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 957.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Jam69.0 250.00 172.50 239.45 165.22 
3No. 095 Blotting syrup50.0 200.00 100.00 191.56 95.78 
4No. 023 Air96.5 130.00 125.45 124.51 120.16 
5№087 Protein cream (custard)70.0 110.00 77.00 105.36 73.75 
6Sign up
Total29.0 71.0 1000.00 709.60 957.80 679.65 
Output29.0 71.0 1000.00 709.60 679.65 
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 287.34 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 99.74 99.59 
3Flour, premium85.5 281.16 240.39 80.79 69.07 
4Potato starch80.0 69.42 55.54 19.95 15.96 
5Essence—  3.47 —   1.00 —   
Total37.6 62.4 1279.69 798.72 367.71 229.50 
Losses 6.1%48.72 14.00 
Output25.0 75.0 1000.00 750.00 287.34 215.50 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 11.21 7.00 
Baking/boiling 16.78%208.18 59.82 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 9.33 7.00 
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 191.56 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 98.28 98.14 
3Cognac or dessert wine—  47.95 —   9.19 —   
4Essence of rum—  1.92 —   0.37 —   
Total54.6 45.4 1127.32 512.30 215.95 98.14 
Losses 2.4%12.30 2.36 
Output50.0 50.0 1000.00 500.00 191.56 95.78 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 2.59 1.18 
Baking/boiling 9.11%101.49 19.44 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 2.36 1.18 
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 124.51 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 360.54 43.26 44.89 5.39 
3Vanilla powder99.857.21 7.20 0.90 0.90 
Total24.0 76.0 1329.19 1010.46 165.50 125.82 
Losses 4.5%45.46 5.66 
Output3.5 96.5 1000.00 965.00 124.51 120.16 
Losses before baking/boiling, shrinkage 2.24956%76.0 29.90 22.73 3.72 2.83 
Baking/boiling 21.22%275.73 34.33 
Losses after baking/boiling, shrinkage 2.24956%96.5 23.56 22.73 2.93 2.83 
№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 105.36 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 324.88 38.99 34.23 4.11 
3Vanilla powder99.8524.37 24.33 2.57 2.56 
4water—  18.29 —   1.93 —   
Total30.0 70.0 1017.31 712.11 107.18 75.03 
Losses 1.7%12.11 1.28 
Output30.0 70.0 1000.00 700.00 105.36 73.75 
Losses before baking/boiling, shrinkage 0.85059%70.0 8.65 6.06 0.91 0.64 
Losses after baking/boiling, shrinkage 0.85059%70.0 8.65 6.06 0.91 0.64 
№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 9.58 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 364.36 43.72 3.49 0.42 
3Vanilla powder99.857.28 7.27 0.0700.070
Total24.0 76.0 1343.26 1021.15 12.87 9.78 
Losses 5.5%56.15 0.54 
Output3.5 96.5 1000.00 965.00 9.58 9.24 
Losses before baking/boiling, shrinkage 2.74958%76.0 36.93 28.08 0.35 0.27 
Baking/boiling 21.22%277.23 2.66 
Losses after baking/boiling, shrinkage 2.74958%96.5 29.10 28.08 0.28 0.27 
Consolidated recipe, k=1.037729
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 957.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85395.50 394.91 410.42 409.81 
2Jam69.0 239.45 165.22 248.48 171.45 
3Melange27.0 166.23 44.88 172.51 46.58 
4Water—  110.04 —   114.19 —   
5Raw egg white12.0 82.61 9.91 85.73 10.29 
6Sign up85.5 80.79 69.07 83.84 71.68 
7Potato starch80.0 19.95 15.96 20.70 16.56 
8Cognac or dessert wine—  9.19 —   9.53 —   
9Vanilla powder99.853.54 3.53 3.67 3.66 
10Essence—  1.00 —   1.03 —   
11Sign up—  0.37 —   0.38 —   
Total1108.66 703.49 1150.48 730.03 
Total phase loss 3.4%23.83 
Other losses 3.6%26.54 
General losses 6.9%50.37 
Output71.0 957.80 679.65 957.80 679.65