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Consolidated recipe: Cake Delight [Stupino]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 379.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 095а Blotting syrup50.36 200.0  100.72 75.82 38.18 
3№056 Creamy fruit cream75.0  170.0  127.5  64.45 48.34 
4No. 001 Biscuit (main)75.0  120.0  90.0  45.49 34.12 
5№062а Cream "New" chocolate78.8  120.0  94.56 45.49 35.85 
6Sign up
7№061 Cream "New"78.0  40.0  31.2  15.16 11.82 
8Sponge crumbs fried with cocoa94.0  20.0  18.8  7.58 7.13 
9Powdered sugar99.85 10.0  9.99 3.79 3.78 
Total28.19 71.81 1000.0  718.07 379.1  272.22 
Output28.19 71.81 1000.0  718.07 272.22 

№056 Creamy fruit cream on 61m cream
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 64.45 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0  502.01 391.57 32.35 25.23 
Total25.0 75.0  1004.02 753.02 64.7  48.52 
Losses 0.4%3.02 0.18 
Output25.0 75.0  1000.0  750.0  64.45 48.34 
Semi-finished Strawberry basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 26.54 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0  210.0  163.8  5.57 4.34 
3Granulated sugar99.85 145.0  144.78 3.85 3.84 
4Citric acid98.0  5.0  4.9  0.13 0.13 
Total20.76 79.24 1025.0  812.23 27.2  21.55 
Losses 2.74%22.23 0.58 
Output21.0 79.0  1000.0  790.0  26.54 20.97 
Losses before dipping/caking, shrinkage 1.37%79.24 14.03 11.12 0.37 0.29 
Dribble/Weld -0.3%-3.1  -0.08 
Losses after sintering/caking, shrinkage 1.37%79.0  14.07 11.12 0.37 0.29 
No. 095а Blotting syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 75.82 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cognac or dessert wine—  47.95 —  3.64 —  
3Essence of rum—  1.92 —  0.15 —  
Total49.64 50.36 1000.0  503.57 75.83 38.18 
Output49.64 50.36 1000.0  503.57 75.82 38.18 
№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 47.51 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  459.46 385.95 21.83 18.34 
3Vanilla powder99.85 4.07 4.06 0.19 0.19 
4Cognac—  0.86 —  0.041—  
5Wine—  0.86 —  0.041—  
Total22.07 77.93 1022.42 796.74 48.57237.85 
Losses 2.1%16.74 0.79 
Output22.0 78.0  1000.0  780.0  47.51 37.06 
Losses before dipping/caking, shrinkage 1.05%77.93 10.74 8.37 0.51 0.4  
Dribble/Weld 0.1%0.95 0.05 
Losses after sintering/caking, shrinkage 1.05%78.0  10.73 8.37 0.51 0.4  
№062а 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 45.49 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  436.96 367.05 19.88 16.7  
3Cocoa powder95.0  49.63 47.15 2.26 2.15 
4Vanilla powder99.85 3.86 3.85 0.18 0.18 
5Cognac—  2.0  —  0.091—  
Total21.27 78.73 1022.38 804.9  46.52136.63 
Losses 2.1%16.9  0.78 
Output21.2 78.8  1000.0  788.0  45.49 35.85 
Losses before dipping/caking, shrinkage 1.05%78.73 10.73 8.45 0.49 0.39 
Dribble/Weld 0.1%0.93 0.04 
Losses after sintering/caking, shrinkage 1.05%78.8  10.72 8.45 0.49 0.39 
Sponge crumbs fried with cocoa basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 7.58 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder95.0  107.84 102.45 0.82 0.78 
Total23.26 76.74 1237.23 949.49 9.38 7.2  
Losses 1.0%9.49 0.07 
Output6.0 94.0  1000.0  940.0  7.58 7.13 
Losses before dipping/caking, shrinkage 0.5%76.74 6.18 4.74 0.05 0.04 
Dribble/Weld 18.4%226.0  1.71 
Losses after sintering/caking, shrinkage 0.5%94.0  5.05 4.75 0.04 0.04 
№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 5.57 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  459.46 385.95 2.56 2.15 
3Vanilla powder99.85 4.07 4.06 0.0230.023
4Cognac—  0.86 —  0.005—  
5Wine—  0.86 —  0.005—  
Total22.07 77.93 1022.42 796.74 5.6934.433
Losses 2.1%16.74 0.093
Output22.0 78.0  1000.0  780.0  5.57 4.34 
Losses before dipping/caking, shrinkage 1.05%77.93 10.74 8.37 0.06 0.05 
Dribble/Weld 0.1%0.95 0.01 
Losses after sintering/caking, shrinkage 1.05%78.0  10.73 8.37 0.06 0.05 
