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Consolidated recipe: Fairy cake [Zvenigorod]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 734.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0  200.0  150.0  146.9  110.18 
3No. 095 Blotting syrup50.0  120.0  60.0  88.14 44.07 
4№061 Cream "New"78.0  100.0  78.0  73.45 57.29 
5Chocolate99.4  70.0  69.58 51.42 51.11 
6Sign up
Total25.08 74.92 1000.0  749.17 734.51 550.28 
Output25.08 74.92 1000.0  749.17 550.28 

№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 352.56 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  226.27 190.07 79.77 67.01 
3Whole condensed milk with sugar74.0  110.14 81.5  38.83 28.73 
4Raw egg white12.0  64.25 7.71 22.65 2.72 
5Citric acid98.0  3.8  3.72 1.34 1.31 
6Sign up
Total24.19 75.81 1017.72 771.57 358.8  272.02 
Losses 1.5%11.57 4.07 
Output24.0 76.0  1000.0  760.0  352.56 267.95 
Losses before dipping/caking, shrinkage 0.75%75.81 7.63 5.78 2.69 2.04 
Dribble/Weld 0.2%2.48 0.87 
Losses after sintering/caking, shrinkage 0.75%76.0  7.61 5.78 2.68 2.04 
№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 73.45 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  459.46 385.95 33.75 28.35 
3Vanilla powder99.85 4.07 4.06 0.3  0.3  
4Cognac—  0.86 —  0.063—  
5Wine—  0.86 —  0.063—  
Total22.07 77.93 1022.42 796.74 75.09658.52 
Losses 2.1%16.74 1.23 
Output22.0 78.0  1000.0  780.0  73.45 57.29 
Losses before dipping/caking, shrinkage 1.05%77.93 10.74 8.37 0.79 0.62 
Dribble/Weld 0.1%0.95 0.07 
Losses after sintering/caking, shrinkage 1.05%78.0  10.73 8.37 0.79 0.62 
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 22.04 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder95.0  194.35 184.63 4.28 4.07 
3Unsalted butter84.0  40.89 34.35 0.9  0.76 
4Vanilla powder99.85 5.19 5.18 0.11 0.11 
Total10.76 89.24 1015.94 906.61 22.38 19.98 
Losses 1.5%13.61 0.3  
Output10.7 89.3  1000.0  893.0  22.04 19.68 
Losses before dipping/caking, shrinkage 0.75%89.24 7.63 6.81 0.17 0.15 
Dribble/Weld 0.1%0.69 0.02 
Losses after sintering/caking, shrinkage 0.75%89.3  7.62 6.8  0.17 0.15 
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 215.31 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0  292.66 228.27 63.01 49.15 
3Water—  146.34 —  31.51 —  
4Water (for soaking agar-agar)—  40.8  —  8.78 —  
5Agar85.0  8.16 6.94 1.76 1.5  
Total23.63 76.37 1073.3  819.67 231.09 176.49 
Losses 2.4%19.67 4.24 
Output20.0 80.0  1000.0  800.0  215.31 172.25 
Losses before dipping/caking, shrinkage 1.2%76.37 12.88 9.84 2.77 2.12 
Dribble/Weld 4.5%48.13 10.36 
Losses after sintering/caking, shrinkage 1.2%80.0  12.29 9.83 2.65 2.12 
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 146.9 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 347.11 346.59 50.99 50.91 
3Flour, premium85.5  281.16 240.39 41.3  35.31 
4Potato starch80.0  69.42 55.54 10.2  8.16 
5Essence—  3.47 —  0.51 —  
Total37.58 62.42 1279.69 798.72 187.99 117.33 
Losses 6.1%48.72 7.15 
Output25.0 75.0  1000.0  750.0  146.9  110.18 
Losses before dipping/caking, shrinkage 3.05%62.42 39.03 24.36 5.73 3.58 
Dribble/Weld 16.8%208.18 30.58 
Losses after sintering/caking, shrinkage 3.05%75.0  32.48 24.36 4.77 3.58 
No. 095 Blotting syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 88.14 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 513.07 512.3  45.22 45.15 
3Cognac or dessert wine—  47.95 —  4.23 —  
4Essence of rum—  1.92 —  0.17 —  
Total54.56 45.44 1127.32 512.3  99.36 45.15 
Losses 2.4%12.3  1.08 
Output50.0 50.0  1000.0  500.0  88.14 44.07 
Losses before dipping/caking, shrinkage 1.2%45.44 13.53 6.15 1.19 0.54 
Dribble/Weld 9.1%101.49 8.95 
Losses after sintering/caking, shrinkage 1.2%50.0  12.3  6.15 1.08 0.54 
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 40.92 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  243.17 —  9.95 —  
3Whole condensed milk with sugar74.0  128.2  94.87 5.25 3.89 
Total27.0 73.0  1027.74 750.26 42.06 30.71 
Losses 2.7%20.26 0.84 
Output27.0 73.0  1000.0  730.0  40.92 29.87 
# 099 Lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 17.09 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  265.08 —  4.53 —  
3Starch syrup78.0  119.29 93.05 2.04 1.59 
4Essence—  2.76 —  0.047—  
Total24.97 75.03 1182.37 887.1  20.20715.16 
Losses 0.8%7.1  0.12 
Output12.0 88.0  1000.0  880.0  17.09 15.04 
Losses before dipping/caking, shrinkage 0.4%75.03 4.73 3.55 0.08 0.06 
Dribble/Weld 14.7%173.61 2.97 
Losses after sintering/caking, shrinkage 0.4%88.0  4.03 3.55 0.07 0.06 
Consolidated recipe, k=1.039345
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 734.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 262.69 262.3  273.03 272.62 
2Unsalted butter84.0  114.42 96.11 118.92 99.89 
3Water—  104.51 —  108.62 —  
4Melange27.0  84.99 22.95 88.33 23.85 
5Starch syrup78.0  65.05 50.74 67.61 52.74 
6Sign up99.4  51.42 51.11 53.44 53.12 
7Whole condensed milk with sugar74.0  44.08 32.62 45.81 33.9  
8Flour, premium85.5  41.3  35.31 42.92 36.7  
9Raw egg white12.0  22.65 2.72 23.54 2.82 
10Potato starch80.0  10.2  8.16 10.6  8.48 
11Sign up95.0  4.28 4.07 4.45 4.23 
12Cognac or dessert wine—  4.23 —  4.4  —  
13Agar85.0  1.76 1.5  1.83 1.56 
14Citric acid98.0  1.34 1.31 1.39 1.36 
15Citrus essence—  0.9  —  0.94 —  
16Sign up—  0.56 —  0.58 —  
17Vanilla powder99.85 0.41 0.41 0.43 0.43 
18Essence of rum—  0.17 —  0.18 —  
19Cognac—  0.063—  0.065—  
20Wine—  0.063—  0.065—  
Total—  815.086569.31 847.15 591.7  
Total phase loss 3.34%19.02 
Other losses 3.78%22.39 
General losses 7.0%41.41 
Output74.92 734.5  550.29 734.5  550.29