KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Cake Biryusinka [Noginsk]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 609.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Jam69.0 170.00 117.30 103.65 71.52 
3No. 001 Biscuit (main)75.0 150.00 112.50 91.46 68.59 
4Chocolate glaze [Skurikhin]99.1 60.00 59.46 36.58 36.25 
5No. 107 Chocolate grits89.3 40.00 35.72 24.39 21.78 
6Sign up
Total23.4 76.6 1000.00 766.28 609.70 467.20 
Output23.4 76.6 1000.00 766.28 467.20 
№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 338.38 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 76.57 64.32 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 110.14 81.50 37.27 27.58 
4Raw egg white12.0 64.25 7.71 21.74 2.61 
5Citric acid (E330)98.0 3.80 3.72 1.29 1.26 
6Sign up
Total24.2 75.8 1017.72 771.57 344.38 261.09 
Losses 1.5%11.57 3.92 
Output24.0 76.0 1000.00 760.00 338.38 257.17 
Losses before baking/boiling, shrinkage 0.74992%75.8 7.63 5.79 2.58 1.96 
Baking/boiling 0.24%2.47 0.84 
Losses after baking/boiling, shrinkage 0.74992%76.0 7.61 5.79 2.58 1.96 
No. 107 Chocolate grits basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 24.39 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder [Skurikhin]95.0 194.35 184.63 4.74 4.50 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 40.89 34.35 1.00 0.84 
4Vanilla powder99.855.19 5.18 0.13 0.13 
Total10.8 89.2 1015.94 906.61 24.78 22.11 
Losses 1.5%13.61 0.33 
Output10.7 89.3 1000.00 893.00 24.39 21.78 
Losses before baking/boiling, shrinkage 0.75066%89.2 7.63 6.81 0.19 0.17 
Baking/boiling 0.07%0.69 0.017
Losses after baking/boiling, shrinkage 0.75066%89.3 7.62 6.81 0.19 0.17 
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 206.65 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 292.66 228.27 60.48 47.17 
3Water—  146.34 —   30.24 —   
4Water (for soaking agar-agar)—  40.80 —   8.43 —   
5Agar (E406)85.0 8.16 6.94 1.69 1.43 
Total23.6 76.4 1073.30 819.67 221.80 169.39 
Losses 2.4%19.67 4.07 
Output20.0 80.0 1000.00 800.00 206.65 165.32 
Losses before baking/boiling, shrinkage 1.20004%76.4 12.88 9.84 2.66 2.03 
Baking/boiling 4.54%48.12 9.95 
Losses after baking/boiling, shrinkage 1.20004%80.0 12.30 9.84 2.54 2.03 
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 91.46 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 31.74 31.70 
3Flour, premium85.5 281.16 240.39 25.71 21.99 
4Potato starch80.0 69.42 55.54 6.35 5.08 
5Essence—  3.47 —   0.32 —   
Total37.6 62.4 1279.69 798.72 117.03 73.05 
Losses 6.1%48.72 4.46 
Output25.0 75.0 1000.00 750.00 91.46 68.59 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 3.57 2.23 
Baking/boiling 16.78%208.18 19.04 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 2.97 2.23 
# 099 Lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 18.91 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  265.08 —   5.01 —   
3Starch syrup78.0 119.29 93.05 2.26 1.76 
4Essence—  2.76 —   0.052—   
Total25.0 75.0 1182.37 887.09 22.36 16.78 
Losses 0.8%7.09 0.13 
Output12.0 88.0 1000.00 880.00 18.91 16.64 
Losses before baking/boiling, shrinkage 0.39981%75.0 4.73 3.55 0.0890.067
Baking/boiling 14.74%173.61 3.28 
Losses after baking/boiling, shrinkage 0.39981%88.0 4.03 3.55 0.0760.067
No. 116 Zhzhenka basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 15.24 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  520.78 —   7.94 —   
Total37.6 62.4 1388.75 866.67 21.17 13.21 
Losses 10.0%86.67 1.32 
Output22.0 78.0 1000.00 780.00 15.24 11.89 
Losses before baking/boiling, shrinkage 5.00007%62.4 69.44 43.33 1.06 0.66 
Baking/boiling 19.99%263.76 4.02 
Losses after baking/boiling, shrinkage 5.00007%78.0 55.56 43.33 0.85 0.66 
Consolidated recipe, k=1.054841
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 609.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85180.98 180.71 190.90 190.62 
2Jam69.0 103.65 71.52 109.33 75.44 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 77.56 65.15 81.82 68.73 
4Starch syrup78.0 62.74 48.93 66.18 51.62 
5Melange27.0 52.91 14.29 55.81 15.07 
6Sign up—  51.62 —   54.46 —   
7Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 37.27 27.58 39.31 29.09 
8Chocolate glaze [Skurikhin]99.1 36.58 36.25 38.59 38.24 
9Flour, premium85.5 25.71 21.99 27.12 23.19 
10Raw egg white12.0 21.74 2.61 22.93 2.75 
11Sign up80.0 6.35 5.08 6.70 5.36 
12Cocoa powder [Skurikhin]95.0 4.74 4.50 5.00 4.75 
13Agar (E406)85.0 1.69 1.43 1.78 1.51 
14Citric acid (E330)98.0 1.29 1.26 1.36 1.33 
15Citrus essence—  0.86 —   0.91 —   
16Sign up—  0.37 —   0.39 —   
17Vanilla powder99.850.13 0.13 0.13 0.13 
Total666.19 481.43 702.72 507.83 
Total phase loss 3.0%14.22 
Other losses 5.2%26.40 
General losses 8.0%40.63 
Output76.6 609.70 467.20 609.70 467.20 
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).Yesbutter; whole condensed milk with sugar the weight ratio of fat 8.5%no 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