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Consolidated recipe: Sunny cake [Yakhroma]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 229.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Semi-finished product Margarita78.0  279.0  217.62 64.11 50.01 
3# 099 Lipstick88.0  206.0  181.28 47.34 41.66 
4Candied fruit83.0  25.0  20.75 5.75 4.77 
5Liquor40.0  25.0  10.0  5.75 2.3  
6Sign up
7№002 Fried biscuit crumb94.0  6.0  5.64 1.38 1.3  
Total13.07 86.93 1000.0  869.32 229.81 199.78 
Output13.07 86.93 1000.0  869.32 199.78 

Semi-finished product Margarita Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 64.11 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Margarine PREMIUM80.4  384.98 309.52 24.68 19.84 
3Powdered sugar99.85 68.77 68.67 4.41 4.4  
4Vanilla powder99.85 3.73 3.72 0.24 0.24 
5Cognac—  0.86 —  0.055—  
6Sign up
Total22.48 77.52 1033.96 801.48 66.29 51.38 
Losses 2.68%21.48 1.37 
Output22.0 78.0  1000.0  780.0  64.11 50.01 
Losses before dipping/caking, shrinkage 1.34%77.52 13.85 10.74 0.89 0.69 
Dribble/Weld 0.6%6.34 0.41 
Losses after sintering/caking, shrinkage 1.34%78.0  13.77 10.74 0.88 0.69 
No. 016 Sand (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 103.41 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  309.25 259.77 31.98 26.86 
3Granulated sugar99.85 206.17 205.86 21.32 21.29 
4Melange27.0  72.16 19.48 7.46 2.01 
5Flour, premium (on the dust)85.5  41.24 35.26 4.26 3.64 
6Sign up
7Salt96.5  2.06 1.99 0.21 0.2  
8Ammonium carbonate—  0.52 —  0.054—  
9Baking soda50.0  0.52 0.26 0.0540.027
Total16.19 83.81 1149.41 963.3  118.84899.597
Losses 1.9%18.3  1.877
Output5.5 94.5  1000.0  945.0  103.41 97.72 
Losses before dipping/caking, shrinkage 0.95%83.81 10.92 9.15 1.13 0.95 
Dribble/Weld 11.3%128.81 13.32 
Losses after sintering/caking, shrinkage 0.95%94.5  9.68 9.15 1.0  0.95 
# 099 Lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 47.34 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  265.08 —  12.55 —  
3Starch syrup78.0  119.29 93.05 5.65 4.41 
4Essence—  2.76 —  0.13 —  
Total24.97 75.03 1182.37 887.1  55.98 42.0  
Losses 0.8%7.1  0.34 
Output12.0 88.0  1000.0  880.0  47.34 41.66 
Losses before dipping/caking, shrinkage 0.4%75.03 4.73 3.55 0.22 0.17 
Dribble/Weld 14.7%173.61 8.22 
Losses after sintering/caking, shrinkage 0.4%88.0  4.03 3.55 0.19 0.17 
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 36.85 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 12.55 1.51 
Total28.55 71.45 1053.3  752.58 38.82 27.74 
Losses 3.0%22.58 0.84 
Output27.0 73.0  1000.0  730.0  36.85 26.9  
Losses before dipping/caking, shrinkage 1.5%71.45 15.8  11.29 0.58 0.41 
Dribble/Weld 2.1%22.03 0.81 
Losses after sintering/caking, shrinkage 1.5%73.0  15.47 11.29 0.57 0.42 
№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 1.38 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 439.72 439.06 0.61 0.61 
3Flour, premium85.5  356.18 304.53 0.49 0.42 
4Potato starch80.0  87.95 70.36 0.12 0.096
5Essence—  4.4  —  0.006—  
Total37.58 62.42 1621.13 1011.83 2.2361.396
Losses 7.1%71.83 0.096
Output6.0 94.0  1000.0  940.0  1.38 1.3  
Losses before dipping/caking, shrinkage 3.55%62.42 57.54 35.92 0.08 0.05 
Dribble/Weld 33.6%525.38 0.73 
Losses after sintering/caking, shrinkage 3.55%94.0  38.21 35.92 0.05 0.05 
Consolidated recipe, k=1.025986
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 229.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 85.85 85.72 88.08 87.95 
2Flour, premium85.5  58.05 49.63 59.56 50.92 
3Unsalted butter84.0  31.98 26.86 32.81 27.56 
4Margarine PREMIUM80.4  24.68 19.84 25.32 20.36 
5Fresh whole milk the weight ratio of fat 3.2%12.0  12.55 1.51 12.88 1.55 
6Sign up—  12.55 —  12.88 —  
7Melange27.0  8.47 2.29 8.69 2.35 
8Candied fruit83.0  5.75 4.77 5.9  4.9  
9Liquor40.0  5.75 2.3  5.9  2.36 
10Starch syrup78.0  5.65 4.41 5.8  4.52 
11Sign up99.85 4.41 4.4  4.52 4.51 
12Roasted kernels97.5  2.07 2.02 2.12 2.07 
13Essence—  0.35 —  0.36 —  
14Vanilla powder99.85 0.24 0.24 0.25 0.25 
15Salt96.5  0.21 0.2  0.22 0.21 
16Sign up80.0  0.12 0.0960.12 0.096
17Cognac—  0.055—  0.056—  
18Wine—  0.055—  0.056—  
19Ammonium carbonate—  0.054—  0.055—  
20Baking soda50.0  0.0540.0270.0550.028
Total—  258.898204.313265.632209.634
Total phase loss 2.22%4.543
Other losses 2.54%5.321
General losses 4.7%9.864
Output86.93 229.8  199.77 229.8  199.77