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Consolidated recipe: Cake Maria [Balashikha]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 365.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0  285.0  222.3  104.25 81.32 
3№062 Cream "New" chocolate78.8  150.0  118.2  54.87 43.24 
4Roasted kernels97.5  50.0  48.75 18.29 17.83 
5№002 Fried biscuit crumb94.0  15.0  14.1  5.49 5.16 
Total11.41 88.59 1000.0  885.85 365.8  324.05 
Output11.41 88.59 1000.0  885.85 324.05 

№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 104.25 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  459.46 385.95 47.9  40.24 
3Vanilla powder99.85 4.07 4.06 0.42 0.42 
4Cognac—  0.86 —  0.09 —  
5Wine—  0.86 —  0.09 —  
Total22.07 77.93 1022.42 796.74 106.58 83.06 
Losses 2.1%16.74 1.74 
Output22.0 78.0  1000.0  780.0  104.25 81.32 
Losses before dipping/caking, shrinkage 1.05%77.93 10.74 8.37 1.12 0.87 
Dribble/Weld 0.1%0.95 0.1  
Losses after sintering/caking, shrinkage 1.05%78.0  10.73 8.37 1.12 0.87 
№062 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 54.87 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  424.53 356.61 23.29 19.56 
3Cocoa powder95.0  48.22 45.81 2.65 2.52 
4Vanilla powder99.85 3.76 3.75 0.21 0.21 
5Cognac—  1.94 —  0.11 —  
Total21.45 78.55 1024.68 804.92 56.23 44.17 
Losses 2.1%16.92 0.93 
Output21.2 78.8  1000.0  788.0  54.87 43.24 
Losses before dipping/caking, shrinkage 1.05%78.55 10.77 8.46 0.59 0.46 
Dribble/Weld 0.3%3.17 0.17 
Losses after sintering/caking, shrinkage 1.05%78.8  10.74 8.46 0.59 0.46 
No. 023 Air basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 182.9 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0  360.54 43.26 65.94 7.91 
3Vanilla powder99.85 7.21 7.2  1.32 1.32 
Total23.98 76.02 1329.19 1010.46 243.11 184.82 
Losses 4.5%45.46 8.32 
Output3.5 96.5  1000.0  965.0  182.9  176.5  
Losses before dipping/caking, shrinkage 2.25%76.02 29.9  22.73 5.47 4.16 
Dribble/Weld 21.2%275.74 50.43 
Losses after sintering/caking, shrinkage 2.25%96.5  23.55 22.73 4.31 4.16 
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 88.05 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 29.98 3.6  
Total28.55 71.45 1053.3  752.58 92.74 66.27 
Losses 3.0%22.58 1.99 
Output27.0 73.0  1000.0  730.0  88.05 64.28 
Losses before dipping/caking, shrinkage 1.5%71.45 15.8  11.29 1.39 0.99 
Dribble/Weld 2.1%22.03 1.94 
Losses after sintering/caking, shrinkage 1.5%73.0  15.47 11.29 1.36 0.99 
№002 Fried biscuit crumb basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 5.49 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 439.72 439.06 2.41 2.41 
3Flour, premium85.5  356.18 304.53 1.96 1.68 
4Potato starch80.0  87.95 70.36 0.48 0.38 
5Essence—  4.4  —  0.024—  
Total37.58 62.42 1621.13 1011.83 8.8945.56 
Losses 7.1%71.83 0.4  
Output6.0 94.0  1000.0  940.0  5.49 5.16 
Losses before dipping/caking, shrinkage 3.55%62.42 57.54 35.92 0.32 0.2  
Dribble/Weld 33.6%525.38 2.88 
Losses after sintering/caking, shrinkage 3.55%94.0  38.21 35.92 0.21 0.2  
Consolidated recipe, k=1.037155
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 365.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 241.02 240.66 249.98 249.61 
2Unsalted butter84.0  71.19 59.8  73.84 62.03 
3Raw egg white12.0  65.94 7.91 68.39 8.21 
4Fresh whole milk the weight ratio of fat 3.2%12.0  29.98 3.6  31.09 3.73 
5Roasted kernels97.5  18.29 17.83 18.97 18.5  
6Sign up27.0  4.02 1.09 4.17 1.13 
7Cocoa powder95.0  2.65 2.52 2.75 2.61 
8Flour, premium85.5  1.96 1.68 2.03 1.74 
9Vanilla powder99.85 1.95 1.95 2.02 2.02 
10Potato starch80.0  0.48 0.38 0.5  0.4  
11Sign up—  0.2  —  0.21 —  
12Wine—  0.09 —  0.093—  
13Essence—  0.024—  0.025—  
Total—  437.794337.42 454.068349.98 
Total phase loss 3.96%13.36 
Other losses 3.59%12.56 
General losses 7.4%25.92 
Output88.59 365.8  324.06 365.8  324.06