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Consolidated recipe: Cake Nut [Yakhroma]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 555.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0  194.44 151.66 107.93 84.19 
3№062 Cream "New" chocolate78.8  155.56 122.58 86.35 68.04 
4Roasted kernels97.5  48.89 47.67 27.14 26.46 
5No. 024 Air96.5  23.33 22.51 12.95 12.5  
6Sign up
7Cocoa powder95.0  2.22 2.11 1.23 1.17 
Total21.44 78.56 1000.0  785.56 555.09 436.06 
Output21.44 78.56 1000.0  785.56 436.06 

№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 107.93 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  459.46 385.95 49.59 41.66 
3Vanilla powder99.85 4.07 4.06 0.44 0.44 
4Cognac—  0.86 —  0.093—  
5Wine—  0.86 —  0.093—  
Total22.07 77.93 1022.42 796.74 110.35686.0  
Losses 2.1%16.74 1.81 
Output22.0 78.0  1000.0  780.0  107.93 84.19 
Losses before dipping/caking, shrinkage 1.05%77.93 10.74 8.37 1.16 0.9  
Dribble/Weld 0.1%0.95 0.1  
Losses after sintering/caking, shrinkage 1.05%78.0  10.73 8.37 1.16 0.9  
№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 86.35 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  424.53 356.61 36.66 30.79 
3Cocoa powder95.0  48.22 45.81 4.16 3.95 
4Vanilla powder99.85 3.76 3.75 0.32 0.32 
5Cognac—  1.94 —  0.17 —  
Total21.45 78.55 1024.68 804.92 88.48 69.49 
Losses 2.1%16.92 1.45 
Output21.2 78.8  1000.0  788.0  86.35 68.04 
Losses before dipping/caking, shrinkage 1.05%78.55 10.77 8.46 0.93 0.73 
Dribble/Weld 0.3%3.17 0.27 
Losses after sintering/caking, shrinkage 1.05%78.8  10.74 8.46 0.93 0.73 
№014 Sponge cake "Prague" basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 314.56 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 309.84 309.38 97.46 97.31 
3Flour, premium85.5  237.6  203.15 74.74 63.9  
4Unsalted butter84.0  78.41 65.86 24.66 20.71 
5Cocoa powder95.0  48.0  45.6  15.1  14.35 
Total40.51 59.49 1360.47 809.38 427.94 254.58 
Losses 6.1%49.38 15.51 
Output24.0 76.0  1000.0  760.0  314.56 239.07 
Losses before dipping/caking, shrinkage 3.05%59.49 41.5  24.69 13.05 7.76 
Dribble/Weld 21.7%286.48 90.12 
Losses after sintering/caking, shrinkage 3.05%76.0  32.49 24.69 10.22 7.77 
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 107.31 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 36.54 4.38 
Total28.55 71.45 1053.3  752.58 113.03 80.76 
Losses 3.0%22.58 2.42 
Output27.0 73.0  1000.0  730.0  107.31 78.34 
Losses before dipping/caking, shrinkage 1.5%71.45 15.8  11.29 1.7  1.21 
Dribble/Weld 2.1%22.03 2.36 
Losses after sintering/caking, shrinkage 1.5%73.0  15.47 11.29 1.66 1.21 
No. 024 Air basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 12.95 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0  472.89 56.75 6.12 0.73 
3Citric acid98.0  4.73 4.64 0.0610.06 
4Vanilla powder99.85 4.73 4.72 0.0610.061
Total29.25 70.75 1428.14 1010.48 18.49213.081
Losses 4.5%45.48 0.581
Output3.5 96.5  1000.0  965.0  12.95 12.5  
Losses before dipping/caking, shrinkage 2.25%70.75 32.14 22.74 0.42 0.3  
Dribble/Weld 26.7%372.44 4.82 
Losses after sintering/caking, shrinkage 2.25%96.5  23.56 22.74 0.31 0.3  
№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 4.93 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 439.72 439.06 2.17 2.17 
3Flour, premium85.5  356.18 304.53 1.76 1.5  
4Potato starch80.0  87.95 70.36 0.43 0.34 
5Essence—  4.4  —  0.022—  
Total37.58 62.42 1621.13 1011.83 7.9924.98 
Losses 7.1%71.83 0.35 
Output6.0 94.0  1000.0  940.0  4.93 4.63 
Losses before dipping/caking, shrinkage 3.55%62.42 57.54 35.92 0.28 0.17 
Dribble/Weld 33.6%525.38 2.59 
Losses after sintering/caking, shrinkage 3.55%94.0  38.21 35.92 0.19 0.18 
Consolidated recipe, k=1.022284
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 555.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up27.0  215.98 58.31 220.79 59.61 
2Granulated sugar99.85 188.37 188.09 192.57 192.28 
3Unsalted butter84.0  110.91 93.16 113.38 95.24 
4Flour, premium85.5  76.5  65.41 78.2  66.86 
5Fresh whole milk the weight ratio of fat 3.2%12.0  36.54 4.38 37.35 4.48 
6Sign up97.5  27.14 26.46 27.74 27.05 
7Cocoa powder95.0  20.49 19.47 20.95 19.9  
8Raw egg white12.0  6.12 0.73 6.26 0.75 
9Melange27.0  3.61 0.97 3.69 1.0  
10Vanilla powder99.85 0.82 0.82 0.84 0.84 
11Sign up80.0  0.43 0.34 0.44 0.35 
12Cognac—  0.26 —  0.27 —  
13Wine—  0.093—  0.095—  
14Citric acid98.0  0.0610.06 0.0620.061
15Essence—  0.022—  0.022—  
Total—  687.346458.2  702.659468.421
Total phase loss 4.83%22.11 
Other losses 2.18%10.221
General losses 6.9%32.331
Output78.56 555.1  436.09 555.1  436.09