KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Cakes → Mosoblkhleb cakes → Ural cake [Noginsk] → Recipe No. 1 → Home

Homemade recipe Ural cake [Noginsk] Recipe No. 1

Ural cake [Noginsk] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up439.82 397.33 74.09 155.16 
Jam402.39 363.52 67.79 141.96 
Jelly (Cake Autumn Garden) and Nog56.15 50.72 9.46 19.81 
Semi-finished fruit product (Noginsk)18.72 16.91 3.15 6.60 
Roasted kernels9.36 8.45 1.58 3.30 
Sign up9.36 8.45 1.58 3.30 
Total935.79 845.39 157.65 330.14 
Output
List of recipes

Biscuit (Noginsk) Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up224.86 203.14 37.88 79.33 
Flour, premium187.37 169.27 31.57 66.10 
Granulated sugar109.01 98.48 18.37 38.46 
Essence1.46 1.32 0.25 0.51 
Total522.70 472.20 88.06 184.40 
Output439.82 397.33 74.09 155.16 

Jelly (Cake Autumn Garden) and Nog Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up61.40 55.47 10.34 21.66 
Agar (E406)0.61 0.55 0.10 0.22 
Citric acid (E330)0.15 0.14 0.0260.054
Essence0.15 0.14 0.0260.054
Total62.32 56.30 10.50 21.99 
Output56.15 50.72 9.46 19.81 

Semi-finished fruit product (Noginsk) Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up15.12 13.66 2.55 5.34 
Cocoa powder [Skurikhin]3.78 3.42 0.64 1.33 
Total18.90 17.08 3.18 6.67 
Output18.72 16.91 3.15 6.60 

№002 Fried biscuit crumb basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up6.86 6.20 1.16 2.42 
Granulated sugar4.11 3.72 0.69 1.45 
Flour, premium3.33 3.01 0.56 1.18 
Potato starch0.82 0.74 0.14 0.29 
Essence0.0410.0370.0070.015
Total15.17 13.70 2.56 5.35 
Output9.36 8.45 1.58 3.30 

Manual: A crumb of biscuit semi-finished product No. 1 is fried at a temperature of 220-230 ℃ until brown.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up417.51 377.18 70.34 147.29 
Melange231.72 209.34 39.04 81.75 
Flour, premium190.70 172.28 32.13 67.28 
Granulated sugar113.13 102.20 19.06 39.91 
Compote syrup61.40 55.47 10.34 21.66 
Sign up9.36 8.45 1.58 3.30 
Cocoa powder [Skurikhin]3.78 3.42 0.64 1.33 
Essence1.65 1.49 0.28 0.58 
Potato starch0.82 0.74 0.14 0.29 
Agar (E406)0.61 0.55 0.10 0.22 
Sign up0.15 0.14 0.0260.054
Total1030.84 931.26 173.66 363.67 
Output889.20 803.30 149.80 313.70 

calculations, forms, documents: