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

Все группы → All products → Cakes → Mosoblkhleb cakes → Cake Zhuravlik [Noginsk] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Cake Zhuravlik [Noginsk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 500.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Fruit from compote	22.0	150.0	33.0	75.09	16.52
3	No. 001 Biscuit (main)	75.0	150.0	112.5	75.09	56.32
4	No. 095 Blotting syrup	50.0	100.0	50.0	50.06	25.03
5	Jelly (Cake Autumn Garden) and Nog	25.0	70.0	17.5	35.04	8.76
6	Sign up
7	№083 Protein cream on agar	70.0	20.0	14.0	10.01	7.01
8	№002 Fried biscuit crumb	94.0	10.0	9.4	5.01	4.71
	Total	38.71 61.29	1000.0	612.9	500.6	306.83
	Output	38.71 61.29	1000.0	612.9		306.83

to download

production

only production

dry matter composition

gramskilograms

grid

print recipe name

List of recipes

№105 Souffle basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 225.27 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Unsalted butter	84.0	226.27	190.07	50.97	42.81
3	Whole condensed milk with sugar	74.0	110.14	81.5	24.81	18.36
4	Raw egg white	12.0	64.25	7.71	14.47	1.74
5	Citric acid	98.0	3.8	3.72	0.86	0.84
6	Sign up
	Total	24.19 75.81	1017.72	771.57	229.25	173.81
	Losses 1.5%			11.57		2.6
	Output	24.0 76.0	1000.0	760.0	225.27	171.21
	Losses before dipping/caking, shrinkage 0.75%	75.81	7.63	5.78	1.72	1.3
	Dribble/Weld 0.2%		2.48		0.56
	Losses after sintering/caking, shrinkage 0.75%	76.0	7.61	5.78	1.71	1.3

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 137.57 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	40.26	31.4
3	Water	—	146.34	—	20.13	—
4	Water (for soaking agar-agar)	—	40.8	—	5.61	—
5	Agar	85.0	8.16	6.94	1.12	0.95
	Total	23.63 76.37	1073.3	819.67	147.65	112.76
	Losses 2.4%			19.67		2.7
	Output	20.0 80.0	1000.0	800.0	137.57	110.06
	Losses before dipping/caking, shrinkage 1.2%	76.37	12.88	9.84	1.77	1.35
	Dribble/Weld 4.5%		48.13		6.62
	Losses after sintering/caking, shrinkage 1.2%	80.0	12.29	9.83	1.69	1.35

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 75.09 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	26.06	26.02
3	Flour, premium	85.5	281.16	240.39	21.11	18.05
4	Potato starch	80.0	69.42	55.54	5.21	4.17
5	Essence	—	3.47	—	0.26	—
	Total	37.58 62.42	1279.69	798.72	96.08	59.97
	Losses 6.1%			48.72		3.65
	Output	25.0 75.0	1000.0	750.0	75.09	56.32
	Losses before dipping/caking, shrinkage 3.05%	62.42	39.03	24.36	2.93	1.83
	Dribble/Weld 16.8%		208.18		15.63
	Losses after sintering/caking, shrinkage 3.05%	75.0	32.48	24.36	2.44	1.83

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 50.06 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.3	25.68	25.64
3	Cognac or dessert wine	—	47.95	—	2.4	—
4	Essence of rum	—	1.92	—	0.096	—
	Total	54.56 45.44	1127.32	512.3	56.426	25.64
	Losses 2.4%			12.3		0.61
	Output	50.0 50.0	1000.0	500.0	50.06	25.03
	Losses before dipping/caking, shrinkage 1.2%	45.44	13.53	6.15	0.68	0.31
	Dribble/Weld 9.1%		101.49		5.08
	Losses after sintering/caking, shrinkage 1.2%	50.0	12.3	6.15	0.62	0.31

Jelly (Cake Autumn Garden) and Nog Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 35.04 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Agar	85.0	10.94	9.3	0.38	0.32
3	Citric acid	98.0	2.73	2.68	0.096	0.094
4	Essence	—	2.73	—	0.096	—
	Total	77.25 22.75	1110.0	252.57	38.892	8.844
	Losses 1.02%			2.57		0.084
	Output	75.0 25.0	1000.0	250.0	35.04	8.76
	Losses before dipping/caking, shrinkage 0.51%	22.75	5.65	1.29	0.2	0.05
	Dribble/Weld 9.0%		99.21		3.48
	Losses after sintering/caking, shrinkage 0.51%	25.0	5.14	1.29	0.18	0.05

№083 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 10.01 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	334.46	40.14	3.35	0.4
3	Agar	85.0	4.78	4.06	0.048	0.041
	Total	29.36 70.64	1008.16	712.12	10.098	7.131
	Losses 1.7%			12.12		0.121
	Output	30.0 70.0	1000.0	700.0	10.01	7.01
	Losses before dipping/caking, shrinkage 0.85%	70.64	8.58	6.06	0.09	0.06
	Dribble/Weld -0.9%		-9.08		-0.09
	Losses after sintering/caking, shrinkage 0.85%	70.0	8.66	6.06	0.09	0.06

№002 Fried biscuit crumb basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 5.01 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	2.2	2.2
3	Flour, premium	85.5	356.18	304.53	1.78	1.52
4	Potato starch	80.0	87.95	70.36	0.44	0.35
5	Essence	—	4.4	—	0.022	—
	Total	37.58 62.42	1621.13	1011.83	8.112	5.06
	Losses 7.1%			71.83		0.35
	Output	6.0 94.0	1000.0	940.0	5.01	4.71
	Losses before dipping/caking, shrinkage 3.55%	62.42	57.54	35.92	0.29	0.18
	Dribble/Weld 33.6%		525.38		2.63
	Losses after sintering/caking, shrinkage 3.55%	94.0	38.21	35.92	0.19	0.18

Consolidated recipe, k=1.053328
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 500.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	141.17	140.96	148.7	148.48
2	Fruit from compote	22.0	75.09	16.52	79.09	17.4
3	Water	—	53.99	—	56.87	—
4	Unsalted butter	84.0	50.97	42.81	53.69	45.1
5	Melange	27.0	47.11	12.72	49.62	13.4
6	Sign up	78.0	40.26	31.4	42.41	33.08
7	Compote syrup	22.0	38.32	8.43	40.36	8.88
8	Fruit cooking	69.0	25.03	17.27	26.36	18.19
9	Whole condensed milk with sugar	74.0	24.81	18.36	26.13	19.34
10	Flour, premium	85.5	22.89	19.57	24.11	20.61
11	Sign up	12.0	17.82	2.14	18.77	2.25
12	Potato starch	80.0	5.65	4.52	5.95	4.76
13	Cognac or dessert wine	—	2.4	—	2.53	—
14	Agar	85.0	1.55	1.32	1.63	1.39
15	Citric acid	98.0	0.96	0.94	1.01	0.99
16	Sign up	—	0.57	—	0.6	—
17	Essence	—	0.38	—	0.4	—
18	Essence of rum	—	0.096	—	0.1	—
	Total	—	549.066	316.96	578.33	333.87
	Total phase loss 3.2%			10.14
	Other losses 5.06%					16.91
	General losses 8.1%					27.05
	Output	61.29	500.6	306.82	500.6	306.82

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

Consolidated recipe: Cake Zhuravlik [Noginsk]

расчеты, формы, документы: