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

Middle layer → in candy No. 281 → Consolidated recipe

Consolidated recipe: Middle layer

Middle layer in candy No. 281
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 279.7 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Sugar lipstick	91.0	224.05	203.89	62.67	57.03
3	Roasted kernels	97.5	99.37	96.89	27.79	27.10
4	P / f coffee paste	95.2	7.76	7.39	2.17	2.07
5	Essence coffee	—	0.75	—	0.21	—
	Total	8.4 91.6	1004.09	919.82	280.84	257.27
	Losses 0.2%			1.82		0.51
	Output	8.2 91.8	1000.00	918.00		256.76
	Losses before baking/boiling, shrinkage 0.09917%	91.6	1.00	0.91	0.28	0.26
	Baking/boiling 0.21%		2.10		0.59
	Losses after baking/boiling, shrinkage 0.09917%	91.8	0.99	0.91	0.28	0.26

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

Milk lipstick main recipe (in candy card.)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 188 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	303.35	224.48	57.03	42.20
3	Starch syrup	78.0	91.00	70.98	17.11	13.34
	Total	9.8 90.2	1019.02	919.19	191.58	172.81
	Losses 1.0%			9.19		1.73
	Output	9.0 91.0	1000.00	910.00	188.00	171.08
	Losses before baking/boiling, shrinkage 0.5%	90.2	5.10	4.60	0.96	0.86
	Baking/boiling 0.88%		8.87		1.67
	Losses after baking/boiling, shrinkage 0.5%	91.0	5.05	4.60	0.95	0.86

Sugar lipstick basic recipe (in candy)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 62.67 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	244.35	—	15.31	—
3	Starch syrup	78.0	104.63	81.61	6.56	5.11
	Total	22.6 77.4	1185.97	917.35	74.32	57.49
	Losses 0.8%			7.35		0.46
	Output	9.0 91.0	1000.00	910.00	62.67	57.03
	Losses before baking/boiling, shrinkage 0.40039%	77.4	4.75	3.67	0.30	0.23
	Baking/boiling 15.0%		177.18		11.10
	Losses after baking/boiling, shrinkage 0.40039%	91.0	4.04	3.67	0.25	0.23

p / f coffee paste in iris # 18 candy No. 41,179,281
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 2.17 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	203.05	170.56	0.44	0.37
	Total	4.8 95.2	1015.23	966.50	2.20	2.10
	Losses 1.5%			14.50		0.031
	Output	4.8 95.2	1000.00	952.00	2.17	2.07
	Losses before baking/boiling, shrinkage 0.75005%	95.2	7.61	7.25	0.017	0.016
	Baking/boiling 0.0%		0.001		0.00
	Losses after baking/boiling, shrinkage 0.75005%	95.2	7.61	7.25	0.017	0.016

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 279.7 kg finished product
			in kind	in solids
1	Sign up	99.85	169.89	169.64
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	57.03	42.20
3	Roasted kernels	97.5	27.79	27.10
4	Starch syrup	78.0	23.67	18.46
5	water	—	15.31	—
6	Sign up	98.0	1.76	1.73
7	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	0.44	0.37
8	Essence coffee	—	0.21	—
	Total		296.11	259.49
	General losses 1.1%			2.73
	Output	91.8	279.70	256.76

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	no data		no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	no data		no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	Yes	butter; whole condensed milk with sugar the weight ratio of fat 8.5%	no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

Middle layer (in candy No. 281) included in recipes:

№281 "Golden Autumn"

No. 281

Recipe on Middle layer contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Consolidated recipe: Middle layer

Middle layer (in candy No. 281) included in recipes:

Recipe on Middle layer contained in handbooks:

calculations, forms, documents: