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Consolidated recipe: Lemon-fruit 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 502.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Lemon filling74.0  150.0  111.0  75.41 55.8  
3№061 Cream "New"78.0  125.0  97.5  62.84 49.02 
4No. 104 Jelly50.0  116.25 58.13 58.44 29.22 
5No. 095 Blotting syrup50.0  100.0  50.0  50.27 25.14 
6Sign up
7Fruit cooking69.0  37.5  25.88 18.85 13.01 
8№002 Fried biscuit crumb94.0  8.75 8.23 4.4  4.14 
Total30.68 69.32 1000.0  693.24 502.71 348.5  
Output30.68 69.32 1000.0  693.24 348.5  

№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 62.84 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  459.46 385.95 28.87 24.25 
3Vanilla powder99.85 4.07 4.06 0.26 0.26 
4Cognac—  0.86 —  0.054—  
5Wine—  0.86 —  0.054—  
Total22.07 77.93 1022.42 796.74 64.24850.07 
Losses 2.1%16.74 1.05 
Output22.0 78.0  1000.0  780.0  62.84 49.02 
Losses before dipping/caking, shrinkage 1.05%77.93 10.74 8.37 0.67 0.52 
Dribble/Weld 0.1%0.95 0.06 
Losses after sintering/caking, shrinkage 1.05%78.0  10.73 8.37 0.67 0.52 
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 188.51 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 347.11 346.59 65.43 65.33 
3Flour, premium85.5  281.16 240.39 53.0  45.32 
4Potato starch80.0  69.42 55.54 13.09 10.47 
5Essence—  3.47 —  0.65 —  
Total37.58 62.42 1279.69 798.72 241.23 150.57 
Losses 6.1%48.72 9.19 
Output25.0 75.0  1000.0  750.0  188.51 141.38 
Losses before dipping/caking, shrinkage 3.05%62.42 39.03 24.36 7.36 4.59 
Dribble/Weld 16.8%208.18 39.24 
Losses after sintering/caking, shrinkage 3.05%75.0  32.48 24.36 6.12 4.59 
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 75.41 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh lemons10.0  365.24 36.52 27.54 2.75 
Total30.66 69.34 1075.73 745.94 81.12 56.25 
Losses 0.8%5.94 0.45 
Output26.0 74.0  1000.0  740.0  75.41 55.8  
Losses before dipping/caking, shrinkage 0.4%69.34 4.28 2.97 0.32 0.22 
Dribble/Weld 6.3%67.44 5.09 
Losses after sintering/caking, shrinkage 0.4%74.0  4.01 2.97 0.3  0.22 
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 58.44 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 414.25 413.63 24.21 24.17 
3Starch syrup78.0  103.34 80.61 6.04 4.71 
4Agar85.0  10.34 8.79 0.6  0.51 
5Essence—  3.1  —  0.18 —  
6Sign up
7Food paint—  1.0  —  0.058—  
Total50.0 50.0  1010.1  505.05 59.02829.51 
Losses 1.0%5.05 0.29 
Output50.0 50.0  1000.0  500.0  58.44 29.22 
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 50.27 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 513.07 512.3  25.79 25.75 
3Cognac or dessert wine—  47.95 —  2.41 —  
4Essence of rum—  1.92 —  0.097—  
Total54.56 45.44 1127.32 512.3  56.66725.75 
Losses 2.4%12.3  0.61 
Output50.0 50.0  1000.0  500.0  50.27 25.14 
Losses before dipping/caking, shrinkage 1.2%45.44 13.53 6.15 0.68 0.31 
Dribble/Weld 9.1%101.49 5.1  
Losses after sintering/caking, shrinkage 1.2%50.0  12.3  6.15 0.62 0.31 
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 35.01 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 11.92 1.43 
Total28.55 71.45 1053.3  752.58 36.87 26.34 
Losses 3.0%22.58 0.78 
Output27.0 73.0  1000.0  730.0  35.01 25.56 
Losses before dipping/caking, shrinkage 1.5%71.45 15.8  11.29 0.55 0.39 
Dribble/Weld 2.1%22.03 0.77 
Losses after sintering/caking, shrinkage 1.5%73.0  15.47 11.29 0.54 0.39 
№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 4.4 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 439.72 439.06 1.93 1.93 
3Flour, premium85.5  356.18 304.53 1.57 1.34 
4Potato starch80.0  87.95 70.36 0.39 0.31 
5Essence—  4.4  —  0.019—  
Total37.58 62.42 1621.13 1011.83 7.1294.45 
Losses 7.1%71.83 0.31 
Output6.0 94.0  1000.0  940.0  4.4  4.14 
Losses before dipping/caking, shrinkage 3.55%62.42 57.54 35.92 0.25 0.16 
Dribble/Weld 33.6%525.38 2.31 
Losses after sintering/caking, shrinkage 3.55%94.0  38.21 35.92 0.17 0.16 
Consolidated recipe, k=1.036287
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 502.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 195.89 195.6  203.0  202.7  
2Melange27.0  112.28 30.32 116.35 31.41 
3water—  56.19 —  58.23 —  
4Flour, premium85.5  54.57 46.66 56.55 48.35 
5Fruit70.0  43.99 30.79 45.59 31.91 
6Sign up84.0  28.87 24.25 29.92 25.13 
7Fresh lemons10.0  27.54 2.75 28.54 2.85 
8Fruit cooking69.0  18.85 13.01 19.53 13.48 
9Potato starch80.0  13.48 10.78 13.97 11.18 
10Fresh whole milk the weight ratio of fat 3.2%12.0  11.92 1.43 12.35 1.48 
11Sign up78.0  6.04 4.71 6.26 4.88 
12Cognac or dessert wine—  2.41 —  2.5  —  
13Essence—  0.85 —  0.88 —  
14Agar85.0  0.6  0.51 0.62 0.53 
15Vanilla powder99.85 0.26 0.26 0.27 0.27 
16Sign up98.0  0.12 0.12 0.12 0.12 
17Essence of rum—  0.097—  0.1  —  
18Food paint—  0.058—  0.06 —  
19Cognac—  0.054—  0.056—  
20Wine—  0.054—  0.056—  
Total—  574.123361.19 594.952374.29 
Total phase loss 3.52%12.72 
Other losses 3.5%13.1  
General losses 6.9%25.82 
Output69.32 502.7  348.47 502.7  348.47