KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Cakes → Mosoblkhleb cakes → Cake Grove [Kolomna] → Recipe No. 1 → Consolidated recipe

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 546.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№105 Souffle76.0 250.00 190.00 136.62 103.84 
3No. 001 Biscuit (main)75.0 130.00 97.50 71.04 53.28 
4No. 007 Sponge cake with cocoa powder76.0 130.00 98.80 71.04 53.99 
5No. 095 Blotting syrup50.0 120.00 60.00 65.58 32.79 
6Sign up
7№061 Cream "New"78.0 50.00 39.00 27.32 21.31 
8No. 023 Air96.5 10.00 9.65 5.46 5.27 
9Sponge crumbs fried with cocoa94.0 10.00 9.40 5.46 5.14 
Total25.7 74.3 1000.00 742.85 546.50 405.97 
Output25.7 74.3 1000.00 742.85 405.97 
List of recipes
№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 136.63 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 58.00 48.72 
3Cocoa powder [Skurikhin]95.0 48.22 45.81 6.59 6.26 
4Vanilla powder99.853.76 3.75 0.51 0.51 
5Cognac—  1.94 —   0.27 —   
Total21.4 78.6 1024.68 804.92 140.00 109.97 
Losses 2.1%16.92 2.31 
Output21.2 78.8 1000.00 788.00 136.62 107.66 
Losses before baking/boiling, shrinkage 1.05082%78.6 10.77 8.46 1.47 1.16 
Baking/boiling 0.31%3.18 0.43 
Losses after baking/boiling, shrinkage 1.05082%78.8 10.73 8.46 1.47 1.16 
№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 136.63 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 30.91 25.97 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 110.14 81.50 15.05 11.14 
4Raw egg white12.0 64.25 7.71 8.78 1.05 
5Citric acid (E330)98.0 3.80 3.72 0.52 0.51 
6Sign up
Total24.2 75.8 1017.72 771.57 139.05 105.42 
Losses 1.5%11.57 1.58 
Output24.0 76.0 1000.00 760.00 136.62 103.84 
Losses before baking/boiling, shrinkage 0.74992%75.8 7.63 5.79 1.04 0.79 
Baking/boiling 0.24%2.47 0.34 
Losses after baking/boiling, shrinkage 0.74992%76.0 7.61 5.79 1.04 0.79 
№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 27.33 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 12.55 10.55 
3Vanilla powder99.854.07 4.06 0.11 0.11 
4Cognac—  0.86 —   0.024—   
5Wine—  0.86 —   0.024—   
Total22.1 77.9 1022.42 796.74 27.94 21.77 
Losses 2.1%16.74 0.46 
Output22.0 78.0 1000.00 780.00 27.32 21.31 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 0.29 0.23 
Baking/boiling 0.09%0.94 0.026
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 0.29 0.23 
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 5.47 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder [Skurikhin]95.0 107.84 102.45 0.59 0.56 
Total23.3 76.7 1237.23 949.49 6.76 5.19 
Losses 1.0%9.49 0.052
Output6.0 94.0 1000.00 940.00 5.46 5.14 
Losses before baking/boiling, shrinkage 0.49977%76.7 6.18 4.75 0.0340.026
Baking/boiling 18.36%226.00 1.24 
Losses after baking/boiling, shrinkage 0.49977%94.0 5.05 4.75 0.0280.026
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 89.85 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 30.60 3.67 
Total28.6 71.4 1053.30 752.58 94.64 67.62 
Losses 3.0%22.58 2.03 
Output27.0 73.0 1000.00 730.00 89.85 65.59 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 1.42 1.01 
Baking/boiling 2.12%22.03 1.98 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 1.39 1.01 
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 83.44 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 292.66 228.27 24.42 19.05 
3Water—  146.34 —   12.21 —   
4Water (for soaking agar-agar)—  40.80 —   3.40 —   
5Agar (E406)85.0 8.16 6.94 0.68 0.58 
Total23.6 76.4 1073.30 819.67 89.55 68.39 
Losses 2.4%19.67 1.64 
Output20.0 80.0 1000.00 800.00 83.44 66.75 
Losses before baking/boiling, shrinkage 1.20004%76.4 12.88 9.84 1.07 0.82 
Baking/boiling 4.54%48.12 4.02 
Losses after baking/boiling, shrinkage 1.20004%80.0 12.30 9.84 1.03 0.82 
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 77.22 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 26.80 26.76 
