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Consolidated recipe: Yuzhanka cake [Yakhroma]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 102.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№062 Cream "New" chocolate78.8  307.0  241.92 31.38 24.73 
3No. 095 Blotting syrup50.0  173.0  86.5  17.68 8.84 
4Chocolate99.4  67.0  66.6  6.85 6.81 
5No. 107 Chocolate grits89.3  53.0  47.33 5.42 4.84 
Total25.77 74.23 1000.0  742.35 102.21 75.88 
Output25.77 74.23 1000.0  742.35 75.88 

№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 31.38 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  424.53 356.61 13.32 11.19 
3Cocoa powder95.0  48.22 45.81 1.51 1.43 
4Vanilla powder99.85 3.76 3.75 0.12 0.12 
5Cognac—  1.94 —  0.061—  
Total21.45 78.55 1024.68 804.92 32.15125.25 
Losses 2.1%16.92 0.52 
Output21.2 78.8  1000.0  788.0  31.38 24.73 
Losses before dipping/caking, shrinkage 1.05%78.55 10.77 8.46 0.34 0.27 
Dribble/Weld 0.3%3.17 0.1  
Losses after sintering/caking, shrinkage 1.05%78.8  10.74 8.46 0.34 0.27 
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 5.42 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder95.0  194.35 184.63 1.05 1.0  
3Unsalted butter84.0  40.89 34.35 0.22 0.18 
4Vanilla powder99.85 5.19 5.18 0.0280.028
Total10.76 89.24 1015.94 906.61 5.4984.908
Losses 1.5%13.61 0.068
Output10.7 89.3  1000.0  893.0  5.42 4.84 
Losses before dipping/caking, shrinkage 0.75%89.24 7.63 6.81 0.04 0.04 
Dribble/Weld 0.1%0.69 —  
Losses after sintering/caking, shrinkage 0.75%89.3  7.62 6.8  0.04 0.04 
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 40.88 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 347.11 346.59 14.19 14.17 
3Flour, premium85.5  281.16 240.39 11.49 9.82 
4Potato starch80.0  69.42 55.54 2.84 2.27 
5Essence—  3.47 —  0.14 —  
Total37.58 62.42 1279.69 798.72 52.31 32.65 
Losses 6.1%48.72 1.99 
Output25.0 75.0  1000.0  750.0  40.88 30.66 
Losses before dipping/caking, shrinkage 3.05%62.42 39.03 24.36 1.6  1.0  
Dribble/Weld 16.8%208.18 8.51 
Losses after sintering/caking, shrinkage 3.05%75.0  32.48 24.36 1.33 1.0  
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 17.68 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 513.07 512.3  9.07 9.06 
3Cognac or dessert wine—  47.95 —  0.85 —  
4Essence of rum—  1.92 —  0.034—  
Total54.56 45.44 1127.32 512.3  19.9349.06 
Losses 2.4%12.3  0.22 
Output50.0 50.0  1000.0  500.0  17.68 8.84 
Losses before dipping/caking, shrinkage 1.2%45.44 13.53 6.15 0.24 0.11 
Dribble/Weld 9.1%101.49 1.79 
Losses after sintering/caking, shrinkage 1.2%50.0  12.3  6.15 0.22 0.11 
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 17.14 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 5.84 0.7  
Total28.55 71.45 1053.3  752.58 18.06 12.9  
Losses 3.0%22.58 0.39 
Output27.0 73.0  1000.0  730.0  17.14 12.51 
Losses before dipping/caking, shrinkage 1.5%71.45 15.8  11.29 0.27 0.19 
Dribble/Weld 2.1%22.03 0.38 
Losses after sintering/caking, shrinkage 1.5%73.0  15.47 11.29 0.27 0.2  
# 099 Lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 4.2 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  265.08 —  1.11 —  
3Starch syrup78.0  119.29 93.05 0.5  0.39 
4Essence—  2.76 —  0.012—  
Total24.97 75.03 1182.37 887.1  4.9623.72 
Losses 0.8%7.1  0.02 
Output12.0 88.0  1000.0  880.0  4.2  3.7  
Losses before dipping/caking, shrinkage 0.4%75.03 4.73 3.55 0.02 0.02 
Dribble/Weld 14.7%173.61 0.73 
Losses after sintering/caking, shrinkage 0.4%88.0  4.03 3.55 0.02 0.02 
Consolidated recipe, k=1.030248
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 102.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 38.82 38.76 39.99 39.93 
2Melange27.0  23.65 6.39 24.37 6.58 
3Unsalted butter84.0  13.54 11.37 13.95 11.72 
4Flour, premium85.5  11.49 9.82 11.84 10.12 
5Water—  11.09 —  11.43 —  
6Sign up99.4  6.85 6.81 7.06 7.02 
7Fresh whole milk the weight ratio of fat 3.2%12.0  5.84 0.7  6.02 0.72 
8Potato starch80.0  2.84 2.27 2.93 2.34 
9Cocoa powder95.0  2.56 2.43 2.64 2.51 
10Cognac or dessert wine—  0.85 —  0.88 —  
11Sign up78.0  0.5  0.39 0.52 0.41 
12Essence—  0.15 —  0.15 —  
13Vanilla powder99.85 0.15 0.15 0.15 0.15 
14Cognac—  0.061—  0.063—  
15Essence of rum—  0.034—  0.035—  
Total—  118.42579.09 122.02881.5  
Total phase loss 4.08%3.23 
Other losses 2.96%2.41 
General losses 6.9%5.64 
Output74.23 102.2  75.86 102.2  75.86