KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe Forest edge cake (figured) [Noginsk]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 361 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0 187.50 140.62 67.69 50.77 
3№061 Cream "New"78.0 153.57 119.78 55.44 43.24 
4№062 Cream "New" chocolate78.8 71.43 56.29 25.79 20.32 
5No. 024 Air96.5 26.79 25.85 9.67 9.33 
6Sign up
Total22.9 77.1 1000.00 770.67 361.00 278.21 
Output22.9 77.1 1000.00 770.67 278.21 
№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 198.55 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 44.93 37.74 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 110.14 81.50 21.87 16.18 
4Raw egg white12.0 64.25 7.71 12.76 1.53 
5Citric acid (E330)98.0 3.80 3.72 0.75 0.74 
6Sign up
Total24.2 75.8 1017.72 771.57 202.07 153.20 
Losses 1.5%11.57 2.30 
Output24.0 76.0 1000.00 760.00 198.55 150.90 
Losses before baking/boiling, shrinkage 0.74992%75.8 7.63 5.79 1.52 1.15 
Baking/boiling 0.24%2.47 0.49 
Losses after baking/boiling, shrinkage 0.74992%76.0 7.61 5.79 1.51 1.15 
№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 55.44 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 25.47 21.40 
3Vanilla powder99.854.07 4.06 0.23 0.23 
4Cognac—  0.86 —   0.048—   
5Wine—  0.86 —   0.048—   
Total22.1 77.9 1022.42 796.74 56.68 44.17 
Losses 2.1%16.74 0.93 
Output22.0 78.0 1000.00 780.00 55.44 43.24 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 0.60 0.46 
Baking/boiling 0.09%0.94 0.052
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 0.60 0.46 
№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 25.79 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 10.95 9.20 
3Cocoa powder [Skurikhin]95.0 48.22 45.81 1.24 1.18 
4Vanilla powder99.853.76 3.75 0.10 0.10 
5Cognac—  1.94 —   0.050—   
Total21.4 78.6 1024.68 804.92 26.42 20.76 
Losses 2.1%16.92 0.44 
Output21.2 78.8 1000.00 788.00 25.79 20.32 
Losses before baking/boiling, shrinkage 1.05082%78.6 10.77 8.46 0.28 0.22 
Baking/boiling 0.31%3.18 0.082
Losses after baking/boiling, shrinkage 1.05082%78.8 10.73 8.46 0.28 0.22 
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 121.26 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 292.66 228.27 35.49 27.68 
3Water—  146.34 —   17.74 —   
4Water (for soaking agar-agar)—  40.80 —   4.95 —   
5Agar (E406)85.0 8.16 6.94 0.99 0.84 
Total23.6 76.4 1073.30 819.67 130.14 99.39 
Losses 2.4%19.67 2.39 
Output20.0 80.0 1000.00 800.00 121.26 97.01 
Losses before baking/boiling, shrinkage 1.20004%76.4 12.88 9.84 1.56 1.19 
Baking/boiling 4.54%48.12 5.84 
Losses after baking/boiling, shrinkage 1.20004%80.0 12.30 9.84 1.49 1.19 
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 67.69 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 23.50 23.46 
3Flour, premium85.5 281.16 240.39 19.03 16.27 
4Potato starch80.0 69.42 55.54 4.70 3.76 
5Essence—  3.47 —   0.23 —   
Total37.6 62.4 1279.69 798.72 86.62 54.06 
Losses 6.1%48.72 3.30 
Output25.0 75.0 1000.00 750.00 67.69 50.77 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 2.64 1.65 
Baking/boiling 16.78%208.18 14.09 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 2.20 1.65 
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 44.97 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 15.31 1.84 
Total28.6 71.4 1053.30 752.58 47.37 33.85 
Losses 3.0%22.58 1.02 
Output27.0 73.0 1000.00 730.00 44.97 32.83 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 0.71 0.51 
Baking/boiling 2.12%22.03 0.99 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 0.70 0.51 
No. 024 Air basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 9.67 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 472.89 56.75 4.57 0.55 
3Citric acid (E330)98.0 4.73 4.64 0.0460.045
4Vanilla powder99.854.73 4.72 0.0460.046
Total29.2 70.8 1428.14 1010.48 13.81 9.77 
Losses 4.5%45.48 0.44 
Output3.5 96.5 1000.00 965.00 9.67 9.33 
Losses before baking/boiling, shrinkage 2.25025%70.8 32.14 22.74 0.31 0.22 
Baking/boiling 26.68%372.44 3.60 
Losses after baking/boiling, shrinkage 2.25025%96.5 23.56 22.74 0.23 0.22 
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 3.87 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 1.20 1.00 
3Granulated sugar99.85206.17 205.86 0.80 0.80 
4Melange27.0 72.16 19.48 0.28 0.075
5Flour, premium (on the dust)85.5 41.24 35.26 0.16 0.14 
6Sign up
7Salt96.5 2.06 1.99 0.0080.008
8Ammonium carbonic (E503(i))—  0.52 —   0.002—   
9Baking soda (E500(ii))50.0 0.52 0.26 0.0020.001
Total16.2 83.8 1149.41 963.31 4.44 3.72 
Losses 1.9%18.31 0.071
Output5.5 94.5 1000.00 945.00 3.87 3.65 
Losses before baking/boiling, shrinkage 0.95017%83.8 10.92 9.15 0.0420.035
Baking/boiling 11.31%128.80 0.50 
Losses after baking/boiling, shrinkage 0.95017%94.5 9.69 9.15 0.0370.035
Consolidated recipe, k=1.046079
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 361 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85136.47 136.27 142.76 142.55 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 82.54 69.33 86.34 72.53 
3Melange27.0 39.44 10.65 41.26 11.14 
4Starch syrup78.0 35.49 27.68 37.12 28.96 
5Water—  22.69 —   23.74 —   
6Sign up74.0 21.87 16.18 22.88 16.93 
7Flour, premium85.5 21.18 18.11 22.16 18.95 
8Raw egg white12.0 17.33 2.08 18.13 2.18 
9Fresh whole milk the weight ratio of fat 3.2%12.0 15.31 1.84 16.02 1.92 
10Potato starch80.0 4.70 3.76 4.92 3.93 
11Sign up95.0 1.24 1.18 1.30 1.24 
12Agar (E406)85.0 0.99 0.84 1.04 0.88 
13Citric acid (E330)98.0 0.80 0.78 0.84 0.82 
14Citrus essence—  0.51 —   0.53 —   
15Vanilla powder99.850.37 0.37 0.39 0.38 
16Sign up—  0.24 —   0.25 —   
17Cognac—  0.10 —   0.10 —   
18Wine—  0.048—   0.050—   
19Salt96.5 0.0080.0080.0080.008
20Ammonium carbonic (E503(i))—  0.002—   0.002—   
21Sign up50.0 0.0020.0010.0020.001
Total401.33 289.08 419.83 302.40 
Total phase loss 3.8%10.87 
Other losses 4.4%13.32 
General losses 8.0%24.19 
Output77.1 361.00 278.21 361.00 278.21