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 → Candy with fondant bodies → №043 "Tea room" → Housing → Consolidated recipe

Consolidated recipe: Housing

Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 16.1 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Tea paste88.9 14.43 12.83 0.23 0.21 
3Citric acid (E330)91.2 1.49 1.36 0.0240.022
Total9.0 91.0 1011.80 920.44 16.29 14.82 
Losses 0.7%6.44 0.10 
Output8.6 91.4 1000.00 914.00 14.72 
Losses before baking/boiling, shrinkage 0.34972%91.0 3.54 3.22 0.0570.052
Baking/boiling 0.47%4.74 0.076
Losses after baking/boiling, shrinkage 0.34972%91.4 3.52 3.22 0.0570.052
List of recipes
Sugar lipstick basic recipe (in candy)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 16.03 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  244.35 —   3.92 —   
3Starch syrup78.0 104.63 81.61 1.68 1.31 
Total22.6 77.4 1185.97 917.35 19.02 14.71 
Losses 0.8%7.35 0.12 
Output9.0 91.0 1000.00 910.00 16.03 14.59 
Losses before baking/boiling, shrinkage 0.40039%77.4 4.75 3.67 0.0760.059
Baking/boiling 15.0%177.18 2.84 
Losses after baking/boiling, shrinkage 0.40039%91.0 4.04 3.67 0.0650.059
Tea paste Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 0.23 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 322.34 270.77 0.0750.063
Total11.2 88.8 1016.60 902.54 0.24 0.21 
Losses 1.5%13.54 0.003
Output11.1 88.9 1000.00 889.00 0.23 0.21 
Losses before baking/boiling, shrinkage 0.75023%88.8 7.63 6.77 0.0020.002
Baking/boiling 0.13%1.36 0.00 
Losses after baking/boiling, shrinkage 0.75023%88.9 7.62 6.77 0.0020.002
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 16.1 kg finished product
in kind
in solids
1Sign up99.8513.42 13.40 
2water—  3.92 —   
3Starch syrup78.0 1.68 1.31 
4Tea91.0 0.16 0.15 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 0.0750.063
6Sign up91.2 0.0240.022
Total19.28 14.94 
General losses 1.5%0.22 
Output91.4 16.10 14.72 
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.no datano 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

№043 "Tea room" (Housing) included in recipes:

№043 "Tea room"No. 043

Recipe on №043 "Tea room" (Housing) contained in handbooks:

calculations, forms, documents: