Для получения расчета на 1000 или заданный вами выход необходимо:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Войти.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

Consolidated recipe: Chess cake [Mytishchi]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 339.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№014 Sponge cake "Prague"76.0  420.0  319.2  142.72 108.47 
3No. 095 Blotting syrup50.0  70.0  35.0  23.79 11.9  
4Coconut sprinkle98.0  50.0  49.0  16.99 16.65 
5Chocolate glaze99.1  40.0  39.64 13.59 13.47 
Total25.27 74.73 1000.0  747.34 339.81 253.96 
Output25.27 74.73 1000.0  747.34 253.96 

Prague cream basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 142.72 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar74.0  324.31 239.99 46.29 34.25 
3water—  78.96 —  11.27 —  
4Raw egg yolk46.0  55.88 25.7  7.98 3.67 
5Cocoa powder95.0  25.18 23.92 3.59 3.41 
6Sign up
Total27.5 72.5  1021.45 740.55 145.791105.69 
Losses 2.1%15.55 2.22 
Output27.5 72.5  1000.0  725.0  142.72 103.47 
№014 Sponge cake "Prague" basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 142.72 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 309.84 309.38 44.22 44.15 
3Flour, premium85.5  237.6  203.15 33.91 28.99 
4Unsalted butter84.0  78.41 65.86 11.19 9.4  
5Cocoa powder95.0  48.0  45.6  6.85 6.51 
Total40.51 59.49 1360.47 809.38 194.16 115.51 
Losses 6.1%49.38 7.04 
Output24.0 76.0  1000.0  760.0  142.72 108.47 
Losses before dipping/caking, shrinkage 3.05%59.49 41.5  24.69 5.92 3.52 
Dribble/Weld 21.7%286.48 40.89 
Losses after sintering/caking, shrinkage 3.05%76.0  32.49 24.69 4.64 3.53 
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 23.79 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 513.07 512.3  12.21 12.19 
3Cognac or dessert wine—  47.95 —  1.14 —  
4Essence of rum—  1.92 —  0.046—  
Total54.56 45.44 1127.32 512.3  26.82612.19 
Losses 2.4%12.3  0.29 
Output50.0 50.0  1000.0  500.0  23.79 11.9  
Losses before dipping/caking, shrinkage 1.2%45.44 13.53 6.15 0.32 0.15 
Dribble/Weld 9.1%101.49 2.41 
Losses after sintering/caking, shrinkage 1.2%50.0  12.3  6.15 0.29 0.15 
Consolidated recipe, k=1.035025
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 339.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up27.0  97.99 26.46 101.42 27.38 
2Unsalted butter84.0  87.81 73.76 90.89 76.35 
3Granulated sugar99.85 56.43 56.35 58.41 58.32 
4Whole condensed milk with sugar74.0  46.29 34.25 47.91 35.45 
5Flour, premium85.5  33.91 28.99 35.1  30.01 
6Sign up—  24.7  —  25.57 —  
7Coconut sprinkle98.0  16.99 16.65 17.59 17.24 
8Chocolate glaze99.1  13.59 13.47 14.07 13.94 
9Cocoa powder95.0  10.44 9.92 10.81 10.27 
10Raw egg yolk46.0  7.98 3.67 8.26 3.8  
11Sign up—  1.14 —  1.18 —  
12Essence of rum—  0.046—  0.048—  
13Vanillin—  0.041—  0.042—  
Total—  397.357263.52 411.3  272.76 
Total phase loss 3.64%9.59 
Other losses 3.39%9.24 
General losses 6.9%18.83 
Output74.73 339.8  253.93 339.8  253.93