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Consolidated recipe: Livadia cake [Mytischi]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 984.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№087 Protein cream (custard)70.0  380.0  266.0  374.0  261.8  
3No. 095 Blotting syrup50.0  150.0  75.0  147.63 73.82 
4Chocolate glaze99.1  90.0  89.19 88.58 87.78 
Total28.48 71.52 1000.0  715.19 984.21 703.9  
Output28.48 71.52 1000.0  715.19 703.9  

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 374 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 347.11 346.59 129.82 129.63 
3Flour, premium85.5  281.16 240.39 105.15 89.9  
4Potato starch80.0  69.42 55.54 25.96 20.77 
5Essence—  3.47 —  1.3  —  
Total37.58 62.42 1279.69 798.72 478.6  298.72 
Losses 6.1%48.72 18.22 
Output25.0 75.0  1000.0  750.0  374.0  280.5  
Losses before dipping/caking, shrinkage 3.05%62.42 39.03 24.36 14.6  9.11 
Dribble/Weld 16.8%208.18 77.86 
Losses after sintering/caking, shrinkage 3.05%75.0  32.48 24.36 12.15 9.11 
№087 Protein cream (custard) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 374 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0  324.88 38.99 121.51 14.58 
3Vanilla powder99.85 24.37 24.33 9.11 9.1  
4water—  18.29 —  6.84 —  
Total30.0 70.0  1017.31 712.12 380.47 266.33 
Losses 1.7%12.12 4.53 
Output30.0 70.0  1000.0  700.0  374.0  261.8  
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 147.63 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 513.07 512.3  75.74 75.63 
3Cognac or dessert wine—  47.95 —  7.08 —  
4Essence of rum—  1.92 —  0.28 —  
Total54.56 45.44 1127.32 512.3  166.42 75.63 
Losses 2.4%12.3  1.81 
Output50.0 50.0  1000.0  500.0  147.63 73.82 
Losses before dipping/caking, shrinkage 1.2%45.44 13.53 6.15 2.0  0.91 
Dribble/Weld 9.1%101.49 14.98 
Losses after sintering/caking, shrinkage 1.2%50.0  12.3  6.15 1.82 0.91 
Consolidated recipe, k=1.037914
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 984.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 448.57 447.9  465.58 464.88 
2Melange27.0  216.37 58.42 224.57 60.63 
3Raw egg white12.0  121.51 14.58 126.12 15.13 
4Flour, premium85.5  105.15 89.9  109.14 93.31 
5water—  90.16 —  93.58 —  
6Sign up99.1  88.58 87.78 91.94 91.11 
7Potato starch80.0  25.96 20.77 26.94 21.55 
8Vanilla powder99.85 9.11 9.1  9.46 9.45 
9Cognac or dessert wine—  7.08 —  7.35 —  
10Essence—  1.3  —  1.35 —  
11Sign up—  0.28 —  0.29 —  
Total—  1114.07 728.45 1156.32 756.06 
Total phase loss 3.37%24.55 
Other losses 3.65%27.61 
General losses 6.9%52.16 
Output71.52 984.2  703.9  984.2  703.9