KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe Cake Bird's milk-Lux [Voskresensk]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 556.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 180.00 178.38 100.17 99.27 
3Sponge cake with surfactant No. 275.0 160.00 120.00 89.04 66.78 
Total20.0 80.0 1000.00 799.98 556.50 445.19 
Output20.0 80.0 1000.00 799.98 445.19 
Souffle Lux Recipe No. 1 (for 98m syrup)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 367.29 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fat "Butao-26"99.2 190.25 188.73 69.88 69.32 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 110.14 81.50 40.45 29.94 
4water—  89.50 —   32.87 —   
5Dry egg white [without enzyme TU Skurikhin]91.0 8.47 7.71 3.11 2.83 
6Sign up
7Flavoring—  2.55 —   0.94 —   
Total24.0 76.0 1052.57 799.95 386.60 293.81 
Losses 5.0%39.95 14.67 
Output24.0 76.0 1000.00 760.00 367.29 279.14 
Losses before baking/boiling, shrinkage 2.49711%76.0 26.28 19.98 9.65 7.34 
Losses after baking/boiling, shrinkage 2.49711%76.0 26.28 19.98 9.65 7.34 
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 237.95 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 292.66 228.27 69.64 54.32 
3Water—  146.34 —   34.82 —   
4Water (for soaking agar-agar)—  40.80 —   9.71 —   
5Agar (E406)85.0 8.16 6.94 1.94 1.65 
Total23.6 76.4 1073.30 819.67 255.39 195.04 
Losses 2.4%19.67 4.68 
Output20.0 80.0 1000.00 800.00 237.95 190.36 
Losses before baking/boiling, shrinkage 1.20004%76.4 12.88 9.84 3.06 2.34 
Baking/boiling 4.54%48.12 11.45 
Losses after baking/boiling, shrinkage 1.20004%80.0 12.30 9.84 2.93 2.34 
Sponge cake with surfactant No. 2 Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 89.04 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 307.01 262.49 27.34 23.37 
3Granulated sugar99.85305.41 304.95 27.19 27.15 
4Fat "Butao-26"99.2 51.41 51.00 4.58 4.54 
5Integrated Nutritional Supplement emulsifier churning paste [3]52.0 50.57 26.30 4.50 2.34 
6Sign up
Total36.3 63.7 1231.39 784.17 109.64 69.82 
Losses 4.4%34.17 3.04 
Output25.0 75.0 1000.00 750.00 89.04 66.78 
Losses before baking/boiling, shrinkage 2.17898%63.7 26.83 17.09 2.39 1.52 
Baking/boiling 15.09%181.78 16.19 
Losses after baking/boiling, shrinkage 2.17898%75.0 22.78 17.09 2.03 1.52 
Consolidated recipe, k=1.022663
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 556.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85166.48 166.23 170.25 169.99 
2Chocolate glaze [Skurikhin]99.1 100.17 99.27 102.44 101.52 
3water—  77.40 —   79.16 —   
4Fat "Butao-26"99.2 74.45 73.86 76.14 75.53 
5Starch syrup78.0 69.64 54.32 71.22 55.55 
6Sign up27.0 45.98 12.42 47.02 12.70 
7Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 40.45 29.94 41.37 30.61 
8Flour, premium85.5 27.34 23.37 27.96 23.90 
9Integrated Nutritional Supplement emulsifier churning paste [3]52.0 4.50 2.34 4.60 2.39 
10Dry egg white [without enzyme TU Skurikhin]91.0 3.11 2.83 3.18 2.90 
11Sign up85.0 1.94 1.65 1.99 1.69 
12Citric acid (E330)98.0 1.40 1.37 1.43 1.40 
13Flavoring—  0.94 —   0.96 —   
14Vanillin—  0.051—   0.052—   
Total613.85 467.59 627.76 478.18 
Total phase loss 4.8%22.40 
Other losses 2.2%10.60 
General losses 6.9%32.99 
Output80.0 556.50 445.19 556.50 445.19