KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: 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 743.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Biscuit New75.0 428.56 321.42 318.46 238.85 
3Roasted almond plates97.5 71.42 69.63 53.07 51.75 
Total20.6 79.4 1000.00 793.57 743.10 589.70 
Output20.6 79.4 1000.00 793.57 589.70 
Cream 61 + jam + praline + margarine Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 371.56 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0 334.67 261.04 124.35 96.99 
3Margarine84.0 167.34 140.56 62.18 52.23 
4Praline99.0 167.34 165.66 62.18 61.55 
Total19.5 80.5 1004.02 808.23 373.06 300.31 
Losses 0.4%3.23 1.20 
Output19.5 80.5 1000.00 805.00 371.56 299.11 
Losses before baking/boiling, shrinkage 0.2%80.5 2.01 1.62 0.75 0.60 
Losses after baking/boiling, shrinkage 0.2%80.5 2.01 1.62 0.75 0.60 
№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 124.35 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 57.13 47.99 
3Vanilla powder99.854.07 4.06 0.51 0.51 
4Cognac—  0.86 —   0.11 —   
5Wine—  0.86 —   0.11 —   
Total22.1 77.9 1022.42 796.74 127.14 99.08 
Losses 2.1%16.74 2.08 
Output22.0 78.0 1000.00 780.00 124.35 96.99 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 1.34 1.04 
Baking/boiling 0.09%0.94 0.12 
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 1.33 1.04 
Biscuit New Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 318.46 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85376.00 375.44 119.74 119.56 
3Flour, premium85.5 362.00 309.51 115.28 98.57 
4Potato starch80.0 15.00 12.00 4.78 3.82 
5Essence—  3.80 —   1.21 —   
Total29.6 70.4 1133.80 798.74 361.07 254.37 
Losses 6.1%48.74 15.52 
Output25.0 75.0 1000.00 750.00 318.46 238.85 
Losses before baking/boiling, shrinkage 3.05082%70.4 34.59 24.37 11.02 7.76 
Baking/boiling 6.07%66.72 21.25 
Losses after baking/boiling, shrinkage 3.05082%75.0 32.49 24.37 10.35 7.76 
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 69.29 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 23.59 2.83 
Total28.6 71.4 1053.30 752.58 72.98 52.14 
Losses 3.0%22.58 1.56 
Output27.0 73.0 1000.00 730.00 69.29 50.58 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 1.09 0.78 
Baking/boiling 2.12%22.03 1.53 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 1.07 0.78 
Consolidated recipe, k=1.038252
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 743.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85169.13 168.87 175.60 175.33 
2Jam72.0 124.35 89.53 129.11 92.96 
3Melange27.0 120.06 32.42 124.65 33.66 
4Flour, premium85.5 115.28 98.57 119.69 102.34 
5Margarine84.0 62.18 52.23 64.55 54.23 
6Sign up99.0 62.18 61.55 64.55 63.91 
7Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 57.13 47.99 59.32 49.83 
8Roasted almond plates97.5 53.07 51.75 55.10 53.72 
9Fresh whole milk the weight ratio of fat 3.2%12.0 23.59 2.83 24.49 2.94 
10Potato starch80.0 4.78 3.82 4.96 3.97 
11Sign up—  1.21 —   1.26 —   
12Vanilla powder99.850.51 0.51 0.53 0.52 
13Cognac—  0.11 —   0.11 —   
14Wine—  0.11 —   0.11 —   
Total793.68 610.07 824.04 633.41 
Total phase loss 3.3%20.37 
Other losses 3.7%23.34 
General losses 6.9%43.71 
Output79.4 743.10 589.70 743.10 589.70 
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