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Consolidated recipe: Cake Our Day [Voskresensk]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 306.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Semi-finished product honey92.0  200.0  184.0  61.28 56.38 
3Fruit from compote17.0  145.0  24.65 44.43 7.55 
4No. 095 Blotting syrup50.0  110.0  55.0  33.7  16.85 
5Vegetable cream58.0  90.0  52.2  27.58 16.0  
6Sign up
7Compote syrup17.0  70.0  11.9  21.45 3.65 
8Jam, confiture, preserves72.0  60.0  43.2  18.38 13.23 
9Chocolate glaze99.1  10.0  9.91 3.06 3.03 
Total32.85 67.15 1000.0  671.51 306.39 205.74 
Output32.85 67.15 1000.0  671.51 205.74 

Semi-finished product with mayonnaise Recipe (!)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 72 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Margarine84.0  336.15 282.37 24.2  20.33 
3Mayonnaise "Provencal"75.0  134.46 100.85 9.68 7.26 
4Raw egg yolk46.0  121.01 55.66 8.71 4.01 
5Granulated sugar99.85 26.89 26.85 1.94 1.94 
6Sign up
7Salt96.5  4.71 4.55 0.34 0.33 
Total20.83 79.17 1193.66 945.0  85.94 68.05 
Losses 3.7%35.0  2.53 
Output9.0 91.0  1000.0  910.0  72.0  65.52 
Losses before dipping/caking, shrinkage 1.85%79.17 22.08 17.48 1.59 1.26 
Dribble/Weld 13.0%152.37 10.97 
Losses after sintering/caking, shrinkage 1.85%91.0  19.19 17.46 1.38 1.26 
Semi-finished product honey Recipe number 1 (Serp, Lyubertsy)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 61.28 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 246.0  245.63 15.07 15.05 
3Margarine84.0  100.0  84.0  6.13 5.15 
4Chicken eggs27.0  95.0  25.65 5.82 1.57 
5Natural honey78.0  50.0  39.0  3.06 2.39 
6Sign up
7Starch syrup78.0  40.0  31.2  2.45 1.91 
8Baking soda50.0  7.0  3.5  0.43 0.22 
Total17.26 82.74 1124.0  930.01 68.87 56.99 
Losses 1.08%10.01 0.61 
Output8.0 92.0  1000.0  920.0  61.28 56.38 
Losses before dipping/caking, shrinkage 0.54%82.74 6.05 5.01 0.37 0.31 
Dribble/Weld 10.1%112.51 6.89 
Losses after sintering/caking, shrinkage 0.54%92.0  5.44 5.0  0.33 0.3  
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 33.7 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 513.07 512.3  17.29 17.26 
3Cognac or dessert wine—  47.95 —  1.62 —  
4Essence of rum—  1.92 —  0.065—  
Total54.56 45.44 1127.32 512.3  37.99517.26 
Losses 2.4%12.3  0.41 
Output50.0 50.0  1000.0  500.0  33.7  16.85 
Losses before dipping/caking, shrinkage 1.2%45.44 13.53 6.15 0.46 0.21 
Dribble/Weld 9.1%101.49 3.42 
Losses after sintering/caking, shrinkage 1.2%50.0  12.3  6.15 0.41 0.21 
Consolidated recipe, k=1.055946
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 306.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up85.5  75.43 64.49 79.65 68.1  
2Fruit from compote17.0  44.43 7.55 46.92 7.98 
3Granulated sugar99.85 34.3  34.25 36.22 36.17 
4Margarine84.0  30.33 25.48 32.03 26.91 
5Vegetable cream58.0  27.58 16.0  29.12 16.89 
6Sign up96.0  24.51 23.53 25.88 24.84 
7Compote syrup17.0  21.45 3.65 22.65 3.85 
8Water—  19.02 —  20.08 —  
9Jam, confiture, preserves72.0  18.38 13.23 19.41 13.98 
10Mayonnaise "Provencal"75.0  9.68 7.26 10.22 7.67 
11Sign up46.0  8.71 4.01 9.2  4.23 
12Chicken eggs27.0  5.82 1.57 6.15 1.66 
13Chocolate glaze99.1  3.06 3.03 3.23 3.2  
14Natural honey78.0  3.06 2.39 3.23 2.52 
15Starch syrup78.0  2.45 1.91 2.59 2.02 
16Sign up—  1.62 —  1.71 —  
17Pressed yeast25.0  1.55 0.39 1.64 0.41 
18Baking soda50.0  0.43 0.22 0.45 0.23 
19Salt96.5  0.34 0.33 0.36 0.35 
20Essence of rum—  0.065—  0.069—  
Total—  332.215209.29 350.809221.01 
Total phase loss 1.69%3.54 
Other losses 5.3%11.72 
General losses 6.9%15.26 
Output67.15 306.4  205.75 306.4  205.75