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Consolidated recipe: Cake Waiting [Pavlovsky Posad]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 676.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0  311.0  233.25 210.45 157.84 
3No. 095а Blotting syrup50.36 160.0  80.58 108.27 54.52 
4Cream New finishing chocolate80.1  63.0  50.46 42.63 34.15 
5New finishing cream78.3  56.0  43.85 37.9  29.68 
Total27.21 72.79 1000.0  727.94 676.7  492.6  
Output27.21 72.79 1000.0  727.94 492.6  

№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 277.45 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  459.46 385.95 127.48 107.08 
3Vanilla powder99.85 4.07 4.06 1.13 1.13 
4Cognac—  0.86 —  0.24 —  
5Wine—  0.86 —  0.24 —  
Total22.07 77.93 1022.42 796.74 283.68 221.06 
Losses 2.1%16.74 4.65 
Output22.0 78.0  1000.0  780.0  277.45 216.41 
Losses before dipping/caking, shrinkage 1.05%77.93 10.74 8.37 2.98 2.32 
Dribble/Weld 0.1%0.95 0.26 
Losses after sintering/caking, shrinkage 1.05%78.0  10.73 8.37 2.98 2.32 
No. 095а Blotting syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 108.27 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cognac or dessert wine—  47.95 —  5.19 —  
3Essence of rum—  1.92 —  0.21 —  
Total49.64 50.36 1000.0  503.57 108.27 54.52 
Output49.64 50.36 1000.0  503.57 108.27 54.52 
Cream New finishing chocolate basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 42.63 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  404.23 339.55 17.23 14.47 
3Cocoa powder95.0  125.49 119.22 5.35 5.08 
4Vanilla powder99.85 1.53 1.53 0.0650.065
Total19.9 80.1  1021.44 818.14 43.54534.875
Losses 2.09%17.14 0.725
Output19.9 80.1  1000.0  801.0  42.63 34.15 
New finishing cream basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 37.9 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  491.11 412.53 18.61 15.63 
3Vanilla powder99.85 4.1  4.09 0.16 0.16 
4Cognac—  1.62 —  0.061—  
Total21.72 78.28 1021.45 799.59 38.71130.3  
Losses 2.07%16.59 0.62 
Output21.7 78.3  1000.0  783.0  37.9  29.68 
Losses before dipping/caking, shrinkage 1.035%78.28 10.6  8.3  0.4  0.31 
Dribble/Weld 0.0%0.26 0.01 
Losses after sintering/caking, shrinkage 1.035%78.3  10.59 8.29 0.4  0.31 
No. 001 Biscuit (main) starch free
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 210.45 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5  350.58 299.75 73.78 63.08 
3Granulated sugar99.85 347.11 346.59 73.05 72.94 
4Essence—  3.47 —  0.73 —  
Total37.29 62.71 1279.69 802.54 269.31 168.89 
Losses 6.55%52.54 11.05 
Output25.0 75.0  1000.0  750.0  210.45 157.84 
Losses before dipping/caking, shrinkage 3.275%62.71 41.89 26.27 8.82 5.53 
Dribble/Weld 16.4%202.77 42.67 
Losses after sintering/caking, shrinkage 3.275%75.0  35.03 26.27 7.37 5.53 
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 195.37 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 66.53 7.98 
Total28.55 71.45 1053.3  752.58 205.79 147.03 
Losses 3.0%22.58 4.41 
Output27.0 73.0  1000.0  730.0  195.37 142.62 
Losses before dipping/caking, shrinkage 1.5%71.45 15.8  11.29 3.09 2.21 
Dribble/Weld 2.1%22.03 4.3  
Losses after sintering/caking, shrinkage 1.5%73.0  15.47 11.29 3.02 2.2  
Sugar syrup for blotting basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 102.87 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  480.74 —  49.45 —  
Total47.0 53.0  1024.6  543.04 105.4  55.87 
Losses 2.4%13.04 1.35 
Output47.0 53.0  1000.0  530.0  102.87 54.52 
Consolidated recipe, k=1.026495
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 676.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 268.26 267.86 275.37 274.96 
2Unsalted butter84.0  163.32 137.19 167.65 140.83 
3Melange27.0  121.75 32.87 124.98 33.74 
4Flour, premium85.5  73.78 63.08 75.73 64.75 
5Fresh whole milk the weight ratio of fat 3.2%12.0  66.53 7.98 68.29 8.19 
6Sign up—  49.45 —  50.76 —  
7Cocoa powder95.0  5.35 5.08 5.49 5.22 
8Cognac or dessert wine—  5.19 —  5.33 —  
9Vanilla powder99.85 1.36 1.36 1.4  1.4  
10Essence—  0.73 —  0.75 —  
11Sign up—  0.3  —  0.31 —  
12Wine—  0.24 —  0.25 —  
13Essence of rum—  0.21 —  0.22 —  
Total—  756.47 515.42 776.53 529.09 
Total phase loss 4.43%22.85 
Other losses 2.58%13.67 
General losses 6.9%36.52 
Output72.79 676.7  492.57 676.7  492.57