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Consolidated recipe: Garden of Eden cake [Voskresensk]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 409.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Fruit70.0  250.0  175.0  102.43 71.7  
3Vegetable cream44.5  150.0  66.75 61.46 27.35 
4Gel66.5  100.0  66.5  40.97 27.25 
5Sponge cake with surfactant No. 275.0  100.0  75.0  40.97 30.73 
Total31.27 68.73 1000.0  687.25 409.71 281.58 
Output31.27 68.73 1000.0  687.25 281.58 

Souffle Lux Recipe No. 1 (for 98m syrup)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 163.88 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fat "Butao-26"99.2  190.25 188.73 31.18 30.93 
3Whole condensed milk with sugar74.0  110.14 81.5  18.05 13.36 
4water—  89.5  —  14.67 —  
5Dry egg white91.0  8.47 7.71 1.39 1.26 
6Sign up
7Flavoring—  2.55 —  0.42 —  
Total24.0 76.0  1052.57 799.95 172.5  131.1  
Losses 4.99%39.95 6.55 
Output24.0 76.0  1000.0  760.0  163.88 124.55 
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 106.17 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0  292.66 228.27 31.07 24.23 
3Water—  146.34 —  15.54 —  
4Water (for soaking agar-agar)—  40.8  —  4.33 —  
5Agar85.0  8.16 6.94 0.87 0.74 
Total23.63 76.37 1073.3  819.67 113.96 87.03 
Losses 2.4%19.67 2.09 
Output20.0 80.0  1000.0  800.0  106.17 84.94 
Losses before dipping/caking, shrinkage 1.2%76.37 12.88 9.84 1.37 1.05 
Dribble/Weld 4.5%48.13 5.11 
Losses after sintering/caking, shrinkage 1.2%80.0  12.29 9.83 1.3  1.04 
Sponge cake with surfactant No. 2 Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 40.97 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5  307.01 262.49 12.58 10.76 
3Granulated sugar99.85 305.41 304.95 12.51 12.49 
4Fat "Butao-26"99.2  51.41 51.0  2.11 2.09 
5Surfactant (churning paste)52.0  50.57 26.3  2.07 1.08 
6Sign up
Total36.32 63.68 1231.39 784.17 50.45332.13 
Losses 4.36%34.17 1.4  
Output25.0 75.0  1000.0  750.0  40.97 30.73 
Losses before dipping/caking, shrinkage 2.18%63.68 26.83 17.09 1.1  0.7  
Dribble/Weld 15.1%181.78 7.45 
Losses after sintering/caking, shrinkage 2.18%75.0  22.78 17.09 0.93 0.7  
Consolidated recipe, k=1.037171
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 409.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up70.0  102.43 71.7  106.24 74.37 
2Granulated sugar99.85 74.66 74.55 77.44 77.32 
3Vegetable cream44.5  61.46 27.35 63.74 28.36 
4Gel66.5  40.97 27.25 42.49 28.26 
5water—  34.54 —  35.82 —  
6Sign up99.2  33.29 33.02 34.53 34.25 
7Starch syrup78.0  31.07 24.23 32.22 25.13 
8Melange27.0  21.16 5.71 21.95 5.93 
9Whole condensed milk with sugar74.0  18.05 13.36 18.72 13.85 
10Flour, premium85.5  12.58 10.76 13.05 11.16 
11Sign up52.0  2.07 1.08 2.15 1.12 
12Dry egg white91.0  1.39 1.26 1.44 1.31 
13Agar85.0  0.87 0.74 0.9  0.77 
14Citric acid98.0  0.62 0.61 0.64 0.63 
15Flavoring—  0.42 —  0.44 —  
16Sign up—  0.023—  0.024—  
Total—  435.603291.62 451.794302.46 
Total phase loss 3.44%10.03 
Other losses 3.58%10.84 
General losses 6.9%20.87 
Output68.73 409.7  281.59 409.7  281.59