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

Ready caramel → Raspberry in cara. No. 303 → Consolidated recipe

Consolidated recipe: Ready caramel

Ready caramel Raspberry in cara. No. 303
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 25.6 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Liqueur filling	83.0	300.90	249.75	7.70	6.39
3	Butter-sugar filling	99.8	60.17	60.05	1.54	1.54
	Total	6.5 93.5	1002.96	938.21	25.68	24.02
	Losses 0.3%			2.81		0.072
	Output	6.5 93.5	1000.00	935.40		23.95
	Losses before baking/boiling, shrinkage 0.14959%	93.5	1.50	1.40	0.038	0.036
	Baking/boiling -0.0%		-0.041		-0.001
	Losses after baking/boiling, shrinkage 0.14959%	93.5	1.50	1.40	0.038	0.036

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

Caramel mass (in caramel) in car. No. 303 (raspberry)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 16.43 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	353.77	275.94	5.81	4.53
3	Citric acid (E330)	91.2	6.00	5.47	0.10	0.090
4	Essence raspberry	—	1.00	—	0.016	—
5	Indigo dye (E132)	—	0.20	—	0.003	—
	Total	7.5 92.5	1068.51	987.89	17.56	16.23
	Losses 0.9%			8.89		0.15
	Output	2.1 97.9	1000.00	979.00	16.43	16.09
	Losses before baking/boiling, shrinkage 0.45001%	92.5	4.81	4.45	0.079	0.073
	Baking/boiling 5.56%		59.16		0.97
	Losses after baking/boiling, shrinkage 0.45001%	97.9	4.54	4.45	0.075	0.073

Liqueur filling in car. No. 303 (raspberry)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 7.7 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	440.23	439.57	3.39	3.39
3	Starch syrup	78.0	440.23	343.38	3.39	2.65
4	Raspberry tincture	—	18.13	—	0.14	—
5	Alcohol	—	12.09	—	0.093	—
6	Sign up
7	Essence raspberry	—	0.50	—	0.004	—
	Total	41.2 58.8	1424.32	837.54	10.97	6.45
	Losses 0.9%			7.54		0.058
	Output	17.0 83.0	1000.00	830.00	7.70	6.39
	Losses before baking/boiling, shrinkage 0.45034%	58.8	6.41	3.77	0.049	0.029
	Baking/boiling 29.15%		413.36		3.18
	Losses after baking/boiling, shrinkage 0.45034%	83.0	4.54	3.77	0.035	0.029

Butter-sugar filling in car. No. 303,305
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 1.54 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Coconut oil	100.0	298.61	298.61	0.46	0.46
3	Citric acid (E330)	91.2	5.96	5.44	0.009	0.008
4	Lemon essence	—	1.00	—	0.002	—
	Total	0.26 99.74	1005.59	1003.02	1.55	1.54
	Losses 0.5%			5.02		0.008
	Output	0.2 99.8	1000.00	998.00	1.54	1.54
	Losses before baking/boiling, shrinkage 0.25002%	99.74	2.51	2.51	0.004	0.004
	Baking/boiling 0.06%		0.56		0.001
	Losses after baking/boiling, shrinkage 0.25002%	99.8	2.51	2.51	0.004	0.004

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 25.6 kg finished product
			in kind	in solids
1	Sign up	99.85	15.02	15.00
2	Starch syrup	78.0	9.20	7.18
3	Raspberry puree	10.0	3.92	0.39
4	Powdered sugar	99.85	1.08	1.08
5	Coconut oil	100.0	0.46	0.46
6	Sign up	—	0.14	—
7	Citric acid (E330)	91.2	0.14	0.13
8	Alcohol	—	0.093	—
9	Essence raspberry	—	0.020	—
10	Indigo dye (E132)	—	0.003	—
11	Sign up	—	0.002	—
	Total		30.08	24.23
	General losses 1.2%			0.28
	Output	93.5	25.60	23.95

Allergens
Allergens	used as an ingredient	unintentional presence (cross-contact)
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).	no data	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

Consolidated recipe: Ready caramel

calculations, forms, documents: