KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Herringbone cake [Kashira]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 518.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0 300.00 225.00 155.49 116.62 
3No. 095 Blotting syrup50.0 180.00 90.00 93.29 46.65 
4№061 Cream "New"78.0 50.00 39.00 25.92 20.21 
5№062 Cream "New" chocolate78.8 20.00 15.76 10.37 8.17 
6Sign up
Total34.7 65.3 1000.00 652.95 518.30 338.42 
Output34.7 65.3 1000.00 652.95 338.42 
Chocolate curd cream Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 228.05 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cottage cheese mdzh nine%27.0 332.80 89.86 75.90 20.49 
Total37.8 62.2 1040.00 647.13 237.17 147.58 
Losses 3.8%24.89 5.68 
Output37.8 62.2 1000.00 622.24 228.05 141.90 
Losses before baking/boiling, shrinkage 1.92308%62.2 20.00 12.44 4.56 2.84 
Losses after baking/boiling, shrinkage 1.92308%62.2 20.00 12.44 4.56 2.84 
№062 Cream "New" chocolate basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 171.64 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 424.53 356.61 72.87 61.21 
3Cocoa powder [Skurikhin]95.0 48.22 45.81 8.28 7.86 
4Vanilla powder99.853.76 3.75 0.65 0.64 
5Cognac—  1.94 —   0.33 —   
Total21.4 78.6 1024.68 804.92 175.88 138.16 
Losses 2.1%16.92 2.90 
Output21.2 78.8 1000.00 788.00 171.64 135.26 
Losses before baking/boiling, shrinkage 1.05082%78.6 10.77 8.46 1.85 1.45 
Baking/boiling 0.31%3.18 0.55 
Losses after baking/boiling, shrinkage 1.05082%78.8 10.73 8.46 1.84 1.45 
№061 Cream "New" basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 25.92 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 459.46 385.95 11.91 10.00 
3Vanilla powder99.854.07 4.06 0.11 0.11 
4Cognac—  0.86 —   0.022—   
5Wine—  0.86 —   0.022—   
Total22.1 77.9 1022.42 796.74 26.50 20.65 
Losses 2.1%16.74 0.43 
Output22.0 78.0 1000.00 780.00 25.92 20.21 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 0.28 0.22 
Baking/boiling 0.09%0.94 0.024
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 0.28 0.22 
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 155.49 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 53.97 53.89 
3Flour, premium85.5 281.16 240.39 43.72 37.38 
4Potato starch80.0 69.42 55.54 10.79 8.64 
5Essence—  3.47 —   0.54 —   
Total37.6 62.4 1279.69 798.72 198.98 124.19 
Losses 6.1%48.72 7.58 
Output25.0 75.0 1000.00 750.00 155.49 116.62 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 6.07 3.79 
Baking/boiling 16.78%208.18 32.37 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 5.05 3.79 
No. 063 Milk-sugar syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 108.2 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 340.51 40.86 36.84 4.42 
Total28.6 71.4 1053.30 752.58 113.96 81.43 
Losses 3.0%22.58 2.44 
Output27.0 73.0 1000.00 730.00 108.20 78.98 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 1.71 1.22 
Baking/boiling 2.12%22.03 2.38 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 1.67 1.22 
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 93.29 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 47.87 47.79 
3Cognac or dessert wine—  47.95 —   4.47 —   
4Essence of rum—  1.92 —   0.18 —   
Total54.6 45.4 1127.32 512.30 105.17 47.79 
Losses 2.4%12.30 1.15 
Output50.0 50.0 1000.00 500.00 93.29 46.65 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 1.26 0.57 
Baking/boiling 9.11%101.49 9.47 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 1.15 0.57 
№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 5.18 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 2.28 2.28 
3Flour, premium85.5 356.18 304.53 1.85 1.58 
4Potato starch80.0 87.95 70.36 0.46 0.36 
5Essence—  4.40 —   0.023—   
Total37.6 62.4 1621.13 1011.83 8.40 5.24 
Losses 7.1%71.83 0.37 
Output6.0 94.0 1000.00 940.00 5.18 4.87 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.30 0.19 
Baking/boiling 33.6%525.38 2.72 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.20 0.19 
Consolidated recipe, k=1.012618
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 518.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85181.24 180.97 183.53 183.25 
2Melange27.0 93.75 25.31 94.94 25.63 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 84.78 71.21 85.84 72.11 
4Cottage cheese mdzh nine%27.0 75.90 20.49 76.85 20.75 
5Water—  52.65 —   53.32 —   
6Sign up85.5 45.56 38.96 46.14 39.45 
7Fresh whole milk the weight ratio of fat 3.2%12.0 36.84 4.42 37.31 4.48 
8Potato starch80.0 11.25 9.00 11.39 9.11 
9Cocoa powder [Skurikhin]95.0 8.28 7.86 8.38 7.96 
10Cognac or dessert wine—  4.47 —   4.53 —   
11Sign up99.850.75 0.75 0.76 0.76 
12Essence—  0.56 —   0.57 —   
13Cognac—  0.36 —   0.36 —   
14Essence of rum—  0.18 —   0.18 —   
15Wine—  0.022—   0.023—   
Total596.59 358.97 604.12 363.50 
Total phase loss 5.7%20.55 
Other losses 1.2%4.53 
General losses 6.9%25.08 
Output65.3 518.30 338.42 518.30 338.42 
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).Yesfresh whole milk the weight ratio of fat 3.2%; butterno 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