KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Snezhana 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 286.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Jam69.0 250.00 172.50 71.62 49.42 
3No. 095 Blotting syrup50.0 200.00 100.00 57.30 28.65 
4No. 023 Air96.5 130.00 125.45 37.24 35.94 
5№087 Protein cream (custard)70.0 110.00 77.00 31.52 22.06 
6Sign up
Total29.0 71.0 1000.00 709.60 286.50 203.30 
Output29.0 71.0 1000.00 709.60 203.30 
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 85.95 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 29.83 29.79 
3Flour, premium85.5 281.16 240.39 24.17 20.66 
4Potato starch80.0 69.42 55.54 5.97 4.77 
5Essence—  3.47 —   0.30 —   
Total37.6 62.4 1279.69 798.72 109.99 68.65 
Losses 6.1%48.72 4.19 
Output25.0 75.0 1000.00 750.00 85.95 64.46 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 3.35 2.09 
Baking/boiling 16.78%208.18 17.89 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 2.79 2.09 
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 57.3 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 29.40 29.35 
3Cognac or dessert wine—  47.95 —   2.75 —   
4Essence of rum—  1.92 —   0.11 —   
Total54.6 45.4 1127.32 512.30 64.60 29.35 
Losses 2.4%12.30 0.70 
Output50.0 50.0 1000.00 500.00 57.30 28.65 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 0.78 0.35 
Baking/boiling 9.11%101.49 5.82 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.70 0.35 
No. 023 Air basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 37.25 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 360.54 43.26 13.43 1.61 
3Vanilla powder99.857.21 7.20 0.27 0.27 
Total24.0 76.0 1329.19 1010.46 49.51 37.63 
Losses 4.5%45.46 1.69 
Output3.5 96.5 1000.00 965.00 37.24 35.94 
Losses before baking/boiling, shrinkage 2.24956%76.0 29.90 22.73 1.11 0.85 
Baking/boiling 21.22%275.73 10.27 
Losses after baking/boiling, shrinkage 2.24956%96.5 23.56 22.73 0.88 0.85 
№087 Protein cream (custard) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 31.52 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 324.88 38.99 10.24 1.23 
3Vanilla powder99.8524.37 24.33 0.77 0.77 
4water—  18.29 —   0.58 —   
Total30.0 70.0 1017.31 712.11 32.06 22.44 
Losses 1.7%12.11 0.38 
Output30.0 70.0 1000.00 700.00 31.52 22.06 
Losses before baking/boiling, shrinkage 0.85059%70.0 8.65 6.06 0.27 0.19 
Losses after baking/boiling, shrinkage 0.85059%70.0 8.65 6.06 0.27 0.19 
№023а Semi-finished product crumb "Air" №23 basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 2.87 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 364.36 43.72 1.04 0.13 
3Vanilla powder99.857.28 7.27 0.0210.021
Total24.0 76.0 1343.26 1021.15 3.85 2.93 
Losses 5.5%56.15 0.16 
Output3.5 96.5 1000.00 965.00 2.86 2.76 
Losses before baking/boiling, shrinkage 2.74958%76.0 36.93 28.08 0.11 0.080
Baking/boiling 21.22%277.23 0.79 
Losses after baking/boiling, shrinkage 2.74958%96.5 29.10 28.08 0.0830.080
Consolidated recipe, k=1.037729
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 286.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85118.30 118.13 122.77 122.58 
2Jam69.0 71.62 49.42 74.33 51.29 
3Melange27.0 49.72 13.43 51.60 13.93 
4Water—  32.92 —   34.16 —   
5Raw egg white12.0 24.71 2.97 25.64 3.08 
6Sign up85.5 24.17 20.66 25.08 21.44 
7Potato starch80.0 5.97 4.77 6.19 4.95 
8Cognac or dessert wine—  2.75 —   2.85 —   
9Vanilla powder99.851.06 1.06 1.10 1.10 
10Essence—  0.30 —   0.31 —   
11Sign up—  0.11 —   0.11 —   
Total331.62 210.43 344.14 218.37 
Total phase loss 3.4%7.13 
Other losses 3.6%7.94 
General losses 6.9%15.07 
Output71.0 286.50 203.30 286.50 203.30 
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).no datano 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