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Consolidated recipe: Olga cake [Lyubertsy]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 317.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate99.4  180.0  178.92 57.13 56.79 
3No. 023 Air96.5  180.0  173.7  57.13 55.13 
4№061 Cream "New"78.0  110.0  85.8  34.91 27.23 
5№062 Cream "New" chocolate78.8  110.0  86.68 34.91 27.51 
6Sign up
Total15.44 84.56 1000.0  845.63 317.38 268.39 
Output15.44 84.56 1000.0  845.63 268.39 

№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 130.13 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  226.27 190.07 29.44 24.73 
3Whole condensed milk with sugar74.0  110.14 81.5  14.33 10.6  
4Raw egg white12.0  64.25 7.71 8.36 1.0  
5Citric acid98.0  3.8  3.72 0.49 0.48 
6Sign up
Total24.19 75.81 1017.72 771.57 132.42 100.39 
Losses 1.5%11.57 1.49 
Output24.0 76.0  1000.0  760.0  130.13 98.9  
Losses before dipping/caking, shrinkage 0.75%75.81 7.63 5.78 0.99 0.75 
Dribble/Weld 0.2%2.48 0.32 
Losses after sintering/caking, shrinkage 0.75%76.0  7.61 5.78 0.99 0.75 
№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 34.91 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  459.46 385.95 16.04 13.47 
3Vanilla powder99.85 4.07 4.06 0.14 0.14 
4Cognac—  0.86 —  0.03 —  
5Wine—  0.86 —  0.03 —  
Total22.07 77.93 1022.42 796.74 35.69 27.81 
Losses 2.1%16.74 0.58 
Output22.0 78.0  1000.0  780.0  34.91 27.23 
Losses before dipping/caking, shrinkage 1.05%77.93 10.74 8.37 0.37 0.29 
Dribble/Weld 0.1%0.95 0.03 
Losses after sintering/caking, shrinkage 1.05%78.0  10.73 8.37 0.37 0.29 
№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 34.91 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  424.53 356.61 14.82 12.45 
3Cocoa powder95.0  48.22 45.81 1.68 1.6  
4Vanilla powder99.85 3.76 3.75 0.13 0.13 
5Cognac—  1.94 —  0.068—  
Total21.45 78.55 1024.68 804.92 35.76828.1  
Losses 2.1%16.92 0.59 
Output21.2 78.8  1000.0  788.0  34.91 27.51 
Losses before dipping/caking, shrinkage 1.05%78.55 10.77 8.46 0.38 0.3  
Dribble/Weld 0.3%3.17 0.11 
Losses after sintering/caking, shrinkage 1.05%78.8  10.74 8.46 0.37 0.29 
No. 107 Chocolate grits basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 3.17 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder95.0  194.35 184.63 0.62 0.59 
3Unsalted butter84.0  40.89 34.35 0.13 0.11 
4Vanilla powder99.85 5.19 5.18 0.0160.016
Total10.76 89.24 1015.94 906.61 3.2262.876
Losses 1.5%13.61 0.046
Output10.7 89.3  1000.0  893.0  3.17 2.83 
Losses before dipping/caking, shrinkage 0.75%89.24 7.63 6.81 0.02 0.02 
Dribble/Weld 0.1%0.69 —  
Losses after sintering/caking, shrinkage 0.75%89.3  7.62 6.8  0.02 0.02 
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 79.47 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0  292.66 228.27 23.26 18.14 
3Water—  146.34 —  11.63 —  
4Water (for soaking agar-agar)—  40.8  —  3.24 —  
5Agar85.0  8.16 6.94 0.65 0.55 
Total23.63 76.37 1073.3  819.67 85.3  65.14 
Losses 2.4%19.67 1.56 
Output20.0 80.0  1000.0  800.0  79.47 63.58 
Losses before dipping/caking, shrinkage 1.2%76.37 12.88 9.84 1.02 0.78 
Dribble/Weld 4.5%48.13 3.82 
Losses after sintering/caking, shrinkage 1.2%80.0  12.29 9.83 0.98 0.78 
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 57.13 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0  360.54 43.26 20.6  2.47 
3Vanilla powder99.85 7.21 7.2  0.41 0.41 
Total23.98 76.02 1329.19 1010.46 75.94 57.73 
Losses 4.5%45.46 2.6  
Output3.5 96.5  1000.0  965.0  57.13 55.13 
Losses before dipping/caking, shrinkage 2.25%76.02 29.9  22.73 1.71 1.3  
Dribble/Weld 21.2%275.74 15.75 
Losses after sintering/caking, shrinkage 2.25%96.5  23.55 22.73 1.35 1.3  
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 38.52 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 13.12 1.57 
Total28.55 71.45 1053.3  752.58 40.58 28.99 
Losses 3.0%22.58 0.87 
Output27.0 73.0  1000.0  730.0  38.52 28.12 
Losses before dipping/caking, shrinkage 1.5%71.45 15.8  11.29 0.61 0.44 
Dribble/Weld 2.1%22.03 0.85 
Losses after sintering/caking, shrinkage 1.5%73.0  15.47 11.29 0.6  0.44 
# 099 Lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 2.46 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  265.08 —  0.65 —  
3Starch syrup78.0  119.29 93.05 0.29 0.23 
4Essence—  2.76 —  0.007—  
Total24.97 75.03 1182.37 887.1  2.9072.19 
Losses 0.8%7.1  0.03 
Output12.0 88.0  1000.0  880.0  2.46 2.16 
Losses before dipping/caking, shrinkage 0.4%75.03 4.73 3.55 0.01 0.01 
Dribble/Weld 14.7%173.61 0.43 
Losses after sintering/caking, shrinkage 0.4%88.0  4.03 3.55 0.01 0.01 
Consolidated recipe, k=1.051801
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 317.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 130.87 130.67 137.65 137.44 
2Unsalted butter84.0  60.43 50.76 63.56 53.39 
3Chocolate99.4  57.13 56.79 60.09 59.73 
4Raw egg white12.0  28.96 3.48 30.46 3.66 
5Starch syrup78.0  23.55 18.37 24.77 19.32 
6Sign up—  15.52 —  16.32 —  
7Whole condensed milk with sugar74.0  14.33 10.6  15.07 11.15 
8Fresh whole milk the weight ratio of fat 3.2%12.0  13.12 1.57 13.8  1.66 
9Cocoa powder95.0  2.3  2.19 2.42 2.3  
10Vanilla powder99.85 0.7  0.7  0.74 0.74 
11Sign up85.0  0.65 0.55 0.68 0.58 
12Citric acid98.0  0.49 0.48 0.52 0.51 
13Citrus essence—  0.33 —  0.35 —  
14Cognac—  0.098—  0.1  —  
15Wine—  0.03 —  0.032—  
16Sign up—  0.007—  0.007—  
Total—  348.515276.16 366.569290.48 
Total phase loss 2.81%7.77 
Other losses 4.93%14.32 
General losses 7.6%22.09 
Output84.56 317.4  268.39 317.4  268.39