KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Polyanka 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 250.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0 340.00 265.20 85.07 66.35 
3№023а Semi-finished product crumb "Air" №2396.5 160.00 154.40 40.03 38.63 
4Chocolate glaze [Skurikhin]99.1 80.00 79.28 20.02 19.84 
Total10.4 89.6 1000.00 895.78 250.20 224.12 
Output10.4 89.6 1000.00 895.78 224.12 
№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 85.07 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 39.09 32.83 
3Vanilla powder99.854.07 4.06 0.35 0.35 
4Cognac—  0.86 —   0.073—   
5Wine—  0.86 —   0.073—   
Total22.1 77.9 1022.42 796.74 86.98 67.78 
Losses 2.1%16.74 1.42 
Output22.0 78.0 1000.00 780.00 85.07 66.35 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 0.91 0.71 
Baking/boiling 0.09%0.94 0.080
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 0.91 0.71 
No. 016 Sand (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 105.08 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 309.25 259.77 32.50 27.30 
3Granulated sugar99.85206.17 205.86 21.67 21.63 
4Melange27.0 72.16 19.48 7.58 2.05 
5Flour, premium (on the dust)85.5 41.24 35.26 4.33 3.71 
6Sign up
7Salt96.5 2.06 1.99 0.22 0.21 
8Ammonium carbonic (E503(i))—  0.52 —   0.055—   
9Baking soda (E500(ii))50.0 0.52 0.26 0.0550.027
Total16.2 83.8 1149.41 963.31 120.78 101.23 
Losses 1.9%18.31 1.92 
Output5.5 94.5 1000.00 945.00 105.08 99.30 
Losses before baking/boiling, shrinkage 0.95017%83.8 10.92 9.15 1.15 0.96 
Baking/boiling 11.31%128.80 13.54 
Losses after baking/boiling, shrinkage 0.95017%94.5 9.69 9.15 1.02 0.96 
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 47.4 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 16.14 1.94 
Total28.6 71.4 1053.30 752.58 49.92 35.67 
Losses 3.0%22.58 1.07 
Output27.0 73.0 1000.00 730.00 47.40 34.60 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 0.75 0.54 
Baking/boiling 2.12%22.03 1.04 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 0.73 0.54 
№023а Semi-finished product crumb "Air" №23 basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 40.03 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 364.36 43.72 14.59 1.75 
3Vanilla powder99.857.28 7.27 0.29 0.29 
Total24.0 76.0 1343.26 1021.15 53.77 40.88 
Losses 5.5%56.15 2.25 
Output3.5 96.5 1000.00 965.00 40.03 38.63 
Losses before baking/boiling, shrinkage 2.74958%76.0 36.93 28.08 1.48 1.12 
Baking/boiling 21.22%277.23 11.10 
Losses after baking/boiling, shrinkage 2.74958%96.5 29.10 28.08 1.16 1.12 
Consolidated recipe, k=1.019008
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 250.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8594.35 94.20 96.14 95.99 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 71.58 60.13 72.94 61.27 
3Flour, premium85.5 58.50 50.01 59.61 50.96 
4Chocolate glaze [Skurikhin]99.1 20.02 19.84 20.40 20.21 
5Fresh whole milk the weight ratio of fat 3.2%12.0 16.14 1.94 16.45 1.97 
6Sign up12.0 14.59 1.75 14.86 1.78 
7Melange27.0 7.58 2.05 7.73 2.09 
8Vanilla powder99.850.64 0.64 0.65 0.65 
9Essence—  0.22 —   0.22 —   
10Salt96.5 0.22 0.21 0.22 0.21 
11Sign up—  0.073—   0.075—   
12Wine—  0.073—   0.075—   
13Ammonium carbonic (E503(i))—  0.055—   0.056—   
14Baking soda (E500(ii))50.0 0.0550.0270.0560.028
Total284.08 230.79 289.48 235.18 
Total phase loss 2.9%6.67 
Other losses 1.9%4.39 
General losses 4.7%11.05 
Output89.6 250.20 224.12 250.20 224.12 
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