KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: Cinnamon sponge cake

Cinnamon sponge cake for cakes "Chocolate", "Praline", "Nut", "Strawberry", "Mokka"
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 128.7 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85278.91 278.49 35.90 35.84 
3Flour, premium85.5 278.73 238.31 35.87 30.67 
4Chicken eggs [chicken egg] [2]27.0 239.76 64.74 30.86 8.33 
5No. 108 Marzipan for fruits and vegetables93.0 139.52 129.75 17.96 16.70 
6Sign up
7Cinnamon100.0 0.56 0.56 0.0720.072
8Lemon essence—  0.50 —   0.064—   
Total22.2 77.8 1217.62 946.82 156.71 121.86 
Losses 6.0%56.82 7.31 
Output11.0 89.0 1000.00 890.00 114.54 
Losses before baking/boiling, shrinkage 3.0008%77.8 36.54 28.41 4.70 3.66 
Baking/boiling 12.63%149.16 19.20 
Losses after baking/boiling, shrinkage 3.0008%89.0 31.92 28.41 4.11 3.66 
No. 108 Marzipan for fruits and vegetables basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 17.96 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85398.09 397.49 7.15 7.14 
3Powdered sugar99.8599.52 99.37 1.79 1.78 
4Cognac or dessert wine—  29.85 —   0.54 —   
5water—  19.45 —   0.35 —   
6Sign up
7Dye—  1.00 —   0.018—   
Total7.0 93.0 1060.45 986.21 19.04 17.71 
Losses 5.7%56.21 1.01 
Output7.0 93.0 1000.00 930.00 17.96 16.70 
Losses before baking/boiling, shrinkage 2.85002%93.0 30.22 28.11 0.54 0.50 
Losses after baking/boiling, shrinkage 2.85002%93.0 30.22 28.11 0.54 0.50 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 128.7 kg finished product
in kind
in solids
1Sign up99.8537.68 37.63 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 35.92 30.17 
3Flour, premium85.5 35.87 30.67 
4Chicken eggs [chicken egg] [2]27.0 30.86 8.33 
5Dried almond kernel96.0 8.94 8.58 
6Sign up99.857.15 7.14 
7Cognac or dessert wine—  0.54 —   
8water—  0.35 —   
9Starch syrup78.0 0.27 0.21 
10Salt96.5 0.0750.072
11Sign up100.0 0.0720.072
12Lemon essence—  0.064—   
13Dye—  0.018—   
Total157.79 122.87 
General losses 6.8%8.32 
Output89.0 128.70 114.54 
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.Yeschicken eggsno 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