KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Cake Chocolate-biscuit [Ivanteevka]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 461.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Prague cream72.5 340.00 246.50 156.91 113.76 
3Chocolate99.4 160.00 159.04 73.84 73.40 
4№061 Cream "New"78.0 100.00 78.00 46.15 36.00 
Total21.6 78.4 1000.00 783.54 461.50 361.60 
Output21.6 78.4 1000.00 783.54 361.60 
№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 46.15 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 21.20 17.81 
3Vanilla powder99.854.07 4.06 0.19 0.19 
4Cognac—  0.86 —   0.040—   
5Wine—  0.86 —   0.040—   
Total22.1 77.9 1022.42 796.74 47.18 36.77 
Losses 2.1%16.74 0.77 
Output22.0 78.0 1000.00 780.00 46.15 36.00 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 0.50 0.39 
Baking/boiling 0.09%0.94 0.044
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 0.50 0.39 
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 184.6 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 64.08 63.98 
3Flour, premium85.5 281.16 240.39 51.90 44.38 
4Potato starch80.0 69.42 55.54 12.81 10.25 
5Essence—  3.47 —   0.64 —   
Total37.6 62.4 1279.69 798.72 236.23 147.44 
Losses 6.1%48.72 8.99 
Output25.0 75.0 1000.00 750.00 184.60 138.45 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 7.20 4.50 
Baking/boiling 16.78%208.18 38.43 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 6.00 4.50 
Prague cream basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 156.91 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 324.31 239.99 50.89 37.66 
3Raw egg yolk46.0 55.88 25.70 8.77 4.03 
4Water—  55.88 —   8.77 —   
5Cocoa powder [Skurikhin]95.0 25.18 23.92 3.95 3.75 
6Sign up
Total25.8 74.2 998.37 740.55 156.65 116.20 
Losses 2.1%15.55 2.44 
Output27.5 72.5 1000.00 725.00 156.91 113.76 
Losses before baking/boiling, shrinkage 1.05005%74.2 10.48 7.78 1.64 1.22 
Baking/boiling -2.31%-22.84 -3.58 
Losses after baking/boiling, shrinkage 1.05005%72.5 10.73 7.78 1.68 1.22 
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 25.71 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 8.76 1.05 
Total28.6 71.4 1053.30 752.58 27.08 19.35 
Losses 3.0%22.58 0.58 
Output27.0 73.0 1000.00 730.00 25.71 18.77 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 0.41 0.29 
Baking/boiling 2.12%22.03 0.57 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 0.40 0.29 
Consolidated recipe, k=1.037427
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 461.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up27.0 106.80 28.84 110.79 29.91 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 105.44 88.57 109.38 91.88 
3Granulated sugar99.8582.40 82.28 85.49 85.36 
4Chocolate99.4 73.84 73.40 76.60 76.14 
5Flour, premium85.5 51.90 44.38 53.84 46.04 
6Sign up74.0 50.89 37.66 52.79 39.07 
7Potato starch80.0 12.81 10.25 13.29 10.64 
8Raw egg yolk46.0 8.77 4.03 9.10 4.18 
9Water—  8.77 —   9.10 —   
10Fresh whole milk the weight ratio of fat 3.2%12.0 8.76 1.05 9.08 1.09 
11Sign up95.0 3.95 3.75 4.10 3.89 
12Essence—  0.64 —   0.66 —   
13Vanilla powder99.850.19 0.19 0.19 0.19 
14Vanillin—  0.046—   0.047—   
15Cognac—  0.040—   0.041—   
16Sign up—  0.040—   0.041—   
Total515.28 374.39 534.57 388.40 
Total phase loss 3.4%12.79 
Other losses 3.6%14.01 
General losses 6.9%26.80 
Output78.4 461.50 361.60 461.50 361.60 
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