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 → Summer Gifts cake (new) → Recipe No. 1 → Consolidated recipe

Consolidated recipe Summer Gifts cake (new)

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 408.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Fresh fruits20.0 290.00 58.00 118.49 23.70 
3No. 001 Biscuit (main)75.0 250.00 187.50 102.15 76.61 
4No. 095 Blotting syrup50.0 100.00 50.00 40.86 20.43 
5No. 104 Jelly50.0 17.00 8.50 6.95 3.47 
6Sign up
Total43.5 56.5 1000.00 564.55 408.60 230.68 
Output43.5 56.5 1000.00 564.55 230.68 
List of recipes
№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 134.84 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 30.51 25.63 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 110.14 81.50 14.85 10.99 
4Raw egg white12.0 64.25 7.71 8.66 1.04 
5Citric acid (E330)98.0 3.80 3.72 0.51 0.50 
6Sign up
Total24.2 75.8 1017.72 771.57 137.23 104.04 
Losses 1.5%11.57 1.56 
Output24.0 76.0 1000.00 760.00 134.84 102.48 
Losses before baking/boiling, shrinkage 0.74992%75.8 7.63 5.79 1.03 0.78 
Baking/boiling 0.24%2.47 0.33 
Losses after baking/boiling, shrinkage 0.74992%76.0 7.61 5.79 1.03 0.78 
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 102.15 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 35.46 35.40 
3Flour, premium85.5 281.16 240.39 28.72 24.56 
4Potato starch80.0 69.42 55.54 7.09 5.67 
5Essence—  3.47 —   0.35 —   
Total37.6 62.4 1279.69 798.72 130.72 81.59 
Losses 6.1%48.72 4.98 
Output25.0 75.0 1000.00 750.00 102.15 76.61 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 3.99 2.49 
Baking/boiling 16.78%208.18 21.27 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 3.32 2.49 
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 82.35 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 292.66 228.27 24.10 18.80 
3Water—  146.34 —   12.05 —   
4Water (for soaking agar-agar)—  40.80 —   3.36 —   
5Agar (E406)85.0 8.16 6.94 0.67 0.57 
Total23.6 76.4 1073.30 819.67 88.38 67.50 
Losses 2.4%19.67 1.62 
Output20.0 80.0 1000.00 800.00 82.35 65.88 
Losses before baking/boiling, shrinkage 1.20004%76.4 12.88 9.84 1.06 0.81 
Baking/boiling 4.54%48.12 3.96 
Losses after baking/boiling, shrinkage 1.20004%80.0 12.30 9.84 1.01 0.81 
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 40.86 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 20.96 20.93 
3Cognac or dessert wine—  47.95 —   1.96 —   
4Essence of rum—  1.92 —   0.078—   
Total54.6 45.4 1127.32 512.30 46.06 20.93 
Losses 2.4%12.30 0.50 
Output50.0 50.0 1000.00 500.00 40.86 20.43 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 0.55 0.25 
Baking/boiling 9.11%101.49 4.15 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.50 0.25 
No. 104 Jelly basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 6.95 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85414.25 413.63 2.88 2.87 
3Starch syrup78.0 103.34 80.61 0.72 0.56 
4Agar (E406)85.0 10.34 8.79 0.0720.061
5Essence—  3.10 —   0.022—   
6Sign up
7Food paint—  1.00 —   0.007—   
Total50.0 50.0 1010.08 505.04 7.02 3.51 
Losses 1.0%5.04 0.035
Output50.0 50.0 1000.00 500.00 6.95 3.47 
Losses before baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.0350.018
Losses after baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.0350.018
No. 001a Biscuit semi-finished product crumb No. 1 basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 5.31 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85350.73 350.20 1.86 1.86 
3Flour, premium85.5 284.09 242.90 1.51 1.29 
4Potato starch80.0 70.15 56.12 0.37 0.30 
5Essence—  3.51 —   0.019—   
Total37.6 62.4 1294.03 807.32 6.87 4.29 
Losses 7.1%57.32 0.30 
Output25.0 75.0 1000.00 750.00 5.31 3.98 
Losses before baking/boiling, shrinkage 3.54998%62.4 45.94 28.66 0.24 0.15 
Baking/boiling 16.82%209.88 1.11 
Losses after baking/boiling, shrinkage 3.54998%75.0 38.21 28.66 0.20 0.15 
Consolidated recipe, k=1.033783
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 408.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up20.0 118.49 23.70 122.50 24.50 
2Granulated sugar99.85109.36 109.20 113.06 112.89 
3Melange27.0 62.21 16.80 64.31 17.36 
4Water—  41.78 —   43.19 —   
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 30.51 25.63 31.54 26.49 
6Sign up85.5 30.23 25.85 31.25 26.72 
7Starch syrup78.0 24.82 19.36 25.66 20.01 
8Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 14.85 10.99 15.35 11.36 
9Raw egg white12.0 8.66 1.04 8.96 1.07 
10Potato starch80.0 7.46 5.97 7.72 6.17 
11Sign up—  1.96 —   2.03 —   
12Agar (E406)85.0 0.74 0.63 0.77 0.65 
13Citric acid (E330)98.0 0.53 0.52 0.54 0.53 
14Essence—  0.39 —   0.41 —   
15Citrus essence—  0.34 —   0.36 —   
16Sign up—  0.078—   0.081—   
17Food paint—  0.007—   0.007—   
Total452.43 239.67 467.71 247.77 
Total phase loss 3.8%9.00 
Other losses 3.3%8.10 
General losses 6.9%17.10 
Output56.5 408.60 230.68 408.60 230.68 
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread
Call me back, I want to calculate my recipe.

calculations, forms, documents: