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 → Eastern sweets → Eastern sweets. Flour products. → # 112 Leila → No. 112 → Consolidated recipe

Consolidated recipe: # 112 Leila

No. 112
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 544.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 258.10 216.80 140.59 118.09 
3Wheat flour 1s (in the filling)85.5 129.10 110.38 70.32 60.12 
4Ghee butter (in the filling)99.0 86.10 85.24 46.90 46.43 
5Melange27.0 86.10 23.25 46.90 12.66 
6Sign up
7Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]37.0 86.00 31.82 46.84 17.33 
8Powdered sugar (for sprinkling)99.8521.50 21.47 11.71 11.69 
9Vanilla powder (in the filling)99.858.60 8.59 4.68 4.68 
10Baking soda (E500(ii))50.0 1.20 0.60 0.65 0.33 
Total20.2 79.8 1192.90 951.84 649.77 518.47 
Losses 4.4%41.84 22.79 
Output9.0 91.0 1000.00 910.00 495.68 
Losses before baking/boiling, shrinkage 2.19772%79.8 26.22 20.92 14.28 11.39 
Baking/boiling 12.32%143.70 78.27 
Losses after baking/boiling, shrinkage 2.19772%91.0 22.99 20.92 12.52 11.39 
List of recipes
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 544.7 kg finished product
in kind
in solids
1Sign up85.5 304.65 260.48 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 140.59 118.09 
3Ghee butter99.0 46.90 46.43 
4Melange27.0 46.90 12.66 
5Granulated sugar99.8546.84 46.77 
6Sign up37.0 46.84 17.33 
7Powdered sugar99.8511.71 11.69 
8Vanilla powder99.854.68 4.68 
9Baking soda (E500(ii))50.0 0.65 0.33 
Total649.77 518.47 
General losses 4.4%22.79 
Output91.0 544.70 495.68 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.no datano 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).Yesbutter; sour creamno 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
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

Recipe on # 112 Leila contained in handbooks:

calculations, forms, documents: