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Consolidated recipe: Lel cake [Yegoryevsk]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 195.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Compote syrup17.0  265.0  45.05 51.83 8.81 
3Whippack cream with syrup42.16 225.0  94.86 44.01 18.55 
4Glaze "Ledifruit classic"39.0  90.0  35.1  17.6  6.86 
5No. 095 Blotting syrup50.0  35.0  17.5  6.85 3.43 
6Sign up
Total51.77 48.23 1000.0  482.34 195.6  94.35 
Output51.77 48.23 1000.0  482.34 94.35 

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 44.01 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Sugar syrup for vegetable cream50.0  200.0  100.0  8.8  4.4  
Total57.84 42.16 1000.0  421.6  44.01 18.55 
Output57.84 42.16 1000.0  421.6  44.01 18.55 
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 74.33 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 347.11 346.59 25.8  25.76 
3Flour, premium85.5  281.16 240.39 20.9  17.87 
4Potato starch80.0  69.42 55.54 5.16 4.13 
5Essence—  3.47 —  0.26 —  
Total37.58 62.42 1279.69 798.72 95.12 59.37 
Losses 6.1%48.72 3.62 
Output25.0 75.0  1000.0  750.0  74.33 55.75 
Losses before dipping/caking, shrinkage 3.05%62.42 39.03 24.36 2.9  1.81 
Dribble/Weld 16.8%208.18 15.47 
Losses after sintering/caking, shrinkage 3.05%75.0  32.48 24.36 2.41 1.81 
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 8.8 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  503.27 —  4.43 —  
Total50.0 50.0  1008.06 504.03 8.87 4.43 
Losses 0.8%4.03 0.03 
Output50.0 50.0  1000.0  500.0  8.8  4.4  
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 6.85 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 513.07 512.3  3.51 3.5  
3Cognac or dessert wine—  47.95 —  0.33 —  
4Essence of rum—  1.92 —  0.013—  
Total54.56 45.44 1127.32 512.3  7.7233.5  
Losses 2.4%12.3  0.07 
Output50.0 50.0  1000.0  500.0  6.85 3.43 
Losses before dipping/caking, shrinkage 1.2%45.44 13.53 6.15 0.09 0.04 
Dribble/Weld 9.1%101.49 0.7  
Losses after sintering/caking, shrinkage 1.2%50.0  12.3  6.15 0.08 0.04 
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 0.98 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0  477.9  57.35 0.47 0.056
3Citric acid98.0  4.78 4.68 0.0050.005
4Vanilla powder99.85 4.78 4.77 0.0050.005
Total29.25 70.75 1443.25 1021.16 1.42 1.006
Losses 5.5%56.16 0.056
Output3.5 96.5  1000.0  965.0  0.98 0.95 
Losses before dipping/caking, shrinkage 2.75%70.75 39.69 28.08 0.04 0.03 
Dribble/Weld 26.7%374.46 0.37 
Losses after sintering/caking, shrinkage 2.75%96.5  29.1  28.08 0.03 0.03 
Consolidated recipe, k=1.046049
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 195.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up17.0  51.83 8.81 54.22 9.22 
2Melange27.0  43.0  11.61 44.98 12.14 
3Vegetable oil cream "Vippak"40.2  35.21 14.15 36.83 14.81 
4Granulated sugar99.85 34.69 34.64 36.29 36.24 
5Flour, premium85.5  20.9  17.87 21.86 18.69 
6Sign up39.0  17.6  6.86 18.41 7.18 
7Water—  8.3  —  8.68 —  
8Potato starch80.0  5.16 4.13 5.4  4.32 
9Raw egg white12.0  0.47 0.0560.49 0.059
10Cognac or dessert wine—  0.33 —  0.35 —  
11Sign up—  0.26 —  0.27 —  
12Essence of rum—  0.013—  0.014—  
13Citric acid98.0  0.0050.0050.0050.005
14Vanilla powder99.85 0.0050.0050.0050.005
Total—  217.77398.136227.804102.669
Total phase loss 3.87%3.796
Other losses 4.42%4.533
General losses 8.1%8.329
Output48.23 195.6  94.34 195.6  94.34