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Consolidated recipe: Cake Lemon flavor [Yakhroma]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 392.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Lemon filling74.0  325.0  240.5  127.53 94.37 
3No. 095 Blotting syrup50.0  125.0  62.5  49.05 24.53 
4Marmalade80.0  68.75 55.0  26.98 21.58 
5No. 104 Jelly50.0  56.25 28.13 22.07 11.04 
6Sign up
7Coconut sprinkle98.0  12.5  12.25 4.91 4.81 
Total29.45 70.55 1000.0  705.51 392.41 276.85 
Output29.45 70.55 1000.0  705.51 276.85 

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 147.15 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 347.11 346.59 51.08 51.0  
3Flour, premium85.5  281.16 240.39 41.37 35.37 
4Potato starch80.0  69.42 55.54 10.22 8.18 
5Essence—  3.47 —  0.51 —  
Total37.58 62.42 1279.69 798.72 188.31 117.54 
Losses 6.1%48.72 7.18 
Output25.0 75.0  1000.0  750.0  147.15 110.36 
Losses before dipping/caking, shrinkage 3.05%62.42 39.03 24.36 5.74 3.58 
Dribble/Weld 16.8%208.18 30.63 
Losses after sintering/caking, shrinkage 3.05%75.0  32.48 24.36 4.78 3.59 
Lemon filling Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 127.53 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh lemons10.0  365.24 36.52 46.58 4.66 
Total30.66 69.34 1075.73 745.94 137.19 95.13 
Losses 0.8%5.94 0.76 
Output26.0 74.0  1000.0  740.0  127.53 94.37 
Losses before dipping/caking, shrinkage 0.4%69.34 4.28 2.97 0.55 0.38 
Dribble/Weld 6.3%67.44 8.6  
Losses after sintering/caking, shrinkage 0.4%74.0  4.01 2.97 0.51 0.38 
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 49.05 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 513.07 512.3  25.17 25.13 
3Cognac or dessert wine—  47.95 —  2.35 —  
4Essence of rum—  1.92 —  0.094—  
Total54.56 45.44 1127.32 512.3  55.29425.13 
Losses 2.4%12.3  0.6  
Output50.0 50.0  1000.0  500.0  49.05 24.53 
Losses before dipping/caking, shrinkage 1.2%45.44 13.53 6.15 0.66 0.3  
Dribble/Weld 9.1%101.49 4.98 
Losses after sintering/caking, shrinkage 1.2%50.0  12.3  6.15 0.6  0.3  
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 22.07 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 414.25 413.63 9.14 9.13 
3Starch syrup78.0  103.34 80.61 2.28 1.78 
4Agar85.0  10.34 8.79 0.23 0.2  
5Essence—  3.1  —  0.068—  
6Sign up
7Food paint—  1.0  —  0.022—  
Total50.0 50.0  1010.1  505.05 22.29511.154
Losses 1.0%5.05 0.114
Output50.0 50.0  1000.0  500.0  22.07 11.04 
Consolidated recipe, k=1.055081
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 392.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 176.0  175.74 185.69 185.41 
2Melange27.0  85.13 22.99 89.82 24.25 
3Fresh lemons10.0  46.58 4.66 49.15 4.92 
4Flour, premium85.5  41.37 35.37 43.65 37.32 
5Water—  38.19 —  40.29 —  
6Sign up80.0  26.98 21.58 28.47 22.78 
7Fruit cooking69.0  14.72 10.16 15.53 10.72 
8Potato starch80.0  10.22 8.18 10.78 8.62 
9Coconut sprinkle98.0  4.91 4.81 5.18 5.08 
10Cognac or dessert wine—  2.35 —  2.48 —  
11Sign up78.0  2.28 1.78 2.41 1.88 
12Essence—  0.58 —  0.61 —  
13Agar85.0  0.23 0.2  0.24 0.2  
14Essence of rum—  0.094—  0.099—  
15Citric acid98.0  0.0450.0440.0470.046
16Sign up—  0.022—  0.023—  
Total—  449.701285.514474.469301.226
Total phase loss 3.04%8.674
Other losses 5.22%15.712
General losses 8.1%24.386
Output70.55 392.4  276.84 392.4  276.84