No. 007 Sponge cake with cocoa powder basic recipe
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Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 94.78 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 344.02 343.5  32.61 32.56 
3Flour, premium85.5  278.65 238.25 26.41 22.58 
4Cocoa powder95.0  57.34 54.47 5.43 5.16 
5Potato starch80.0  22.93 18.34 2.17 1.74 
Total36.58 63.42 1276.3  809.37 120.96 76.71 
Losses 6.1%49.37 4.68 
Output24.0 76.0  1000.0  760.0  94.78 72.03 
Losses before dipping/caking, shrinkage 3.05%63.42 38.92 24.68 3.69 2.34 
Dribble/Weld 16.6%204.9  19.42 
Losses after sintering/caking, shrinkage 3.05%76.0  32.48 24.68 3.08 2.34 
Sugar syrup for blotting basic recipe
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Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 72.04 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  480.74 —  34.63 —  
Total47.0 53.0  1024.6  543.04 73.81 39.12 
Losses 2.4%13.04 0.94 
Output47.0 53.0  1000.0  530.0  72.04 38.18 
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 54.05 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 347.11 346.59 18.76 18.73 
3Flour, premium85.5  281.16 240.39 15.2  13.0  
4Potato starch80.0  69.42 55.54 3.75 3.0  
5Essence—  3.47 —  0.19 —  
Total37.58 62.42 1279.69 798.72 69.17 43.17 
Losses 6.1%48.72 2.63 
Output25.0 75.0  1000.0  750.0  54.05 40.54 
Losses before dipping/caking, shrinkage 3.05%62.42 39.03 24.36 2.11 1.32 
Dribble/Weld 16.8%208.18 11.25 
Losses after sintering/caking, shrinkage 3.05%75.0  32.48 24.36 1.76 1.32 
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 50.58 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 17.22 2.07 
Total28.55 71.45 1053.3  752.58 53.27 38.07 
Losses 3.0%22.58 1.15 
Output27.0 73.0  1000.0  730.0  50.58 36.92 
Losses before dipping/caking, shrinkage 1.5%71.45 15.8  11.29 0.8  0.57 
Dribble/Weld 2.1%22.03 1.11 
Losses after sintering/caking, shrinkage 1.5%73.0  15.47 11.29 0.78 0.57 
No. 001a Biscuit semi-finished product crumb No. 1 basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 17.65 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 350.73 350.2  6.19 6.18 
3Flour, premium85.5  284.09 242.9  5.01 4.28 
4Potato starch80.0  70.15 56.12 1.24 0.99 
5Essence—  3.51 —  0.062—  
Total37.61 62.39 1294.03 807.32 22.83214.24 
Losses 7.1%57.32 1.0  
Output25.0 75.0  1000.0  750.0  17.65 13.24 
Losses before dipping/caking, shrinkage 3.55%62.39 45.94 28.66 0.81 0.51 
Dribble/Weld 16.8%209.88 3.7  
Losses after sintering/caking, shrinkage 3.55%75.0  38.21 28.66 0.67 0.5  
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 3.1 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  243.17 —  0.75 —  
3Whole condensed milk with sugar74.0  128.2  94.87 0.4  0.3  
Total27.0 73.0  1027.74 750.26 3.18 2.33 
Losses 2.7%20.26 0.07 
Output27.0 73.0  1000.0  730.0  3.1  2.26 
Consolidated recipe, k=1.025338
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 379.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 138.67 138.46 142.18 141.97 
2Melange27.0  95.94 25.9  98.37 26.56 
3Flour, premium85.5  46.62 39.86 47.8  40.87 
4Unsalted butter84.0  44.27 37.19 45.39 38.13 
5water—  35.38 —  36.28 —  
6Sign up72.0  32.35 23.29 33.17 23.88 
7Fresh whole milk the weight ratio of fat 3.2%12.0  17.22 2.07 17.66 2.12 
8Cocoa powder95.0  8.51 8.08 8.73 8.29 
9Potato starch80.0  7.16 5.73 7.34 5.87 
10Powdered sugar99.85 3.79 3.78 3.89 3.88 
11Sign up—  3.64 —  3.73 —  
12Whole condensed milk with sugar74.0  0.4  0.3  0.41 0.3  
13Vanilla powder99.85 0.39 0.39 0.4  0.4  
14Essence—  0.25 —  0.26 —  
15Essence of rum—  0.15 —  0.15 —  
16Sign up—  0.14 —  0.14 —  
17Citric acid98.0  0.13 0.13 0.13 0.13 
18Wine—  0.046—  0.047—  
Total—  435.056285.18 446.077292.4  
Total phase loss 4.54%12.95 
Other losses 2.47%7.22 
General losses 6.9%20.17 
Output71.81 379.1  272.23 379.1  272.23