KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Zainka cake [Shatura]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 283.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Marmalade80.0 130.00 104.00 36.87 29.49 
3No. 001 Biscuit (main)75.0 105.00 78.75 29.78 22.33 
4№061 Cream "New"78.0 70.00 54.60 19.85 15.48 
5No. 024a Semi-finished product crumb "Air" No. 2496.5 30.00 28.95 8.51 8.21 
6Sign up
Total22.8 77.2 1000.00 772.12 283.60 218.97 
Output22.8 77.2 1000.00 772.12 218.97 
№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 184.34 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 41.71 35.04 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 110.14 81.50 20.30 15.02 
4Raw egg white12.0 64.25 7.71 11.84 1.42 
5Citric acid (E330)98.0 3.80 3.72 0.70 0.69 
6Sign up
Total24.2 75.8 1017.72 771.57 187.61 142.23 
Losses 1.5%11.57 2.13 
Output24.0 76.0 1000.00 760.00 184.34 140.10 
Losses before baking/boiling, shrinkage 0.74992%75.8 7.63 5.79 1.41 1.07 
Baking/boiling 0.24%2.47 0.46 
Losses after baking/boiling, shrinkage 0.74992%76.0 7.61 5.79 1.40 1.07 
№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 19.85 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 9.12 7.66 
3Vanilla powder99.854.07 4.06 0.0810.081
4Cognac—  0.86 —   0.017—   
5Wine—  0.86 —   0.017—   
Total22.1 77.9 1022.42 796.74 20.30 15.82 
Losses 2.1%16.74 0.33 
Output22.0 78.0 1000.00 780.00 19.85 15.48 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 0.21 0.17 
Baking/boiling 0.09%0.94 0.019
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 0.21 0.17 
№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 4.25 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 1.81 1.52 
3Cocoa powder [Skurikhin]95.0 48.22 45.81 0.21 0.19 
4Vanilla powder99.853.76 3.75 0.0160.016
5Cognac—  1.94 —   0.008—   
Total21.4 78.6 1024.68 804.92 4.36 3.42 
Losses 2.1%16.92 0.072
Output21.2 78.8 1000.00 788.00 4.25 3.35 
Losses before baking/boiling, shrinkage 1.05082%78.6 10.77 8.46 0.0460.036
Baking/boiling 0.31%3.18 0.014
Losses after baking/boiling, shrinkage 1.05082%78.8 10.73 8.46 0.0460.036
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 112.58 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 292.66 228.27 32.95 25.70 
3Water—  146.34 —   16.47 —   
4Water (for soaking agar-agar)—  40.80 —   4.59 —   
5Agar (E406)85.0 8.16 6.94 0.92 0.78 
Total23.6 76.4 1073.30 819.67 120.83 92.28 
Losses 2.4%19.67 2.21 
Output20.0 80.0 1000.00 800.00 112.58 90.06 
Losses before baking/boiling, shrinkage 1.20004%76.4 12.88 9.84 1.45 1.11 
Baking/boiling 4.54%48.12 5.42 
Losses after baking/boiling, shrinkage 1.20004%80.0 12.30 9.84 1.38 1.11 
No. 001 Biscuit (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 29.78 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 10.34 10.32 
3Flour, premium85.5 281.16 240.39 8.37 7.16 
4Potato starch80.0 69.42 55.54 2.07 1.65 
5Essence—  3.47 —   0.10 —   
Total37.6 62.4 1279.69 798.72 38.11 23.78 
Losses 6.1%48.72 1.45 
Output25.0 75.0 1000.00 750.00 29.78 22.33 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 1.16 0.73 
Baking/boiling 16.78%208.18 6.20 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 0.97 0.73 
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 13.38 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 4.56 0.55 
Total28.6 71.4 1053.30 752.58 14.10 10.07 
Losses 3.0%22.58 0.30 
Output27.0 73.0 1000.00 730.00 13.38 9.77 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 0.21 0.15 
Baking/boiling 2.12%22.03 0.29 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 0.21 0.15 
No. 024a Semi-finished product crumb "Air" No. 24 basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 8.51 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 477.90 57.35 4.07 0.49 
3Citric acid (E330)98.0 4.78 4.68 0.0410.040
4Vanilla powder99.854.78 4.77 0.0410.041
Total29.2 70.8 1443.25 1021.16 12.28 8.69 
Losses 5.5%56.16 0.48 
Output3.5 96.5 1000.00 965.00 8.51 8.21 
Losses before baking/boiling, shrinkage 2.74989%70.8 39.69 28.08 0.34 0.24 
Baking/boiling 26.68%374.46 3.19 
Losses after baking/boiling, shrinkage 2.74989%96.5 29.10 28.08 0.25 0.24 
Consolidated recipe, k=1.0201
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 283.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8593.91 93.76 95.79 95.65 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 52.64 44.22 53.70 45.10 
3Marmalade80.0 36.87 29.49 37.61 30.09 
4Starch syrup78.0 32.95 25.70 33.61 26.22 
5Water—  21.07 —   21.49 —   
6Sign up74.0 20.30 15.02 20.71 15.33 
7Melange27.0 17.23 4.65 17.57 4.74 
8Raw egg white12.0 15.91 1.91 16.23 1.95 
9Flour, premium85.5 8.37 7.16 8.54 7.30 
10Fresh whole milk the weight ratio of fat 3.2%12.0 4.56 0.55 4.65 0.56 
11Sign up80.0 2.07 1.65 2.11 1.69 
12Agar (E406)85.0 0.92 0.78 0.94 0.80 
13Citric acid (E330)98.0 0.74 0.73 0.76 0.74 
14Citrus essence—  0.47 —   0.48 —   
15Cocoa powder [Skurikhin]95.0 0.21 0.19 0.21 0.20 
16Sign up99.850.14 0.14 0.14 0.14 
17Essence—  0.10 —   0.11 —   
18Cognac—  0.025—   0.026—   
19Wine—  0.017—   0.017—   
Total308.48 225.96 314.68 230.50 
Total phase loss 3.1%6.98 
Other losses 2.0%4.54 
General losses 5.0%11.52 
Output77.2 283.60 218.97 283.60 218.97 
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%; butter; whole condensed milk with sugar the weight ratio 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