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Consolidated recipe: Cake Shaturyanka [Shatura]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 616.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0  150.0  112.5  92.45 69.34 
3№061 Cream "New"78.0  130.0  101.4  80.12 62.49 
4No. 095 Blotting syrup50.0  70.0  35.0  43.14 21.57 
5No. 107 Chocolate grits89.3  35.0  31.26 21.57 19.26 
6Sign up
Total23.83 76.17 1000.0  761.66 616.3  469.41 
Output23.83 76.17 1000.0  761.66 469.41 

No. 106 Chocolate soufflé basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 369.78 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  217.34 182.57 80.37 67.51 
3Whole condensed milk with sugar74.0  105.8  78.29 39.12 28.95 
4Cocoa powder95.0  64.07 60.87 23.69 22.51 
5Raw egg white12.0  61.67 7.4  22.8  2.74 
6Sign up
7Citrus essence—  2.45 —  0.91 —  
Total23.0 77.0  1041.63 802.03 385.17 296.57 
Losses 1.5%12.03 4.44 
Output21.0 79.0  1000.0  790.0  369.78 292.13 
Losses before dipping/caking, shrinkage 0.75%77.0  7.81 6.01 2.89 2.23 
Dribble/Weld 2.5%26.21 9.69 
Losses after sintering/caking, shrinkage 0.75%79.0  7.61 6.01 2.81 2.22 
№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 80.12 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  459.46 385.95 36.81 30.92 
3Vanilla powder99.85 4.07 4.06 0.33 0.33 
4Cognac—  0.86 —  0.069—  
5Wine—  0.86 —  0.069—  
Total22.07 77.93 1022.42 796.74 81.91863.84 
Losses 2.1%16.74 1.35 
Output22.0 78.0  1000.0  780.0  80.12 62.49 
Losses before dipping/caking, shrinkage 1.05%77.93 10.74 8.37 0.86 0.67 
Dribble/Weld 0.1%0.95 0.08 
Losses after sintering/caking, shrinkage 1.05%78.0  10.73 8.37 0.86 0.67 
No. 107 Chocolate grits basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 21.57 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder95.0  194.35 184.63 4.19 3.98 
3Unsalted butter84.0  40.89 34.35 0.88 0.74 
4Vanilla powder99.85 5.19 5.18 0.11 0.11 
Total10.76 89.24 1015.94 906.61 21.91 19.55 
Losses 1.5%13.61 0.29 
Output10.7 89.3  1000.0  893.0  21.57 19.26 
Losses before dipping/caking, shrinkage 0.75%89.24 7.63 6.81 0.16 0.14 
Dribble/Weld 0.1%0.69 0.01 
Losses after sintering/caking, shrinkage 0.75%89.3  7.62 6.8  0.16 0.14 
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 216.93 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0  292.66 228.27 63.49 49.52 
3Water—  146.34 —  31.75 —  
4Water (for soaking agar-agar)—  40.8  —  8.85 —  
5Agar85.0  8.16 6.94 1.77 1.5  
Total23.63 76.37 1073.3  819.67 232.84 177.81 
Losses 2.4%19.67 4.27 
Output20.0 80.0  1000.0  800.0  216.93 173.54 
Losses before dipping/caking, shrinkage 1.2%76.37 12.88 9.84 2.79 2.13 
Dribble/Weld 4.5%48.13 10.44 
Losses after sintering/caking, shrinkage 1.2%80.0  12.29 9.83 2.67 2.14 
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 92.45 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 347.11 346.59 32.09 32.04 
3Flour, premium85.5  281.16 240.39 25.99 22.22 
4Potato starch80.0  69.42 55.54 6.42 5.14 
5Essence—  3.47 —  0.32 —  
Total37.58 62.42 1279.69 798.72 118.31 73.84 
Losses 6.1%48.72 4.5  
