KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe Cake The Queen of Spades [Kolomna]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 402.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Turkish delight80.0 160.00 128.00 64.43 51.55 
3Creamy cream with burnt78.0 150.00 117.00 60.40 47.12 
4№062 Cream "New" chocolate78.8 150.00 118.20 60.40 47.60 
5No. 095 Blotting syrup50.0 120.00 60.00 48.32 24.16 
6Sign up
7No. 001 Biscuit (main)75.0 30.00 22.50 12.08 9.06 
8Chocolate glaze [Skurikhin]99.1 20.00 19.82 8.05 7.98 
9No. 023 Air96.5 10.00 9.65 4.03 3.89 
10Sponge crumbs fried with cocoa94.0 10.00 9.40 4.03 3.79 
Total25.3 74.7 1000.00 746.57 402.70 300.64 
Output25.3 74.7 1000.00 746.57 300.64 
Turkish delight Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 64.43 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 386.00 38.60 24.87 2.49 
3Granulated sugar99.85323.30 322.82 20.83 20.80 
4Raw egg white12.0 51.30 6.16 3.31 0.40 
5Citric acid (E330)98.0 1.80 1.76 0.12 0.11 
6Sign up
Total36.5 63.5 1298.18 824.60 83.64 53.13 
Losses 3.0%24.60 1.58 
Output20.0 80.0 1000.00 800.00 64.43 51.55 
Losses before baking/boiling, shrinkage 1.49134%63.5 19.36 12.30 1.25 0.79 
Baking/boiling 20.6%263.45 16.97 
Losses after baking/boiling, shrinkage 1.49134%80.0 15.37 12.30 0.99 0.79 
Creamy cream with burnt basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 60.41 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 448.30 376.57 27.08 22.75 
3No. P05 Zhzhenka78.0 24.80 19.34 1.50 1.17 
4Vanilla powder99.853.97 3.96 0.24 0.24 
5Cognac—  0.84 —   0.051—   
6Sign up
Total22.1 77.9 1022.39 796.74 61.76 48.13 
Losses 2.1%16.74 1.01 
Output22.0 78.0 1000.00 780.00 60.40 47.12 
Losses before baking/boiling, shrinkage 1.05036%77.9 10.74 8.37 0.65 0.51 
Baking/boiling 0.09%0.92 0.056
Losses after baking/boiling, shrinkage 1.05036%78.0 10.73 8.37 0.65 0.51 
№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 60.41 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 25.64 21.54 
3Cocoa powder [Skurikhin]95.0 48.22 45.81 2.91 2.77 
4Vanilla powder99.853.76 3.75 0.23 0.23 
5Cognac—  1.94 —   0.12 —   
Total21.4 78.6 1024.68 804.92 61.90 48.62 
Losses 2.1%16.92 1.02 
Output21.2 78.8 1000.00 788.00 60.40 47.60 
Losses before baking/boiling, shrinkage 1.05082%78.6 10.77 8.46 0.65 0.51 
Baking/boiling 0.31%3.18 0.19 
Losses after baking/boiling, shrinkage 1.05082%78.8 10.73 8.46 0.65 0.51 
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 4.03 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder [Skurikhin]95.0 107.84 102.45 0.43 0.41 
Total23.3 76.7 1237.23 949.49 4.98 3.82 
Losses 1.0%9.49 0.038
Output6.0 94.0 1000.00 940.00 4.03 3.79 
Losses before baking/boiling, shrinkage 0.49977%76.7 6.18 4.75 0.0250.019
Baking/boiling 18.36%226.00 0.91 
Losses after baking/boiling, shrinkage 0.49977%94.0 5.05 4.75 0.0200.019
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 100.68 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85344.02 343.50 34.63 34.58 
3Flour, premium85.5 278.65 238.25 28.05 23.99 
4Cocoa powder [Skurikhin]95.0 57.34 54.47 5.77 5.48 
5Potato starch80.0 22.93 18.34 2.31 1.85 
Total36.6 63.4 1276.30 809.37 128.49 81.48 
Losses 6.1%49.37 4.97 
Output24.0 76.0 1000.00 760.00 100.68 76.51 
Losses before baking/boiling, shrinkage 3.05013%63.4 38.93 24.69 3.92 2.49 
Baking/boiling 16.56%204.89 20.63 
Losses after baking/boiling, shrinkage 3.05013%76.0 32.48 24.69 3.27 2.49 
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 65.83 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 22.42 2.69 
Total28.6 71.4 1053.30 752.58 69.34 49.55 
Losses 3.0%22.58 1.49 
Output27.0 73.0 1000.00 730.00 65.83 48.06 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 1.04 0.74 
