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Consolidated recipe: Rhythm Cake [Shatura]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 609.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0  130.0  97.5  79.24 59.43 
3№085 Protein cream on agar70.0  40.0  28.0  24.38 17.07 
4No. 024a Semi-finished product crumb "Air" No. 2496.5  30.0  28.95 18.29 17.65 
5Chocolate99.4  15.0  14.91 9.14 9.09 
Total23.4 76.6  1000.0  765.96 609.51 466.87 
Output23.4 76.6  1000.0  765.96 466.87 

№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 478.46 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  226.27 190.07 108.26 90.94 
3Whole condensed milk with sugar74.0  110.14 81.5  52.7  39.0  
4Raw egg white12.0  64.25 7.71 30.74 3.69 
5Citric acid98.0  3.8  3.72 1.82 1.78 
6Sign up
Total24.19 75.81 1017.72 771.57 486.94 369.17 
Losses 1.5%11.57 5.54 
Output24.0 76.0  1000.0  760.0  478.46 363.63 
Losses before dipping/caking, shrinkage 0.75%75.81 7.63 5.78 3.65 2.77 
Dribble/Weld 0.2%2.48 1.19 
Losses after sintering/caking, shrinkage 0.75%76.0  7.61 5.78 3.64 2.77 
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 292.2 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0  292.66 228.27 85.52 66.71 
3Water—  146.34 —  42.76 —  
4Water (for soaking agar-agar)—  40.8  —  11.92 —  
5Agar85.0  8.16 6.94 2.38 2.02 
Total23.63 76.37 1073.3  819.67 313.62 239.51 
Losses 2.4%19.67 5.75 
Output20.0 80.0  1000.0  800.0  292.2  233.76 
Losses before dipping/caking, shrinkage 1.2%76.37 12.88 9.84 3.76 2.87 
Dribble/Weld 4.5%48.13 14.06 
Losses after sintering/caking, shrinkage 1.2%80.0  12.29 9.83 3.59 2.87 
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 79.24 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 347.11 346.59 27.5  27.46 
3Flour, premium85.5  281.16 240.39 22.28 19.05 
4Potato starch80.0  69.42 55.54 5.5  4.4  
5Essence—  3.47 —  0.27 —  
Total37.58 62.42 1279.69 798.72 101.39 63.29 
Losses 6.1%48.72 3.86 
Output25.0 75.0  1000.0  750.0  79.24 59.43 
Losses before dipping/caking, shrinkage 3.05%62.42 39.03 24.36 3.09 1.93 
Dribble/Weld 16.8%208.18 16.5  
Losses after sintering/caking, shrinkage 3.05%75.0  32.48 24.36 2.57 1.93 
№085 Protein cream on agar basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 24.38 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0  334.36 40.12 8.15 0.98 
3Agar85.0  4.78 4.06 0.12 0.1  
4Vanillin—  0.93 —  0.023—  
5Citric acid98.0  0.2  0.2  0.0050.005
Total29.42 70.58 1009.0  712.11 24.59817.365
Losses 1.7%12.11 0.295
Output30.0 70.0  1000.0  700.0  24.38 17.07 
Losses before dipping/caking, shrinkage 0.85%70.58 8.58 6.06 0.21 0.15 
Dribble/Weld -0.8%-8.23 -0.2  
Losses after sintering/caking, shrinkage 0.85%70.0  8.65 6.06 0.21 0.15 
No. 024a Semi-finished product crumb "Air" No. 24 basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 18.29 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0  477.9  57.35 8.74 1.05 
3Citric acid98.0  4.78 4.68 0.0870.085
4Vanilla powder99.85 4.78 4.77 0.0870.087
Total29.25 70.75 1443.25 1021.16 26.39418.672
Losses 5.5%56.16 1.022
Output3.5 96.5  1000.0  965.0  18.29 17.65 
Losses before dipping/caking, shrinkage 2.75%70.75 39.69 28.08 0.73 0.52 
Dribble/Weld 26.7%374.46 6.85 
Losses after sintering/caking, shrinkage 2.75%96.5  29.1  28.08 0.53 0.51 
Consolidated recipe, k=1.03752
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 609.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 232.32 231.97 241.04 240.68 
2Unsalted butter84.0  108.26 90.94 112.32 94.35 
3Starch syrup78.0  85.52 66.71 88.73 69.21 
4Water—  54.68 —  56.73 —  
5Whole condensed milk with sugar74.0  52.7  39.0  54.68 40.46 
6Sign up12.0  47.63 5.72 49.42 5.93 
7Melange27.0  45.84 12.38 47.56 12.84 
8Flour, premium85.5  22.28 19.05 23.12 19.77 
9Chocolate99.4  9.14 9.09 9.48 9.42 
10Potato starch80.0  5.5  4.4  5.71 4.57 
11Sign up85.0  2.5  2.13 2.59 2.2  
12Citric acid98.0  1.91 1.87 1.98 1.94 
13Citrus essence—  1.22 —  1.27 —  
14Essence—  0.27 —  0.28 —  
15Vanilla powder99.85 0.0870.0870.09 0.09 
16Sign up—  0.023—  0.024—  
Total—  669.88 483.347695.024501.46 
Total phase loss 3.41%16.467
Other losses 3.61%18.113
General losses 6.9%34.58 
Output76.6  609.5  466.88 609.5  466.88