KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

Consolidated recipe: Creamy Almond Cake [Voskresensk]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 546.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0 465.93 363.43 254.44 198.47 
3Roasted almond plates97.5 34.95 34.08 19.09 18.61 
4No. 021а Semi-finished puff crumb No. 2192.5 22.94 21.22 12.53 11.59 
5Flavoring Almond—  10.15 —   5.54 —   
6Sign up
Total15.0 85.0 1000.00 849.71 546.10 464.03 
Output15.0 85.0 1000.00 849.71 464.03 
№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 254.44 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 459.46 385.95 116.91 98.20 
3Vanilla powder99.854.07 4.06 1.04 1.03 
4Cognac—  0.86 —   0.22 —   
5Wine—  0.86 —   0.22 —   
Total22.1 77.9 1022.42 796.74 260.15 202.73 
Losses 2.1%16.74 4.26 
Output22.0 78.0 1000.00 780.00 254.44 198.47 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 2.73 2.13 
Baking/boiling 0.09%0.94 0.24 
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 2.73 2.13 
No. 021 Puff basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 254.44 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 438.58 368.41 111.59 93.74 
3Melange27.0 33.34 9.00 8.48 2.29 
4Salt96.5 5.26 5.08 1.34 1.29 
5Citric acid (E330)98.0 0.87 0.85 0.22 0.22 
Total16.7 83.3 1135.91 945.81 289.03 240.66 
Losses 2.2%20.81 5.29 
Output7.5 92.5 1000.00 925.00 254.44 235.36 
Losses before baking/boiling, shrinkage 1.1%83.3 12.50 10.40 3.18 2.65 
Baking/boiling 9.98%112.17 28.54 
Losses after baking/boiling, shrinkage 1.1%92.5 11.25 10.40 2.86 2.65 
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 141.77 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 48.27 5.79 
Total28.6 71.4 1053.30 752.58 149.33 106.69 
Losses 3.0%22.58 3.20 
Output27.0 73.0 1000.00 730.00 141.77 103.49 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 2.24 1.60 
Baking/boiling 2.12%22.03 3.12 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 2.19 1.60 
No. 021а Semi-finished puff crumb No. 21 basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 12.53 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 443.11 372.21 5.55 4.66 
3Melange27.0 33.68 9.09 0.42 0.11 
4Salt96.5 5.32 5.13 0.0670.064
5Citric acid (E330)98.0 0.88 0.86 0.0110.011
Total16.7 83.3 1147.65 955.59 14.38 11.97 
Losses 3.2%30.59 0.38 
Output7.5 92.5 1000.00 925.00 12.53 11.59 
Losses before baking/boiling, shrinkage 1.6004%83.3 18.37 15.29 0.23 0.19 
Baking/boiling 9.98%112.75 1.41 
Losses after baking/boiling, shrinkage 1.6004%92.5 16.53 15.29 0.21 0.19 
Consolidated recipe, k=1.023646
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 546.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up84.0 234.05 196.60 239.59 201.25 
2Flour, premium85.5 175.72 150.24 179.87 153.79 
3Granulated sugar99.85101.05 100.90 103.44 103.29 
4Fresh whole milk the weight ratio of fat 3.2%12.0 48.27 5.79 49.42 5.93 
5Roasted almond plates97.5 19.09 18.61 19.54 19.05 
6Sign up27.0 8.91 2.40 9.12 2.46 
7Flavoring Almond—  5.54 —   5.67 —   
8Salt96.5 1.41 1.36 1.44 1.39 
9Vanilla powder99.851.04 1.03 1.06 1.06 
10Citric acid (E330)98.0 0.23 0.23 0.24 0.23 
11Sign up—  0.22 —   0.22 —   
12Wine—  0.22 —   0.22 —   
13Dye—  0.054—   0.055—   
Total595.79 477.17 609.88 488.45 
Total phase loss 2.8%13.14 
Other losses 2.3%11.28 
General losses 5.0%24.42 
Output85.0 546.10 464.03 546.10 464.03 
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