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Consolidated recipe: Cinderella 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 655.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Jelly marmalade80.0  170.0  136.0  111.44 89.15 
3№061 Cream "New"78.0  60.0  46.8  39.33 30.68 
Total23.2 76.8  1000.0  768.0  655.51 503.43 
Output23.2 76.8  1000.0  768.0  503.43 

№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 504.74 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  226.27 190.07 114.21 95.94 
3Whole condensed milk with sugar74.0  110.14 81.5  55.59 41.14 
4Raw egg white12.0  64.25 7.71 32.43 3.89 
5Citric acid98.0  3.8  3.72 1.92 1.88 
6Sign up
Total24.19 75.81 1017.72 771.57 513.69 389.45 
Losses 1.5%11.57 5.85 
Output24.0 76.0  1000.0  760.0  504.74 383.6  
Losses before dipping/caking, shrinkage 0.75%75.81 7.63 5.78 3.85 2.92 
Dribble/Weld 0.2%2.48 1.25 
Losses after sintering/caking, shrinkage 0.75%76.0  7.61 5.78 3.84 2.92 
№061 Cream "New" basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 39.33 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  459.46 385.95 18.07 15.18 
3Vanilla powder99.85 4.07 4.06 0.16 0.16 
4Cognac—  0.86 —  0.034—  
5Wine—  0.86 —  0.034—  
Total22.07 77.93 1022.42 796.74 40.20831.33 
Losses 2.1%16.74 0.65 
Output22.0 78.0  1000.0  780.0  39.33 30.68 
Losses before dipping/caking, shrinkage 1.05%77.93 10.74 8.37 0.42 0.33 
Dribble/Weld 0.1%0.95 0.04 
Losses after sintering/caking, shrinkage 1.05%78.0  10.73 8.37 0.42 0.33 
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 308.25 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0  292.66 228.27 90.21 70.36 
3Water—  146.34 —  45.11 —  
4Water (for soaking agar-agar)—  40.8  —  12.58 —  
5Agar85.0  8.16 6.94 2.52 2.14 
Total23.63 76.37 1073.3  819.67 330.85 252.66 
Losses 2.4%19.67 6.06 
Output20.0 80.0  1000.0  800.0  308.25 246.6  
Losses before dipping/caking, shrinkage 1.2%76.37 12.88 9.84 3.97 3.03 
Dribble/Weld 4.5%48.13 14.84 
Losses after sintering/caking, shrinkage 1.2%80.0  12.29 9.83 3.79 3.03 
Jelly marmalade Recipe No. 1 (Shatura)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 111.44 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  185.95 —  20.72 —  
3Starch syrup78.0  96.62 75.36 10.77 8.4  
4Agar85.0  14.6  12.41 1.63 1.39 
5Citric acid98.0  8.91 8.73 0.99 0.97 
6Sign up
7Dye—  0.11 —  0.012—  
Total20.0 80.0  1058.68 846.94 117.97294.38 
Losses 5.54%46.94 5.23 
Output20.0 80.0  1000.0  800.0  111.44 89.15 
No. 063 Milk-sugar syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 21.91 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0  340.51 40.86 7.46 0.9  
Total28.55 71.45 1053.3  752.58 23.08 16.5  
Losses 3.0%22.58 0.51 
Output27.0 73.0  1000.0  730.0  21.91 15.99 
Losses before dipping/caking, shrinkage 1.5%71.45 15.8  11.29 0.35 0.25 
Dribble/Weld 2.1%22.03 0.48 
Losses after sintering/caking, shrinkage 1.5%73.0  15.47 11.29 0.34 0.25 
Consolidated recipe, k=1.037532
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 655.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 279.8  279.38 290.3  289.86 
2Unsalted butter84.0  132.28 111.12 137.24 115.28 
3Starch syrup78.0  100.98 78.76 104.77 81.72 
4water—  78.41 —  81.35 —  
5Whole condensed milk with sugar74.0  55.59 41.14 57.68 42.68 
6Sign up12.0  32.43 3.89 33.65 4.04 
7Fresh whole milk the weight ratio of fat 3.2%12.0  7.46 0.9  7.74 0.93 
8Agar85.0  4.15 3.53 4.31 3.66 
9Citric acid98.0  2.91 2.85 3.02 2.96 
10Citrus essence—  1.29 —  1.34 —  
11Sign up99.85 0.16 0.16 0.17 0.17 
12Essence—  0.1  —  0.1  —  
13Cognac—  0.034—  0.035—  
14Wine—  0.034—  0.035—  
15Dye—  0.012—  0.012—  
Total—  695.64 521.73 721.752541.3  
Total phase loss 3.51%18.31 
Other losses 3.62%19.57 
General losses 7.0%37.88 
Output76.8  655.5  503.42 655.5  503.42