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Consolidated recipe: Cake Splash of champagne [Noginsk]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 415.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Fruit10.0  212.0  21.2  88.11 8.81 
3Sponge cake with surfactant78.0  106.0  82.68 44.05 34.36 
4№061 Cream "New"78.0  58.0  45.24 24.1  18.8  
5Jam69.0  38.0  26.22 15.79 10.9  
6Sign up
7No. 104 Jelly50.0  29.0  14.5  12.05 6.03 
8№062 Cream "New" chocolate78.8  19.0  14.97 7.9  6.23 
Total41.81 58.19 1000.0  581.93 415.59 241.86 
Output41.81 58.19 1000.0  581.93 241.86 

Whipped semi-finished product basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 207.8 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0  112.08 13.45 23.29 2.79 
3Essence—  1.73 —  0.36 —  
Total32.02 67.98 1024.21 696.25 212.83 144.68 
Losses 2.2%15.35 3.19 
Output31.91 68.09 1000.0  680.9  207.8  141.49 
Losses before dipping/caking, shrinkage 1.1%67.98 11.29 7.67 2.35 1.6  
Dribble/Weld 0.2%1.65 0.34 
Losses after sintering/caking, shrinkage 1.1%68.09 11.27 7.67 2.34 1.59 
№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 24.1 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  459.46 385.95 11.07 9.3  
3Vanilla powder99.85 4.07 4.06 0.0980.098
4Cognac—  0.86 —  0.021—  
5Wine—  0.86 —  0.021—  
Total22.07 77.93 1022.42 796.74 24.64 19.198
Losses 2.1%16.74 0.398
Output22.0 78.0  1000.0  780.0  24.1  18.8  
Losses before dipping/caking, shrinkage 1.05%77.93 10.74 8.37 0.26 0.2  
Dribble/Weld 0.1%0.95 0.02 
Losses after sintering/caking, shrinkage 1.05%78.0  10.73 8.37 0.26 0.2  
№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 7.9 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  424.53 356.61 3.35 2.81 
3Cocoa powder95.0  48.22 45.81 0.38 0.36 
4Vanilla powder99.85 3.76 3.75 0.03 0.03 
5Cognac—  1.94 —  0.015—  
Total21.45 78.55 1024.68 804.92 8.0956.35 
Losses 2.1%16.92 0.12 
Output21.2 78.8  1000.0  788.0  7.9  6.23 
Losses before dipping/caking, shrinkage 1.05%78.55 10.77 8.46 0.09 0.07 
Dribble/Weld 0.3%3.17 0.03 
Losses after sintering/caking, shrinkage 1.05%78.8  10.74 8.46 0.08 0.06 
Agar syrup Recipe No. 1 (Noginsk)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 189.18 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0  406.12 316.77 76.83 59.93 
3water—  205.44 —  38.87 —  
4Agar85.0  20.82 17.7  3.94 3.35 
Total28.37 71.63 1052.31 753.77 199.08 142.6  
Losses 0.5%3.77 0.71 
Output25.0 75.0  1000.0  750.0  189.18 141.89 
Losses before dipping/caking, shrinkage 0.25%71.63 2.63 1.88 0.5  0.36 
Dribble/Weld 4.5%47.17 8.92 
Losses after sintering/caking, shrinkage 0.25%75.0  2.51 1.88 0.47 0.35 
Sponge cake with surfactant basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 44.05 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5  376.14 321.6  16.57 14.17 
3Granulated sugar99.85 376.14 375.58 16.57 16.55 
4Surfactant (churning paste)52.0  25.38 13.2  1.12 0.58 
5Ammonium carbonate—  2.89 —  0.13 —  
6Sign up
Total32.41 67.59 1229.03 830.69 54.15 36.6  
Losses 6.1%50.69 2.24 
Output22.0 78.0  1000.0  780.0  44.05 34.36 
Losses before dipping/caking, shrinkage 3.05%67.59 37.5  25.35 1.65 1.12 
Dribble/Weld 13.3%159.04 7.01 
Losses after sintering/caking, shrinkage 3.05%78.0  32.49 25.34 1.43 1.12 
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 17.75 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 6.04 0.72 
Total28.55 71.45 1053.3  752.58 18.69 13.35 
Losses 3.0%22.58 0.39 
Output27.0 73.0  1000.0  730.0  17.75 12.96 
Losses before dipping/caking, shrinkage 1.5%71.45 15.8  11.29 0.28 0.2  
Dribble/Weld 2.1%22.03 0.39 
Losses after sintering/caking, shrinkage 1.5%73.0  15.47 11.29 0.27 0.2  
No. 024b Air basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 15.79 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0  483.0  57.96 7.63 0.92 
3Citric acid98.0  4.84 4.74 0.0760.074
4Vanilla powder99.85 4.83 4.82 0.0760.076
Total29.24 70.76 1458.69 1032.09 23.03216.3  
Losses 6.5%67.09 1.06 
Output3.5 96.5  1000.0  965.0  15.79 15.24 
Losses before dipping/caking, shrinkage 3.25%70.76 47.41 33.55 0.75 0.53 
Dribble/Weld 26.7%376.52 5.95 
Losses after sintering/caking, shrinkage 3.25%96.5  34.76 33.54 0.55 0.53 
No. 104 Jelly basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 12.05 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 414.25 413.63 4.99 4.98 
3Starch syrup78.0  103.34 80.61 1.25 0.98 
4Agar85.0  10.34 8.79 0.12 0.1  
5Essence—  3.1  —  0.037—  
6Sign up
7Food paint—  1.0  —  0.012—  
Total50.0 50.0  1010.1  505.05 12.1746.085
Losses 1.0%5.05 0.055
Output50.0 50.0  1000.0  500.0  12.05 6.03 
Consolidated recipe, k=1.029032
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 415.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 128.9  128.71 132.64 132.44 
2Fruit10.0  88.11 8.81 90.67 9.07 
3Starch syrup78.0  78.08 60.9  80.35 62.67 
4water—  44.61 —  45.91 —  
5Raw egg white12.0  30.92 3.71 31.82 3.82 
6Sign up27.0  19.63 5.3  20.2  5.45 
7Flour, premium85.5  16.57 14.17 17.05 14.58 
8Jam69.0  15.79 10.9  16.25 11.21 
9Unsalted butter84.0  14.42 12.11 14.84 12.47 
10Fresh whole milk the weight ratio of fat 3.2%12.0  6.04 0.72 6.22 0.75 
11Sign up85.0  4.06 3.45 4.18 3.55 
12Surfactant (churning paste)52.0  1.12 0.58 1.15 0.6  
13Essence—  0.53 —  0.55 —  
14Cocoa powder95.0  0.38 0.36 0.39 0.37 
15Vanilla powder99.85 0.2  0.2  0.21 0.21 
16Sign up—  0.13 —  0.13 —  
17Citric acid98.0  0.1  0.0980.1  0.098
18Cognac—  0.036—  0.037—  
19Wine—  0.021—  0.022—  
20Food paint—  0.012—  0.012—  
Total—  449.659250.018462.731257.288
Total phase loss 3.27%8.178
Other losses 2.83%7.27 
General losses 6.0%15.448
Output58.19 415.6  241.84 415.6  241.84