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Consolidated recipe: Cake Evgeniya [Serpukhov]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 224.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 007 Sponge cake with cocoa powder76.0  220.0  167.2  49.32 37.48 
3No. 095 Blotting syrup50.0  120.0  60.0  26.9  13.45 
4№061 Cream "New"78.0  100.0  78.0  22.42 17.49 
5Chocolate99.4  70.0  69.58 15.69 15.6  
6Sign up
Total25.1 74.9  1000.0  748.98 224.19 167.92 
Output25.1 74.9  1000.0  748.98 167.92 

№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 107.62 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  226.27 190.07 24.35 20.45 
3Whole condensed milk with sugar74.0  110.14 81.5  11.85 8.77 
4Raw egg white12.0  64.25 7.71 6.91 0.83 
5Citric acid98.0  3.8  3.72 0.41 0.4  
6Sign up
Total24.19 75.81 1017.72 771.57 109.51 83.03 
Losses 1.5%11.57 1.24 
Output24.0 76.0  1000.0  760.0  107.62 81.79 
Losses before dipping/caking, shrinkage 0.75%75.81 7.63 5.78 0.82 0.62 
Dribble/Weld 0.2%2.48 0.27 
Losses after sintering/caking, shrinkage 0.75%76.0  7.61 5.78 0.82 0.62 
№061 Cream "New" with condensed milk syrup
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 22.42 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  459.46 385.95 10.3  8.65 
3Vanilla powder99.85 4.07 4.06 0.0910.091
4Cognac—  0.86 —  0.019—  
5Wine—  0.86 —  0.019—  
Total22.07 77.93 1022.42 796.74 22.91917.861
Losses 2.1%16.74 0.371
Output22.0 78.0  1000.0  780.0  22.42 17.49 
Losses before dipping/caking, shrinkage 1.05%77.93 10.74 8.37 0.24 0.19 
Dribble/Weld 0.1%0.95 0.02 
Losses after sintering/caking, shrinkage 1.05%78.0  10.73 8.37 0.24 0.19 
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 65.72 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0  292.66 228.27 19.23 15.0  
3Water—  146.34 —  9.62 —  
4Water (for soaking agar-agar)—  40.8  —  2.68 —  
5Agar85.0  8.16 6.94 0.54 0.46 
Total23.63 76.37 1073.3  819.67 70.54 53.87 
Losses 2.4%19.67 1.29 
Output20.0 80.0  1000.0  800.0  65.72 52.58 
Losses before dipping/caking, shrinkage 1.2%76.37 12.88 9.84 0.85 0.65 
Dribble/Weld 4.5%48.13 3.16 
Losses after sintering/caking, shrinkage 1.2%80.0  12.29 9.83 0.81 0.65 
No. 007 Sponge cake with cocoa powder basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 49.32 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 344.02 343.5  16.97 16.94 
3Flour, premium85.5  278.65 238.25 13.74 11.75 
4Cocoa powder95.0  57.34 54.47 2.83 2.69 
5Potato starch80.0  22.93 18.34 1.13 0.9  
Total36.58 63.42 1276.3  809.37 62.95 39.92 
Losses 6.1%49.37 2.44 
Output24.0 76.0  1000.0  760.0  49.32 37.48 
Losses before dipping/caking, shrinkage 3.05%63.42 38.92 24.68 1.92 1.22 
Dribble/Weld 16.6%204.9  10.11 
Losses after sintering/caking, shrinkage 3.05%76.0  32.48 24.68 1.6  1.22 
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 26.9 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 513.07 512.3  13.8  13.78 
3Cognac or dessert wine—  47.95 —  1.29 —  
4Essence of rum—  1.92 —  0.052—  
Total54.56 45.44 1127.32 512.3  30.32213.78 
Losses 2.4%12.3  0.33 
Output50.0 50.0  1000.0  500.0  26.9  13.45 
Losses before dipping/caking, shrinkage 1.2%45.44 13.53 6.15 0.36 0.16 
Dribble/Weld 9.1%101.49 2.73 
Losses after sintering/caking, shrinkage 1.2%50.0  12.3  6.15 0.33 0.17 
No. 063 Milk-sugar syrup on condensed milk
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 12.49 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  243.17 —  3.04 —  
3Whole condensed milk with sugar74.0  128.2  94.87 1.6  1.18 
Total27.0 73.0  1027.74 750.26 12.84 9.37 
Losses 2.7%20.26 0.25 
Output27.0 73.0  1000.0  730.0  12.49 9.12 
№002 Fried biscuit crumb basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 2.24 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 439.72 439.06 0.98 0.98 
3Flour, premium85.5  356.18 304.53 0.8  0.68 
4Potato starch80.0  87.95 70.36 0.2  0.16 
5Essence—  4.4  —  0.01 —  
Total37.58 62.42 1621.13 1011.83 3.63 2.26 
Losses 7.1%71.83 0.15 
Output6.0 94.0  1000.0  940.0  2.24 2.11 
Losses before dipping/caking, shrinkage 3.55%62.42 57.54 35.92 0.13 0.08 
Dribble/Weld 33.6%525.38 1.18 
Losses after sintering/caking, shrinkage 3.55%94.0  38.21 35.92 0.09 0.08 
Consolidated recipe, k=1.037752
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 224.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 78.42 78.3  81.38 81.26 
2Unsalted butter84.0  34.65 29.11 35.96 30.21 
3Water—  30.52 —  31.67 —  
4Melange27.0  29.92 8.08 31.05 8.38 
5Starch syrup78.0  19.23 15.0  19.96 15.57 
6Sign up99.4  15.69 15.6  16.28 16.18 
7Flour, premium85.5  14.54 12.43 15.09 12.9  
8Whole condensed milk with sugar74.0  13.45 9.95 13.96 10.33 
9Raw egg white12.0  6.91 0.83 7.17 0.86 
10Cocoa powder95.0  2.83 2.69 2.94 2.79 
11Sign up80.0  1.33 1.06 1.38 1.1  
12Cognac or dessert wine—  1.29 —  1.34 —  
13Agar85.0  0.54 0.46 0.56 0.48 
14Citric acid98.0  0.41 0.4  0.43 0.42 
15Citrus essence—  0.27 —  0.28 —  
16Sign up99.85 0.0910.0910.0940.094
17Essence of rum—  0.052—  0.054—  
18Cognac—  0.019—  0.02 —  
19Wine—  0.019—  0.02 —  
20Essence—  0.01 —  0.01 —  
Total—  250.191174.001259.648180.574
Total phase loss 3.49%6.071
Other losses 3.64%6.573
General losses 7.0%12.644
Output74.9  224.2  167.93 224.2  167.93