KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Cake Visit [Zvenigorod]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 165 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 200.00 148.00 33.00 24.42 
3№105 Souffle76.0 200.00 152.00 33.00 25.08 
4№061 Cream "New"78.0 140.00 109.20 23.10 18.02 
5№062 Cream "New" chocolate78.8 40.00 31.52 6.60 5.20 
6Sign up
7No. 107 Chocolate grits89.3 20.00 17.86 3.30 2.95 
Total23.7 76.3 1000.00 763.46 165.00 125.97 
Output23.7 76.3 1000.00 763.46 125.97 
№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 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]84.0 226.27 190.07 7.47 6.27 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 110.14 81.50 3.63 2.69 
4Raw egg white12.0 64.25 7.71 2.12 0.25 
5Citric acid (E330)98.0 3.80 3.72 0.13 0.12 
6Sign up
Total24.2 75.8 1017.72 771.57 33.58 25.46 
Losses 1.5%11.57 0.38 
Output24.0 76.0 1000.00 760.00 33.00 25.08 
Losses before baking/boiling, shrinkage 0.74992%75.8 7.63 5.79 0.25 0.19 
Baking/boiling 0.24%2.47 0.082
Losses after baking/boiling, shrinkage 0.74992%76.0 7.61 5.79 0.25 0.19 
№061 Cream "New" with condensed milk syrup
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 23.1 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 10.61 8.92 
3Vanilla powder99.854.07 4.06 0.0940.094
4Cognac—  0.86 —   0.020—   
5Wine—  0.86 —   0.020—   
Total22.1 77.9 1022.42 796.74 23.62 18.40 
Losses 2.1%16.74 0.39 
Output22.0 78.0 1000.00 780.00 23.10 18.02 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 0.25 0.19 
Baking/boiling 0.09%0.94 0.022
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 0.25 0.19 
№062 Cream "New" chocolate with condensed milk syrup
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 6.6 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 2.80 2.35 
3Cocoa powder [Skurikhin]95.0 48.22 45.81 0.32 0.30 
4Vanilla powder99.853.76 3.75 0.0250.025
5Cognac—  1.94 —   0.013—   
Total21.4 78.6 1024.68 804.92 6.76 5.31 
Losses 2.1%16.92 0.11 
Output21.2 78.8 1000.00 788.00 6.60 5.20 
Losses before baking/boiling, shrinkage 1.05082%78.6 10.77 8.46 0.0710.056
Baking/boiling 0.31%3.18 0.021
Losses after baking/boiling, shrinkage 1.05082%78.8 10.73 8.46 0.0710.056
No. 107 Chocolate grits basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 3.3 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder [Skurikhin]95.0 194.35 184.63 0.64 0.61 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 40.89 34.35 0.13 0.11 
4Vanilla powder99.855.19 5.18 0.0170.017
Total10.8 89.2 1015.94 906.61 3.35 2.99 
Losses 1.5%13.61 0.045
Output10.7 89.3 1000.00 893.00 3.30 2.95 
Losses before baking/boiling, shrinkage 0.75066%89.2 7.63 6.81 0.0250.022
Baking/boiling 0.07%0.69 0.002
Losses after baking/boiling, shrinkage 0.75066%89.3 7.62 6.81 0.0250.022
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 62.7 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 21.76 21.73 
3Flour, premium85.5 281.16 240.39 17.63 15.07 
4Potato starch80.0 69.42 55.54 4.35 3.48 
5Essence—  3.47 —   0.22 —   
Total37.6 62.4 1279.69 798.72 80.24 50.08 
Losses 6.1%48.72 3.05 
Output25.0 75.0 1000.00 750.00 62.70 47.02 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 2.45 1.53 
Baking/boiling 16.78%208.18 13.05 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 2.04 1.53 
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 20.15 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 292.66 228.27 5.90 4.60 
3Water—  146.34 —   2.95 —   
4Water (for soaking agar-agar)—  40.80 —   0.82 —   
5Agar (E406)85.0 8.16 6.94 0.16 0.14 
Total23.6 76.4 1073.30 819.67 21.63 16.52 
Losses 2.4%19.67 0.40 
Output20.0 80.0 1000.00 800.00 20.15 16.12 
Losses before baking/boiling, shrinkage 1.20004%76.4 12.88 9.84 0.26 0.20 
Baking/boiling 4.54%48.12 0.97 
Losses after baking/boiling, shrinkage 1.20004%80.0 12.30 9.84 0.25 0.20 
No. 063 Milk-sugar syrup on condensed milk
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 16.48 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  243.17 —   4.01 —   
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 128.20 94.87 2.11 1.56 
Total27.0 73.0 1027.74 750.25 16.93 12.36 
Losses 2.7%20.25 0.33 
Output27.0 73.0 1000.00 730.00 16.48 12.03 
Losses before baking/boiling, shrinkage 1.34968%73.0 13.87 10.13 0.23 0.17 
Losses after baking/boiling, shrinkage 1.34968%73.0 13.87 10.13 0.23 0.17 
# 099 Lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 2.56 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  265.08 —   0.68 —   
3Starch syrup78.0 119.29 93.05 0.31 0.24 
4Essence—  2.76 —   0.007—   
Total25.0 75.0 1182.37 887.09 3.03 2.27 
Losses 0.8%7.09 0.018
Output12.0 88.0 1000.00 880.00 2.56 2.25 
Losses before baking/boiling, shrinkage 0.39981%75.0 4.73 3.55 0.0120.009
Baking/boiling 14.74%173.61 0.44 
Losses after baking/boiling, shrinkage 0.39981%88.0 4.03 3.55 0.0100.009
Consolidated recipe, k=1.025344
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 165 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8546.41 46.34 47.59 47.51 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 38.75 28.67 39.73 29.40 
3Melange27.0 36.27 9.79 37.19 10.04 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 21.02 17.65 21.55 18.10 
5Flour, premium85.5 17.63 15.07 18.08 15.45 
6Sign up—  8.46 —   8.67 —   
7Starch syrup78.0 6.20 4.84 6.36 4.96 
8Potato starch80.0 4.35 3.48 4.46 3.57 
9Chocolate99.4 3.30 3.28 3.38 3.36 
10Raw egg white12.0 2.12 0.25 2.17 0.26 
11Sign up95.0 0.96 0.91 0.98 0.93 
12Essence—  0.22 —   0.23 —   
13Agar (E406)85.0 0.16 0.14 0.17 0.14 
14Vanilla powder99.850.14 0.14 0.14 0.14 
15Citric acid (E330)98.0 0.13 0.12 0.13 0.13 
16Sign up—  0.084—   0.086—   
17Cognac—  0.033—   0.034—   
18Wine—  0.020—   0.020—   
Total186.26 130.70 190.98 134.01 
Total phase loss 3.6%4.73 
Other losses 2.5%3.31 
General losses 6.0%8.04 
Output76.3 165.00 125.97 165.00 125.97 
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).Yesbutter; 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