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Consolidated recipe: Cake Fruit dessert [Yegoryevsk]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 534.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Whippack cream with syrup42.16 180.0  75.89 96.21 40.56 
3No. 001 Biscuit (main)75.0  150.0  112.5  80.18 60.14 
4Fruit filler "Ledifruit Samfil"66.0  100.0  66.0  53.45 35.28 
5No. 095 Blotting syrup50.0  84.0  42.0  44.9  22.45 
6Sign up
7Flavoring—  1.0  —  0.53 —  
Total33.4 66.6  1000.0  666.02 534.5  356.0  
Output33.4 66.6  1000.0  666.02 356.0  

№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 256.56 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  226.27 190.07 58.05 48.76 
3Whole condensed milk with sugar74.0  110.14 81.5  28.26 20.91 
4Raw egg white12.0  64.25 7.71 16.48 1.98 
5Citric acid98.0  3.8  3.72 0.97 0.95 
6Sign up
Total24.19 75.81 1017.72 771.57 261.09 197.94 
Losses 1.5%11.57 2.95 
Output24.0 76.0  1000.0  760.0  256.56 194.99 
Losses before dipping/caking, shrinkage 0.75%75.81 7.63 5.78 1.96 1.49 
Dribble/Weld 0.2%2.48 0.64 
Losses after sintering/caking, shrinkage 0.75%76.0  7.61 5.78 1.95 1.48 
Whippack cream with syrup Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 96.21 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Sugar syrup for vegetable cream50.0  200.0  100.0  19.24 9.62 
Total57.84 42.16 1000.0  421.6  96.21 40.56 
Output57.84 42.16 1000.0  421.6  96.21 40.56 
No. 098 Sugar-agar syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 156.68 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0  292.66 228.27 45.85 35.76 
3Water—  146.34 —  22.93 —  
4Water (for soaking agar-agar)—  40.8  —  6.39 —  
5Agar85.0  8.16 6.94 1.28 1.09 
Total23.63 76.37 1073.3  819.67 168.16 128.42 
Losses 2.4%19.67 3.08 
Output20.0 80.0  1000.0  800.0  156.68 125.34 
Losses before dipping/caking, shrinkage 1.2%76.37 12.88 9.84 2.02 1.54 
Dribble/Weld 4.5%48.13 7.54 
Losses after sintering/caking, shrinkage 1.2%80.0  12.29 9.83 1.93 1.54 
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 80.18 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 347.11 346.59 27.83 27.79 
3Flour, premium85.5  281.16 240.39 22.54 19.27 
4Potato starch80.0  69.42 55.54 5.57 4.46 
5Essence—  3.47 —  0.28 —  
Total37.58 62.42 1279.69 798.72 102.61 64.05 
Losses 6.1%48.72 3.91 
Output25.0 75.0  1000.0  750.0  80.18 60.14 
Losses before dipping/caking, shrinkage 3.05%62.42 39.03 24.36 3.13 1.95 
Dribble/Weld 16.8%208.18 16.69 
Losses after sintering/caking, shrinkage 3.05%75.0  32.48 24.36 2.6  1.95 
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 44.9 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 513.07 512.3  23.04 23.01 
3Cognac or dessert wine—  47.95 —  2.15 —  
4Essence of rum—  1.92 —  0.086—  
Total54.56 45.44 1127.32 512.3  50.61623.01 
Losses 2.4%12.3  0.56 
Output50.0 50.0  1000.0  500.0  44.9  22.45 
Losses before dipping/caking, shrinkage 1.2%45.44 13.53 6.15 0.61 0.28 
Dribble/Weld 9.1%101.49 4.56 
Losses after sintering/caking, shrinkage 1.2%50.0  12.3  6.15 0.55 0.28 
Sugar syrup for vegetable cream Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 19.24 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  503.27 —  9.68 —  
Total50.0 50.0  1008.06 504.03 19.39 9.7  
Losses 0.8%4.03 0.08 
Output50.0 50.0  1000.0  500.0  19.24 9.62 
No. 024a Semi-finished product crumb "Air" No. 24 basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 2.67 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0  477.9  57.35 1.28 0.15 
3Citric acid98.0  4.78 4.68 0.0130.013
4Vanilla powder99.85 4.78 4.77 0.0130.013
Total29.25 70.75 1443.25 1021.16 3.8562.726
Losses 5.5%56.16 0.146
Output3.5 96.5  1000.0  965.0  2.67 2.58 
Losses before dipping/caking, shrinkage 2.75%70.75 39.69 28.08 0.11 0.08 
Dribble/Weld 26.7%374.46 1.0  
Losses after sintering/caking, shrinkage 2.75%96.5  29.1  28.08 0.08 0.08 
Consolidated recipe, k=1.050576
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 534.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 154.84 154.61 162.67 162.43 
2Vegetable oil cream "Vippak"40.2  76.97 30.94 80.86 32.51 
3Water—  64.34 —  67.59 —  
4Unsalted butter84.0  58.05 48.76 60.99 51.23 
5Fruit filler "Ledifruit Samfil"66.0  53.45 35.28 56.15 37.06 
6Sign up27.0  46.39 12.53 48.74 13.16 
7Starch syrup78.0  45.85 35.76 48.17 37.57 
8Whole condensed milk with sugar74.0  28.26 20.91 29.69 21.97 
9Flour, premium85.5  22.54 19.27 23.68 20.25 
10Raw egg white12.0  17.76 2.13 18.66 2.24 
11Sign up80.0  5.57 4.46 5.85 4.68 
12Cognac or dessert wine—  2.15 —  2.26 —  
13Agar85.0  1.28 1.09 1.34 1.14 
14Citric acid98.0  0.98 0.96 1.03 1.01 
15Citrus essence—  0.65 —  0.68 —  
16Sign up—  0.53 —  0.56 —  
17Essence—  0.28 —  0.29 —  
18Essence of rum—  0.086—  0.09 —  
19Vanilla powder99.85 0.0130.0130.0140.014
Total—  579.989366.713609.314385.264
Total phase loss 2.93%10.733
Other losses 4.82%18.551
General losses 7.6%29.284
Output66.6  534.5  355.98 534.5  355.98