KondiDoc: технологические расчеты в кондитерском производстве
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Nut cake → by semi-finished products → Consolidated recipe

Consolidated recipe: Nut cake

Nut cake by semi-finished products
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 606.4 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2No. 022 Custard76.0 235.33 178.85 142.70 108.46 
3Roasted kernels97.5 152.22 148.41 92.31 90.00 
Total19.5 80.5 1000.00 804.98 606.40 488.14 
Output19.5 80.5 1000.00 804.98 488.14 
List of recipes
№061 Cream "New" basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 371.39 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 459.46 385.95 170.64 143.34 
3Vanilla powder99.854.07 4.06 1.51 1.51 
4Cognac—  0.86 —   0.32 —   
5Wine—  0.86 —   0.32 —   
Total22.1 77.9 1022.42 796.74 379.72 295.90 
Losses 2.1%16.74 6.22 
Output22.0 78.0 1000.00 780.00 371.39 289.68 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 3.99 3.11 
Baking/boiling 0.09%0.94 0.35 
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 3.99 3.11 
No. 063 Milk-sugar syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 206.93 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 340.51 40.86 70.46 8.46 
Total28.6 71.4 1053.30 752.58 217.96 155.73 
Losses 3.0%22.58 4.67 
Output27.0 73.0 1000.00 730.00 206.93 151.06 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 3.27 2.34 
Baking/boiling 2.12%22.03 4.56 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 3.20 2.34 
No. 022 Custard basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 142.7 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 455.46 389.42 65.00 55.57 
3water—  260.93 —   37.24 —   
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 227.69 191.26 32.49 27.29 
5Salt96.5 5.70 5.50 0.81 0.78 
Total54.0 46.0 1735.46 798.31 247.66 113.92 
Losses 4.8%38.31 5.47 
Output24.0 76.0 1000.00 760.00 142.70 108.46 
Losses before baking/boiling, shrinkage 2.39956%46.0 41.64 19.16 5.94 2.73 
Baking/boiling 39.47%668.61 95.41 
Losses after baking/boiling, shrinkage 2.39956%76.0 25.21 19.16 3.60 2.73 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 606.4 kg finished product
in kind
in solids
1Sign up84.0 203.13 170.63 
2Granulated sugar99.85147.50 147.27 
3Melange27.0 112.12 30.27 
4Roasted kernels97.5 92.31 90.00 
5Fresh whole milk the weight ratio of fat 3.2%12.0 70.46 8.46 
6Sign up85.5 65.00 55.57 
7water—  37.24 —   
8Vanilla powder99.851.51 1.51 
9Salt96.5 0.81 0.78 
10Cognac—  0.32 —   
11Sign up—  0.32 —   
Total730.71 504.50 
General losses 3.2%16.36 
Output80.5 606.40 488.14 
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).Yesfresh whole milk the weight ratio of fat 3.2%; butterno 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
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