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

All groups → All semi-finished products → Baked semi-finished products → Sand semi-finished products → No. 017a Semi-finished shortbread crumb with nuts and cocoa powder No. 17 → basic recipe → Consolidated recipe

Consolidated recipe No. 017a Semi-finished shortbread crumb with nuts and cocoa powder No. 17

No. 017a Semi-finished shortbread crumb with nuts and cocoa powder No. 17 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 97.4 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	270.95	227.60	26.39	22.17
3	Granulated sugar	99.85	180.63	180.36	17.59	17.57
4	Roasted cashew kernels [2]	97.5	90.31	88.05	8.80	8.58
5	Melange	27.0	63.22	17.07	6.16	1.66
6	Sign up
7	Flour, premium (on the dust)	85.5	36.13	30.89	3.52	3.01
8	Essence	—	1.80	—	0.18	—
9	Salt	96.5	1.80	1.74	0.18	0.17
10	Ammonium carbonic (E503(i))	—	0.45	—	0.044	—
11	Sign up
	Total	14.6 85.4	1151.51	983.51	112.16	95.79
	Losses 2.9%			28.51		2.78
	Output	4.5 95.5	1000.00	955.00		93.02
	Losses before baking/boiling, shrinkage 1.44956%	85.4	16.69	14.26	1.63	1.39
	Baking/boiling 10.56%		119.89		11.68
	Losses after baking/boiling, shrinkage 1.44956%	95.5	14.93	14.26	1.45	1.39

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 97.4 kg finished product
			in kind	in solids
1	Sign up	85.5	47.50	40.62
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	26.39	22.17
3	Granulated sugar	99.85	17.59	17.57
4	Roasted cashew kernels [2]	97.5	8.80	8.58
5	Melange	27.0	6.16	1.66
6	Sign up	95.0	5.28	5.01
7	Essence	—	0.18	—
8	Salt	96.5	0.18	0.17
9	Ammonium carbonic (E503(i))	—	0.044	—
10	Baking soda (E500(ii))	50.0	0.044	0.022
	Total		112.16	95.79
	General losses 2.9%			2.78
	Output	95.5	97.40	93.02

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

Call me back, I want to calculate my recipe.

Consolidated recipe No. 017a Semi-finished shortbread crumb with nuts and cocoa powder No. 17

Recipe on No. 017a Semi-finished shortbread crumb with nuts and cocoa powder No. 17 contained in handbooks:

calculations, forms, documents: