Для получения расчета на 1000 или заданный вами выход необходимо:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Войти.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

Consolidated recipe: Snow Queen Cake [Shatura]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 81.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Vegetable cream44.5  185.0  82.33 15.1  6.72 
3Jam72.0  150.0  108.0  12.24 8.81 
4No. 001 Biscuit (main)75.0  120.0  90.0  9.79 7.34 
5No. 024a Semi-finished product crumb "Air" No. 2496.5  15.0  14.48 1.22 1.18 
6Sign up
Total30.5 69.5  1000.0  695.01 81.6  56.71 
Output30.5 69.5  1000.0  695.01 56.71 

№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 42.43 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  226.27 190.07 9.6  8.06 
3Whole condensed milk with sugar74.0  110.14 81.5  4.67 3.46 
4Raw egg white12.0  64.25 7.71 2.73 0.33 
5Citric acid98.0  3.8  3.72 0.16 0.16 
6Sign up
Total24.19 75.81 1017.72 771.57 43.18 32.74 
Losses 1.5%11.57 0.49 
Output24.0 76.0  1000.0  760.0  42.43 32.25 
Losses before dipping/caking, shrinkage 0.75%75.81 7.63 5.78 0.32 0.24 
Dribble/Weld 0.2%2.48 0.11 
Losses after sintering/caking, shrinkage 0.75%76.0  7.61 5.78 0.32 0.24 
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 25.91 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0  292.66 228.27 7.58 5.91 
3Water—  146.34 —  3.79 —  
4Water (for soaking agar-agar)—  40.8  —  1.06 —  
5Agar85.0  8.16 6.94 0.21 0.18 
Total23.63 76.37 1073.3  819.67 27.81 21.24 
Losses 2.4%19.67 0.51 
Output20.0 80.0  1000.0  800.0  25.91 20.73 
Losses before dipping/caking, shrinkage 1.2%76.37 12.88 9.84 0.33 0.25 
Dribble/Weld 4.5%48.13 1.25 
Losses after sintering/caking, shrinkage 1.2%80.0  12.29 9.83 0.32 0.26 
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 9.79 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 347.11 346.59 3.4  3.39 
3Flour, premium85.5  281.16 240.39 2.75 2.35 
4Potato starch80.0  69.42 55.54 0.68 0.54 
5Essence—  3.47 —  0.034—  
Total37.58 62.42 1279.69 798.72 12.5247.81 
Losses 6.1%48.72 0.47 
Output25.0 75.0  1000.0  750.0  9.79 7.34 
Losses before dipping/caking, shrinkage 3.05%62.42 39.03 24.36 0.38 0.24 
Dribble/Weld 16.8%208.18 2.04 
Losses after sintering/caking, shrinkage 3.05%75.0  32.48 24.36 0.32 0.24 
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 1.22 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0  477.9  57.35 0.58 0.07 
3Citric acid98.0  4.78 4.68 0.0060.006
4Vanilla powder99.85 4.78 4.77 0.0060.006
Total29.25 70.75 1443.25 1021.16 1.7621.252
Losses 5.5%56.16 0.072
Output3.5 96.5  1000.0  965.0  1.22 1.18 
Losses before dipping/caking, shrinkage 2.75%70.75 39.69 28.08 0.05 0.04 
Dribble/Weld 26.7%374.46 0.46 
Losses after sintering/caking, shrinkage 2.75%96.5  29.1  28.08 0.04 0.04 
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 0.82 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 414.25 413.63 0.34 0.34 
3Starch syrup78.0  103.34 80.61 0.0850.066
4Agar85.0  10.34 8.79 0.0080.007
5Essence—  3.1  —  0.003—  
6Sign up
7Food paint—  1.0  —  0.001—  
Total50.0 50.0  1010.1  505.05 0.8290.415
Losses 1.0%5.05 0.005
Output50.0 50.0  1000.0  500.0  0.82 0.41 
Consolidated recipe, k=1.046554
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 81.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 20.08 20.05 21.01 20.98 
2Vegetable cream44.5  15.1  6.72 15.8  7.03 
3Jam72.0  12.24 8.81 12.81 9.22 
4Unsalted butter84.0  9.6  8.06 10.05 8.44 
5Starch syrup78.0  7.67 5.98 8.03 6.26 
6Sign up27.0  5.66 1.53 5.92 1.6  
7water—  5.24 —  5.48 —  
8Whole condensed milk with sugar74.0  4.67 3.46 4.89 3.62 
9Raw egg white12.0  3.31 0.4  3.46 0.42 
10Flour, premium85.5  2.75 2.35 2.88 2.46 
11Sign up80.0  0.68 0.54 0.71 0.57 
12Agar85.0  0.22 0.19 0.23 0.2  
13Citric acid98.0  0.17 0.17 0.18 0.18 
14Citrus essence—  0.11 —  0.12 —  
15Essence—  0.037—  0.039—  
16Sign up99.85 0.0060.0060.0060.006
17Food paint—  0.001—  0.001—  
Total—  87.54458.26691.61660.986
Total phase loss 2.67%1.556
Other losses 4.46%2.72 
General losses 7.0%4.276
Output69.5  81.6  56.71 81.6  56.71