KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Cake Grove [Kolomna]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 391 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№105 Souffle76.0 250.00 190.00 97.75 74.29 
3No. 001 Biscuit (main)75.0 130.00 97.50 50.83 38.12 
4No. 007 Sponge cake with cocoa powder76.0 130.00 98.80 50.83 38.63 
5No. 095 Blotting syrup50.0 120.00 60.00 46.92 23.46 
6Sign up
7№061 Cream "New"78.0 50.00 39.00 19.55 15.25 
8No. 023 Air96.5 10.00 9.65 3.91 3.77 
9Sponge crumbs fried with cocoa94.0 10.00 9.40 3.91 3.68 
Total25.7 74.3 1000.00 742.85 391.00 290.45 
Output25.7 74.3 1000.00 742.85 290.45 
№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 97.75 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 41.50 34.86 
3Cocoa powder [Skurikhin]95.0 48.22 45.81 4.71 4.48 
4Vanilla powder99.853.76 3.75 0.37 0.37 
5Cognac—  1.94 —   0.19 —   
Total21.4 78.6 1024.68 804.92 100.16 78.68 
Losses 2.1%16.92 1.65 
Output21.2 78.8 1000.00 788.00 97.75 77.03 
Losses before baking/boiling, shrinkage 1.05082%78.6 10.77 8.46 1.05 0.83 
Baking/boiling 0.31%3.18 0.31 
Losses after baking/boiling, shrinkage 1.05082%78.8 10.73 8.46 1.05 0.83 
№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 97.75 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 22.12 18.58 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 110.14 81.50 10.77 7.97 
4Raw egg white12.0 64.25 7.71 6.28 0.75 
5Citric acid (E330)98.0 3.80 3.72 0.37 0.36 
6Sign up
Total24.2 75.8 1017.72 771.57 99.48 75.42 
Losses 1.5%11.57 1.13 
Output24.0 76.0 1000.00 760.00 97.75 74.29 
Losses before baking/boiling, shrinkage 0.74992%75.8 7.63 5.79 0.75 0.57 
Baking/boiling 0.24%2.47 0.24 
Losses after baking/boiling, shrinkage 0.74992%76.0 7.61 5.79 0.74 0.57 
№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 19.55 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 459.46 385.95 8.98 7.55 
3Vanilla powder99.854.07 4.06 0.0800.079
4Cognac—  0.86 —   0.017—   
5Wine—  0.86 —   0.017—   
Total22.1 77.9 1022.42 796.74 19.99 15.58 
Losses 2.1%16.74 0.33 
Output22.0 78.0 1000.00 780.00 19.55 15.25 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 0.21 0.16 
Baking/boiling 0.09%0.94 0.018
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 0.21 0.16 
Sponge crumbs fried with cocoa basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 3.91 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder [Skurikhin]95.0 107.84 102.45 0.42 0.40 
Total23.3 76.7 1237.23 949.49 4.84 3.71 
Losses 1.0%9.49 0.037
Output6.0 94.0 1000.00 940.00 3.91 3.68 
Losses before baking/boiling, shrinkage 0.49977%76.7 6.18 4.75 0.0240.019
Baking/boiling 18.36%226.00 0.88 
Losses after baking/boiling, shrinkage 0.49977%94.0 5.05 4.75 0.0200.019
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 64.29 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 21.89 2.63 
Total28.6 71.4 1053.30 752.58 67.71 48.38 
Losses 3.0%22.58 1.45 
Output27.0 73.0 1000.00 730.00 64.29 46.93 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 1.02 0.73 
Baking/boiling 2.12%22.03 1.42 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 0.99 0.73 
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 59.7 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 292.66 228.27 17.47 13.63 
3Water—  146.34 —   8.74 —   
4Water (for soaking agar-agar)—  40.80 —   2.44 —   
5Agar (E406)85.0 8.16 6.94 0.49 0.41 
Total23.6 76.4 1073.30 819.67 64.07 48.93 
Losses 2.4%19.67 1.17 
Output20.0 80.0 1000.00 800.00 59.70 47.76 
Losses before baking/boiling, shrinkage 1.20004%76.4 12.88 9.84 0.77 0.59 
Baking/boiling 4.54%48.12 2.87 
Losses after baking/boiling, shrinkage 1.20004%80.0 12.30 9.84 0.73 0.59 
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 55.25 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 19.18 19.15 
