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

Consolidated recipe: No. 082 Custard cream

No. 082 Custard cream with honey and 62 (deputy for dry) Kashira
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 957.6 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85307.53 307.07 294.49 294.05 
3Chicken eggs [chicken egg] [2]27.0 145.75 39.35 139.57 37.68 
4Flour, premium85.5 91.10 77.89 87.24 74.59 
5Natural honey78.0 68.19 53.19 65.30 50.93 
6Sign up
Total56.3 43.7 1401.95 612.24 1342.51 586.28 
Losses 2.0%12.24 11.72 
Output40.0 60.0 1000.00 600.00 574.56 
Losses before baking/boiling, shrinkage 0.99971%43.7 14.02 6.12 13.42 5.86 
Baking/boiling 27.22%377.73 361.72 
Losses after baking/boiling, shrinkage 0.99971%60.0 10.20 6.12 9.77 5.86 
№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 58.06 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 26.68 22.41 
3Vanilla powder99.854.07 4.06 0.24 0.24 
4Cognac—  0.86 —   0.050—   
5Wine—  0.86 —   0.050—   
Total22.1 77.9 1022.42 796.74 59.36 46.26 
Losses 2.1%16.74 0.97 
Output22.0 78.0 1000.00 780.00 58.06 45.29 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 0.62 0.49 
Baking/boiling 0.09%0.94 0.055
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 0.62 0.49 
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 32.35 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 11.02 1.32 
Total28.6 71.4 1053.30 752.58 34.07 24.35 
Losses 3.0%22.58 0.73 
Output27.0 73.0 1000.00 730.00 32.35 23.61 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 0.51 0.37 
Baking/boiling 2.12%22.03 0.71 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 0.50 0.37 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 957.6 kg finished product
in kind
in solids
1Sign up12.0 708.87 85.06 
2Granulated sugar99.85317.55 317.07 
3Chicken eggs [chicken egg] [2]27.0 139.57 37.68 
4Flour, premium85.5 87.24 74.59 
5Natural honey78.0 65.30 50.93 
6Sign up84.0 26.68 22.41 
7Vanilla powder99.850.24 0.24 
8Cognac—  0.050—   
9Wine—  0.050—   
Total1345.53 587.98 
General losses 2.3%13.42 
Output60.0 957.60 574.56 
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.Yeschicken eggsno 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