3Flour, premium85.5 281.16 240.39 21.71 18.56 
4Potato starch80.0 69.42 55.54 5.36 4.29 
5Essence—  3.47 —   0.27 —   
Total37.6 62.4 1279.69 798.72 98.81 61.67 
Losses 6.1%48.72 3.76 
Output25.0 75.0 1000.00 750.00 77.22 57.91 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 3.01 1.88 
Baking/boiling 16.78%208.18 16.08 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 2.51 1.88 
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 71.05 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85344.02 343.50 24.44 24.40 
3Flour, premium85.5 278.65 238.25 19.80 16.93 
4Cocoa powder [Skurikhin]95.0 57.34 54.47 4.07 3.87 
5Potato starch80.0 22.93 18.34 1.63 1.30 
Total36.6 63.4 1276.30 809.37 90.67 57.50 
Losses 6.1%49.37 3.51 
Output24.0 76.0 1000.00 760.00 71.04 53.99 
Losses before baking/boiling, shrinkage 3.05013%63.4 38.93 24.69 2.77 1.75 
Baking/boiling 16.56%204.89 14.56 
Losses after baking/boiling, shrinkage 3.05013%76.0 32.48 24.69 2.31 1.75 
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 65.58 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 33.65 33.60 
3Cognac or dessert wine—  47.95 —   3.14 —   
4Essence of rum—  1.92 —   0.13 —   
Total54.6 45.4 1127.32 512.30 73.93 33.60 
Losses 2.4%12.30 0.81 
Output50.0 50.0 1000.00 500.00 65.58 32.79 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 0.89 0.40 
Baking/boiling 9.11%101.49 6.66 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.81 0.40 
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 27.33 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  143.32 —   3.92 —   
3Starch syrup78.0 96.55 75.31 2.64 2.06 
4Agar (E406)85.0 14.59 12.40 0.40 0.34 
5Citric acid (E330)98.0 8.91 8.73 0.24 0.24 
6Sign up
7Essence—  0.92 —   0.025—   
8Dye—  0.11 —   0.003—   
Total17.0 83.0 1020.41 846.94 27.88 23.14 
Losses 2.0%16.94 0.46 
Output17.0 83.0 1000.00 830.00 27.32 22.68 
Losses before baking/boiling, shrinkage 1.00026%83.0 10.21 8.47 0.28 0.23 
Losses after baking/boiling, shrinkage 1.00026%83.0 10.21 8.47 0.28 0.23 
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 5.47 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 360.54 43.26 1.97 0.24 
3Vanilla powder99.857.21 7.20 0.0390.039
Total24.0 76.0 1329.19 1010.46 7.26 5.52 
Losses 4.5%45.46 0.25 
Output3.5 96.5 1000.00 965.00 5.46 5.27 
Losses before baking/boiling, shrinkage 2.24956%76.0 29.90 22.73 0.16 0.12 
Baking/boiling 21.22%275.73 1.51 
Losses after baking/boiling, shrinkage 2.24956%96.5 23.56 22.73 0.13 0.12 
Consolidated recipe, k=1.031284
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 546.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85223.55 223.22 230.55 230.20 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 101.47 85.24 104.64 87.90 
3Melange27.0 85.41 23.06 88.08 23.78 
4Water—  56.54 —   58.31 —   
5Flour, premium85.5 41.51 35.49 42.81 36.60 
6Sign up12.0 30.60 3.67 31.55 3.79 
7Starch syrup78.0 27.06 21.10 27.90 21.76 
8Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 15.05 11.14 15.52 11.48 
9Cocoa powder [Skurikhin]95.0 11.25 10.69 11.60 11.02 
10Raw egg white12.0 10.88 1.31 11.23 1.35 
11Sign up80.0 6.99 5.59 7.21 5.77 
12Cognac or dessert wine—  3.14 —   3.24 —   
13Agar (E406)85.0 1.08 0.92 1.11 0.95 
14Citric acid (E330)98.0 0.76 0.75 0.79 0.77 
15Vanilla powder99.850.66 0.66 0.69 0.68 
16Sign up—  0.35 —   0.36 —   
17Essence—  0.29 —   0.30 —   
18Cognac—  0.29 —   0.30 —   
19Essence of rum—  0.13 —   0.13 —   
20Wine—  0.024—   0.024—   
21Sign up—  0.003—   0.003—   
Total617.04 422.83 636.34 436.06 
Total phase loss 4.0%16.86 
Other losses 3.0%13.23 
General losses 6.9%30.09 
Output74.3 546.50 405.97 546.50 405.97 
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread
Call me back, I want to calculate my recipe.

calculations, forms, documents: