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Consolidated recipe: Cake Presentation [Voskresensk]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 677.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№015 Biscuit "Stephanie"94.0  340.0  319.6  230.21 216.4  
3№061 Cream "New"78.0  50.0  39.0  33.86 26.41 
4№062 Cream "New" chocolate78.8  50.0  39.4  33.86 26.68 
Total15.96 84.04 1000.0  840.4  677.11 569.04 
Output15.96 84.04 1000.0  840.4  569.04 

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 379.18 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  217.34 182.57 82.41 69.22 
3Whole condensed milk with sugar74.0  105.8  78.29 40.12 29.69 
4Cocoa powder95.0  64.07 60.87 24.29 23.08 
5Raw egg white12.0  61.67 7.4  23.38 2.81 
6Sign up
7Citrus essence—  2.45 —  0.93 —  
Total23.0 77.0  1041.63 802.03 394.96 304.11 
Losses 1.5%12.03 4.56 
Output21.0 79.0  1000.0  790.0  379.18 299.55 
Losses before dipping/caking, shrinkage 0.75%77.0  7.81 6.01 2.96 2.28 
Dribble/Weld 2.5%26.21 9.94 
Losses after sintering/caking, shrinkage 0.75%79.0  7.61 6.01 2.89 2.28 
№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 33.86 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  459.46 385.95 15.56 13.07 
3Vanilla powder99.85 4.07 4.06 0.14 0.14 
4Cognac—  0.86 —  0.029—  
5Wine—  0.86 —  0.029—  
Total22.07 77.93 1022.42 796.74 34.62826.99 
Losses 2.1%16.74 0.58 
Output22.0 78.0  1000.0  780.0  33.86 26.41 
Losses before dipping/caking, shrinkage 1.05%77.93 10.74 8.37 0.36 0.28 
Dribble/Weld 0.1%0.95 0.03 
Losses after sintering/caking, shrinkage 1.05%78.0  10.73 8.37 0.36 0.28 
№062 Cream "New" chocolate basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 33.86 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  424.53 356.61 14.37 12.07 
3Cocoa powder95.0  48.22 45.81 1.63 1.55 
4Vanilla powder99.85 3.76 3.75 0.13 0.13 
5Cognac—  1.94 —  0.066—  
Total21.45 78.55 1024.68 804.92 34.69627.26 
Losses 2.1%16.92 0.58 
Output21.2 78.8  1000.0  788.0  33.86 26.68 
Losses before dipping/caking, shrinkage 1.05%78.55 10.77 8.46 0.36 0.28 
Dribble/Weld 0.3%3.17 0.11 
Losses after sintering/caking, shrinkage 1.05%78.8  10.74 8.46 0.36 0.28 
№015 Biscuit "Stephanie" basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 230.21 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 256.23 255.85 58.99 58.9  
3Chicken eggs27.0  236.12 63.75 54.36 14.68 
4Roasted kernels97.5  231.32 225.54 53.25 51.92 
5Unsalted butter84.0  220.21 184.98 50.69 42.58 
6Sign up
7Ammonium carbonate—  4.43 —  1.02 —  
8Salt96.5  2.91 2.81 0.67 0.65 
9Vanillin—  0.24 —  0.055—  
Total20.8 79.2  1249.34 989.47 287.615227.8  
Losses 5.0%49.47 11.4  
Output6.0 94.0  1000.0  940.0  230.21 216.4  
Losses before dipping/caking, shrinkage 2.5%79.2  31.23 24.73 7.19 5.69 
Dribble/Weld 15.7%191.8  44.15 
Losses after sintering/caking, shrinkage 2.5%94.0  26.31 24.73 6.06 5.7  
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 222.45 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0  292.66 228.27 65.1  50.78 
3Water—  146.34 —  32.55 —  
4Water (for soaking agar-agar)—  40.8  —  9.08 —  
5Agar85.0  8.16 6.94 1.82 1.55 
Total23.63 76.37 1073.3  819.67 238.76 182.34 
Losses 2.4%19.67 4.38 
Output20.0 80.0  1000.0  800.0  222.45 177.96 
Losses before dipping/caking, shrinkage 1.2%76.37 12.88 9.84 2.87 2.19 
Dribble/Weld 4.5%48.13 10.71 
Losses after sintering/caking, shrinkage 1.2%80.0  12.29 9.83 2.73 2.18 
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 37.37 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 12.72 1.53 
Total28.55 71.45 1053.3  752.58 39.36 28.13 
Losses 3.0%22.58 0.85 
Output27.0 73.0  1000.0  730.0  37.37 27.28 
Losses before dipping/caking, shrinkage 1.5%71.45 15.8  11.29 0.59 0.42 
Dribble/Weld 2.1%22.03 0.82 
Losses after sintering/caking, shrinkage 1.5%73.0  15.47 11.29 0.58 0.42 
Consolidated recipe, k=1.04586
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 677.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 215.84 215.52 225.74 225.4  
2Unsalted butter84.0  163.03 136.95 170.51 143.23 
3Starch syrup78.0  65.1  50.78 68.09 53.11 
4Flour, premium85.5  64.09 54.8  67.03 57.31 
5Chicken eggs27.0  54.36 14.68 56.85 15.35 
6Sign up97.5  53.25 51.92 55.69 54.3  
7Water—  41.63 —  43.54 —  
8Whole condensed milk with sugar74.0  40.12 29.69 41.96 31.05 
9Cocoa powder95.0  30.41 28.89 31.8  30.21 
10Raw egg white12.0  23.38 2.81 24.45 2.93 
11Sign up12.0  12.72 1.53 13.3  1.6  
12Agar85.0  1.82 1.55 1.9  1.62 
13Citric acid98.0  1.38 1.35 1.44 1.41 
14Ammonium carbonate—  1.02 —  1.07 —  
15Citrus essence—  0.93 —  0.97 —  
16Sign up96.5  0.67 0.65 0.7  0.68 
17Vanilla powder99.85 0.27 0.27 0.28 0.28 
18Cognac—  0.095—  0.099—  
19Vanillin—  0.055—  0.058—  
20Wine—  0.029—  0.03 —  
Total—  770.199591.39 805.507618.48 
Total phase loss 3.78%22.36 
Other losses 4.38%27.09 
General losses 8.0%49.45 
Output84.04 677.1  569.03 677.1  569.03