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. → №120 Baklava "Gulistan" → No. 120 → Consolidated recipe

Consolidated recipe: №120 Baklava "Gulistan"

No. 120
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 716.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar (in the filling)99.85228.10 227.76 163.39 163.14 
3Flour, premium85.5 218.20 186.56 156.30 133.63 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 163.70 137.51 117.26 98.50 
5Natural honey (for filling)78.0 60.80 47.42 43.55 33.97 
6Sign up
7Melange27.0 24.80 6.70 17.76 4.80 
8Raw egg yolk (for lubrication)46.0 16.70 7.68 11.96 5.50 
9water—  14.79 —   10.60 —   
10Dried almond kernel (for finishing)96.0 12.90 12.38 9.24 8.87 
11Sign up
12Cardamom (in the filling)100.0 3.00 3.00 2.15 2.15 
13Pressed bakery yeast25.0 2.00 0.50 1.43 0.36 
14Saffron100.0 0.10 0.10 0.0720.072
Total12.0 88.0 1048.09 922.32 750.75 660.66 
Losses 4.6%42.32 30.31 
Output12.0 88.0 1000.00 880.00 630.34 
Losses before baking/boiling, shrinkage 2.2943%88.0 24.05 21.16 17.22 15.16 
Losses after baking/boiling, shrinkage 2.2943%88.0 24.05 21.16 17.22 15.16 
List of recipes
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 716.3 kg finished product
in kind
in solids
1Sign up99.85197.41 197.12 
2Dried almond kernel96.0 186.81 179.34 
3Flour, premium85.5 156.30 133.63 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 117.26 98.50 
5Natural honey78.0 43.55 33.97 
6Sign up27.0 17.76 4.80 
7Raw egg yolk46.0 11.96 5.50 
8water—  10.60 —   
9Whole milk powder the weight ratio of fat 26%96.0 5.44 5.23 
10Cardamom100.0 2.15 2.15 
11Sign up25.0 1.43 0.36 
12Saffron100.0 0.0720.072
Total750.75 660.66 
General losses 4.6%30.31 
Output88.0 716.30 630.34 
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.Yesraw egg yolk; melangeno 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).Yesbutterno 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 №120 Baklava "Gulistan" contained in handbooks:

calculations, forms, documents: