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Consolidated recipe: №146 cookies "Bars"

No. 146
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 52.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze99.16 188.44 186.86 9.91 9.83 
3Praline filling99.0  188.43 186.55 9.91 9.81 
Total3.47 96.53 1005.02 970.15 52.86 51.03 
Losses 0.5%4.85 0.26 
Output3.47 96.53 1000.0  965.3  50.77 

biscuit
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 33.04 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  336.27 282.47 11.11 9.33 
3Powdered sugar99.85 190.56 190.27 6.3  6.29 
4Melange27.0  168.11 45.39 5.55 1.5  
5Citrus essence—  2.82 —  0.093—  
6Sign up
Total20.76 79.24 1259.36 997.9  41.61 32.969
Losses 4.8%47.9  1.579
Output5.0 95.0  1000.0  950.0  33.04 31.39 
Losses before dipping/caking, shrinkage 2.4%79.24 30.22 23.95 1.0  0.79 
Dribble/Weld 16.6%203.93 6.74 
Losses after sintering/caking, shrinkage 2.4%95.0  25.21 23.95 0.83 0.79 
Chocolate glaze for cookie bars
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 9.91 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa-butter [cocoa butter]100.0  68.02 68.02 0.67 0.67 
Total0.84 99.16 1020.41 1011.84 10.11 10.03 
Losses 2.0%20.24 0.2  
Output0.84 99.16 1000.0  991.6  9.91 9.83 
praline filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 9.91 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Roasted hazelnut kernel97.5  378.99 369.52 3.76 3.67 
3Cocoa mass97.4  76.66 74.67 0.76 0.74 
4Cocoa-butter [cocoa butter]100.0  25.91 25.91 0.26 0.26 
5Vanilla essence—  1.08 —  0.011—  
Total1.31 98.69 1022.52 1009.17 10.14110.01 
Losses 1.9%19.17 0.2  
Output1.0 99.0  1000.0  990.0  9.91 9.81 
Losses before dipping/caking, shrinkage 0.95%98.69 9.71 9.58 0.1  0.1  
Dribble/Weld 0.3%3.13 0.03 
Losses after sintering/caking, shrinkage 0.95%99.0  9.68 9.58 0.1  0.1  
Consolidated recipe, k=1.006052
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 52.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up85.5  18.52 15.83 18.63 15.93 
2Powdered sugar99.85 11.65 11.63 11.72 11.7  
3Unsalted butter84.0  11.11 9.33 11.18 9.39 
4Chocolate glaze99.1  9.44 9.36 9.5  9.41 
5Melange27.0  5.55 1.5  5.58 1.51 
6Sign up97.5  3.76 3.67 3.78 3.69 
7Cocoa-butter [cocoa butter]100.0  0.93 0.93 0.94 0.94 
8Cocoa mass97.4  0.76 0.74 0.76 0.74 
9Citrus essence—  0.093—  0.094—  
10Baking soda50.0  0.0370.0190.0370.019
11Sign up—  0.011—  0.011—  
Total—  61.86153.00962.23253.329
Total phase loss 4.22%2.239
Other losses 0.6%0.32 
General losses 4.8%2.559
Output96.53 52.6  50.77 52.6  50.77