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 semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → №059 Cream "Charlotte" (main) → Recipe No. 2 (reduce losses, for a feast Potato 365) → Consolidated recipe

Consolidated recipe №059 Cream "Charlotte" (main)

№059 Cream "Charlotte" (main) Recipe No. 2 (reduce losses, for a feast Potato 365)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 69.2 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 421.81 354.32 29.19 24.52 
3Vanilla powder99.854.10 4.09 0.28 0.28 
4Cognac or dessert wine—  1.64 —   0.11 —   
Total25.0 75.0 1021.04 765.31 70.66 52.96 
Losses 2.0%15.31 1.06 
Output25.0 75.0 1000.00 750.00 51.90 
Losses before baking/boiling, shrinkage 1.00031%75.0 10.21 7.66 0.71 0.53 
Baking/boiling 0.06%0.62 0.043
Losses after baking/boiling, shrinkage 1.00031%75.0 10.21 7.66 0.71 0.53 
List of recipes
No. 060 Charlotte syrup Recipe No. 3 (reduce losses, for a feast Potato 365)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 41.07 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole milk12.0 418.25 50.19 17.18 2.06 
3Chicken eggs [chicken egg] [2]27.0 111.52 30.11 4.58 1.24 
Total38.9 61.1 1157.21 706.80 47.53 29.03 
Losses 3.0%21.20 0.87 
Output31.4 68.6 1000.00 685.60 41.07 28.16 
Losses before baking/boiling, shrinkage 1.49966%61.1 17.35 10.60 0.71 0.44 
Baking/boiling 10.91%124.40 5.11 
Losses after baking/boiling, shrinkage 1.49966%68.6 15.46 10.60 0.63 0.44 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 69.2 kg finished product
in kind
in solids
1Sign up84.0 29.19 24.52 
2Granulated sugar99.8525.77 25.73 
3Whole milk12.0 17.18 2.06 
4Chicken eggs [chicken egg] [2]27.0 4.58 1.24 
5Vanilla powder99.850.28 0.28 
6Sign up—  0.11 —   
Total77.11 53.83 
General losses 3.6%1.93 
Output75.0 69.20 51.90 
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread
Call me back, I want to calculate my recipe.

Recipe on №059 Cream "Charlotte" (main) contained in handbooks:

calculations, forms, documents: