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 → miscellanea → Thumbelina cake → Recipe No. 2 → Consolidated recipe

Consolidated recipe Thumbelina cake

Recipe No. 2
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 457.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0 300.00 234.00 137.25 107.06 
3№056 Creamy fruit cream75.0 168.00 126.00 76.86 57.64 
4No. 095 Blotting syrup50.0 126.00 63.00 57.64 28.82 
5No. 023 Air96.5 70.00 67.55 32.02 30.90 
6Sign up
Total25.5 74.5 1000.00 744.99 457.50 340.83 
Output25.5 74.5 1000.00 744.99 340.83 
List of recipes
№056 Creamy fruit cream on 61m cream syrup with crg mol
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 76.86 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0 502.01 391.57 38.58 30.10 
Total25.0 75.0 1004.02 753.02 77.17 57.88 
Losses 0.4%3.02 0.23 
Output25.0 75.0 1000.00 750.00 76.86 57.64 
Losses before baking/boiling, shrinkage 0.2002%75.0 2.01 1.51 0.15 0.12 
Losses after baking/boiling, shrinkage 0.2002%75.0 2.01 1.51 0.15 0.12 
№061 Cream "New" with condensed milk syrup
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 175.83 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 80.79 67.86 
3Vanilla powder99.854.07 4.06 0.72 0.71 
4Cognac—  0.86 —   0.15 —   
5Wine—  0.86 —   0.15 —   
Total22.1 77.9 1022.42 796.74 179.78 140.10 
Losses 2.1%16.74 2.94 
Output22.0 78.0 1000.00 780.00 175.83 137.15 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 1.89 1.47 
Baking/boiling 0.09%0.94 0.17 
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 1.89 1.47 
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 149.15 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 51.77 51.69 
3Flour, premium85.5 281.16 240.39 41.93 35.85 
4Potato starch80.0 69.42 55.54 10.35 8.28 
5Essence—  3.47 —   0.52 —   
Total37.6 62.4 1279.69 798.72 190.86 119.13 
Losses 6.1%48.72 7.27 
Output25.0 75.0 1000.00 750.00 149.14 111.86 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 5.82 3.63 
Baking/boiling 16.78%208.18 31.05 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 4.84 3.63 
No. 063 Milk-sugar syrup on condensed milk
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 97.97 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  243.17 —   23.82 —   
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 128.20 94.87 12.56 9.29 
Total27.0 73.0 1027.74 750.25 100.69 73.50 
Losses 2.7%20.25 1.98 
Output27.0 73.0 1000.00 730.00 97.97 71.52 
Losses before baking/boiling, shrinkage 1.34968%73.0 13.87 10.13 1.36 0.99 
Losses after baking/boiling, shrinkage 1.34968%73.0 13.87 10.13 1.36 0.99 
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 57.65 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 29.58 29.53 
3Cognac or dessert wine—  47.95 —   2.76 —   
4Essence of rum—  1.92 —   0.11 —   
Total54.6 45.4 1127.32 512.30 64.98 29.53 
Losses 2.4%12.30 0.71 
Output50.0 50.0 1000.00 500.00 57.64 28.82 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 0.78 0.35 
Baking/boiling 9.11%101.49 5.85 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.71 0.35 
No. 023 Air basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 32.03 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 360.54 43.26 11.55 1.39 
3Vanilla powder99.857.21 7.20 0.23 0.23 
Total24.0 76.0 1329.19 1010.46 42.57 32.36 
Losses 4.5%45.46 1.46 
Output3.5 96.5 1000.00 965.00 32.02 30.90 
Losses before baking/boiling, shrinkage 2.24956%76.0 29.90 22.73 0.96 0.73 
Baking/boiling 21.22%275.73 8.83 
Losses after baking/boiling, shrinkage 2.24956%96.5 23.56 22.73 0.75 0.73 
Consolidated recipe, k=1.043467
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 457.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85176.44 176.18 184.11 183.83 
2Melange27.0 86.28 23.30 90.04 24.31 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 80.79 67.86 84.30 70.81 
4Water—  56.36 —   58.81 —   
5Flour, premium85.5 41.93 35.85 43.76 37.41 
6Sign up72.0 38.58 27.78 40.26 28.99 
7Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 12.56 9.29 13.11 9.70 
8Raw egg white12.0 11.55 1.39 12.05 1.45 
9Potato starch80.0 10.35 8.28 10.80 8.64 
10Chocolate99.4 4.58 4.55 4.77 4.75 
11Sign up—  2.76 —   2.88 —   
12Vanilla powder99.850.95 0.95 0.99 0.99 
13Essence—  0.52 —   0.54 —   
14Cognac—  0.15 —   0.16 —   
15Wine—  0.15 —   0.16 —   
16Sign up—  0.11 —   0.12 —   
Total524.07 355.42 546.84 370.87 
Total phase loss 4.1%14.59 
Other losses 4.2%15.45 
General losses 8.1%30.04 
Output74.5 457.50 340.83 457.50 340.83 
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: