KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe Cake Blizzard [Noginsk]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 509 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№087 Protein cream (custard)70.0 245.00 171.50 124.70 87.29 
3No. 095 Blotting syrup50.0 220.00 110.00 111.98 55.99 
4№002 Fried biscuit crumb94.0 20.00 18.80 10.18 9.57 
Total31.3 68.7 1000.00 686.55 509.00 349.45 
Output31.3 68.7 1000.00 686.55 349.45 
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 262.14 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 90.99 90.85 
3Flour, premium85.5 281.16 240.39 73.70 63.02 
4Potato starch80.0 69.42 55.54 18.20 14.56 
5Essence—  3.47 —   0.91 —   
Total37.6 62.4 1279.69 798.72 335.45 209.37 
Losses 6.1%48.72 12.77 
Output25.0 75.0 1000.00 750.00 262.14 196.60 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 10.23 6.39 
Baking/boiling 16.78%208.18 54.57 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 8.51 6.39 
№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 124.71 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 324.88 38.99 40.51 4.86 
3Vanilla powder99.8524.37 24.33 3.04 3.03 
4water—  18.29 —   2.28 —   
Total30.0 70.0 1017.31 712.11 126.86 88.80 
Losses 1.7%12.11 1.51 
Output30.0 70.0 1000.00 700.00 124.70 87.29 
Losses before baking/boiling, shrinkage 0.85059%70.0 8.65 6.06 1.08 0.76 
Losses after baking/boiling, shrinkage 0.85059%70.0 8.65 6.06 1.08 0.76 
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 111.98 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 57.45 57.37 
3Cognac or dessert wine—  47.95 —   5.37 —   
4Essence of rum—  1.92 —   0.22 —   
Total54.6 45.4 1127.32 512.30 126.24 57.37 
Losses 2.4%12.30 1.38 
Output50.0 50.0 1000.00 500.00 111.98 55.99 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 1.52 0.69 
Baking/boiling 9.11%101.49 11.36 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 1.38 0.69 
№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 10.18 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 4.48 4.47 
3Flour, premium85.5 356.18 304.53 3.63 3.10 
4Potato starch80.0 87.95 70.36 0.90 0.72 
5Essence—  4.40 —   0.045—   
Total37.6 62.4 1621.13 1011.83 16.50 10.30 
Losses 7.1%71.83 0.73 
Output6.0 94.0 1000.00 940.00 10.18 9.57 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.59 0.37 
Baking/boiling 33.6%525.38 5.35 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.39 0.37 
Consolidated recipe, k=1.025991
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 509 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85233.95 233.60 240.03 239.67 
2Melange27.0 159.11 42.96 163.25 44.08 
3Flour, premium85.5 77.33 66.12 79.34 67.83 
4water—  65.48 —   67.18 —   
5Raw egg white12.0 40.51 4.86 41.57 4.99 
6Sign up80.0 19.09 15.27 19.59 15.67 
7Cognac or dessert wine—  5.37 —   5.51 —   
8Vanilla powder99.853.04 3.03 3.12 3.11 
9Essence—  0.95 —   0.98 —   
10Essence of rum—  0.22 —   0.22 —   
Total605.06 365.84 620.78 375.35 
Total phase loss 4.5%16.39 
Other losses 2.5%9.51 
General losses 6.9%25.90 
Output68.7 509.00 349.45 509.00 349.45