KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Citron Cake [Wedge]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 177.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Cream 61 with lemon71.9 340.00 244.39 60.49 43.48 
3No. 090 Protein cream with citric acid (brewed)73.0 55.00 40.15 9.78 7.14 
4Fresh lemons10.0 30.00 3.00 5.34 0.53 
5Coconut sprinkle98.0 13.00 12.74 2.31 2.27 
6Sign up
Total16.9 83.1 1000.00 830.64 177.90 147.77 
Output16.9 83.1 1000.00 830.64 147.77 
Cream 61 with lemon Recipe No. 1 (Sickle Wedge)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 60.49 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh lemons10.0 90.19 9.02 5.46 0.55 
Total28.1 71.9 1002.02 720.25 60.61 43.56 
Losses 0.2%1.45 0.088
Output28.1 71.9 1000.00 718.79 60.49 43.48 
Losses before baking/boiling, shrinkage 0.1008%71.9 1.01 0.73 0.0610.044
Losses after baking/boiling, shrinkage 0.1008%71.9 1.01 0.73 0.0610.044
№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 55.15 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 25.34 21.29 
3Vanilla powder99.854.07 4.06 0.22 0.22 
4Cognac—  0.86 —   0.047—   
5Wine—  0.86 —   0.047—   
Total22.1 77.9 1022.42 796.74 56.39 43.94 
Losses 2.1%16.74 0.92 
Output22.0 78.0 1000.00 780.00 55.15 43.02 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 0.59 0.46 
Baking/boiling 0.09%0.94 0.052
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 0.59 0.46 
Butter-whipped semi-finished product basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 97.85 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85317.92 317.44 31.11 31.06 
3Margarine84.0 317.92 267.05 31.11 26.13 
4Melange27.0 224.18 60.53 21.93 5.92 
Total21.6 78.4 1280.02 1004.12 125.24 98.25 
Losses 5.4%54.12 5.30 
Output5.0 95.0 1000.00 950.00 97.84 92.95 
Losses before baking/boiling, shrinkage 2.69511%78.4 34.50 27.06 3.38 2.65 
Baking/boiling 17.43%217.04 21.24 
Losses after baking/boiling, shrinkage 2.69511%95.0 28.49 27.06 2.79 2.65 
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 30.73 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 10.46 1.26 
Total28.6 71.4 1053.30 752.58 32.37 23.13 
Losses 3.0%22.58 0.69 
Output27.0 73.0 1000.00 730.00 30.73 22.43 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 0.49 0.35 
Baking/boiling 2.12%22.03 0.68 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 0.48 0.35 
No. 090 Protein cream with citric acid (brewed) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 9.78 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 342.14 41.06 3.35 0.40 
3Citric acid (E330)98.0 5.44 5.33 0.0530.052
Total28.9 71.1 1044.84 742.60 10.22 7.27 
Losses 1.7%12.60 0.12 
Output27.0 73.0 1000.00 730.00 9.78 7.14 
Losses before baking/boiling, shrinkage 0.84851%71.1 8.87 6.30 0.0870.062
Baking/boiling 2.64%27.34 0.27 
Losses after baking/boiling, shrinkage 0.84851%73.0 8.63 6.30 0.0840.062
Consolidated recipe, k=1.014899
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 177.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8559.83 59.74 60.72 60.63 
2Flour, premium85.5 41.09 35.14 41.71 35.66 
3Margarine84.0 31.11 26.13 31.57 26.52 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 25.34 21.29 25.72 21.60 
5Melange27.0 21.93 5.92 22.26 6.01 
6Sign up10.0 10.79 1.08 10.95 1.10 
7Fresh whole milk the weight ratio of fat 3.2%12.0 10.46 1.26 10.62 1.27 
8Raw egg white12.0 3.35 0.40 3.40 0.41 
9Coconut sprinkle98.0 2.31 2.27 2.35 2.30 
10Glaze apricot65.5 2.13 1.40 2.17 1.42 
11Sign up99.850.22 0.22 0.23 0.23 
12Citric acid (E330)98.0 0.0530.0520.0540.053
13Cognac—  0.047—   0.048—   
14Wine—  0.047—   0.048—   
Total208.73 154.90 211.84 157.20 
Total phase loss 4.6%7.12 
Other losses 1.5%2.31 
General losses 6.0%9.43 
Output83.1 177.90 147.77 177.90 147.77 
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