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 → Dune cake (puff) [Yakhroma] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Dune cake (puff) [Yakhroma]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 419.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Boiled whole milk condensed with sugar mass fraction of fat 8.5%74.0 400.00 296.00 167.84 124.20 
3No. 021а Semi-finished puff crumb No. 2192.5 66.67 61.67 27.97 25.88 
Total14.9 85.1 1000.00 851.00 419.60 357.08 
Output14.9 85.1 1000.00 851.00 357.08 
List of recipes
No. 021 Puff basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 223.79 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 438.58 368.41 98.15 82.44 
3Melange27.0 33.34 9.00 7.46 2.01 
4Salt96.5 5.26 5.08 1.18 1.14 
5Citric acid (E330)98.0 0.87 0.85 0.19 0.19 
Total16.7 83.3 1135.91 945.81 254.20 211.66 
Losses 2.2%20.81 4.66 
Output7.5 92.5 1000.00 925.00 223.79 207.00 
Losses before baking/boiling, shrinkage 1.1%83.3 12.50 10.40 2.80 2.33 
Baking/boiling 9.98%112.17 25.10 
Losses after baking/boiling, shrinkage 1.1%92.5 11.25 10.40 2.52 2.33 
No. 021а Semi-finished puff crumb No. 21 basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 27.97 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 443.11 372.21 12.40 10.41 
3Melange27.0 33.68 9.09 0.94 0.25 
4Salt96.5 5.32 5.13 0.15 0.14 
5Citric acid (E330)98.0 0.88 0.86 0.0250.024
Total16.7 83.3 1147.65 955.59 32.11 26.73 
Losses 3.2%30.59 0.86 
Output7.5 92.5 1000.00 925.00 27.97 25.88 
Losses before baking/boiling, shrinkage 1.6004%83.3 18.37 15.29 0.51 0.43 
Baking/boiling 9.98%112.75 3.15 
Losses after baking/boiling, shrinkage 1.6004%92.5 16.53 15.29 0.46 0.43 
Consolidated recipe, k=1.036629
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 419.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up74.0 167.84 124.20 173.99 128.75 
2Flour, premium85.5 165.81 141.77 171.89 146.96 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 110.54 92.86 114.59 96.26 
4Melange27.0 8.40 2.27 8.71 2.35 
5Salt96.5 1.33 1.28 1.37 1.33 
6Sign up98.0 0.22 0.21 0.23 0.22 
Total454.15 362.59 470.78 375.87 
Total phase loss 1.5%5.51 
Other losses 3.5%13.28 
General losses 5.0%18.79 
Output85.1 419.60 357.08 419.60 357.08 
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).Yesbutter; boiled whole milk condensed with sugar mass fraction of fat 8.5%no 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
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

calculations, forms, documents: