KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe: No. 184 cookies "Excellent", mix

No. 184 cookies "Excellent", mix No. 184
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 699.3 kg product set
in kind
in solids
in kind
in solids
1Sign up
2No. 184a "Vyemnoe" chocolate glazed cookies96.1 140.00 134.53 97.90 94.07 
3No. 184d Almond biscuits with almond finish90.1 140.00 126.09 97.90 88.18 
4No. 184g Almond biscuits with crumb finish89.2 130.00 116.01 90.91 81.12 
5No. 184b "Vyemnoe" biscuits with nut dusting95.0 120.00 114.00 83.92 79.72 
6Sign up
7No. 184z "Sugar" cookies with finishing94.0 100.00 94.00 69.93 65.73 
8№184е "Orange" cookies94.0 100.00 94.00 69.93 65.73 
Total7.1 92.9 1000.00 929.37 699.30 649.91 
Output7.1 92.9 1000.00 929.37 649.91 
No. 184в "Glagolics" cookies, glazed No. 184v
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 111.89 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Sugar glaze83.2 93.35 77.68 10.44 8.69 
Total7.9 92.1 1005.03 925.54 112.45 103.56 
Losses 0.5%4.63 0.52 
Output7.9 92.1 1000.00 920.91 111.89 103.04 
Losses before baking/boiling, shrinkage 0.25024%92.1 2.52 2.32 0.28 0.26 
Losses after baking/boiling, shrinkage 0.25024%92.1 2.52 2.32 0.28 0.26 
No. 184a "Vyemnoe" chocolate glazed cookies No. 184a
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 97.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze99.19261.31 259.19 25.58 25.38 
Total3.9 96.1 1005.03 965.72 98.39 94.55 
Losses 0.5%4.83 0.47 
Output3.9 96.1 1000.00 960.89 97.90 94.07 
Losses before baking/boiling, shrinkage 0.25%96.1 2.51 2.41 0.25 0.24 
Losses after baking/boiling, shrinkage 0.25%96.1 2.51 2.41 0.25 0.24 
No. 184d Almond biscuits with almond finish No. 184d
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 97.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Fruit filling74.0 235.49 174.26 23.05 17.06 
3Granulated sugar (for sprinkling)99.8584.10 83.97 8.23 8.22 
4Roasted almond kernel97.5 75.69 73.80 7.41 7.22 
Total9.9 90.1 1005.03 905.19 98.39 88.62 
Losses 0.5%4.53 0.44 
Output9.9 90.1 1000.00 900.67 97.90 88.18 
Losses before baking/boiling, shrinkage 0.25%90.1 2.51 2.26 0.25 0.22 
Losses after baking/boiling, shrinkage 0.25%90.1 2.51 2.26 0.25 0.22 
No. 184g Almond biscuits with crumb finish No. 184g
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 90.91 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Fruit filling74.0 250.24 185.18 22.75 16.83 
3Granulated sugar99.8589.45 89.32 8.13 8.12 
4A crumb of semi-finished product "Dachny"77.0 18.09 13.93 1.64 1.27 
Total10.8 89.2 1005.01 896.82 91.36 81.53 
Losses 0.5%4.47 0.41 
Output10.8 89.2 1000.00 892.35 90.91 81.12 
Losses before baking/boiling, shrinkage 0.24925%89.2 2.50 2.24 0.23 0.20 
Losses after baking/boiling, shrinkage 0.24925%89.2 2.50 2.24 0.23 0.20 
No. 184b "Vyemnoe" biscuits with nut dusting No. 184b
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 83.92 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 230.91 193.97 19.38 16.28 
3Powdered sugar99.85205.25 204.95 17.22 17.20 
4Roasted kernels97.5 102.63 100.06 8.61 8.40 
5Pasteurized milk the weight ratio of fat 3.2%11.5 80.31 9.24 6.74 0.77 
6Sign up
7Natural honey78.0 20.53 16.01 1.72 1.34 
8Baking soda (E500(ii))50.0 3.39 1.69 0.28 0.14 
9Vanilla powder99.852.57 2.56 0.22 0.21 
