KondiDoc: технологические расчеты в кондитерском производстве
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Homemade recipe Cake Joy [Noginsk] Recipe No. 1

Cake Joy [Noginsk] Recipe No. 1

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up301.19 549.24 602.18 556.41 
No. 114 Zephyr137.17 250.13 274.24 253.40 
Raw glaze (in №68, 122, 197)20.62 37.61 41.23 38.10 
No. 104 Jelly13.91 25.36 27.81 25.69 
No. 107 Chocolate grits6.71 12.24 13.42 12.40 
Total479.60 874.58 958.89 886.01 
Output

No. 107 Chocolate grits basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up5.21 9.50 10.41 9.62 
Cocoa powder [Skurikhin]1.30 2.38 2.61 2.41 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]0.27 0.50 0.55 0.51 
Vanilla powder0.0350.0640.0700.064
Total6.82 12.44 13.64 12.60 
Output6.71 12.24 13.42 12.40 

Manual: Heats the lipstick to 70-75 ℃, add butter with stirring, then cocoa powder, vanilla powder, mix thoroughly and cool, pouring a thin layer.
After cooling, the mass is crushed and rubbed through a sieve with 3 mm cells. The resulting grits are scattered in a thin layer on sheets and dried in a dry and warm place.

Biscuit (Noginsk) Recipe No. 2

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up185.66 338.56 371.19 342.98 
Flour, premium111.40 203.14 222.72 205.80 
Granulated sugar111.40 203.14 222.72 205.80 
Essence0.62 1.13 1.23 1.14 
Total409.07 745.97 817.88 755.71 
Output301.19 549.24 602.18 556.41 

No. 114 Zephyr basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up70.26 128.12 140.47 129.79 
Granulated sugar35.13 64.06 70.24 64.90 
Raw egg white35.13 64.06 70.24 64.90 
water2.11 3.85 4.22 3.90 
Agar (E406)0.53 0.96 1.05 0.97 
Sign up0.17 0.32 0.35 0.32 
Total143.33 261.37 286.57 264.79 
Output137.17 250.13 274.24 253.40 

Raw glaze (in №68, 122, 197) basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up17.86 32.57 35.71 32.99 
Raw egg white3.49 6.36 6.97 6.44 
Citric acid (E330)0.0020.0040.0040.004
Total21.35 38.93 42.68 39.43 
Output20.62 37.61 41.23 38.10 

Manual: Egg whites, with the gradual addition of refined powder, are whipped in a beating machine at low speed until a homogeneous mass is obtained. At the end of the beat, add citric acid.

No. 104 Jelly basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up6.62 12.07 13.24 12.23 
Granulated sugar5.76 10.51 11.52 10.64 
Starch syrup1.44 2.62 2.87 2.66 
Agar (E406)0.14 0.26 0.29 0.27 
Essence0.0430.0790.0860.080
Sign up0.0290.0520.0570.053
Food paint0.0140.0250.0280.026
Total14.05 25.62 28.09 25.95 
Output13.91 25.36 27.81 25.69 

Description: ** Characteristics of a semi-finished product. ** Shiny, translucent, gelatinous mass.
Manual: Agar, previously soaked in running water, is added to the water and heated over low heat with stirring until it is completely dissolved. Then add granulated sugar, molasses and boil for 5-7 minutes until sugar dissolves. The syrup is filtered through a sieve with a mesh size of 1–1.5 mm, cooled to a temperature of 40–50 ℃, and essence, acid and dye are added.
When preparing jelly for finishing, the hot mass is poured into baking sheets 10–30 mm high and cooled. The resulting jelly is cut into pieces of a certain shape.

# 099 Lipstick basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up4.14 7.55 8.28 7.65 
Water1.38 2.52 2.76 2.55 
Starch syrup0.62 1.13 1.24 1.15 
Essence0.0140.0260.0290.027
Total6.16 11.23 12.31 11.37 
Output5.21 9.50 10.41 9.62 

Description: ** Characteristics of a semi-finished product. ** Homogeneous, plastic, glossy white mass.
Manual: Granulated sugar and water in a ratio of 3: 1 are brought to a boil in an open kettle with stirring, removing the resulting foam. Then close the cauldron with a lid, boil the syrup to a temperature of 108 ℃ and add molasses heated to 50 ℃, then boil it down to a temperature of 115-117 ℃ (test for a weak ball). At the end of cooking, add the essence.
Hot syrup is poured in a layer of 20–30 mm on a table with marble chips and cooled to 35–45 ℃ for 40–45 minutes. Chilled syrup is whipped on a beater for 15-20 minutes or manually on the table using a spatula.

Итого сырья

Name of raw materials

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up185.66 338.56 371.19 342.98 
Granulated sugar156.43 285.26 312.76 288.99 
Flour, premium111.40 203.14 222.72 205.80 
Fruit filling70.26 128.12 140.47 129.79 
Raw egg white38.61 70.42 77.20 71.34 
Sign up17.86 32.57 35.71 32.99 
water10.11 18.44 20.22 18.68 
Starch syrup2.06 3.75 4.12 3.80 
Cocoa powder [Skurikhin]1.30 2.38 2.61 2.41 
Essence0.67 1.23 1.35 1.25 
Sign up0.67 1.22 1.34 1.24 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]0.27 0.50 0.55 0.51 
Dye0.17 0.32 0.35 0.32 
Vanilla powder0.0350.0640.0700.064
Citric acid (E330)0.0310.0560.0610.057
Sign up0.0140.0250.0280.026
Total595.56 1086.05 1190.75 1100.24 
Output465.90 849.60 931.50 860.70