KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe Sand cake with jam [Serpukhov]

Recipe No. 2
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 956.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Jam72.0 260.00 187.20 248.77 179.11 
3No. 090 Protein cream with citric acid (brewed)73.0 250.00 182.50 239.20 174.62 
4Powdered sugar99.8510.00 9.98 9.57 9.55 
Total16.7 83.3 1000.00 833.28 956.80 797.29 
Output16.7 83.3 1000.00 833.28 797.29 
No. 016 Sand (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 459.26 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 309.25 259.77 142.03 119.30 
3Granulated sugar99.85206.17 205.86 94.69 94.54 
4Melange27.0 72.16 19.48 33.14 8.95 
5Flour, premium (on the dust)85.5 41.24 35.26 18.94 16.19 
6Sign up
7Salt96.5 2.06 1.99 0.95 0.91 
8Ammonium carbonic (E503(i))—  0.52 —   0.24 —   
9Baking soda (E500(ii))50.0 0.52 0.26 0.24 0.12 
Total16.2 83.8 1149.41 963.31 527.88 442.41 
Losses 1.9%18.31 8.41 
Output5.5 94.5 1000.00 945.00 459.26 434.00 
Losses before baking/boiling, shrinkage 0.95017%83.8 10.92 9.15 5.02 4.20 
Baking/boiling 11.31%128.80 59.15 
Losses after baking/boiling, shrinkage 0.95017%94.5 9.69 9.15 4.45 4.20 
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 239.2 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 342.14 41.06 81.84 9.82 
3Citric acid (E330)98.0 5.44 5.33 1.30 1.28 
Total28.9 71.1 1044.84 742.60 249.93 177.63 
Losses 1.7%12.60 3.01 
Output27.0 73.0 1000.00 730.00 239.20 174.62 
Losses before baking/boiling, shrinkage 0.84851%71.1 8.87 6.30 2.12 1.51 
Baking/boiling 2.64%27.34 6.54 
Losses after baking/boiling, shrinkage 0.84851%73.0 8.63 6.30 2.06 1.51 
Consolidated recipe, k=1.048805
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 956.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85261.47 261.08 274.23 273.82 
2Flour, premium85.5 255.65 218.58 268.13 229.25 
3Jam72.0 248.77 179.11 260.91 187.85 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 142.03 119.30 148.96 125.13 
5Raw egg white12.0 81.84 9.82 85.83 10.30 
6Sign up27.0 33.14 8.95 34.76 9.38 
7Powdered sugar99.859.57 9.55 10.03 10.02 
8Citric acid (E330)98.0 1.30 1.28 1.36 1.34 
9Essence—  0.95 —   1.00 —   
10Salt96.5 0.95 0.91 0.99 0.96 
11Sign up—  0.24 —   0.25 —   
12Baking soda (E500(ii))50.0 0.24 0.12 0.25 0.13 
Total1036.14 808.71 1086.71 848.18 
Total phase loss 1.4%11.42 
Other losses 4.7%39.47 
General losses 6.0%50.89 
Output83.3 956.80 797.29 956.80 797.29