Для получения расчета на 1000 или заданный вами выход необходимо:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Войти.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

Consolidated recipe: Cake Azhur [Pavlovsky Posad]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 501.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Cream New finishing chocolate80.1  250.0  200.25 125.33 100.39 
3No. 095 Blotting syrup50.0  180.0  90.0  90.23 45.12 
4No. 107 Chocolate grits89.3  20.0  17.86 10.03 8.96 
5№061 Cream "New"78.0  15.0  11.7  7.52 5.87 
6Sign up
Total27.32 72.68 1000.0  726.83 501.31 364.39 
Output27.32 72.68 1000.0  726.83 364.39 

Cream New finishing chocolate basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 125.33 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  404.23 339.55 50.66 42.55 
3Cocoa powder95.0  125.49 119.22 15.73 14.94 
4Vanilla powder99.85 1.53 1.53 0.19 0.19 
Total19.9 80.1  1021.44 818.14 128.02 102.53 
Losses 2.09%17.14 2.14 
Output19.9 80.1  1000.0  801.0  125.33 100.39 
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 10.03 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder95.0  194.35 184.63 1.95 1.85 
3Unsalted butter84.0  40.89 34.35 0.41 0.34 
4Vanilla powder99.85 5.19 5.18 0.0520.052
Total10.76 89.24 1015.94 906.61 10.1929.092
Losses 1.5%13.61 0.132
Output10.7 89.3  1000.0  893.0  10.03 8.96 
Losses before dipping/caking, shrinkage 0.75%89.24 7.63 6.81 0.08 0.07 
Dribble/Weld 0.1%0.69 0.01 
Losses after sintering/caking, shrinkage 0.75%89.3  7.62 6.8  0.08 0.07 
№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 7.52 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  459.46 385.95 3.46 2.91 
3Vanilla powder99.85 4.07 4.06 0.0310.031
4Cognac—  0.86 —  0.006—  
5Wine—  0.86 —  0.006—  
Total22.07 77.93 1022.42 796.74 7.6936.001
Losses 2.1%16.74 0.131
Output22.0 78.0  1000.0  780.0  7.52 5.87 
Losses before dipping/caking, shrinkage 1.05%77.93 10.74 8.37 0.08 0.06 
Dribble/Weld 0.1%0.95 0.01 
Losses after sintering/caking, shrinkage 1.05%78.0  10.73 8.37 0.08 0.06 
№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 7.52 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  424.53 356.61 3.19 2.68 
3Cocoa powder95.0  48.22 45.81 0.36 0.34 
4Vanilla powder99.85 3.76 3.75 0.0280.028
5Cognac—  1.94 —  0.015—  
Total21.45 78.55 1024.68 804.92 7.7036.048
Losses 2.1%16.92 0.118
Output21.2 78.8  1000.0  788.0  7.52 5.93 
Losses before dipping/caking, shrinkage 1.05%78.55 10.77 8.46 0.08 0.06 
Dribble/Weld 0.3%3.17 0.02 
Losses after sintering/caking, shrinkage 1.05%78.8  10.74 8.46 0.08 0.06 
№014 Sponge cake "Prague" basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 260.68 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 309.84 309.38 80.77 80.65 
3Flour, premium85.5  237.6  203.15 61.94 52.96 
4Unsalted butter84.0  78.41 65.86 20.44 17.17 
5Cocoa powder95.0  48.0  45.6  12.51 11.88 
Total40.51 59.49 1360.47 809.38 354.65 210.99 
Losses 6.1%49.38 12.87 
Output24.0 76.0  1000.0  760.0  260.68 198.12 
Losses before dipping/caking, shrinkage 3.05%59.49 41.5  24.69 10.82 6.44 
Dribble/Weld 21.7%286.48 74.68 
Losses after sintering/caking, shrinkage 3.05%76.0  32.49 24.69 8.47 6.44 
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 90.23 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 513.07 512.3  46.29 46.22 
3Cognac or dessert wine—  47.95 —  4.33 —  
4Essence of rum—  1.92 —  0.17 —  
Total54.56 45.44 1127.32 512.3  101.71 46.22 
Losses 2.4%12.3  1.1  
Output50.0 50.0  1000.0  500.0  90.23 45.12 
Losses before dipping/caking, shrinkage 1.2%45.44 13.53 6.15 1.22 0.55 
Dribble/Weld 9.1%101.49 9.16 
Losses after sintering/caking, shrinkage 1.2%50.0  12.3  6.15 1.11 0.56 
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 69.74 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 23.75 2.85 
Total28.55 71.45 1053.3  752.58 73.46 52.49 
Losses 3.0%22.58 1.58 
Output27.0 73.0  1000.0  730.0  69.74 50.91 
Losses before dipping/caking, shrinkage 1.5%71.45 15.8  11.29 1.1  0.79 
Dribble/Weld 2.1%22.03 1.54 
Losses after sintering/caking, shrinkage 1.5%73.0  15.47 11.29 1.08 0.79 
# 099 Lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 7.78 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  265.08 —  2.06 —  
3Starch syrup78.0  119.29 93.05 0.93 0.73 
4Essence—  2.76 —  0.021—  
Total24.97 75.03 1182.37 887.1  9.2016.91 
Losses 0.8%7.1  0.06 
Output12.0 88.0  1000.0  880.0  7.78 6.85 
Losses before dipping/caking, shrinkage 0.4%75.03 4.73 3.55 0.04 0.03 
Dribble/Weld 14.7%173.61 1.35 
Losses after sintering/caking, shrinkage 0.4%88.0  4.03 3.55 0.03 0.03 
Consolidated recipe, k=1.023038
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 501.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 182.96 182.69 187.18 186.9  
2Chicken eggs27.0  178.99 48.33 183.11 49.44 
3Unsalted butter84.0  78.16 65.65 79.96 67.17 
4Flour, premium85.5  61.94 52.96 63.37 54.18 
5Water—  52.98 —  54.2  —  
6Sign up95.0  30.55 29.02 31.25 29.69 
7Fresh whole milk the weight ratio of fat 3.2%12.0  23.75 2.85 24.3  2.92 
8Cognac or dessert wine—  4.33 —  4.43 —  
9Starch syrup78.0  0.93 0.73 0.95 0.74 
10Vanilla powder99.85 0.3  0.3  0.31 0.31 
11Sign up—  0.17 —  0.17 —  
12Cognac—  0.021—  0.021—  
13Essence—  0.021—  0.021—  
14Wine—  0.006—  0.006—  
Total—  615.108382.53 629.278391.35 
Total phase loss 4.76%18.19 
Other losses 2.25%8.82 
General losses 6.9%27.01 
Output72.68 501.3  364.34 501.3  364.34