62 
Water4.16 18.03 6.75 16.62 
Natural honey3.38 14.63 5.48 13.49 
Sign up1.88 8.12 3.04 7.49 
Essence0.17 0.76 0.28 0.70 
Salt0.17 0.75 0.28 0.69 
Ammonium carbonic (E503(i))0.0440.19 0.0710.18 
Baking soda (E500(ii))0.0440.19 0.0710.18 
Sign up0.0220.0940.0350.086
Total178.77 774.24 289.95 713.87 
Output160.80 696.40 260.80 642.10