KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: You love cake, you don't love [Noginsk]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 176.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 114 Zephyr64.0 244.00 156.16 42.99 27.52 
3Chocolate glaze [Skurikhin]99.1 178.00 176.40 31.36 31.08 
4No. 095 Blotting syrup50.0 78.00 39.00 13.74 6.87 
5Raw glaze (in №68, 122, 197)87.0 56.00 48.72 9.87 8.58 
Total24.7 75.3 1000.00 753.28 176.20 132.73 
Output24.7 75.3 1000.00 753.28 132.73 
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 78.23 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 27.16 27.11 
3Flour, premium85.5 281.16 240.39 22.00 18.81 
4Potato starch80.0 69.42 55.54 5.43 4.34 
5Essence—  3.47 —   0.27 —   
Total37.6 62.4 1279.69 798.72 100.11 62.49 
Losses 6.1%48.72 3.81 
Output25.0 75.0 1000.00 750.00 78.23 58.67 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 3.05 1.91 
Baking/boiling 16.78%208.18 16.29 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 2.54 1.91 
No. 114 Zephyr basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 42.99 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85256.11 255.73 11.01 10.99 
3Raw egg white12.0 256.11 30.73 11.01 1.32 
4water—  15.40 —   0.66 —   
5Agar (E406)85.0 3.84 3.26 0.17 0.14 
6Sign up
Total36.0 64.0 1044.94 668.76 44.92 28.75 
Losses 4.3%28.76 1.24 
Output36.0 64.0 1000.00 640.00 42.99 27.52 
Losses before baking/boiling, shrinkage 2.15014%64.0 22.47 14.38 0.97 0.62 
Losses after baking/boiling, shrinkage 2.15014%64.0 22.47 14.38 0.97 0.62 
No. 095 Blotting syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 13.74 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 7.05 7.04 
3Cognac or dessert wine—  47.95 —   0.66 —   
4Essence of rum—  1.92 —   0.026—   
Total54.6 45.4 1127.32 512.30 15.49 7.04 
Losses 2.4%12.30 0.17 
Output50.0 50.0 1000.00 500.00 13.74 6.87 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 0.19 0.085
Baking/boiling 9.11%101.49 1.39 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.17 0.085
Raw glaze (in №68, 122, 197) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 9.87 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 168.99 20.28 1.67 0.20 
3Citric acid (E330)98.0 0.10 0.10 0.0010.001
Total14.5 85.5 1035.06 885.05 10.21 8.73 
Losses 1.7%15.05 0.15 
Output13.0 87.0 1000.00 870.00 9.87 8.58 
Losses before baking/boiling, shrinkage 0.85011%85.5 8.80 7.52 0.0870.074
Baking/boiling 1.72%17.61 0.17 
Losses after baking/boiling, shrinkage 0.85011%87.0 8.65 7.52 0.0850.074
Consolidated recipe, k=1.044724
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 176.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up27.0 45.26 12.22 47.28 12.77 
2Granulated sugar99.8545.22 45.15 47.24 47.17 
3Chocolate glaze [Skurikhin]99.1 31.36 31.08 32.77 32.47 
4Fruit filling74.0 22.02 16.30 23.01 17.02 
5Flour, premium85.5 22.00 18.81 22.98 19.65 
6Sign up12.0 12.68 1.52 13.25 1.59 
7Powdered sugar99.858.54 8.53 8.93 8.91 
8water—  8.42 —   8.80 —   
9Potato starch80.0 5.43 4.34 5.67 4.54 
10Cognac or dessert wine—  0.66 —   0.69 —   
11Sign up—  0.27 —   0.28 —   
12Agar (E406)85.0 0.17 0.14 0.17 0.15 
13Dye—  0.055—   0.057—   
14Essence of rum—  0.026—   0.028—   
15Citric acid (E330)98.0 0.0010.0010.0010.001
Total202.11 138.09 211.15 144.27 
Total phase loss 3.9%5.37 
Other losses 4.3%6.18 
General losses 8.0%11.54 
Output75.3 176.20 132.73 176.20 132.73 
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).no datano 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