Total16.1 83.9 1189.50 997.95 99.82 83.74 
Losses 4.8%47.95 4.02 
Output5.0 95.0 1000.00 950.00 83.92 79.72 
Losses before baking/boiling, shrinkage 2.4023%83.9 28.58 23.97 2.40 2.01 
Baking/boiling 11.69%135.69 11.39 
Losses after baking/boiling, shrinkage 2.4023%95.0 25.24 23.97 2.12 2.01 
No. 184zh cookies "Rosochka" No. 184
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Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 76.92 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85286.85 286.42 22.07 22.03 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 267.72 224.89 20.59 17.30 
4Melange27.0 95.57 25.80 7.35 1.98 
5Pasteurized milk the weight ratio of fat 3.2%11.5 39.92 4.59 3.07 0.35 
6Sign up
7Natural honey78.0 19.12 14.92 1.47 1.15 
8Vanilla powder99.851.91 1.91 0.15 0.15 
Total18.9 81.1 1217.86 987.36 93.68 75.95 
Losses 4.8%47.36 3.64 
Output6.0 94.0 1000.00 940.00 76.92 72.31 
Losses before baking/boiling, shrinkage 2.39851%81.1 29.21 23.68 2.25 1.82 
Baking/boiling 13.75%163.46 12.57 
Losses after baking/boiling, shrinkage 2.39851%94.0 25.19 23.68 1.94 1.82 
No. 184z "Sugar" cookies with finishing No. 184
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 69.93 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85351.37 350.84 24.57 24.53 
3Melange27.0 305.54 82.50 21.37 5.77 
4Granulated sugar (for sprinkling)99.85122.22 122.04 8.55 8.53 
5Fruit filling74.0 38.22 28.28 2.67 1.98 
6Sign up
7Essence—  3.07 —   0.21 —   
Total23.7 76.3 1293.96 987.39 90.49 69.05 
Losses 4.8%47.39 3.31 
Output6.0 94.0 1000.00 940.00 69.93 65.73 
Losses before baking/boiling, shrinkage 2.4%76.3 31.06 23.70 2.17 1.66 
Baking/boiling 18.82%237.70 16.62 
Losses after baking/boiling, shrinkage 2.4%94.0 25.21 23.70 1.76 1.66 
№184е "Orange" cookies No. 184
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 69.93 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 286.02 240.26 20.00 16.80 
3Powdered sugar99.85286.02 285.59 20.00 19.97 
4Raw egg white12.0 95.34 11.44 6.67 0.80 
5Candied fruit (for finishing)70.0 38.14 26.70 2.67 1.87 
6Sign up
7Essence—  4.77 —   0.33 —   
8Baking soda (E500(ii))50.0 1.91 0.95 0.13 0.067
Total18.3 81.7 1207.97 987.39 84.47 69.05 
Losses 4.8%47.39 3.31 
Output6.0 94.0 1000.00 940.00 69.93 65.73 
Losses before baking/boiling, shrinkage 2.4%81.7 28.99 23.70 2.03 1.66 
Baking/boiling 13.04%153.76 10.75 
Losses after baking/boiling, shrinkage 2.4%94.0 25.21 23.70 1.76 1.66 
Semi-finished Almond Cookies Recipe No. 1
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Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 118.53 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 482.50 57.90 57.19 6.86 
3Raw almond kernels94.0 413.60 388.78 49.03 46.08 
4Flour, premium85.5 68.93 58.94 8.17 6.99 
Total31.8 68.2 1447.53 987.39 171.58 117.04 
Losses 4.8%47.39 5.62 
Output6.0 94.0 1000.00 940.00 118.53 111.42 
Losses before baking/boiling, shrinkage 2.4%68.2 34.74 23.70 4.12 2.81 
Baking/boiling 27.43%387.58 45.94 
Losses after baking/boiling, shrinkage 2.4%94.0 25.21 23.70 2.99 2.81 
No. 184в "Glagolics" cookies, glazed biscuit
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 102.01 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85305.64 305.18 31.18 31.13 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 203.76 171.16 20.78 17.46 
