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Consolidated recipe: Cream 61 + jam + praline + margarine

Cream 61 + jam + praline + margarine Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 30.2 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0 334.67 261.04 10.11 7.88 
3Margarine84.0 167.34 140.56 5.05 4.24 
4Praline99.0 167.34 165.66 5.05 5.00 
Total19.5 80.5 1004.02 808.23 30.32 24.41 
Losses 0.4%3.23 0.10 
Output19.5 80.5 1000.00 805.00 24.31 
Losses before baking/boiling, shrinkage 0.2%80.5 2.01 1.62 0.0610.049
Losses after baking/boiling, shrinkage 0.2%80.5 2.01 1.62 0.0610.049
№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 10.11 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 4.64 3.90 
3Vanilla powder99.854.07 4.06 0.0410.041
4Cognac—  0.86 —   0.009—   
5Wine—  0.86 —   0.009—   
Total22.1 77.9 1022.42 796.74 10.33 8.05 
Losses 2.1%16.74 0.17 
Output22.0 78.0 1000.00 780.00 10.11 7.88 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 0.11 0.085
Baking/boiling 0.09%0.94 0.010
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 0.11 0.085
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 5.63 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 1.92 0.23 
Total28.6 71.4 1053.30 752.58 5.93 4.24 
Losses 3.0%22.58 0.13 
Output27.0 73.0 1000.00 730.00 5.63 4.11 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 0.0890.064
Baking/boiling 2.12%22.03 0.12 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 0.0870.064
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 30.2 kg finished product
in kind
in solids
1Sign up72.0 10.11 7.28 
2Margarine84.0 5.05 4.24 
3Praline99.0 5.05 5.00 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 4.64 3.90 
5Granulated sugar99.854.01 4.01 
6Sign up12.0 1.92 0.23 
7Vanilla powder99.850.0410.041
8Cognac—  0.009—   
9Wine—  0.009—   
Total30.85 24.71 
General losses 1.6%0.39 
Output80.5 30.20 24.31 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano 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