KondiDoc: технологические расчеты в кондитерском производстве
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Semi-finished Zephyr → the main → Consolidated recipe

Consolidated recipe: Semi-finished Zephyr

Semi-finished Zephyr the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 571.2 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 157.13 15.71 89.75 8.98 
3Powdered sugar99.85104.75 104.59 59.83 59.74 
4Raw egg white12.0 104.75 12.57 59.83 7.18 
5Citric acid (E330)98.0 2.10 2.05 1.20 1.17 
6Sign up
7Dye—  0.31 —   0.18 —   
8Vanillin—  0.21 —   0.12 —   
Total32.5 67.5 1286.82 868.15 735.03 495.89 
Losses 7.8%68.15 38.93 
Output20.0 80.0 1000.00 800.00 456.96 
Losses before baking/boiling, shrinkage 3.925%67.5 50.51 34.07 28.85 19.46 
Baking/boiling 15.67%193.72 110.65 
Losses after baking/boiling, shrinkage 3.925%80.0 42.59 34.07 24.33 19.46 
List of recipes
Sugar-agar-syrup for marshmallows the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 523.52 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 238.64 186.14 124.93 97.45 
3water—  197.69 —   103.49 —   
4Agar (E406)85.0 13.84 11.76 7.24 6.16 
Total23.6 76.4 1072.87 819.67 561.67 429.11 
Losses 2.4%19.67 10.30 
Output20.0 80.0 1000.00 800.00 523.52 418.82 
Losses before baking/boiling, shrinkage 1.2%76.4 12.87 9.84 6.74 5.15 
Baking/boiling 4.5%47.70 24.97 
Losses after baking/boiling, shrinkage 1.2%80.0 12.30 9.84 6.44 5.15 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 571.2 kg finished product
in kind
in solids
1Sign up99.85326.00 325.51 
2Starch syrup78.0 124.93 97.45 
3water—  103.49 —   
4Apple puree [GOST]10.0 89.75 8.98 
5Powdered sugar99.8559.83 59.74 
6Sign up12.0 59.83 7.18 
7Agar (E406)85.0 7.24 6.16 
8Citric acid (E330)98.0 1.20 1.17 
9Essence—  0.60 —   
10Dye—  0.18 —   
11Sign up—  0.12 —   
Total773.18 506.19 
General losses 9.7%49.23 
Output80.0 571.20 456.96 
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.Yesraw egg whiteno 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).no datano 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

Semi-finished Zephyr (the main) included in recipes:

Cake Caprice [Balashikha]Recipe No. 1
Diana cake [Balashikha]Recipe No. 1
Marshmallow cake [Balashikha]Recipe No. 1
Yaroslavna cake [Balashikha]Recipe No. 1

calculations, forms, documents: