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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
1Sign up
2Fruit from compote22.0  150.0  33.0  75.09 16.52 
3No. 001 Biscuit (main)75.0  150.0  112.5  75.09 56.32 
4No. 095 Blotting syrup50.0  100.0  50.0  50.06 25.03 
5Jelly (Cake Autumn Garden) and Nog25.0  70.0  17.5  35.04 8.76 
6Sign up
7№083 Protein cream on agar70.0  20.0  14.0  10.01 7.01 
8№002 Fried biscuit crumb94.0  10.0  9.4  5.01 4.71 
Total38.71 61.29 1000.0  612.9  500.6  306.83 
Output38.71 61.29 1000.0  612.9  306.83 

№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
1Sign up
2Unsalted butter84.0  226.27 190.07 50.97 42.81 
3Whole condensed milk with sugar74.0  110.14 81.5  24.81 18.36 
4Raw egg white12.0  64.25 7.71 14.47 1.74 
5Citric acid98.0  3.8  3.72 0.86 0.84 
6Sign up
Total24.19 75.81 1017.72 771.57 229.25 173.81 
Losses 1.5%11.57 2.6  
Output24.0 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
1Sign up
2Starch syrup78.0  292.66 228.27 40.26 31.4  
3Water—  146.34 —  20.13 —  
4Water (for soaking agar-agar)—  40.8  —  5.61 —  
5Agar85.0  8.16 6.94 1.12 0.95 
Total23.63 76.37 1073.3  819.67 147.65 112.76 
Losses 2.4%19.67 2.7  
Output20.0 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
1Sign up
2Granulated sugar99.85 347.11 346.59 26.06 26.02 
3Flour, premium85.5  281.16 240.39 21.11 18.05 
4Potato starch80.0  69.42 55.54 5.21 4.17 
5Essence—  3.47 —  0.26 —  
Total37.58 62.42 1279.69 798.72 96.08 59.97 
Losses 6.1%48.72 3.65 
Output25.0 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
1Sign up
2Granulated sugar99.85 513.07 512.3  25.68 25.64 
3Cognac or dessert wine—  47.95 —  2.4  —  
4Essence of rum—  1.92 —  0.096—  
Total54.56 45.44 1127.32 512.3  56.42625.64 
Losses 2.4%12.3  0.61 
Output50.0 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
1Sign up
2Agar85.0  10.94 9.3  0.38 0.32 
3Citric acid98.0  2.73 2.68 0.0960.094
4Essence—  2.73 —  0.096—  
Total77.25 22.75 1110.0  252.57 38.8928.844
Losses 1.02%2.57 0.084
Output75.0 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
1Sign up
2Raw egg white12.0  334.46 40.14 3.35 0.4  
3Agar85.0  4.78 4.06 0.0480.041
Total29.36 70.64 1008.16 712.12 10.0987.131
Losses 1.7%12.12 0.121
Output30.0 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
1Sign up
2Granulated sugar99.85 439.72 439.06 2.2  2.2  
3Flour, premium85.5  356.18 304.53 1.78 1.52 
4Potato starch80.0  87.95 70.36 0.44 0.35 
5Essence—  4.4  —  0.022—  
Total37.58 62.42 1621.13 1011.83 8.1125.06 
Losses 7.1%71.83 0.35 
Output6.0 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
1Sign up99.85 141.17 140.96 148.7  148.48 
2Fruit from compote22.0  75.09 16.52 79.09 17.4  
3Water—  53.99 —  56.87 —  
4Unsalted butter84.0  50.97 42.81 53.69 45.1  
5Melange27.0  47.11 12.72 49.62 13.4  
6Sign up78.0  40.26 31.4  42.41 33.08 
7Compote syrup22.0  38.32 8.43 40.36 8.88 
8Fruit cooking69.0  25.03 17.27 26.36 18.19 
9Whole condensed milk with sugar74.0  24.81 18.36 26.13 19.34 
10Flour, premium85.5  22.89 19.57 24.11 20.61 
11Sign up12.0  17.82 2.14 18.77 2.25 
12Potato starch80.0  5.65 4.52 5.95 4.76 
13Cognac or dessert wine—  2.4  —  2.53 —  
14Agar85.0  1.55 1.32 1.63 1.39 
15Citric acid98.0  0.96 0.94 1.01 0.99 
16Sign up—  0.57 —  0.6  —  
17Essence—  0.38 —  0.4  —  
18Essence of rum—  0.096—  0.1  —  
Total—  549.066316.96 578.33 333.87 
Total phase loss 3.2%10.14 
Other losses 5.06%16.91 
General losses 8.1%27.05 
Output61.29 500.6  306.82 500.6  306.82