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 → Sweets → Sweets glazed with chocolate glaze → Whipped candies → №114 "Souffle" → No. 114 → Consolidated recipe

Consolidated recipe №114 "Souffle"

No. 114
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 240.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Candy body No. 11479.0 151.52 119.70 36.47 28.81 
3Candy body No. 11479.0 151.52 119.70 36.47 28.81 
4Candy body No. 11479.0 151.51 119.69 36.47 28.81 
5Candy body No. 11479.0 151.51 119.69 36.47 28.81 
Total13.0 87.0 1010.10 879.19 243.13 211.62 
Losses 1.0%8.79 2.12 
Output13.0 87.0 1000.00 870.40 209.51 
Losses before baking/boiling, shrinkage 0.49995%87.0 5.05 4.40 1.22 1.06 
Losses after baking/boiling, shrinkage 0.49995%87.0 5.05 4.40 1.22 1.06 
List of recipes
Candy body No. 114 building "Souffle Coffee"
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 36.47 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 71.83 8.62 2.62 0.31 
3Coffee extract3.0 65.33 1.96 2.38 0.071
4Burnt sugar semifinished82.0 17.26 14.15 0.63 0.52 
5Cognac—  2.87 —   0.10 —   
6Sign up
Total26.6 73.4 1100.88 807.77 40.15 29.46 
Losses 2.2%17.77 0.65 
Output21.0 79.0 1000.00 790.00 36.47 28.81 
Losses before baking/boiling, shrinkage 1.10002%73.4 12.11 8.89 0.44 0.32 
Baking/boiling 7.12%77.52 2.83 
Losses after baking/boiling, shrinkage 1.10002%79.0 11.25 8.89 0.41 0.32 
Candy body No. 114 building "Souffle blackcurrant-e"
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 36.47 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Blackcurrant supply60.0 256.62 153.97 9.36 5.62 
3Raw egg white12.0 71.33 8.56 2.60 0.31 
4Pouring "Casserole"40.0 17.10 6.84 0.62 0.25 
5Citric acid (E330)91.2 4.54 4.14 0.17 0.15 
6Sign up
7Blackcurrant essence—  0.71 —   0.026—   
8Blue paint—  0.29 —   0.011—   
Total27.7 72.3 1117.04 807.77 40.74 29.46 
Losses 2.2%17.77 0.65 
Output21.0 79.0 1000.00 790.00 36.47 28.81 
Losses before baking/boiling, shrinkage 1.10013%72.3 12.29 8.89 0.45 0.32 
Baking/boiling 8.46%93.50 3.41 
Losses after baking/boiling, shrinkage 1.10013%79.0 11.25 8.89 0.41 0.32 
Candy body No. 114 building "Souffle Pineapple"
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 36.47 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Chopped candied fruits70.0 250.78 175.55 9.15 6.40 
3Raw egg white12.0 69.67 8.36 2.54 0.30 
4Port wine—  16.71 —   0.61 —   
5Citric acid (E330)91.2 4.44 4.05 0.16 0.15 
6Sign up
Total25.8 74.2 1088.79 807.77 39.71 29.46 
Losses 2.2%17.77 0.65 
Output21.0 79.0 1000.00 790.00 36.47 28.81 
Losses before baking/boiling, shrinkage 1.10023%74.2 11.98 8.89 0.44 0.32 
Baking/boiling 6.09%65.56 2.39 
Losses after baking/boiling, shrinkage 1.10023%79.0 11.25 8.89 0.41 0.32 
Candy body No. 114 building "Orange Souffle"
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 36.47 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Orange or tangerine peel, semifinished70.0 250.78 175.55 9.15 6.40 
3Raw egg white12.0 69.67 8.36 2.54 0.30 
4Cognac—  16.71 —   0.61 —   
5Citric acid (E330)91.2 4.44 4.05 0.16 0.15 
6Sign up
7Paint red—  0.28 —   0.010—   
8Yellow paint—  0.28 —   0.010—   
Total25.9 74.1 1089.49 807.77 39.73 29.46 
Losses 2.2%17.77 0.65 
Output21.0 79.0 1000.00 790.00 36.47 28.81 
Losses before baking/boiling, shrinkage 1.10023%74.1 11.99 8.89 0.44 0.32 
Baking/boiling 6.15%66.25 2.42 
Losses after baking/boiling, shrinkage 1.10023%79.0 11.25 8.89 0.41 0.32 
Agar syrup (candy) in candy No. 106,109,113,114
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 116.74 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 295.86 230.77 34.54 26.94 
