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

Consolidated recipe: Moonlight Sonata 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 21.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 016 Sand (main)94.5 200.00 189.00 4.22 3.99 
3Chocolate glaze [Skurikhin]99.1 122.00 120.90 2.57 2.55 
4№061 Cream "New"78.0 45.00 35.10 0.95 0.74 
5No. 117 Sugar paste for cards94.0 33.00 31.02 0.70 0.65 
6Sign up
7№087 Protein cream (custard)70.0 8.00 5.60 0.17 0.12 
Total21.1 78.9 1000.00 788.60 21.10 16.64 
Output21.1 78.9 1000.00 788.60 16.64 
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 12.22 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 112.08 13.45 1.37 0.16 
3Essence—  1.73 —   0.021—   
Total32.0 68.0 1024.21 696.25 12.51 8.51 
Losses 2.2%15.35 0.19 
Output31.9 68.1 1000.00 680.90 12.22 8.32 
Losses before baking/boiling, shrinkage 1.10231%68.0 11.29 7.67 0.14 0.094
Baking/boiling 0.16%1.65 0.020
Losses after baking/boiling, shrinkage 1.10231%68.1 11.27 7.67 0.14 0.094
№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 0.95 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 0.44 0.37 
3Vanilla powder99.854.07 4.06 0.0040.004
4Cognac—  0.86 —   0.001—   
5Wine—  0.86 —   0.001—   
Total22.1 77.9 1022.42 796.74 0.97 0.76 
Losses 2.1%16.74 0.016
Output22.0 78.0 1000.00 780.00 0.95 0.74 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 0.0100.008
Baking/boiling 0.09%0.94 0.001
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 0.0100.008
Agar syrup Recipe No. 1 (Noginsk)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 11.12 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 406.12 316.77 4.52 3.52 
3water—  205.51 —   2.29 —   
4Agar (E406)85.0 20.82 17.70 0.23 0.20 
Total28.4 71.6 1052.38 753.77 11.70 8.38 
Losses 0.5%3.77 0.042
Output25.0 75.0 1000.00 750.00 11.12 8.34 
Losses before baking/boiling, shrinkage 0.25012%71.6 2.63 1.89 0.0290.021
Baking/boiling 4.5%47.24 0.53 
Losses after baking/boiling, shrinkage 0.25012%75.0 2.51 1.89 0.0280.021
No. 016 Sand (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 4.22 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 309.25 259.77 1.31 1.10 
3Granulated sugar99.85206.17 205.86 0.87 0.87 
4Melange27.0 72.16 19.48 0.30 0.082
5Flour, premium (on the dust)85.5 41.24 35.26 0.17 0.15 
6Sign up
7Salt96.5 2.06 1.99 0.0090.008
8Ammonium carbonic (E503(i))—  0.52 —   0.002—   
9Baking soda (E500(ii))50.0 0.52 0.26 0.0020.001
Total16.2 83.8 1149.41 963.31 4.85 4.07 
Losses 1.9%18.31 0.077
Output5.5 94.5 1000.00 945.00 4.22 3.99 
Losses before baking/boiling, shrinkage 0.95017%83.8 10.92 9.15 0.0460.039
Baking/boiling 11.31%128.80 0.54 
Losses after baking/boiling, shrinkage 0.95017%94.5 9.69 9.15 0.0410.039
No. 117 Sugar paste for cards basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 0.7 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  57.85 —   0.040—   
3Gelatin86.0 10.48 9.01 0.0070.006
Total6.0 94.0 1012.16 951.43 0.70 0.66 
Losses 1.2%11.43 0.008
Output6.0 94.0 1000.00 940.00 0.70 0.65 
Losses before baking/boiling, shrinkage 0.60052%94.0 6.08 5.71 0.0040.004
Losses after baking/boiling, shrinkage 0.60052%94.0 6.08 5.71 0.0040.004
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 0.53 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 0.18 0.022
Total28.6 71.4 1053.30 752.58 0.56 0.40 
Losses 3.0%22.58 0.012
Output27.0 73.0 1000.00 730.00 0.53 0.39 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 0.0080.006
Baking/boiling 2.12%22.03 0.012
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 0.0080.006
№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 0.17 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 324.88 38.99 0.0550.007
3Vanilla powder99.8524.37 24.33 0.0040.004
4water—  18.29 —   0.003—   
Total30.0 70.0 1017.31 712.11 0.17 0.12 
Losses 1.7%12.11 0.002
Output30.0 70.0 1000.00 700.00 0.17 0.12 
Losses before baking/boiling, shrinkage 0.85059%70.0 8.65 6.06 0.0010.001
Losses after baking/boiling, shrinkage 0.85059%70.0 8.65 6.06 0.0010.001
Consolidated recipe, k=1.064905
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 21.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.856.03 6.02 6.42 6.41 
2Starch syrup78.0 4.52 3.52 4.81 3.75 
3Chocolate glaze [Skurikhin]99.1 2.57 2.55 2.74 2.72 
4Flour, premium85.5 2.35 2.01 2.50 2.14 
5water—  2.33 —   2.48 —   
6Sign up84.0 1.74 1.46 1.85 1.56 
7Raw egg white12.0 1.42 0.17 1.52 0.18 
8Powdered sugar99.850.66 0.66 0.70 0.70 
9Melange27.0 0.30 0.0820.32 0.088
10Coconut sprinkle98.0 0.27 0.27 0.29 0.29 
11Sign up85.0 0.23 0.20 0.25 0.21 
12Fresh whole milk the weight ratio of fat 3.2%12.0 0.18 0.0220.19 0.023
13Essence—  0.030—   0.032—   
14Salt96.5 0.0090.0080.0090.009
15Vanilla powder99.850.0080.0080.0080.008
16Sign up86.0 0.0070.0060.0080.007
17Ammonium carbonic (E503(i))—  0.002—   0.002—   
18Baking soda (E500(ii))50.0 0.0020.0010.0020.001
19Cognac—  0.001—   0.001—   
20Wine—  0.001—   0.001—   
Total22.67 16.98 24.14 18.09 
Total phase loss 2.0%0.34 
Other losses 6.1%1.10 
General losses 8.0%1.45 
Output78.9 21.10 16.64 21.10 16.64 
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