Output25.0 75.0  1000.0  750.0  92.45 69.34 
Losses before dipping/caking, shrinkage 3.05%62.42 39.03 24.36 3.61 2.25 
Dribble/Weld 16.8%208.18 19.25 
Losses after sintering/caking, shrinkage 3.05%75.0  32.48 24.36 3.0  2.25 
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 44.64 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 15.2  1.82 
Total28.55 71.45 1053.3  752.58 47.02 33.59 
Losses 3.0%22.58 1.0  
Output27.0 73.0  1000.0  730.0  44.64 32.59 
Losses before dipping/caking, shrinkage 1.5%71.45 15.8  11.29 0.71 0.51 
Dribble/Weld 2.1%22.03 0.98 
Losses after sintering/caking, shrinkage 1.5%73.0  15.47 11.29 0.69 0.5  
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 43.14 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 513.07 512.3  22.13 22.1  
3Cognac or dessert wine—  47.95 —  2.07 —  
4Essence of rum—  1.92 —  0.083—  
Total54.56 45.44 1127.32 512.3  48.63322.1  
Losses 2.4%12.3  0.53 
Output50.0 50.0  1000.0  500.0  43.14 21.57 
Losses before dipping/caking, shrinkage 1.2%45.44 13.53 6.15 0.58 0.26 
Dribble/Weld 9.1%101.49 4.38 
Losses after sintering/caking, shrinkage 1.2%50.0  12.3  6.15 0.53 0.27 
# 099 Lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 16.73 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  265.08 —  4.43 —  
3Starch syrup78.0  119.29 93.05 2.0  1.56 
4Essence—  2.76 —  0.046—  
Total24.97 75.03 1182.37 887.1  19.77614.84 
Losses 0.8%7.1  0.12 
Output12.0 88.0  1000.0  880.0  16.73 14.72 
Losses before dipping/caking, shrinkage 0.4%75.03 4.73 3.55 0.08 0.06 
Dribble/Weld 14.7%173.61 2.9  
Losses after sintering/caking, shrinkage 0.4%88.0  4.03 3.55 0.07 0.06 
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 9.24 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 414.25 413.63 3.83 3.82 
3Starch syrup78.0  103.34 80.61 0.95 0.74 
4Agar85.0  10.34 8.79 0.0960.082
5Essence—  3.1  —  0.029—  
6Sign up
7Food paint—  1.0  —  0.009—  
Total50.0 50.0  1010.1  505.05 9.3334.661
Losses 1.0%5.05 0.041
Output50.0 50.0  1000.0  500.0  9.24 4.62 
Consolidated recipe, k=1.038716
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 616.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 230.15 229.8  239.06 238.7  
2Unsalted butter84.0  118.06 99.17 122.63 103.01 
3Water—  73.78 —  76.64 —  
4Starch syrup78.0  66.44 51.82 69.01 53.83 
5Melange27.0  53.49 14.44 55.56 15.0  
6Sign up74.0  39.12 28.95 40.63 30.07 
7Cocoa powder95.0  27.88 26.49 28.96 27.51 
8Flour, premium85.5  25.99 22.22 27.0  23.09 
9Raw egg white12.0  22.8  2.74 23.68 2.84 
10Fresh whole milk the weight ratio of fat 3.2%12.0  15.2  1.82 15.79 1.89 
11Sign up80.0  6.42 5.14 6.67 5.34 
12Cognac or dessert wine—  2.07 —  2.15 —  
13Agar85.0  1.87 1.59 1.94 1.65 
14Citric acid98.0  1.37 1.34 1.42 1.39 
15Citrus essence—  0.91 —  0.95 —  
16Sign up99.85 0.44 0.44 0.46 0.46 
17Essence—  0.4  —  0.42 —  
18Essence of rum—  0.083—  0.086—  
19Cognac—  0.069—  0.072—  
20Wine—  0.069—  0.072—  
21Sign up—  0.009—  0.009—  
Total—  686.62 485.96 713.209504.78 
Total phase loss 3.4%16.52 
Other losses 3.73%18.82 
General losses 7.0%35.34 
Output76.17 616.3  469.44 616.3  469.44