4Melange27.0 152.81 41.26 15.59 4.21 
5Pasteurized milk the weight ratio of fat 3.2%11.5 106.35 12.23 10.85 1.25 
6Sign up
7Vanilla powder99.854.24 4.23 0.43 0.43 
8Baking soda (E500(ii))50.0 2.56 1.28 0.26 0.13 
Total24.4 75.6 1289.85 974.85 131.57 99.44 
Losses 4.6%44.85 4.57 
Output7.0 93.0 1000.00 930.00 102.01 94.87 
Losses before baking/boiling, shrinkage 2.30034%75.6 29.67 22.42 3.03 2.29 
Baking/boiling 18.73%236.07 24.08 
Losses after baking/boiling, shrinkage 2.30034%93.0 24.11 22.42 2.46 2.29 
No. 184a "Vyemnoe" chocolate glazed cookies biscuit
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 72.81 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 265.73 223.21 19.35 16.25 
3Powdered sugar99.85236.19 235.83 17.20 17.17 
4Pasteurized milk the weight ratio of fat 3.2%11.5 92.42 10.63 6.73 0.77 
5Natural honey78.0 23.62 18.42 1.72 1.34 
6Sign up
7Vanilla powder99.852.96 2.96 0.22 0.22 
Total17.9 82.1 1215.35 997.90 88.49 72.66 
Losses 4.8%47.90 3.49 
Output5.0 95.0 1000.00 950.00 72.81 69.17 
Losses before baking/boiling, shrinkage 2.4%82.1 29.17 23.95 2.12 1.74 
Baking/boiling 13.57%160.98 11.72 
Losses after baking/boiling, shrinkage 2.4%95.0 25.21 23.95 1.84 1.74 
Chocolate glaze for cookies Suvorovskoe (1986)
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Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 25.58 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa-butter [cocoa butter]100.0 101.95 101.95 2.61 2.61 
Total0.81 99.191020.41 1012.14 26.10 25.89 
Losses 2.0%20.24 0.52 
Output0.81 99.191000.00 991.90 25.58 25.38 
Losses before baking/boiling, shrinkage 1.0%99.1910.20 10.12 0.26 0.26 
Losses after baking/boiling, shrinkage 1.0%99.1910.20 10.12 0.26 0.26 
Sugar glaze Recipe No. 1
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Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 10.44 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  167.49 —   1.75 —   
Total16.8 83.2 1005.03 836.28 10.50 8.73 
Losses 0.5%4.18 0.044
Output16.8 83.2 1000.00 832.10 10.44 8.69 
Losses before baking/boiling, shrinkage 0.25%83.2 2.51 2.09 0.0260.022
Losses after baking/boiling, shrinkage 0.25%83.2 2.51 2.09 0.0260.022
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 699.3 kg finished product
in kind
in solids
1Sign up85.5 248.35 212.34 
2Powdered sugar99.85189.43 189.14 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 100.11 84.09 
4Raw egg white12.0 63.86 7.66 
5Raw almond kernels94.0 49.03 46.08 
6Sign up74.0 48.48 35.87 
7Melange27.0 44.31 11.96 
8Granulated sugar99.8536.24 36.19 
9Pasteurized milk the weight ratio of fat 3.2%11.5 27.39 3.15 
10Chocolate glaze [Skurikhin]99.1 23.50 23.29 
11Sign up97.5 8.61 8.40 
12Roasted almond kernel97.5 7.41 7.22 
13Natural honey78.0 6.25 4.87 
14Candied fruit70.0 4.87 3.41 
15Cocoa-butter [cocoa butter]100.0 2.61 2.61 
16Sign up—  1.75 —   
17A crumb of semi-finished product "Dachny"77.0 1.64 1.27 
18Starch syrup78.0 1.59 1.24 
19Vanilla powder99.851.01 1.01 
20Baking soda (E500(ii))50.0 0.97 0.48 
21Sign up—  0.55 —   
Total867.93 680.29 
General losses 4.5%30.38 
Output92.9 699.30 649.91 
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.Yesmelangeno 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