3water—  150.02 —   17.51 —   
4Agar (E406)85.0 14.79 12.57 1.73 1.47 
Total20.7 79.3 1052.39 834.17 122.86 97.39 
Losses 0.5%4.17 0.49 
Output17.0 83.0 1000.00 830.00 116.74 96.90 
Losses before baking/boiling, shrinkage 0.25023%79.3 2.63 2.09 0.31 0.24 
Baking/boiling 4.5%47.24 5.51 
Losses after baking/boiling, shrinkage 0.25023%83.0 2.51 2.09 0.29 0.24 
Chopped candied fruits in candy No. 114
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 9.15 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total30.0 70.0 1015.23 710.66 9.28 6.50 
Losses 1.5%10.66 0.10 
Output30.0 70.0 1000.00 700.00 9.15 6.40 
Losses before baking/boiling, shrinkage 0.75008%70.0 7.62 5.33 0.0700.049
Losses after baking/boiling, shrinkage 0.75008%70.0 7.62 5.33 0.0700.049
Orange or tangerine peel, semifinished in conf # 114
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 9.15 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total30.0 70.0 1015.23 710.66 9.28 6.50 
Losses 1.5%10.66 0.10 
Output30.0 70.0 1000.00 700.00 9.15 6.40 
Losses before baking/boiling, shrinkage 0.75008%70.0 7.62 5.33 0.0700.049
Losses after baking/boiling, shrinkage 0.75008%70.0 7.62 5.33 0.0700.049
Coffee extract room # 293 (8.11.14) # 294 (2), 80.114
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 2.38 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Ground coffee98.0 357.10 349.96 0.85 0.83 
Total with sanitary waste73.9 26.1 1341.23 349.96 3.20 0.83 
1Sign up
Total without sanitary waste97.0 3.0 1021.93 30.66 2.43 0.073
Losses 2.1%0.66 0.002
Output97.0 3.0 1000.00 30.00 2.38 0.071
Losses before baking/boiling, shrinkage 1.07313%3.0 10.97 0.33 0.0260.001
Losses after baking/boiling, shrinkage 1.07313%3.0 10.97 0.33 0.0260.001
Burnt sugar semifinished in candy No. 114
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 0.63 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  180.57 —   0.11 —   
Total18.0 82.0 1010.09 828.28 0.64 0.52 
Losses 1.0%8.28 0.005
Output18.0 82.0 1000.00 820.00 0.63 0.52 
Losses before baking/boiling, shrinkage 0.49958%82.0 5.05 4.14 0.0030.003
Losses after baking/boiling, shrinkage 0.49958%82.0 5.05 4.14 0.0030.003
Consolidated recipe, k=1.01024
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 240.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.1 97.25 96.38 98.25 97.36 
2Granulated sugar99.8569.60 69.50 70.31 70.21 
3Starch syrup78.0 34.54 26.94 34.89 27.22 
4water—  19.97 —   20.18 —   
5Raw egg white12.0 10.30 1.24 10.41 1.25 
6Sign up60.0 9.36 5.62 9.46 5.67 
7Candied melon or watermelon70.0 9.28 6.50 9.38 6.57 
8Orange or tangerine peel70.0 9.28 6.50 9.38 6.57 
9Agar (E406)85.0 1.73 1.47 1.74 1.48 
10Ground coffee98.0 0.85 0.83 0.86 0.84 
11Sign up—  0.71 —   0.72 —   
12Pouring "Casserole"40.0 0.62 0.25 0.63 0.25 
13Port wine—  0.61 —   0.62 —   
14Citric acid (E330)91.2 0.49 0.45 0.49 0.45 
15Paint red—  0.093—   0.094—   
16Sign up—  0.026—   0.026—   
17Essence orange—  0.020—   0.021—   
18Pineapple essence—  0.015—   0.015—   
19Blue paint—  0.011—   0.011—   
20Yellow paint—  0.010—   0.010—   
21Sign up—  0.006—   0.006—   
Total with sanitary waste264.79 215.66 267.51 217.87 
1Sign up100.0 0.76 0.76 0.77 0.77 
Total without sanitary waste264.03 214.90 266.74 217.10 
Total phase loss 2.5%5.40 
Other losses 1.0%2.20 
General losses 3.5%7.60 
Output87.0 240.70 209.51 240.70 209.51 
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread
Call me back, I want to calculate my recipe.

Recipe on №114 "Souffle" contained in handbooks:

calculations, forms, documents: