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

Cream-whipped filling → in car. No. 307 → Consolidated recipe

Consolidated recipe: Cream-whipped filling

Cream-whipped filling in car. No. 307
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 168.8 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	244.87	205.69	41.33	34.72
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	116.03	85.86	19.59	14.49
4	Raw egg white	12.0	67.58	8.11	11.41	1.37
5	Fruit mass	84.0	64.89	54.51	10.95	9.20
6	Sign up
7	Alcohol	—	4.99	—	0.84	—
8	Citric acid (E330)	91.2	1.49	1.36	0.25	0.23
9	Vanilla essence	—	1.00	—	0.17	—
	Total	19.7 80.3	1033.26	829.95	174.41	140.10
	Losses 1.2%			9.95		1.68
	Output	18.0 82.0	1000.00	820.00		138.42
	Losses before baking/boiling, shrinkage 0.59965%	80.3	6.20	4.98	1.05	0.84
	Baking/boiling 2.04%		20.99		3.54
	Losses after baking/boiling, shrinkage 0.59965%	82.0	6.07	4.98	1.02	0.84

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

Sugar-agar syrup in car. No. 307
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 81.46 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	317.00	247.26	25.82	20.14
3	water	—	96.54	—	7.86	—
4	Agar (E406)	85.0	4.84	4.11	0.39	0.34
	Total	16.0 84.0	1052.38	884.42	85.73	72.05
	Losses 0.5%			4.42		0.36
	Output	12.0 88.0	1000.00	880.00	81.46	71.69
	Losses before baking/boiling, shrinkage 0.25005%	84.0	2.63	2.21	0.21	0.18
	Baking/boiling 4.5%		47.24		3.85
	Losses after baking/boiling, shrinkage 0.25005%	88.0	2.51	2.21	0.20	0.18

Fruit mass in car. No. 307
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 10.95 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Apple puree [GOST]	10.0	534.10	53.41	5.85	0.59
3	Starch syrup	78.0	286.00	223.08	3.13	2.44
	Total	39.1 60.9	1392.10	847.63	15.25	9.28
	Losses 0.9%			7.63		0.084
	Output	16.0 84.0	1000.00	840.00	10.95	9.20
	Losses before baking/boiling, shrinkage 0.4502%	60.9	6.27	3.82	0.069	0.042
	Baking/boiling 27.51%		381.29		4.18
	Losses after baking/boiling, shrinkage 0.4502%	84.0	4.54	3.82	0.050	0.042

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 168.8 kg finished product
			in kind	in solids
1	Sign up	99.85	57.91	57.82
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	41.33	34.72
3	Starch syrup	78.0	28.96	22.59
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	19.59	14.49
5	Raw egg white	12.0	11.41	1.37
6	Sign up	99.85	8.41	8.40
7	water	—	7.86	—
8	Apple puree [GOST]	10.0	5.85	0.59
9	Alcohol	—	0.84	—
10	Agar (E406)	85.0	0.39	0.34
11	Sign up	91.2	0.25	0.23
12	Vanilla essence	—	0.17	—
	Total		182.98	140.54
	General losses 1.5%			2.12
	Output	82.0	168.80	138.42

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.	Yes	raw egg white	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

Cream-whipped filling (in car. No. 307) included in recipes:

No. 307 Caramel "Bird's milk", wrapped

No. 307

Recipe on Cream-whipped filling contained in handbooks:

1986 Recipes for caramel. Part 2. Caramel with fillings: fondant, milk, etc.

Consolidated recipe: Cream-whipped filling

Cream-whipped filling (in car. No. 307) included in recipes:

Recipe on Cream-whipped filling contained in handbooks:

calculations, forms, documents: