KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Cakes → Mosoblkhleb cakes → Anniversary cake (figured) [Pavlovsky Posad] → Recipe No. 1 → Consolidated recipe

Consolidated recipe Anniversary cake (figured) [Pavlovsky Posad]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 354 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0 290.00 226.20 102.66 80.07 
3Butter-whipped semi-finished product95.0 250.00 237.50 88.50 84.08 
4№062 Cream "New" chocolate78.8 90.00 70.92 31.86 25.11 
5Fruit from compote17.0 70.00 11.90 24.78 4.21 
Total22.5 77.5 1000.00 774.52 354.00 274.18 
Output22.5 77.5 1000.00 774.52 274.18 
List of recipes
№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 106.2 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 226.27 190.07 24.03 20.19 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 110.14 81.50 11.70 8.66 
4Raw egg white12.0 64.25 7.71 6.82 0.82 
5Citric acid (E330)98.0 3.80 3.72 0.40 0.40 
6Sign up
Total24.2 75.8 1017.72 771.57 108.08 81.94 
Losses 1.5%11.57 1.23 
Output24.0 76.0 1000.00 760.00 106.20 80.71 
Losses before baking/boiling, shrinkage 0.74992%75.8 7.63 5.79 0.81 0.61 
Baking/boiling 0.24%2.47 0.26 
Losses after baking/boiling, shrinkage 0.74992%76.0 7.61 5.79 0.81 0.61 
№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 102.66 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 47.17 39.62 
3Vanilla powder99.854.07 4.06 0.42 0.42 
4Cognac—  0.86 —   0.088—   
5Wine—  0.86 —   0.088—   
Total22.1 77.9 1022.42 796.74 104.96 81.79 
Losses 2.1%16.74 1.72 
Output22.0 78.0 1000.00 780.00 102.66 80.07 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 1.10 0.86 
Baking/boiling 0.09%0.94 0.10 
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 1.10 0.86 
№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 31.86 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 13.53 11.36 
3Cocoa powder [Skurikhin]95.0 48.22 45.81 1.54 1.46 
4Vanilla powder99.853.76 3.75 0.12 0.12 
5Cognac—  1.94 —   0.062—   
Total21.4 78.6 1024.68 804.92 32.65 25.64 
Losses 2.1%16.92 0.54 
Output21.2 78.8 1000.00 788.00 31.86 25.11 
Losses before baking/boiling, shrinkage 1.05082%78.6 10.77 8.46 0.34 0.27 
Baking/boiling 0.31%3.18 0.10 
Losses after baking/boiling, shrinkage 1.05082%78.8 10.73 8.46 0.34 0.27 
Butter-whipped semi-finished product basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 88.5 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85317.92 317.44 28.14 28.09 
3Margarine84.0 317.92 267.05 28.14 23.63 
4Melange27.0 224.18 60.53 19.84 5.36 
Total21.6 78.4 1280.02 1004.12 113.28 88.87 
Losses 5.4%54.12 4.79 
Output5.0 95.0 1000.00 950.00 88.50 84.08 
Losses before baking/boiling, shrinkage 2.69511%78.4 34.50 27.06 3.05 2.40 
Baking/boiling 17.43%217.04 19.21 
Losses after baking/boiling, shrinkage 2.69511%95.0 28.49 27.06 2.52 2.40 
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 74.6 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 25.40 3.05 
Total28.6 71.4 1053.30 752.58 78.58 56.14 
Losses 3.0%22.58 1.68 
Output27.0 73.0 1000.00 730.00 74.60 54.46 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 1.18 0.84 
Baking/boiling 2.12%22.03 1.64 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 1.15 0.84 
No. 098 Sugar-agar syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 64.86 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 292.66 228.27 18.98 14.81 
3Water—  146.34 —   9.49 —   
4Water (for soaking agar-agar)—  40.80 —   2.65 —   
5Agar (E406)85.0 8.16 6.94 0.53 0.45 
Total23.6 76.4 1073.30 819.67 69.61 53.16 
Losses 2.4%19.67 1.28 
Output20.0 80.0 1000.00 800.00 64.86 51.89 
Losses before baking/boiling, shrinkage 1.20004%76.4 12.88 9.84 0.84 0.64 
Baking/boiling 4.54%48.12 3.12 
Losses after baking/boiling, shrinkage 1.20004%80.0 12.30 9.84 0.80 0.64 
Consolidated recipe, k=1.027409
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 354 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85119.28 119.10 122.54 122.36 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 84.72 71.17 87.05 73.12 
3Flour, premium85.5 37.17 31.78 38.19 32.65 
4Margarine84.0 28.14 23.63 28.91 24.28 
5Fresh whole milk the weight ratio of fat 3.2%12.0 25.40 3.05 26.10 3.13 
6Sign up17.0 24.78 4.21 25.46 4.33 
7Melange27.0 19.84 5.36 20.38 5.50 
8Starch syrup78.0 18.98 14.81 19.50 15.21 
9Water—  12.14 —   12.47 —   
10Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 11.70 8.66 12.02 8.89 
11Sign up12.0 6.82 0.82 7.01 0.84 
12Cocoa powder [Skurikhin]95.0 1.54 1.46 1.58 1.50 
13Vanilla powder99.850.54 0.54 0.55 0.55 
14Agar (E406)85.0 0.53 0.45 0.54 0.46 
15Citric acid (E330)98.0 0.40 0.40 0.41 0.41 
16Sign up—  0.27 —   0.28 —   
17Cognac—  0.15 —   0.15 —   
18Wine—  0.088—   0.091—   
Total392.48 285.42 403.24 293.24 
Total phase loss 3.9%11.24 
Other losses 2.7%7.82 
General losses 6.5%19.06 
Output77.5 354.00 274.18 354.00 274.18 
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread
Call me back, I want to calculate my recipe.

calculations, forms, documents: