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Consolidated recipe: Gift cake new [Shatura]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 485.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 095а Blotting syrup50.36 200.0  100.72 97.04 48.87 
3No. 054 Creamy fruit cream73.5  170.0  124.95 82.48 60.62 
4№061 Cream "New"78.0  150.0  117.0  72.78 56.77 
5Roasted kernels97.5  120.0  117.0  58.22 56.76 
6Sign up
Total26.78 73.22 1000.0  732.16 485.19 355.23 
Output26.78 73.22 1000.0  732.16 355.23 

No. 054 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 82.48 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0  502.51 391.96 41.45 32.33 
Total26.5 73.5  1005.02 738.69 82.9  60.93 
Losses 0.4%3.69 0.31 
Output26.5 73.5  1000.0  735.0  82.48 60.62 
Losses before dipping/caking, shrinkage 0.2%73.5  5.03 3.7  0.41 0.3  
Shrinkage 0.0%-5.03 -0.41 
Losses after sintering/caking, shrinkage 0.2%73.37 5.03 3.69 0.41 0.3  
№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 114.23 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  459.46 385.95 52.48 44.08 
3Vanilla powder99.85 4.07 4.06 0.46 0.46 
4Cognac—  0.86 —  0.098—  
5Wine—  0.86 —  0.098—  
Total22.07 77.93 1022.42 796.74 116.78691.0  
Losses 2.1%16.74 1.9  
Output22.0 78.0  1000.0  780.0  114.23 89.1  
Losses before dipping/caking, shrinkage 1.05%77.93 10.74 8.37 1.23 0.96 
Dribble/Weld 0.1%0.95 0.11 
Losses after sintering/caking, shrinkage 1.05%78.0  10.73 8.37 1.23 0.96 
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 97.04 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cognac or dessert wine—  47.95 —  4.65 —  
3Essence of rum—  1.92 —  0.19 —  
Total49.64 50.36 1000.0  503.57 97.04 48.87 
Output49.64 50.36 1000.0  503.57 97.04 48.87 
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 169.82 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 347.11 346.59 58.95 58.86 
3Flour, premium85.5  281.16 240.39 47.75 40.83 
4Potato starch80.0  69.42 55.54 11.79 9.43 
5Essence—  3.47 —  0.59 —  
Total37.58 62.42 1279.69 798.72 217.33 135.65 
Losses 6.1%48.72 8.28 
Output25.0 75.0  1000.0  750.0  169.82 127.37 
Losses before dipping/caking, shrinkage 3.05%62.42 39.03 24.36 6.63 4.14 
Dribble/Weld 16.8%208.18 35.35 
Losses after sintering/caking, shrinkage 3.05%75.0  32.48 24.36 5.52 4.14 
Sugar syrup for blotting basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 92.2 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  480.74 —  44.32 —  
Total47.0 53.0  1024.6  543.04 94.46 50.06 
Losses 2.4%13.04 1.19 
Output47.0 53.0  1000.0  530.0  92.2  48.87 
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 63.65 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 21.67 2.6  
Total28.55 71.45 1053.3  752.58 67.04 47.9  
Losses 3.0%22.58 1.44 
Output27.0 73.0  1000.0  730.0  63.65 46.46 
Losses before dipping/caking, shrinkage 1.5%71.45 15.8  11.29 1.01 0.72 
Dribble/Weld 2.1%22.03 1.4  
Losses after sintering/caking, shrinkage 1.5%73.0  15.47 11.29 0.98 0.72 
Consolidated recipe, k=1.035915
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 485.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 154.46 154.23 160.01 159.77 
2Melange27.0  98.25 26.53 101.78 27.48 
3Roasted kernels97.5  58.22 56.76 60.31 58.8  
4Unsalted butter84.0  52.48 44.08 54.36 45.66 
5Flour, premium85.5  47.75 40.83 49.46 42.29 
6Sign up—  44.32 —  45.91 —  
7Fruit cooking69.0  41.45 28.6  42.94 29.63 
8Fresh whole milk the weight ratio of fat 3.2%12.0  21.67 2.6  22.45 2.69 
9Potato starch80.0  11.79 9.43 12.21 9.77 
10Powdered sugar99.85 4.85 4.84 5.02 5.01 
11Sign up—  4.65 —  4.82 —  
12Essence—  0.59 —  0.61 —  
13Vanilla powder99.85 0.46 0.46 0.48 0.48 
14Essence of rum—  0.19 —  0.2  —  
15Cognac—  0.098—  0.1  —  
16Sign up—  0.098—  0.1  —  
Total—  541.326368.36 560.76 381.58 
Total phase loss 3.56%13.1  
Other losses 3.46%13.22 
General losses 6.9%26.32 
Output73.22 485.2  355.26 485.2  355.26