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Consolidated recipe: Cake Autumn tale [Ivanteevka]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 374.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Butter-whipped semi-finished product95.0  450.0  427.5  168.53 160.1  
3№061 Cream "New"78.0  65.0  50.7  24.34 18.99 
4№002 Fried biscuit crumb94.0  10.0  9.4  3.75 3.53 
5№062 Cream "New" chocolate78.8  10.0  7.88 3.75 2.96 
6Sign up
Total15.01 84.99 1000.0  849.91 374.51 318.31 
Output15.01 84.99 1000.0  849.91 318.31 

№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 172.27 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  226.27 190.07 38.98 32.74 
3Whole condensed milk with sugar74.0  110.14 81.5  18.97 14.04 
4Raw egg white12.0  64.25 7.71 11.07 1.33 
5Citric acid98.0  3.8  3.72 0.65 0.64 
6Sign up
Total24.19 75.81 1017.72 771.57 175.32 132.92 
Losses 1.5%11.57 1.99 
Output24.0 76.0  1000.0  760.0  172.27 130.93 
Losses before dipping/caking, shrinkage 0.75%75.81 7.63 5.78 1.31 0.99 
Dribble/Weld 0.2%2.48 0.43 
Losses after sintering/caking, shrinkage 0.75%76.0  7.61 5.78 1.31 1.0  
№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 24.34 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  459.46 385.95 11.18 9.39 
3Vanilla powder99.85 4.07 4.06 0.0990.099
4Cognac—  0.86 —  0.021—  
5Wine—  0.86 —  0.021—  
Total22.07 77.93 1022.42 796.74 24.88119.389
Losses 2.1%16.74 0.399
Output22.0 78.0  1000.0  780.0  24.34 18.99 
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 3.75 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  424.53 356.61 1.59 1.34 
3Cocoa powder95.0  48.22 45.81 0.18 0.17 
4Vanilla powder99.85 3.76 3.75 0.0140.014
5Cognac—  1.94 —  0.007—  
Total21.45 78.55 1024.68 804.92 3.8413.024
Losses 2.1%16.92 0.064
Output21.2 78.8  1000.0  788.0  3.75 2.96 
Losses before dipping/caking, shrinkage 1.05%78.55 10.77 8.46 0.04 0.03 
Dribble/Weld 0.3%3.17 0.01 
Losses after sintering/caking, shrinkage 1.05%78.8  10.74 8.46 0.04 0.03 
Butter-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 168.53 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 317.92 317.44 53.58 53.5  
3Margarine84.0  317.92 267.05 53.58 45.01 
4Melange27.0  224.18 60.53 37.78 10.2  
Total21.55 78.45 1280.02 1004.12 215.72 169.23 
Losses 5.39%54.12 9.13 
Output5.0 95.0  1000.0  950.0  168.53 160.1  
Losses before dipping/caking, shrinkage 2.695%78.45 34.49 27.06 5.81 4.56 
Dribble/Weld 17.4%217.05 36.58 
Losses after sintering/caking, shrinkage 2.695%95.0  28.48 27.06 4.8  4.56 
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 105.21 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0  292.66 228.27 30.79 24.02 
3Water—  146.34 —  15.4  —  
4Water (for soaking agar-agar)—  40.8  —  4.29 —  
5Agar85.0  8.16 6.94 0.86 0.73 
Total23.63 76.37 1073.3  819.67 112.92 86.24 
Losses 2.4%19.67 2.07 
Output20.0 80.0  1000.0  800.0  105.21 84.17 
Losses before dipping/caking, shrinkage 1.2%76.37 12.88 9.84 1.36 1.04 
Dribble/Weld 4.5%48.13 5.06 
Losses after sintering/caking, shrinkage 1.2%80.0  12.29 9.83 1.29 1.03 
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 15.61 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 5.32 0.64 
Total28.55 71.45 1053.3  752.58 16.45 11.75 
Losses 3.0%22.58 0.35 
Output27.0 73.0  1000.0  730.0  15.61 11.4  
Losses before dipping/caking, shrinkage 1.5%71.45 15.8  11.29 0.25 0.18 
Dribble/Weld 2.1%22.03 0.34 
Losses after sintering/caking, shrinkage 1.5%73.0  15.47 11.29 0.24 0.18 
№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 3.75 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 439.72 439.06 1.65 1.65 
3Flour, premium85.5  356.18 304.53 1.34 1.15 
4Potato starch80.0  87.95 70.36 0.33 0.26 
5Essence—  4.4  —  0.017—  
Total37.58 62.42 1621.13 1011.83 6.0873.8  
Losses 7.1%71.83 0.27 
Output6.0 94.0  1000.0  940.0  3.75 3.53 
Losses before dipping/caking, shrinkage 3.55%62.42 57.54 35.92 0.22 0.14 
Dribble/Weld 33.6%525.38 1.97 
Losses after sintering/caking, shrinkage 3.55%94.0  38.21 35.92 0.14 0.13 
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 1.87 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0  360.54 43.26 0.67 0.08 
3Vanilla powder99.85 7.21 7.2  0.0130.013
Total23.98 76.02 1329.19 1010.46 2.4831.893
Losses 4.5%45.46 0.093
Output3.5 96.5  1000.0  965.0  1.87 1.8  
Losses before dipping/caking, shrinkage 2.25%76.02 29.9  22.73 0.06 0.05 
Dribble/Weld 21.2%275.74 0.52 
Losses after sintering/caking, shrinkage 2.25%96.5  23.55 22.73 0.04 0.04 
Consolidated recipe, k=1.03547
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 374.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 129.74 129.55 134.34 134.14 
2Flour, premium85.5  72.12 61.66 74.68 63.85 
3Margarine84.0  53.58 45.01 55.48 46.6  
4Unsalted butter84.0  51.75 43.47 53.59 45.02 
5Melange27.0  40.53 10.94 41.97 11.33 
6Sign up78.0  30.79 24.02 31.88 24.87 
7Water—  19.69 —  20.39 —  
8Whole condensed milk with sugar74.0  18.97 14.04 19.64 14.53 
9Raw egg white12.0  11.74 1.41 12.16 1.46 
10Fresh whole milk the weight ratio of fat 3.2%12.0  5.32 0.64 5.51 0.66 
11Sign up85.0  0.86 0.73 0.89 0.76 
12Citric acid98.0  0.65 0.64 0.67 0.66 
13Citrus essence—  0.44 —  0.46 —  
14Potato starch80.0  0.33 0.26 0.34 0.27 
15Cocoa powder95.0  0.18 0.17 0.19 0.18 
16Sign up99.85 0.13 0.13 0.13 0.13 
17Cognac—  0.028—  0.029—  
18Wine—  0.021—  0.022—  
19Essence—  0.017—  0.018—  
Total—  436.886332.67 452.389344.46 
Total phase loss 4.32%14.38 
Other losses 3.42%11.79 
General losses 7.6%26.17 
Output84.99 374.5  318.29 374.5  318.29