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Consolidated recipe: Pike-style 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 425.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0  183.33 137.5  77.99 58.49 
3№061 Cream "New"78.0  140.0  109.2  59.56 46.46 
4No. 095 Blotting syrup50.0  120.0  60.0  51.05 25.53 
5Chocolate99.4  70.0  69.58 29.78 29.6  
6Sign up
7No. 024 Air96.5  43.33 41.81 18.43 17.78 
8№062 Cream "New" chocolate78.8  26.67 21.02 11.35 8.94 
Total25.72 74.28 1000.0  742.78 425.41 315.98 
Output25.72 74.28 1000.0  742.78 315.98 

№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 155.98 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  226.27 190.07 35.29 29.64 
3Whole condensed milk with sugar74.0  110.14 81.5  17.18 12.71 
4Raw egg white12.0  64.25 7.71 10.02 1.2  
5Citric acid98.0  3.8  3.72 0.59 0.58 
6Sign up
Total24.19 75.81 1017.72 771.57 158.74 120.34 
Losses 1.5%11.57 1.8  
Output24.0 76.0  1000.0  760.0  155.98 118.54 
Losses before dipping/caking, shrinkage 0.75%75.81 7.63 5.78 1.19 0.9  
Dribble/Weld 0.2%2.48 0.39 
Losses after sintering/caking, shrinkage 0.75%76.0  7.61 5.78 1.19 0.9  
№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 59.56 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  459.46 385.95 27.37 22.99 
3Vanilla powder99.85 4.07 4.06 0.24 0.24 
4Cognac—  0.86 —  0.051—  
5Wine—  0.86 —  0.051—  
Total22.07 77.93 1022.42 796.74 60.90247.46 
Losses 2.1%16.74 1.0  
Output22.0 78.0  1000.0  780.0  59.56 46.46 
Losses before dipping/caking, shrinkage 1.05%77.93 10.74 8.37 0.64 0.5  
Dribble/Weld 0.1%0.95 0.06 
Losses after sintering/caking, shrinkage 1.05%78.0  10.73 8.37 0.64 0.5  
№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 11.35 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  424.53 356.61 4.82 4.05 
3Cocoa powder95.0  48.22 45.81 0.55 0.52 
4Vanilla powder99.85 3.76 3.75 0.0430.043
5Cognac—  1.94 —  0.022—  
Total21.45 78.55 1024.68 804.92 11.6359.143
Losses 2.1%16.92 0.203
Output21.2 78.8  1000.0  788.0  11.35 8.94 
Losses before dipping/caking, shrinkage 1.05%78.55 10.77 8.46 0.12 0.09 
Dribble/Weld 0.3%3.17 0.04 
Losses after sintering/caking, shrinkage 1.05%78.8  10.74 8.46 0.12 0.09 
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 95.26 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0  292.66 228.27 27.88 21.75 
3Water—  146.34 —  13.94 —  
4Water (for soaking agar-agar)—  40.8  —  3.89 —  
5Agar85.0  8.16 6.94 0.78 0.66 
Total23.63 76.37 1073.3  819.67 102.25 78.09 
Losses 2.4%19.67 1.88 
Output20.0 80.0  1000.0  800.0  95.26 76.21 
Losses before dipping/caking, shrinkage 1.2%76.37 12.88 9.84 1.23 0.94 
Dribble/Weld 4.5%48.13 4.58 
Losses after sintering/caking, shrinkage 1.2%80.0  12.29 9.83 1.17 0.94 
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 77.99 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 347.11 346.59 27.07 27.03 
3Flour, premium85.5  281.16 240.39 21.93 18.75 
4Potato starch80.0  69.42 55.54 5.41 4.33 
5Essence—  3.47 —  0.27 —  
Total37.58 62.42 1279.69 798.72 99.8  62.29 
Losses 6.1%48.72 3.8  
Output25.0 75.0  1000.0  750.0  77.99 58.49 
