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Consolidated recipe: Yaroslavna cake [Balashikha]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 638.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Semi-finished Zephyr80.0  342.0  273.6  218.44 174.75 
3Chocolate glaze99.1  171.0  169.46 109.22 108.24 
4Cocoa powder95.0  57.0  54.15 36.41 34.59 
Total8.78 91.22 1000.0  912.16 638.71 582.61 
Output8.78 91.22 1000.0  912.16 582.61 

Semi-finished Zephyr the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 218.44 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Apple puree10.0  157.13 15.71 34.32 3.43 
3Powdered sugar99.85 104.75 104.59 22.88 22.85 
4Raw egg white12.0  104.75 12.57 22.88 2.75 
5Citric acid98.0  2.1  2.06 0.46 0.45 
6Sign up
7Dye—  0.31 —  0.069—  
8Vanillin—  0.21 —  0.046—  
Total32.54 67.46 1286.82 868.15 281.095189.65 
Losses 7.85%68.15 14.9  
Output20.0 80.0  1000.0  800.0  218.44 174.75 
Losses before dipping/caking, shrinkage 3.925%67.46 50.51 34.07 11.03 7.44 
Dribble/Weld 15.7%193.71 42.32 
Losses after sintering/caking, shrinkage 3.925%80.0  42.59 34.07 9.3  7.44 
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 274.64 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0  360.54 43.26 99.02 11.88 
3Vanilla powder99.85 7.21 7.2  1.98 1.98 
Total23.98 76.02 1329.19 1010.46 365.05 277.51 
Losses 4.5%45.46 12.48 
Output3.5 96.5  1000.0  965.0  274.64 265.03 
Losses before dipping/caking, shrinkage 2.25%76.02 29.9  22.73 8.21 6.24 
Dribble/Weld 21.2%275.74 75.73 
Losses after sintering/caking, shrinkage 2.25%96.5  23.55 22.73 6.47 6.24 
Sugar-agar-syrup for marshmallows the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 200.21 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0  238.62 186.12 47.77 37.26 
3water—  197.73 —  39.59 —  
4Agar85.0  13.84 11.76 2.77 2.35 
Total23.6 76.4  1072.86 819.62 214.79 164.08 
Losses 2.4%19.62 3.91 
Output20.0 80.0  1000.0  800.0  200.21 160.17 
Losses before dipping/caking, shrinkage 1.2%76.4  12.87 9.83 2.58 1.97 
Dribble/Weld 4.5%47.67 9.54 
Losses after sintering/caking, shrinkage 1.2%80.0  12.31 9.85 2.47 1.98 
Consolidated recipe, k=1.031556
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 638.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 388.71 388.13 400.98 400.38 
2Raw egg white12.0  121.9  14.63 125.75 15.09 
3Chocolate glaze99.1  109.22 108.24 112.67 111.66 
4Starch syrup78.0  47.77 37.26 49.28 38.44 
5water—  39.59 —  40.84 —  
6Sign up95.0  36.41 34.59 37.56 35.68 
7Apple puree10.0  34.32 3.43 35.4  3.54 
8Powdered sugar99.85 22.88 22.85 23.6  23.56 
9Agar85.0  2.77 2.35 2.86 2.43 
10Vanilla powder99.85 1.98 1.98 2.04 2.04 
11Sign up98.0  0.46 0.45 0.47 0.46 
12Essence—  0.23 —  0.24 —  
13Dye—  0.069—  0.071—  
14Vanillin—  0.046—  0.047—  
Total—  806.355613.91 831.808633.28 
Total phase loss 5.1%31.29 
Other losses 3.06%19.37 
General losses 8.0%50.66 
Output91.22 638.7  582.62 638.7  582.62