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Consolidated recipe: Animal Cake [Solnechnogorsk]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 565.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0  200.0  150.0  113.02 84.77 
3Chocolate99.4  180.0  178.92 101.72 101.11 
4Jam72.0  100.0  72.0  56.51 40.69 
5No. 095 Blotting syrup50.0  100.0  50.0  56.51 28.26 
6Sign up
Total22.95 77.05 1000.0  770.52 565.1  435.43 
Output22.95 77.05 1000.0  770.52 435.43 

№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 226.04 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  226.27 190.07 51.15 42.97 
3Whole condensed milk with sugar74.0  110.14 81.5  24.9  18.43 
4Raw egg white12.0  64.25 7.71 14.52 1.74 
5Citric acid98.0  3.8  3.72 0.86 0.84 
6Sign up
Total24.19 75.81 1017.72 771.57 230.05 174.41 
Losses 1.5%11.57 2.62 
Output24.0 76.0  1000.0  760.0  226.04 171.79 
Losses before dipping/caking, shrinkage 0.75%75.81 7.63 5.78 1.72 1.3  
Dribble/Weld 0.2%2.48 0.56 
Losses after sintering/caking, shrinkage 0.75%76.0  7.61 5.78 1.72 1.31 
№061 Cream "New" with condensed milk syrup
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 11.3 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  459.46 385.95 5.19 4.36 
3Vanilla powder99.85 4.07 4.06 0.0460.046
4Cognac—  0.86 —  0.01 —  
5Wine—  0.86 —  0.01 —  
Total22.07 77.93 1022.42 796.74 11.5569.006
Losses 2.1%16.74 0.196
Output22.0 78.0  1000.0  780.0  11.3  8.81 
Losses before dipping/caking, shrinkage 1.05%77.93 10.74 8.37 0.12 0.09 
Dribble/Weld 0.1%0.95 0.01 
Losses after sintering/caking, shrinkage 1.05%78.0  10.73 8.37 0.12 0.09 
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 138.04 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0  292.66 228.27 40.4  31.51 
3Water—  146.34 —  20.2  —  
4Water (for soaking agar-agar)—  40.8  —  5.63 —  
5Agar85.0  8.16 6.94 1.13 0.96 
Total23.63 76.37 1073.3  819.67 148.16 113.15 
Losses 2.4%19.67 2.72 
Output20.0 80.0  1000.0  800.0  138.04 110.43 
Losses before dipping/caking, shrinkage 1.2%76.37 12.88 9.84 1.78 1.36 
Dribble/Weld 4.5%48.13 6.64 
Losses after sintering/caking, shrinkage 1.2%80.0  12.29 9.83 1.7  1.36 
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 113.02 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 347.11 346.59 39.23 39.17 
3Flour, premium85.5  281.16 240.39 31.78 27.17 
4Potato starch80.0  69.42 55.54 7.85 6.28 
5Essence—  3.47 —  0.39 —  
Total37.58 62.42 1279.69 798.72 144.64 90.28 
Losses 6.1%48.72 5.51 
Output25.0 75.0  1000.0  750.0  113.02 84.77 
Losses before dipping/caking, shrinkage 3.05%62.42 39.03 24.36 4.41 2.75 
Dribble/Weld 16.8%208.18 23.53 
Losses after sintering/caking, shrinkage 3.05%75.0  32.48 24.36 3.67 2.75 
No. 095 Blotting syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 56.51 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 513.07 512.3  28.99 28.95 
3Cognac or dessert wine—  47.95 —  2.71 —  
4Essence of rum—  1.92 —  0.11 —  
Total54.56 45.44 1127.32 512.3  63.7  28.95 
Losses 2.4%12.3  0.69 
Output50.0 50.0  1000.0  500.0  56.51 28.26 
Losses before dipping/caking, shrinkage 1.2%45.44 13.53 6.15 0.76 0.35 
Dribble/Weld 9.1%101.49 5.74 
Losses after sintering/caking, shrinkage 1.2%50.0  12.3  6.15 0.7  0.35 
No. 063 Milk-sugar syrup on condensed milk
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 6.3 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  243.17 —  1.53 —  
3Whole condensed milk with sugar74.0  128.2  94.87 0.81 0.6  
Total27.0 73.0  1027.74 750.26 6.48 4.73 
Losses 2.7%20.26 0.13 
Output27.0 73.0  1000.0  730.0  6.3  4.6  
Consolidated recipe, k=1.046696
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 565.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 153.16 152.93 160.31 160.07 
2Chocolate99.4  101.72 101.11 106.47 105.83 
3Melange27.0  65.39 17.66 68.44 18.48 
4Water—  59.25 —  62.02 —  
5Jam72.0  56.51 40.69 59.15 42.59 
6Sign up84.0  56.34 47.33 58.97 49.53 
7Starch syrup78.0  40.4  31.51 42.29 32.99 
8Flour, premium85.5  31.78 27.17 33.26 28.44 
9Whole condensed milk with sugar74.0  25.71 19.03 26.91 19.91 
10Raw egg white12.0  14.52 1.74 15.2  1.82 
11Sign up80.0  7.85 6.28 8.22 6.58 
12Cognac or dessert wine—  2.71 —  2.84 —  
13Agar85.0  1.13 0.96 1.18 1.0  
14Citric acid98.0  0.86 0.84 0.9  0.88 
15Citrus essence—  0.58 —  0.61 —  
16Sign up—  0.39 —  0.41 —  
17Essence of rum—  0.11 —  0.12 —  
18Vanilla powder99.85 0.0460.0460.0480.048
19Cognac—  0.01 —  0.01 —  
20Wine—  0.01 —  0.01 —  
Total—  618.476447.296647.368468.168
Total phase loss 2.66%11.886
Other losses 4.46%20.872
General losses 7.0%32.758
Output77.05 565.1  435.41 565.1  435.41