Losses before dipping/caking, shrinkage 3.05%62.42 39.03 24.36 3.04 1.9  
Dribble/Weld 16.8%208.18 16.24 
Losses after sintering/caking, shrinkage 3.05%75.0  32.48 24.36 2.53 1.9  
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 51.05 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 513.07 512.3  26.19 26.15 
3Cognac or dessert wine—  47.95 —  2.45 —  
4Essence of rum—  1.92 —  0.098—  
Total54.56 45.44 1127.32 512.3  57.54826.15 
Losses 2.4%12.3  0.62 
Output50.0 50.0  1000.0  500.0  51.05 25.53 
Losses before dipping/caking, shrinkage 1.2%45.44 13.53 6.15 0.69 0.31 
Dribble/Weld 9.1%101.49 5.18 
Losses after sintering/caking, shrinkage 1.2%50.0  12.3  6.15 0.63 0.32 
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 39.39 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 13.41 1.61 
Total28.55 71.45 1053.3  752.58 41.49 29.65 
Losses 3.0%22.58 0.9  
Output27.0 73.0  1000.0  730.0  39.39 28.75 
Losses before dipping/caking, shrinkage 1.5%71.45 15.8  11.29 0.62 0.44 
Dribble/Weld 2.1%22.03 0.87 
Losses after sintering/caking, shrinkage 1.5%73.0  15.47 11.29 0.61 0.45 
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 21.27 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 414.25 413.63 8.81 8.8  
3Starch syrup78.0  103.34 80.61 2.2  1.72 
4Agar85.0  10.34 8.79 0.22 0.19 
5Essence—  3.1  —  0.066—  
6Sign up
7Food paint—  1.0  —  0.021—  
Total50.0 50.0  1010.1  505.05 21.48110.753
Losses 1.0%5.05 0.113
Output50.0 50.0  1000.0  500.0  21.27 10.64 
No. 024 Air basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 18.43 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0  472.89 56.75 8.72 1.05 
3Citric acid98.0  4.73 4.64 0.0870.085
4Vanilla powder99.85 4.73 4.72 0.0870.087
Total29.25 70.75 1428.14 1010.48 26.32418.622
Losses 4.5%45.48 0.842
Output3.5 96.5  1000.0  965.0  18.43 17.78 
Losses before dipping/caking, shrinkage 2.25%70.75 32.14 22.74 0.59 0.42 
Dribble/Weld 26.7%372.44 6.86 
Losses after sintering/caking, shrinkage 2.25%96.5  23.56 22.74 0.43 0.41 
Consolidated recipe, k=1.0376
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 425.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 163.34 163.09 169.48 169.23 
2Unsalted butter84.0  67.48 56.68 70.02 58.82 
3Water—  56.76 —  58.89 —  
4Melange27.0  45.12 12.18 46.82 12.64 
5Starch syrup78.0  30.08 23.46 31.21 24.34 
6Sign up99.4  29.78 29.6  30.9  30.71 
7Flour, premium85.5  21.93 18.75 22.75 19.45 
8Raw egg white12.0  18.74 2.25 19.44 2.33 
9Whole condensed milk with sugar74.0  17.18 12.71 17.83 13.19 
10Fresh whole milk the weight ratio of fat 3.2%12.0  13.41 1.61 13.91 1.67 
11Sign up80.0  5.41 4.33 5.61 4.49 
12Cognac or dessert wine—  2.45 —  2.54 —  
13Agar85.0  1.0  0.85 1.04 0.88 
14Citric acid98.0  0.72 0.71 0.75 0.74 
15Cocoa powder95.0  0.55 0.52 0.57 0.54 
16Sign up—  0.4  —  0.42 —  
17Vanilla powder99.85 0.37 0.37 0.38 0.38 
18Essence—  0.34 —  0.35 —  
19Essence of rum—  0.098—  0.1  —  
20Cognac—  0.073—  0.076—  
21Sign up—  0.051—  0.053—  
22Food paint—  0.021—  0.022—  
Total—  475.303327.11 493.161339.41 
Total phase loss 3.4%11.12 
Other losses 3.62%12.3  
General losses 6.9%23.42 
Output74.28 425.4  315.99 425.4  315.99