KondiDoc: технологические расчеты в кондитерском производстве
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Semi-finished Strawberry → with flavor → Consolidated recipe

Consolidated recipe Semi-finished Strawberry

Semi-finished Strawberry with flavor
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 670.4 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0 210.00 163.80 140.78 109.81 
3Granulated sugar99.85145.00 144.78 97.21 97.06 
4Flavoring—  6.99 —   4.69 —   
5Citric acid (E330)98.0 5.00 4.90 3.35 3.28 
Total21.3 78.7 1031.99 812.23 691.85 544.52 
Losses 2.7%22.23 14.90 
Output21.0 79.0 1000.00 790.00 529.62 
Losses before baking/boiling, shrinkage 1.3686%78.7 14.12 11.12 9.47 7.45 
Baking/boiling 0.37%3.79 2.54 
Losses after baking/boiling, shrinkage 1.3686%79.0 14.07 11.12 9.43 7.45 
List of recipes
№061 Cream "New" with condensed milk syrup
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 140.78 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 459.46 385.95 64.68 54.34 
3Vanilla powder99.854.07 4.06 0.57 0.57 
4Cognac—  0.86 —   0.12 —   
5Wine—  0.86 —   0.12 —   
Total22.1 77.9 1022.42 796.74 143.94 112.17 
Losses 2.1%16.74 2.36 
Output22.0 78.0 1000.00 780.00 140.78 109.81 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 1.51 1.18 
Baking/boiling 0.09%0.94 0.13 
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 1.51 1.18 
No. 001a Biscuit semi-finished product crumb No. 1 basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 445.82 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85350.73 350.20 156.36 156.13 
3Flour, premium85.5 284.09 242.90 126.65 108.29 
4Potato starch80.0 70.15 56.12 31.27 25.02 
5Essence—  3.51 —   1.56 —   
Total37.6 62.4 1294.03 807.32 576.90 359.92 
Losses 7.1%57.32 25.55 
Output25.0 75.0 1000.00 750.00 445.82 334.36 
Losses before baking/boiling, shrinkage 3.54998%62.4 45.94 28.66 20.48 12.78 
Baking/boiling 16.82%209.88 93.57 
Losses after baking/boiling, shrinkage 3.54998%75.0 38.21 28.66 17.04 12.78 
No. 063 Milk-sugar syrup on condensed milk
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 78.44 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  243.17 —   19.07 —   
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 128.20 94.87 10.06 7.44 
Total27.0 73.0 1027.74 750.25 80.62 58.85 
Losses 2.7%20.25 1.59 
Output27.0 73.0 1000.00 730.00 78.44 57.26 
Losses before baking/boiling, shrinkage 1.34968%73.0 13.87 10.13 1.09 0.79 
Losses after baking/boiling, shrinkage 1.34968%73.0 13.87 10.13 1.09 0.79 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 670.4 kg finished product
in kind
in solids
1Sign up99.85305.05 304.60 
2Melange27.0 261.05 70.48 
3Flour, premium85.5 126.65 108.29 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 64.68 54.34 
5Potato starch80.0 31.27 25.02 
6Sign up—  19.07 —   
7Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 10.06 7.44 
8Flavoring—  4.69 —   
9Citric acid (E330)98.0 3.35 3.28 
10Essence—  1.56 —   
11Sign up99.850.57 0.57 
12Cognac—  0.12 —   
13Wine—  0.12 —   
Total828.26 574.02 
General losses 7.7%44.40 
Output79.0 670.40 529.62 
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