3Flour, premium85.5 281.16 240.39 15.53 13.28 
4Potato starch80.0 69.42 55.54 3.84 3.07 
5Essence—  3.47 —   0.19 —   
Total37.6 62.4 1279.69 798.72 70.70 44.13 
Losses 6.1%48.72 2.69 
Output25.0 75.0 1000.00 750.00 55.25 41.43 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 2.16 1.35 
Baking/boiling 16.78%208.18 11.50 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 1.79 1.35 
No. 007 Sponge cake with cocoa powder basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 50.83 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85344.02 343.50 17.49 17.46 
3Flour, premium85.5 278.65 238.25 14.16 12.11 
4Cocoa powder [Skurikhin]95.0 57.34 54.47 2.91 2.77 
5Potato starch80.0 22.93 18.34 1.17 0.93 
Total36.6 63.4 1276.30 809.37 64.87 41.14 
Losses 6.1%49.37 2.51 
Output24.0 76.0 1000.00 760.00 50.83 38.63 
Losses before baking/boiling, shrinkage 3.05013%63.4 38.93 24.69 1.98 1.25 
Baking/boiling 16.56%204.89 10.41 
Losses after baking/boiling, shrinkage 3.05013%76.0 32.48 24.69 1.65 1.25 
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 46.92 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 24.07 24.04 
3Cognac or dessert wine—  47.95 —   2.25 —   
4Essence of rum—  1.92 —   0.090—   
Total54.6 45.4 1127.32 512.30 52.89 24.04 
Losses 2.4%12.30 0.58 
Output50.0 50.0 1000.00 500.00 46.92 23.46 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 0.63 0.29 
Baking/boiling 9.11%101.49 4.76 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.58 0.29 
Jelly marmalade Recipe No. 3 (Qty)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 19.55 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  143.32 —   2.80 —   
3Starch syrup78.0 96.55 75.31 1.89 1.47 
4Agar (E406)85.0 14.59 12.40 0.29 0.24 
5Citric acid (E330)98.0 8.91 8.73 0.17 0.17 
6Sign up
7Essence—  0.92 —   0.018—   
8Dye—  0.11 —   0.002—   
Total17.0 83.0 1020.41 846.94 19.95 16.56 
Losses 2.0%16.94 0.33 
Output17.0 83.0 1000.00 830.00 19.55 16.23 
Losses before baking/boiling, shrinkage 1.00026%83.0 10.21 8.47 0.20 0.17 
Losses after baking/boiling, shrinkage 1.00026%83.0 10.21 8.47 0.20 0.17 
No. 023 Air basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 3.91 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 360.54 43.26 1.41 0.17 
3Vanilla powder99.857.21 7.20 0.0280.028
Total24.0 76.0 1329.19 1010.46 5.20 3.95 
Losses 4.5%45.46 0.18 
Output3.5 96.5 1000.00 965.00 3.91 3.77 
Losses before baking/boiling, shrinkage 2.24956%76.0 29.90 22.73 0.12 0.089
Baking/boiling 21.22%275.73 1.08 
Losses after baking/boiling, shrinkage 2.24956%96.5 23.56 22.73 0.0920.089
Consolidated recipe, k=1.031284
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 391 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85159.94 159.70 164.95 164.70 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 72.60 60.98 74.87 62.89 
3Melange27.0 61.11 16.50 63.02 17.01 
4Water—  40.45 —   41.72 —   
5Flour, premium85.5 29.70 25.39 30.63 26.19 
6Sign up12.0 21.89 2.63 22.58 2.71 
7Starch syrup78.0 19.36 15.10 19.96 15.57 
8Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 10.77 7.97 11.10 8.22 
9Cocoa powder [Skurikhin]95.0 8.05 7.65 8.30 7.89 
10Raw egg white12.0 7.79 0.93 8.03 0.96 
11Sign up80.0 5.00 4.00 5.16 4.13 
12Cognac or dessert wine—  2.25 —   2.32 —   
13Agar (E406)85.0 0.77 0.66 0.80 0.68 
14Citric acid (E330)98.0 0.55 0.53 0.56 0.55 
15Vanilla powder99.850.48 0.47 0.49 0.49 
16Sign up—  0.25 —   0.26 —   
17Essence—  0.21 —   0.22 —   
18Cognac—  0.21 —   0.21 —   
19Essence of rum—  0.090—   0.093—   
20Wine—  0.017—   0.017—   
21Sign up—  0.002—   0.002—   
Total441.47 302.52 455.28 311.98 
Total phase loss 4.0%12.06 
Other losses 3.0%9.46 
General losses 6.9%21.53 
Output74.3 391.00 290.45 391.00 290.45 
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%; butter; 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