KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe Cranberry cake [Yakhroma]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 379.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0 200.00 150.00 75.86 56.90 
3Cranberry15.0 111.11 16.67 42.14 6.32 
4No. 095 Blotting syrup50.0 88.89 44.44 33.72 16.86 
5№061 Cream "New"78.0 55.56 43.34 21.07 16.44 
Total33.2 66.8 1000.00 668.22 379.30 253.46 
Output33.2 66.8 1000.00 668.22 253.46 
№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 206.51 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 226.27 190.07 46.73 39.25 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 110.14 81.50 22.74 16.83 
4Raw egg white12.0 64.25 7.71 13.27 1.59 
5Citric acid (E330)98.0 3.80 3.72 0.78 0.77 
6Sign up
Total24.2 75.8 1017.72 771.57 210.17 159.33 
Losses 1.5%11.57 2.39 
Output24.0 76.0 1000.00 760.00 206.51 156.94 
Losses before baking/boiling, shrinkage 0.74992%75.8 7.63 5.79 1.58 1.19 
Baking/boiling 0.24%2.47 0.51 
Losses after baking/boiling, shrinkage 0.74992%76.0 7.61 5.79 1.57 1.19 
№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 21.07 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 9.68 8.13 
3Vanilla powder99.854.07 4.06 0.0860.086
4Cognac—  0.86 —   0.018—   
5Wine—  0.86 —   0.018—   
Total22.1 77.9 1022.42 796.74 21.55 16.79 
Losses 2.1%16.74 0.35 
Output22.0 78.0 1000.00 780.00 21.07 16.44 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 0.23 0.18 
Baking/boiling 0.09%0.94 0.020
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 0.23 0.18 
No. 098 Sugar-agar syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 126.12 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 292.66 228.27 36.91 28.79 
3Water—  146.34 —   18.46 —   
4Water (for soaking agar-agar)—  40.80 —   5.15 —   
5Agar (E406)85.0 8.16 6.94 1.03 0.87 
Total23.6 76.4 1073.30 819.67 135.36 103.37 
Losses 2.4%19.67 2.48 
Output20.0 80.0 1000.00 800.00 126.12 100.89 
Losses before baking/boiling, shrinkage 1.20004%76.4 12.88 9.84 1.62 1.24 
Baking/boiling 4.54%48.12 6.07 
Losses after baking/boiling, shrinkage 1.20004%80.0 12.30 9.84 1.55 1.24 
No. 001 Biscuit (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 75.86 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 26.33 26.29 
3Flour, premium85.5 281.16 240.39 21.33 18.24 
4Potato starch80.0 69.42 55.54 5.27 4.21 
5Essence—  3.47 —   0.26 —   
Total37.6 62.4 1279.69 798.72 97.08 60.59 
Losses 6.1%48.72 3.70 
Output25.0 75.0 1000.00 750.00 75.86 56.90 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 2.96 1.85 
Baking/boiling 16.78%208.18 15.79 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 2.46 1.85 
No. 095 Blotting syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 33.72 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 17.30 17.27 
3Cognac or dessert wine—  47.95 —   1.62 —   
4Essence of rum—  1.92 —   0.065—   
Total54.6 45.4 1127.32 512.30 38.01 17.27 
Losses 2.4%12.30 0.41 
Output50.0 50.0 1000.00 500.00 33.72 16.86 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 0.46 0.21 
Baking/boiling 9.11%101.49 3.42 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.41 0.21 
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 11.74 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 4.00 0.48 
Total28.6 71.4 1053.30 752.58 12.37 8.84 
Losses 3.0%22.58 0.27 
Output27.0 73.0 1000.00 730.00 11.74 8.57 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 0.19 0.13 
Baking/boiling 2.12%22.03 0.26 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 0.18 0.13 
Consolidated recipe, k=1.034917
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 379.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85125.82 125.63 130.21 130.02 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 56.41 47.38 58.38 49.04 
3Melange27.0 43.89 11.85 45.42 12.26 
4Water—  42.63 —   44.12 —   
5Cranberry15.0 42.14 6.32 43.62 6.54 
6Sign up78.0 36.91 28.79 38.20 29.79 
7Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 22.74 16.83 23.54 17.42 
8Flour, premium85.5 21.33 18.24 22.07 18.87 
9Raw egg white12.0 13.27 1.59 13.73 1.65 
10Potato starch80.0 5.27 4.21 5.45 4.36 
11Sign up12.0 4.00 0.48 4.14 0.50 
12Cognac or dessert wine—  1.62 —   1.67 —   
13Agar (E406)85.0 1.03 0.87 1.07 0.91 
14Citric acid (E330)98.0 0.78 0.77 0.81 0.80 
15Citrus essence—  0.53 —   0.54 —   
16Sign up—  0.26 —   0.27 —   
17Vanilla powder99.850.0860.0860.0890.089
18Essence of rum—  0.065—   0.067—   
19Cognac—  0.018—   0.019—   
20Wine—  0.018—   0.019—   
Total418.81 263.06 433.44 272.24 
Total phase loss 3.6%9.60 
Other losses 3.4%9.19 
General losses 6.9%18.78 
Output66.8 379.30 253.46 379.30 253.46