KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe Sunflower cake [Noginsk]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 368.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 095 Blotting syrup50.0 200.00 100.00 73.74 36.87 
3№092 Fruit and protein cream70.4 185.00 130.24 68.21 48.02 
4Fruit-chocolate cream73.5 100.00 73.52 36.87 27.10 
5No. 090 Protein cream with citric acid (brewed)73.0 75.00 54.75 27.65 20.19 
6Sign up
Total31.0 69.0 1000.00 690.40 368.70 254.55 
Output31.0 69.0 1000.00 690.40 254.55 
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 158.54 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 55.03 54.95 
3Flour, premium85.5 281.16 240.39 44.58 38.11 
4Potato starch80.0 69.42 55.54 11.01 8.80 
5Essence—  3.47 —   0.55 —   
Total37.6 62.4 1279.69 798.72 202.88 126.63 
Losses 6.1%48.72 7.72 
Output25.0 75.0 1000.00 750.00 158.54 118.91 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 6.19 3.86 
Baking/boiling 16.78%208.18 33.01 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 5.15 3.86 
No. 095 Blotting syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 73.74 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 37.83 37.78 
3Cognac or dessert wine—  47.95 —   3.54 —   
4Essence of rum—  1.92 —   0.14 —   
Total54.6 45.4 1127.32 512.30 83.13 37.78 
Losses 2.4%12.30 0.91 
Output50.0 50.0 1000.00 500.00 73.74 36.87 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 1.00 0.45 
Baking/boiling 9.11%101.49 7.48 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.91 0.45 
№092 Fruit and protein cream basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 68.21 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85314.76 314.29 21.47 21.44 
3Raw egg white12.0 186.30 22.36 12.71 1.52 
4Vanilla powder99.8513.94 13.92 0.95 0.95 
Total31.5 68.5 1048.08 718.39 71.49 49.00 
Losses 2.0%14.39 0.98 
Output29.6 70.4 1000.00 704.00 68.21 48.02 
Losses before baking/boiling, shrinkage 1.00142%68.5 10.50 7.19 0.72 0.49 
Baking/boiling 2.64%27.37 1.87 
Losses after baking/boiling, shrinkage 1.00142%70.4 10.22 7.19 0.70 0.49 
Fruit-chocolate cream Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 36.87 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 150.00 148.65 5.53 5.48 
Total26.5 73.5 1000.00 735.15 36.87 27.10 
Output26.5 73.5 1000.00 735.15 36.87 27.10 
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 27.65 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 342.14 41.06 9.46 1.14 
3Citric acid (E330)98.0 5.44 5.33 0.15 0.15 
Total28.9 71.1 1044.84 742.60 28.89 20.53 
Losses 1.7%12.60 0.35 
Output27.0 73.0 1000.00 730.00 27.65 20.19 
Losses before baking/boiling, shrinkage 0.84851%71.1 8.87 6.30 0.25 0.17 
Baking/boiling 2.64%27.34 0.76 
Losses after baking/boiling, shrinkage 0.84851%73.0 8.63 6.30 0.24 0.17 
№002 Fried biscuit crumb basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 3.69 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 1.62 1.62 
3Flour, premium85.5 356.18 304.53 1.31 1.12 
4Potato starch80.0 87.95 70.36 0.32 0.26 
5Essence—  4.40 —   0.016—   
Total37.6 62.4 1621.13 1011.83 5.98 3.73 
Losses 7.1%71.83 0.26 
Output6.0 94.0 1000.00 940.00 3.69 3.47 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.21 0.13 
Baking/boiling 33.6%525.38 1.94 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.14 0.13 
Consolidated recipe, k=1.032631
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 368.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85113.77 113.60 117.48 117.30 
2Melange27.0 94.42 25.49 97.50 26.33 
3Fruit cooking69.0 67.70 46.71 69.91 48.24 
4Flour, premium85.5 45.89 39.23 47.39 40.52 
5Water—  41.62 —   42.98 —   
6Sign up12.0 22.17 2.66 22.89 2.75 
7Powdered sugar99.8521.47 21.44 22.17 22.14 
8Potato starch80.0 11.33 9.06 11.70 9.36 
9Chocolate glaze [Skurikhin]99.1 5.53 5.48 5.71 5.66 
10Cognac or dessert wine—  3.54 —   3.65 —   
11Sign up99.850.95 0.95 0.98 0.98 
12Essence—  0.57 —   0.58 —   
13Citric acid (E330)98.0 0.15 0.15 0.16 0.15 
14Essence of rum—  0.14 —   0.15 —   
Total429.24 264.78 443.25 273.42 
Total phase loss 3.9%10.23 
Other losses 3.2%8.64 
General losses 6.9%18.87 
Output69.0 368.70 254.55 368.70 254.55