KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Slavyansky cake [Noginsk]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 33.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0 388.00 302.64 13.11 10.23 
3Halva96.0 100.00 96.00 3.38 3.24 
4№002 Fried biscuit crumb94.0 25.00 23.50 0.84 0.79 
5Powdered sugar99.8512.00 11.98 0.41 0.40 
Total18.6 81.4 1000.00 814.12 33.80 27.52 
Output18.6 81.4 1000.00 814.12 27.52 
№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 13.11 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 6.03 5.06 
3Vanilla powder99.854.07 4.06 0.0530.053
4Cognac—  0.86 —   0.011—   
5Wine—  0.86 —   0.011—   
Total22.1 77.9 1022.42 796.74 13.41 10.45 
Losses 2.1%16.74 0.22 
Output22.0 78.0 1000.00 780.00 13.11 10.23 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 0.14 0.11 
Baking/boiling 0.09%0.94 0.012
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 0.14 0.11 
No. 006 Sponge cake for roll basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 16.06 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85369.86 369.31 5.94 5.93 
3Wheat flour 1s85.5 369.86 316.23 5.94 5.08 
4Essence—  2.05 —   0.033—   
Total37.3 62.7 1358.18 851.97 21.81 13.68 
Losses 6.1%51.97 0.83 
Output20.0 80.0 1000.00 800.00 16.06 12.84 
Losses before baking/boiling, shrinkage 3.04978%62.7 41.42 25.98 0.67 0.42 
Baking/boiling 21.59%284.28 4.56 
Losses after baking/boiling, shrinkage 3.04978%80.0 32.48 25.98 0.52 0.42 
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 7.31 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 2.49 0.30 
Total28.6 71.4 1053.30 752.58 7.70 5.50 
Losses 3.0%22.58 0.17 
Output27.0 73.0 1000.00 730.00 7.31 5.33 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 0.12 0.082
Baking/boiling 2.12%22.03 0.16 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 0.11 0.082
№002 Fried biscuit crumb basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 0.85 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 0.37 0.37 
3Flour, premium85.5 356.18 304.53 0.30 0.26 
4Potato starch80.0 87.95 70.36 0.0740.059
5Essence—  4.40 —   0.004—   
Total37.6 62.4 1621.13 1011.83 1.37 0.86 
Losses 7.1%71.83 0.061
Output6.0 94.0 1000.00 940.00 0.84 0.79 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.0490.030
Baking/boiling 33.6%525.38 0.44 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.0320.030
Consolidated recipe, k=1.026385
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 33.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8511.52 11.50 11.82 11.80 
2Melange27.0 10.52 2.84 10.79 2.91 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 6.03 5.06 6.18 5.20 
4Wheat flour 1s85.5 5.94 5.08 6.09 5.21 
5Halva96.0 3.38 3.24 3.47 3.33 
6Sign up12.0 2.49 0.30 2.55 0.31 
7Powdered sugar99.850.41 0.40 0.42 0.42 
8Flour, premium85.5 0.30 0.26 0.31 0.26 
9Potato starch80.0 0.0740.0590.0760.061
10Vanilla powder99.850.0530.0530.0550.055
11Sign up—  0.037—   0.038—   
12Cognac—  0.011—   0.012—   
13Wine—  0.011—   0.012—   
Total40.76 28.80 41.83 29.56 
Total phase loss 4.4%1.28 
Other losses 2.6%0.76 
General losses 6.9%2.04 
Output81.4 33.80 27.52 33.80 27.52 
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%; butterno 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