KondiDoc: технологические расчеты в кондитерском производстве
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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 613.2 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%74.0 400.00 296.00 245.28 181.51 
3No. 021а Semi-finished puff crumb No. 2192.5 66.67 61.67 40.88 37.82 
Total14.9 85.1 1000.00 851.00 613.20 521.83 
Output14.9 85.1 1000.00 851.00 521.83 
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 327.04 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 438.58 368.41 143.43 120.48 
3Melange27.0 33.34 9.00 10.90 2.94 
4Salt96.5 5.26 5.08 1.72 1.66 
5Citric acid (E330)98.0 0.87 0.85 0.28 0.28 
Total16.7 83.3 1135.91 945.81 371.49 309.32 
Losses 2.2%20.81 6.80 
Output7.5 92.5 1000.00 925.00 327.04 302.51 
Losses before baking/boiling, shrinkage 1.1%83.3 12.50 10.40 4.09 3.40 
Baking/boiling 9.98%112.17 36.68 
Losses after baking/boiling, shrinkage 1.1%92.5 11.25 10.40 3.68 3.40 
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 40.88 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 18.12 15.22 
3Melange27.0 33.68 9.09 1.38 0.37 
4Salt96.5 5.32 5.13 0.22 0.21 
5Citric acid (E330)98.0 0.88 0.86 0.0360.035
Total16.7 83.3 1147.65 955.59 46.92 39.07 
Losses 3.2%30.59 1.25 
Output7.5 92.5 1000.00 925.00 40.88 37.82 
Losses before baking/boiling, shrinkage 1.6004%83.3 18.37 15.29 0.75 0.63 
Baking/boiling 9.98%112.75 4.61 
Losses after baking/boiling, shrinkage 1.6004%92.5 16.53 15.29 0.68 0.63 
Consolidated recipe, k=1.036629
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 613.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up74.0 245.28 181.51 254.26 188.16 
2Flour, premium85.5 242.32 207.18 251.19 214.77 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 161.55 135.70 167.46 140.67 
4Melange27.0 12.28 3.32 12.73 3.44 
5Salt96.5 1.94 1.87 2.01 1.94 
6Sign up98.0 0.32 0.31 0.33 0.33 
Total663.68 529.89 687.99 549.30 
Total phase loss 1.5%8.06 
Other losses 3.5%19.41 
General losses 5.0%27.46 
Output85.1 613.20 521.83 613.20 521.83