Baking/boiling 2.12%22.03 1.45 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 1.02 0.74 
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 48.32 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 24.79 24.76 
3Cognac or dessert wine—  47.95 —   2.32 —   
4Essence of rum—  1.92 —   0.093—   
Total54.6 45.4 1127.32 512.30 54.48 24.76 
Losses 2.4%12.30 0.59 
Output50.0 50.0 1000.00 500.00 48.32 24.16 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 0.65 0.30 
Baking/boiling 9.11%101.49 4.90 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.59 0.30 
Agar syrup Recipe No. 2 (Kolomna)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 34.51 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 257.60 200.93 8.89 6.93 
3water—  138.88 —   4.79 —   
4Agar (E406)85.0 16.00 13.60 0.55 0.47 
Total18.8 81.2 1056.68 857.76 36.47 29.60 
Losses 0.9%7.76 0.27 
Output15.0 85.0 1000.00 850.00 34.51 29.33 
Losses before baking/boiling, shrinkage 0.45244%81.2 4.78 3.88 0.16 0.13 
Baking/boiling 4.5%47.34 1.63 
Losses after baking/boiling, shrinkage 0.45244%85.0 4.57 3.88 0.16 0.13 
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 16.63 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 5.77 5.76 
3Flour, premium85.5 281.16 240.39 4.68 4.00 
4Potato starch80.0 69.42 55.54 1.15 0.92 
5Essence—  3.47 —   0.058—   
Total37.6 62.4 1279.69 798.72 21.28 13.28 
Losses 6.1%48.72 0.81 
Output25.0 75.0 1000.00 750.00 16.63 12.47 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 0.65 0.41 
Baking/boiling 16.78%208.18 3.46 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 0.54 0.41 
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 4.03 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 360.54 43.26 1.45 0.17 
3Vanilla powder99.857.21 7.20 0.0290.029
Total24.0 76.0 1329.19 1010.46 5.35 4.07 
Losses 4.5%45.46 0.18 
Output3.5 96.5 1000.00 965.00 4.03 3.89 
Losses before baking/boiling, shrinkage 2.24956%76.0 29.90 22.73 0.12 0.092
Baking/boiling 21.22%275.73 1.11 
Losses after baking/boiling, shrinkage 2.24956%96.5 23.56 22.73 0.0950.092
No. P05 Zhzhenka basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 1.5 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  473.44 —   0.71 —   
Total37.6 62.4 1262.50 787.88 1.89 1.18 
Losses 1.0%7.88 0.012
Output22.0 78.0 1000.00 780.00 1.50 1.17 
Losses before baking/boiling, shrinkage 0.5%62.4 6.31 3.94 0.0090.006
Baking/boiling 19.99%251.14 0.38 
Losses after baking/boiling, shrinkage 0.5%78.0 5.05 3.94 0.0080.006
Consolidated recipe, k=1.032951
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 402.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85160.24 160.00 165.52 165.27 
2Melange27.0 67.34 18.18 69.56 18.78 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 52.72 44.29 54.46 45.75 
4Jam72.0 40.27 28.99 41.60 29.95 
5Water—  32.78 —   33.86 —   
6Sign up85.5 32.73 27.98 33.81 28.90 
7Apple puree [GOST]10.0 24.87 2.49 25.69 2.57 
8Fresh whole milk the weight ratio of fat 3.2%12.0 22.42 2.69 23.16 2.78 
9Cocoa powder [Skurikhin]95.0 9.12 8.66 9.42 8.95 
10Starch syrup78.0 8.89 6.93 9.18 7.16 
11Sign up99.1 8.05 7.98 8.32 8.24 
12Raw egg white12.0 4.76 0.57 4.91 0.59 
13Potato starch80.0 3.46 2.77 3.58 2.86 
14Cognac or dessert wine—  2.32 —   2.39 —   
15Agar (E406)85.0 0.55 0.47 0.57 0.48 
16Sign up99.850.50 0.50 0.51 0.51 
17Cognac—  0.17 —   0.17 —   
18Citric acid (E330)98.0 0.12 0.11 0.12 0.12 
19Essence of rum—  0.093—   0.10 —   
20Essence—  0.058—   0.060—   
21Sign up—  0.051—   0.052—   
22Vanillin—  0.012—   0.012—   
Total471.51 312.62 487.05 322.93 
Total phase loss 3.8%11.98 
Other losses 3.2%10.30 
General losses 6.9%22.28 
Output74.7 402.70 300.64 402.70 300.64