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Consolidated recipe: Tea Cake

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 373.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 096 Fortified blotting syrup50.0  222.3  111.15 82.94 41.47 
3Jam72.0  166.67 120.0  62.18 44.77 
4№061 Cream "New"78.0  111.1  86.66 41.45 32.33 
5№062а Cream "New" chocolate78.8  111.1  87.55 41.45 32.66 
6Sign up
7Marmalade70.0  22.22 15.55 8.29 5.8  
Total29.78 70.22 1000.0  702.19 373.09 261.97 
Output29.78 70.22 1000.0  702.19 261.97 

№061 Cream "New" basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 41.45 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  459.46 385.95 19.04 15.99 
3Vanilla powder99.85 4.07 4.06 0.17 0.17 
4Cognac—  0.86 —  0.036—  
5Wine—  0.86 —  0.036—  
Total22.07 77.93 1022.42 796.74 42.37233.02 
Losses 2.1%16.74 0.69 
Output22.0 78.0  1000.0  780.0  41.45 32.33 
Losses before dipping/caking, shrinkage 1.05%77.93 10.74 8.37 0.45 0.35 
Dribble/Weld 0.1%0.95 0.04 
Losses after sintering/caking, shrinkage 1.05%78.0  10.73 8.37 0.44 0.34 
№062а Cream "New" chocolate basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 41.45 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  436.96 367.05 18.11 15.21 
3Cocoa powder95.0  49.63 47.15 2.06 1.96 
4Vanilla powder99.85 3.86 3.85 0.16 0.16 
5Cognac—  2.0  —  0.083—  
Total21.27 78.73 1022.38 804.9  42.38333.37 
Losses 2.1%16.9  0.71 
Output21.2 78.8  1000.0  788.0  41.45 32.66 
Losses before dipping/caking, shrinkage 1.05%78.73 10.73 8.45 0.44 0.35 
Dribble/Weld 0.1%0.93 0.04 
Losses after sintering/caking, shrinkage 1.05%78.8  10.72 8.45 0.44 0.35 
No. 001 Biscuit (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 124.36 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 347.11 346.59 43.17 43.11 
3Flour, premium85.5  281.16 240.39 34.97 29.9  
4Potato starch80.0  69.42 55.54 8.63 6.9  
5Essence—  3.47 —  0.43 —  
Total37.58 62.42 1279.69 798.72 159.15 99.34 
Losses 6.1%48.72 6.07 
Output25.0 75.0  1000.0  750.0  124.36 93.27 
Losses before dipping/caking, shrinkage 3.05%62.42 39.03 24.36 4.85 3.03 
Dribble/Weld 16.8%208.18 25.89 
Losses after sintering/caking, shrinkage 3.05%75.0  32.48 24.36 4.04 3.03 
No. 096 Fortified blotting syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 82.94 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  405.36 —  33.62 —  
3Cognac—  56.3  —  4.67 —  
4Cognac or dessert wine—  47.95 —  3.98 —  
5Essence of rum—  1.92 —  0.16 —  
Total50.0 50.0  1024.6  512.3  84.98 42.49 
Losses 2.4%12.3  1.02 
Output50.0 50.0  1000.0  500.0  82.94 41.47 
No. 063 Milk-sugar syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 45.06 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0  340.51 40.86 15.34 1.84 
Total28.55 71.45 1053.3  752.58 47.46 33.91 
Losses 3.0%22.58 1.02 
Output27.0 73.0  1000.0  730.0  45.06 32.89 
Losses before dipping/caking, shrinkage 1.5%71.45 15.8  11.29 0.71 0.51 
Dribble/Weld 2.1%22.03 0.99 
Losses after sintering/caking, shrinkage 1.5%73.0  15.47 11.29 0.7  0.51 
№002 Fried biscuit crumb basic recipe
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Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 12.42 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 439.72 439.06 5.46 5.45 
3Flour, premium85.5  356.18 304.53 4.42 3.78 
4Potato starch80.0  87.95 70.36 1.09 0.87 
5Essence—  4.4  —  0.055—  
Total37.58 62.42 1621.13 1011.83 20.12512.56 
Losses 7.1%71.83 0.89 
Output6.0 94.0  1000.0  940.0  12.42 11.67 
Losses before dipping/caking, shrinkage 3.55%62.42 57.54 35.92 0.71 0.44 
Dribble/Weld 33.6%525.38 6.53 
Losses after sintering/caking, shrinkage 3.55%94.0  38.21 35.92 0.47 0.44 
Consolidated recipe, k=1.033179
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 373.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 123.3  123.12 127.39 127.2  
2Melange27.0  81.05 21.88 83.74 22.61 
3Jam72.0  62.18 44.77 64.24 46.25 
4Flour, premium85.5  39.39 33.68 40.7  34.8  
5Unsalted butter84.0  37.15 31.21 38.38 32.24 
6Sign up—  33.62 —  34.74 —  
7Fresh whole milk the weight ratio of fat 3.2%12.0  15.34 1.84 15.85 1.9  
8Potato starch80.0  9.72 7.78 10.04 8.03 
9Marmalade70.0  8.29 5.8  8.57 6.0  
10Cognac—  4.79 —  4.95 —  
11Sign up—  3.98 —  4.11 —  
12Cocoa powder95.0  2.06 1.96 2.13 2.02 
13Essence—  0.49 —  0.51 —  
14Vanilla powder99.85 0.33 0.33 0.34 0.34 
15Essence of rum—  0.16 —  0.17 —  
16Sign up—  0.036—  0.037—  
Total—  421.886272.37 435.897281.39 
Total phase loss 3.81%10.38 
Other losses 3.21%9.02 
General losses 6.9%19.4  
Output70.22 373.1  261.99 373.1  261.99