Для получения расчета на 1000 или заданный вами выход необходимо:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Войти.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

Consolidated recipe: Cake Daisy [Mytischi]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 815 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0  320.0  249.6  260.8  203.42 
3No. 023 Air96.5  260.0  250.9  211.9  204.48 
4№062 Cream "New" chocolate78.8  25.0  19.7  20.38 16.06 
5№023а Semi-finished product crumb "Air" №2396.5  10.0  9.65 8.15 7.86 
6Sign up
Total18.59 81.41 1000.0  814.14 815.01 663.52 
Output18.59 81.41 1000.0  814.14 663.52 

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 309.7 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0  502.51 391.96 155.63 121.39 
Total26.5 73.5  1005.02 738.69 311.26 228.77 
Losses 0.4%3.69 1.14 
Output26.5 73.5  1000.0  735.0  309.7  227.63 
Losses before dipping/caking, shrinkage 0.2%73.5  5.03 3.7  1.56 1.15 
Shrinkage 0.0%-5.03 -1.56 
Losses after sintering/caking, shrinkage 0.2%73.37 5.03 3.69 1.56 1.14 
№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 416.43 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  459.46 385.95 191.33 160.72 
3Vanilla powder99.85 4.07 4.06 1.69 1.69 
4Cognac—  0.86 —  0.36 —  
5Wine—  0.86 —  0.36 —  
Total22.07 77.93 1022.42 796.74 425.76 331.78 
Losses 2.1%16.74 6.96 
Output22.0 78.0  1000.0  780.0  416.43 324.82 
Losses before dipping/caking, shrinkage 1.05%77.93 10.74 8.37 4.47 3.48 
Dribble/Weld 0.1%0.95 0.4  
Losses after sintering/caking, shrinkage 1.05%78.0  10.73 8.37 4.47 3.49 
№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 20.38 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  424.53 356.61 8.65 7.27 
3Cocoa powder95.0  48.22 45.81 0.98 0.93 
4Vanilla powder99.85 3.76 3.75 0.0770.077
5Cognac—  1.94 —  0.04 —  
Total21.45 78.55 1024.68 804.92 20.87716.397
Losses 2.1%16.92 0.337
Output21.2 78.8  1000.0  788.0  20.38 16.06 
Losses before dipping/caking, shrinkage 1.05%78.55 10.77 8.46 0.22 0.17 
Dribble/Weld 0.3%3.17 0.06 
Losses after sintering/caking, shrinkage 1.05%78.8  10.74 8.46 0.22 0.17 
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 243.15 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 82.8  9.94 
Total28.55 71.45 1053.3  752.58 256.11 182.99 
Losses 3.0%22.58 5.49 
Output27.0 73.0  1000.0  730.0  243.15 177.5  
Losses before dipping/caking, shrinkage 1.5%71.45 15.8  11.29 3.84 2.74 
Dribble/Weld 2.1%22.03 5.36 
Losses after sintering/caking, shrinkage 1.5%73.0  15.47 11.29 3.76 2.74 
No. 023 Air basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 211.9 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0  360.54 43.26 76.4  9.17 
3Vanilla powder99.85 7.21 7.2  1.53 1.53 
Total23.98 76.02 1329.19 1010.46 281.66 214.12 
Losses 4.5%45.46 9.64 
Output3.5 96.5  1000.0  965.0  211.9  204.48 
Losses before dipping/caking, shrinkage 2.25%76.02 29.9  22.73 6.34 4.82 
Dribble/Weld 21.2%275.74 58.43 
Losses after sintering/caking, shrinkage 2.25%96.5  23.55 22.73 4.99 4.82 
№023а Semi-finished product crumb "Air" №23 basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 8.15 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0  364.36 43.72 2.97 0.36 
3Vanilla powder99.85 7.28 7.27 0.0590.059
Total23.98 76.02 1343.26 1021.15 10.9498.329
Losses 5.5%56.15 0.469
Output3.5 96.5  1000.0  965.0  8.15 7.86 
Losses before dipping/caking, shrinkage 2.75%76.02 36.93 28.07 0.3  0.23 
Dribble/Weld 21.2%277.24 2.26 
Losses after sintering/caking, shrinkage 2.75%96.5  29.09 28.07 0.24 0.23 
Consolidated recipe, k=1.044379
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 815 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 384.96 384.38 402.04 401.44 
2Unsalted butter84.0  199.98 167.98 208.85 175.43 
3Fruit cooking69.0  155.63 107.38 162.54 112.15 
4Fresh whole milk the weight ratio of fat 3.2%12.0  82.8  9.94 86.47 10.38 
5Raw egg white12.0  79.37 9.52 82.89 9.95 
6Sign up99.85 4.08 4.07 4.26 4.25 
7Vanilla powder99.85 3.36 3.35 3.51 3.5  
8Cocoa powder95.0  0.98 0.93 1.02 0.97 
9Cognac—  0.4  —  0.42 —  
10Wine—  0.36 —  0.38 —  
Total—  911.92 687.55 952.38 718.07 
Total phase loss 3.5%24.06 
Other losses 4.25%30.52 
General losses 7.6%54.58 
Output81.41 815.0  663.49 815.0  663.49