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Consolidated recipe: Chicken Cake [Yakhroma]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 384.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0  144.44 108.33 55.57 41.68 
3Jam, confiture, preserves72.0  111.11 80.0  42.74 30.77 
4No. 095 Blotting syrup50.0  111.11 55.56 42.74 21.37 
5Chocolate99.4  88.89 88.36 34.2  33.99 
6Sign up
7№062 Cream "New" chocolate78.8  55.56 43.78 21.37 16.84 
8№002 Fried biscuit crumb94.0  5.56 5.23 2.14 2.01 
Total24.96 75.04 1000.0  750.36 384.7  288.66 
Output24.96 75.04 1000.0  750.36 288.66 

№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 151.74 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  226.27 190.07 34.33 28.84 
3Whole condensed milk with sugar74.0  110.14 81.5  16.71 12.37 
4Raw egg white12.0  64.25 7.71 9.75 1.17 
5Citric acid98.0  3.8  3.72 0.58 0.57 
6Sign up
Total24.19 75.81 1017.72 771.57 154.43 117.09 
Losses 1.5%11.57 1.77 
Output24.0 76.0  1000.0  760.0  151.74 115.32 
Losses before dipping/caking, shrinkage 0.75%75.81 7.63 5.78 1.16 0.88 
Dribble/Weld 0.2%2.48 0.38 
Losses after sintering/caking, shrinkage 0.75%76.0  7.61 5.78 1.15 0.87 
№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 34.2 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  459.46 385.95 15.71 13.2  
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 34.96827.25 
Losses 2.1%16.74 0.57 
Output22.0 78.0  1000.0  780.0  34.2  26.68 
Losses before dipping/caking, shrinkage 1.05%77.93 10.74 8.37 0.37 0.29 
Dribble/Weld 0.1%0.95 0.03 
Losses after sintering/caking, shrinkage 1.05%78.0  10.73 8.37 0.37 0.29 
№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 21.37 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  424.53 356.61 9.07 7.62 
3Cocoa powder95.0  48.22 45.81 1.03 0.98 
4Vanilla powder99.85 3.76 3.75 0.08 0.08 
5Cognac—  1.94 —  0.041—  
Total21.45 78.55 1024.68 804.92 21.89117.2  
Losses 2.1%16.92 0.36 
Output21.2 78.8  1000.0  788.0  21.37 16.84 
Losses before dipping/caking, shrinkage 1.05%78.55 10.77 8.46 0.23 0.18 
Dribble/Weld 0.3%3.17 0.07 
Losses after sintering/caking, shrinkage 1.05%78.8  10.74 8.46 0.23 0.18 
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 92.67 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0  292.66 228.27 27.12 21.15 
3Water—  146.34 —  13.56 —  
4Water (for soaking agar-agar)—  40.8  —  3.78 —  
5Agar85.0  8.16 6.94 0.76 0.65 
Total23.63 76.37 1073.3  819.67 99.46 75.96 
Losses 2.4%19.67 1.82 
Output20.0 80.0  1000.0  800.0  92.67 74.14 
Losses before dipping/caking, shrinkage 1.2%76.37 12.88 9.84 1.19 0.91 
Dribble/Weld 4.5%48.13 4.46 
Losses after sintering/caking, shrinkage 1.2%80.0  12.29 9.83 1.14 0.91 
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 55.57 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 347.11 346.59 19.29 19.26 
3Flour, premium85.5  281.16 240.39 15.62 13.36 
4Potato starch80.0  69.42 55.54 3.86 3.09 
5Essence—  3.47 —  0.19 —  
Total37.58 62.42 1279.69 798.72 71.11 44.39 
Losses 6.1%48.72 2.71 
Output25.0 75.0  1000.0  750.0  55.57 41.68 
Losses before dipping/caking, shrinkage 3.05%62.42 39.03 24.36 2.17 1.35 
Dribble/Weld 16.8%208.18 11.57 
Losses after sintering/caking, shrinkage 3.05%75.0  32.48 24.36 1.8  1.35 
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 42.74 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 513.07 512.3  21.93 21.9  
3Cognac or dessert wine—  47.95 —  2.05 —  
4Essence of rum—  1.92 —  0.082—  
Total54.56 45.44 1127.32 512.3  48.18221.9  
Losses 2.4%12.3  0.53 
Output50.0 50.0  1000.0  500.0  42.74 21.37 
Losses before dipping/caking, shrinkage 1.2%45.44 13.53 6.15 0.58 0.26 
Dribble/Weld 9.1%101.49 4.34 
Losses after sintering/caking, shrinkage 1.2%50.0  12.3  6.15 0.53 0.27 
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 30.73 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 10.46 1.26 
Total28.55 71.45 1053.3  752.58 32.36 23.13 
Losses 3.0%22.58 0.7  
Output27.0 73.0  1000.0  730.0  30.73 22.43 
Losses before dipping/caking, shrinkage 1.5%71.45 15.8  11.29 0.49 0.35 
Dribble/Weld 2.1%22.03 0.68 
Losses after sintering/caking, shrinkage 1.5%73.0  15.47 11.29 0.48 0.35 
№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 2.14 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 439.72 439.06 0.94 0.94 
3Flour, premium85.5  356.18 304.53 0.76 0.65 
4Potato starch80.0  87.95 70.36 0.19 0.15 
5Essence—  4.4  —  0.009—  
Total37.58 62.42 1621.13 1011.83 3.4692.16 
Losses 7.1%71.83 0.15 
Output6.0 94.0  1000.0  940.0  2.14 2.01 
Losses before dipping/caking, shrinkage 3.55%62.42 57.54 35.92 0.12 0.07 
Dribble/Weld 33.6%525.38 1.12 
Losses after sintering/caking, shrinkage 3.55%94.0  38.21 35.92 0.08 0.08 
Consolidated recipe, k=1.043181
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 384.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 118.3  118.12 123.41 123.22 
2Unsalted butter84.0  59.11 49.65 61.66 51.79 
3Jam, confiture, preserves72.0  42.74 30.77 44.59 32.1  
4Water—  41.46 —  43.25 —  
5Chocolate99.4  34.2  33.99 35.68 35.47 
6Sign up27.0  33.72 9.1  35.18 9.5  
7Starch syrup78.0  27.12 21.15 28.29 22.07 
8Whole condensed milk with sugar74.0  16.71 12.37 17.43 12.9  
9Flour, premium85.5  16.38 14.0  17.09 14.61 
10Fresh whole milk the weight ratio of fat 3.2%12.0  10.46 1.26 10.91 1.31 
11Sign up12.0  9.75 1.17 10.17 1.22 
12Potato starch80.0  4.05 3.24 4.22 3.38 
13Cognac or dessert wine—  2.05 —  2.14 —  
14Cocoa powder95.0  1.03 0.98 1.07 1.02 
15Agar85.0  0.76 0.65 0.79 0.67 
16Sign up98.0  0.58 0.57 0.61 0.6  
17Citrus essence—  0.39 —  0.41 —  
18Vanilla powder99.85 0.22 0.22 0.23 0.23 
19Essence—  0.2  —  0.21 —  
20Essence of rum—  0.082—  0.086—  
21Sign up—  0.07 —  0.073—  
22Wine—  0.029—  0.03 —  
Total—  419.411297.24 437.529310.09 
Total phase loss 2.88%8.56 
Other losses 4.14%12.85 
General losses 6.9%21.41 
Output75.04 384.7  288.68 384.7  288.68