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Consolidated recipe: Cake Riddle [Yegoryevsk]

on sandy semifinished
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 299.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Whippack cream with syrup42.16 252.0  106.24 75.55 31.85 
3Jam66.0  250.0  165.0  74.95 49.47 
4№002 Fried biscuit crumb94.0  10.0  9.4  3.0  2.82 
5Cocoa powder95.0  8.0  7.6  2.4  2.28 
Total25.82 74.18 1000.0  741.84 299.8  222.41 
Output25.82 74.18 1000.0  741.84 222.41 

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 75.55 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Sugar syrup for vegetable cream50.0  200.0  100.0  15.11 7.56 
Total57.84 42.16 1000.0  421.6  75.55 31.86 
Output57.84 42.16 1000.0  421.6  75.55 31.86 
No. 016 Sand (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 143.9 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  309.25 259.77 44.5  37.38 
3Granulated sugar99.85 206.17 205.86 29.67 29.63 
4Melange27.0  72.16 19.48 10.38 2.8  
5Flour, premium (on the dust)85.5  41.24 35.26 5.93 5.07 
6Sign up
7Salt96.5  2.06 1.99 0.3  0.29 
8Ammonium carbonate—  0.52 —  0.075—  
9Baking soda50.0  0.52 0.26 0.0750.038
Total16.19 83.81 1149.41 963.3  165.4  138.628
Losses 1.9%18.3  2.638
Output5.5 94.5  1000.0  945.0  143.9  135.99 
Losses before dipping/caking, shrinkage 0.95%83.81 10.92 9.15 1.57 1.32 
Dribble/Weld 11.3%128.81 18.54 
Losses after sintering/caking, shrinkage 0.95%94.5  9.68 9.15 1.39 1.31 
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 15.11 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  503.27 —  7.6  —  
Total50.0 50.0  1008.06 504.03 15.23 7.62 
Losses 0.8%4.03 0.06 
Output50.0 50.0  1000.0  500.0  15.11 7.56 
№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 3 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 439.72 439.06 1.32 1.32 
3Flour, premium85.5  356.18 304.53 1.07 0.91 
4Potato starch80.0  87.95 70.36 0.26 0.21 
5Essence—  4.4  —  0.013—  
Total37.58 62.42 1621.13 1011.83 4.8633.03 
Losses 7.1%71.83 0.21 
Output6.0 94.0  1000.0  940.0  3.0  2.82 
Losses before dipping/caking, shrinkage 3.55%62.42 57.54 35.92 0.17 0.11 
Dribble/Weld 33.6%525.38 1.58 
Losses after sintering/caking, shrinkage 3.55%94.0  38.21 35.92 0.11 0.1  
Consolidated recipe, k=1.049959
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 299.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up85.5  81.17 69.4  85.23 72.87 
2Jam66.0  74.95 49.47 78.69 51.94 
3Vegetable oil cream "Vippak"40.2  60.44 24.3  63.46 25.51 
4Unsalted butter84.0  44.5  37.38 46.72 39.24 
5Granulated sugar99.85 38.62 38.56 40.55 40.49 
6Sign up27.0  12.58 3.4  13.21 3.57 
7water—  7.6  —  7.98 —  
8Cocoa powder95.0  2.4  2.28 2.52 2.39 
9Essence—  0.31 —  0.33 —  
10Salt96.5  0.3  0.29 0.31 0.3  
11Sign up80.0  0.26 0.21 0.27 0.22 
12Ammonium carbonate—  0.075—  0.079—  
13Baking soda50.0  0.0750.0380.0790.04 
Total—  323.28 225.328339.428236.57 
Total phase loss 1.3%2.938
Other losses 4.75%11.242
General losses 6.0%14.18 
Output74.18 299.8  222.39 299.8  222.39