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: Cake Russian field [Kashira]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 415.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№062 Cream "New" chocolate78.8 150.00 118.20 62.26 49.06 
3Fruit cooking69.0 110.00 75.90 45.66 31.51 
4No. 101 Chocolate lipstick88.0 90.00 79.20 37.36 32.88 
5№061 Cream "New"78.0 40.00 31.20 16.60 12.95 
6Sign up
7Colored vermicelli sprinkle99.8510.00 9.98 4.15 4.14 
8No. 017a Semi-finished shortbread crumb with nuts and cocoa powder No. 1795.5 10.00 9.55 4.15 3.96 
Total11.2 88.8 1000.00 887.88 415.10 368.56 
Output11.2 88.8 1000.00 887.88 368.56 
№062 Cream "New" chocolate basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 62.27 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 424.53 356.61 26.43 22.20 
3Cocoa powder [Skurikhin]95.0 48.22 45.81 3.00 2.85 
4Vanilla powder99.853.76 3.75 0.23 0.23 
5Cognac—  1.94 —   0.12 —   
Total21.4 78.6 1024.68 804.92 63.80 50.12 
Losses 2.1%16.92 1.05 
Output21.2 78.8 1000.00 788.00 62.26 49.06 
Losses before baking/boiling, shrinkage 1.05082%78.6 10.77 8.46 0.67 0.53 
Baking/boiling 0.31%3.18 0.20 
Losses after baking/boiling, shrinkage 1.05082%78.8 10.73 8.46 0.67 0.53 
№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 16.6 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 7.63 6.41 
3Vanilla powder99.854.07 4.06 0.0680.067
4Cognac—  0.86 —   0.014—   
5Wine—  0.86 —   0.014—   
Total22.1 77.9 1022.42 796.74 16.98 13.23 
Losses 2.1%16.74 0.28 
Output22.0 78.0 1000.00 780.00 16.60 12.95 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 0.18 0.14 
Baking/boiling 0.09%0.94 0.016
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 0.18 0.14 
No. 017 Sand with nuts and cocoa powder basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 236.61 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 268.19 225.28 63.46 53.30 
3Granulated sugar99.85178.79 178.52 42.30 42.24 
4Roasted cashew kernels [2]97.5 89.39 87.16 21.15 20.62 
5Melange27.0 62.58 16.90 14.81 4.00 
6Sign up
7Flour, premium (on the dust)85.5 35.76 30.57 8.46 7.23 
8Essence—  1.78 —   0.42 —   
9Salt96.5 1.78 1.72 0.42 0.41 
10Ammonium carbonic (E503(i))—  0.45 —   0.11 —   
11Sign up
Total14.6 85.4 1139.79 973.50 269.68 230.34 
Losses 1.9%18.50 4.38 
Output4.5 95.5 1000.00 955.00 236.61 225.96 
Losses before baking/boiling, shrinkage 0.95001%85.4 10.83 9.25 2.56 2.19 
Baking/boiling 10.57%119.28 28.22 
Losses after baking/boiling, shrinkage 0.95001%95.5 9.68 9.25 2.29 2.19 
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 43.26 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 14.73 1.77 
Total28.6 71.4 1053.30 752.58 45.57 32.56 
Losses 3.0%22.58 0.98 
Output27.0 73.0 1000.00 730.00 43.26 31.58 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 0.68 0.49 
Baking/boiling 2.12%22.03 0.95 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 0.67 0.49 
No. 101 Chocolate lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 37.36 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  251.50 —   9.40 —   
3Starch syrup78.0 113.18 88.28 4.23 3.30 
4Cocoa powder [Skurikhin]95.0 47.23 44.87 1.76 1.68 
5Essence—  2.62 —   0.10 —   
6Sign up
Total24.1 75.9 1171.40 888.88 43.76 33.21 
Losses 1.0%8.88 0.33 
Output12.0 88.0 1000.00 880.00 37.36 32.88 
Losses before baking/boiling, shrinkage 0.49971%75.9 5.85 4.44 0.22 0.17 
Baking/boiling 13.77%160.50 6.00 
Losses after baking/boiling, shrinkage 0.49971%88.0 5.05 4.44 0.19 0.17 
No. 017a Semi-finished shortbread crumb with nuts and cocoa powder No. 17 basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 4.15 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 270.95 227.60 1.12 0.94 
3Granulated sugar99.85180.63 180.36 0.75 0.75 
4Roasted cashew kernels [2]97.5 90.31 88.05 0.37 0.37 
5Melange27.0 63.22 17.07 0.26 0.071
6Sign up
7Flour, premium (on the dust)85.5 36.13 30.89 0.15 0.13 
8Essence—  1.80 —   0.007—   
9Salt96.5 1.80 1.74 0.0070.007
10Ammonium carbonic (E503(i))—  0.45 —   0.002—   
11Sign up
Total14.6 85.4 1151.51 983.51 4.78 4.08 
Losses 2.9%28.51 0.12 
Output4.5 95.5 1000.00 955.00 4.15 3.96 
Losses before baking/boiling, shrinkage 1.44956%85.4 16.69 14.26 0.0690.059
Baking/boiling 10.56%119.89 0.50 
Losses after baking/boiling, shrinkage 1.44956%95.5 14.93 14.26 0.0620.059
Consolidated recipe, k=1.053715
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 415.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up85.5 116.24 99.39 122.49 104.73 
2Granulated sugar99.85102.08 101.92 107.56 107.40 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 98.64 82.86 103.94 87.31 
4Fruit cooking69.0 45.66 31.51 48.11 33.20 
5Roasted cashew kernels [2]97.5 21.53 20.99 22.68 22.11 
6Sign up95.0 17.68 16.80 18.63 17.70 
7Melange27.0 15.07 4.07 15.88 4.29 
8Fresh whole milk the weight ratio of fat 3.2%12.0 14.73 1.77 15.52 1.86 
9Water—  9.40 —   9.90 —   
10Roasted kernels97.5 8.30 8.09 8.75 8.53 
11Sign up78.0 4.23 3.30 4.46 3.48 
12Colored vermicelli sprinkle99.854.15 4.14 4.37 4.37 
13Essence—  0.53 —   0.55 —   
14Salt96.5 0.43 0.41 0.45 0.44 
15Vanilla powder99.850.39 0.39 0.41 0.41 
16Sign up—  0.14 —   0.14 —   
17Ammonium carbonic (E503(i))—  0.11 —   0.11 —   
18Baking soda (E500(ii))50.0 0.11 0.0540.11 0.057
19Wine—  0.014—   0.015—   
Total459.42 375.70 484.10 395.88 
Total phase loss 1.9%7.13 
Other losses 5.1%20.18 
General losses 6.9%27.32 
Output88.8 415.10 368.56 415.10 368.56 
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.Yesroasted cashew kernelsno 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