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Consolidated recipe: Cake From the bottom of my heart

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 545.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0  150.0  117.0  81.8  63.8  
3Sponge cake with surfactant No. 275.0  145.0  108.75 79.07 59.3  
4No. 104 Jelly50.0  100.0  50.0  54.53 27.27 
5№062а Cream "New" chocolate78.8  50.0  39.4  27.27 21.49 
6Sign up
Total25.59 74.41 1000.0  744.13 545.32 405.79 
Output25.59 74.41 1000.0  744.13 405.79 

Souffle Lux Recipe No. 1 (for 98m syrup)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 283.56 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fat "Butao-26"99.2  190.25 188.73 53.95 53.52 
3Whole condensed milk with sugar74.0  110.14 81.5  31.23 23.11 
4water—  89.5  —  25.38 —  
5Dry egg white91.0  8.47 7.71 2.4  2.18 
6Sign up
7Flavoring—  2.55 —  0.72 —  
Total24.0 76.0  1052.57 799.95 298.47 226.84 
Losses 4.99%39.95 11.33 
Output24.0 76.0  1000.0  760.0  283.56 215.51 
№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 81.8 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  459.46 385.95 37.58 31.57 
3Vanilla powder99.85 4.07 4.06 0.33 0.33 
4Cognac—  0.86 —  0.07 —  
5Wine—  0.86 —  0.07 —  
Total22.07 77.93 1022.42 796.74 83.63 65.17 
Losses 2.1%16.74 1.37 
Output22.0 78.0  1000.0  780.0  81.8  63.8  
Losses before dipping/caking, shrinkage 1.05%77.93 10.74 8.37 0.88 0.69 
Dribble/Weld 0.1%0.95 0.08 
Losses after sintering/caking, shrinkage 1.05%78.0  10.73 8.37 0.88 0.69 
№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 27.27 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  436.96 367.05 11.92 10.01 
3Cocoa powder95.0  49.63 47.15 1.35 1.28 
4Vanilla powder99.85 3.86 3.85 0.11 0.11 
5Cognac—  2.0  —  0.055—  
Total21.27 78.73 1022.38 804.9  27.88521.95 
Losses 2.1%16.9  0.46 
Output21.2 78.8  1000.0  788.0  27.27 21.49 
Losses before dipping/caking, shrinkage 1.05%78.73 10.73 8.45 0.29 0.23 
Dribble/Weld 0.1%0.93 0.03 
Losses after sintering/caking, shrinkage 1.05%78.8  10.72 8.45 0.29 0.23 
No. 098 Sugar-agar syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 183.71 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0  292.66 228.27 53.76 41.93 
3Water—  146.34 —  26.88 —  
4Water (for soaking agar-agar)—  40.8  —  7.5  —  
5Agar85.0  8.16 6.94 1.5  1.28 
Total23.63 76.37 1073.3  819.67 197.17 150.58 
Losses 2.4%19.67 3.61 
Output20.0 80.0  1000.0  800.0  183.71 146.97 
Losses before dipping/caking, shrinkage 1.2%76.37 12.88 9.84 2.37 1.81 
Dribble/Weld 4.5%48.13 8.84 
Losses after sintering/caking, shrinkage 1.2%80.0  12.29 9.83 2.26 1.81 
Sponge cake with surfactant No. 2 Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 79.07 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5  307.01 262.49 24.28 20.76 
3Granulated sugar99.85 305.41 304.95 24.15 24.11 
4Fat "Butao-26"99.2  51.41 51.0  4.06 4.03 
5Surfactant (churning paste)52.0  50.57 26.3  4.0  2.08 
6Sign up
Total36.32 63.68 1231.39 784.17 97.36562.0  
Losses 4.36%34.17 2.7  
Output25.0 75.0  1000.0  750.0  79.07 59.3  
Losses before dipping/caking, shrinkage 2.18%63.68 26.83 17.09 2.12 1.35 
Dribble/Weld 15.1%181.78 14.37 
Losses after sintering/caking, shrinkage 2.18%75.0  22.78 17.09 1.8  1.35 
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 60.03 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 20.44 2.45 
Total28.55 71.45 1053.3  752.58 63.23 45.18 
Losses 3.0%22.58 1.36 
Output27.0 73.0  1000.0  730.0  60.03 43.82 
Losses before dipping/caking, shrinkage 1.5%71.45 15.8  11.29 0.95 0.68 
Dribble/Weld 2.1%22.03 1.32 
Losses after sintering/caking, shrinkage 1.5%73.0  15.47 11.29 0.93 0.68 
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 54.53 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 414.25 413.63 22.59 22.56 
3Starch syrup78.0  103.34 80.61 5.64 4.4  
4Agar85.0  10.34 8.79 0.56 0.48 
5Essence—  3.1  —  0.17 —  
6Sign up
7Food paint—  1.0  —  0.055—  
Total50.0 50.0  1010.1  505.05 55.08527.55 
Losses 1.0%5.05 0.28 
Output50.0 50.0  1000.0  500.0  54.53 27.27 
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 19.09 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0  360.54 43.26 6.88 0.83 
3Vanilla powder99.85 7.21 7.2  0.14 0.14 
Total23.98 76.02 1329.19 1010.46 25.37 19.29 
Losses 4.5%45.46 0.87 
Output3.5 96.5  1000.0  965.0  19.09 18.42 
Losses before dipping/caking, shrinkage 2.25%76.02 29.9  22.73 0.57 0.43 
Dribble/Weld 21.2%275.74 5.26 
Losses after sintering/caking, shrinkage 2.25%96.5  23.55 22.73 0.45 0.43 
Consolidated recipe, k=1.018871
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 545.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 215.41 215.09 219.48 219.15 
2water—  85.72 —  87.34 —  
3Starch syrup78.0  59.4  46.33 60.52 47.21 
4Fat "Butao-26"99.2  58.01 57.55 59.1  58.63 
5Unsalted butter84.0  49.5  41.58 50.43 42.36 
6Sign up27.0  40.83 11.02 41.6  11.23 
7Whole condensed milk with sugar74.0  31.23 23.11 31.82 23.55 
8Flour, premium85.5  24.28 20.76 24.74 21.15 
9Fresh whole milk the weight ratio of fat 3.2%12.0  20.44 2.45 20.83 2.5  
10Raw egg white12.0  6.88 0.83 7.01 0.84 
11Sign up52.0  4.0  2.08 4.08 2.12 
12Dry egg white91.0  2.4  2.18 2.45 2.23 
13Agar85.0  2.06 1.75 2.1  1.79 
14Cocoa powder95.0  1.35 1.28 1.38 1.31 
15Citric acid98.0  1.19 1.17 1.21 1.19 
16Sign up—  0.72 —  0.73 —  
17Vanilla powder99.85 0.58 0.58 0.59 0.59 
18Essence—  0.17 —  0.17 —  
19Cognac—  0.13 —  0.13 —  
20Wine—  0.07 —  0.071—  
21Sign up—  0.055—  0.056—  
22Vanillin—  0.045—  0.046—  
Total—  604.47 427.76 615.883435.85 
Total phase loss 5.14%22.0  
Other losses 1.86%8.09 
General losses 6.9%30.09 
Output74.41 545.3  405.76 545.3  405.76