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Consolidated recipe: Alina cake [Wedge]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 943.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Fresh fruits20.0  150.0  30.0  141.59 28.32 
3No. 001 Biscuit (main)75.0  150.0  112.5  141.59 106.19 
4No. 104 Jelly50.0  150.0  75.0  141.59 70.8  
5No. 095 Blotting syrup50.0  80.0  40.0  75.51 37.76 
6Sign up
7Coconut sprinkle98.0  20.0  19.6  18.88 18.5  
Total38.25 61.75 1000.0  617.5  943.92 582.88 
Output38.25 61.75 1000.0  617.5  582.88 

№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 387 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  226.27 190.07 87.57 73.56 
3Whole condensed milk with sugar74.0  110.14 81.5  42.62 31.54 
4Raw egg white12.0  64.25 7.71 24.86 2.98 
5Citric acid98.0  3.8  3.72 1.47 1.44 
6Sign up
Total24.19 75.81 1017.72 771.57 393.85 298.59 
Losses 1.5%11.57 4.47 
Output24.0 76.0  1000.0  760.0  387.0  294.12 
Losses before dipping/caking, shrinkage 0.75%75.81 7.63 5.78 2.95 2.24 
Dribble/Weld 0.2%2.48 0.96 
Losses after sintering/caking, shrinkage 0.75%76.0  7.61 5.78 2.95 2.24 
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 236.34 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0  292.66 228.27 69.17 53.95 
3Water—  146.34 —  34.59 —  
4Water (for soaking agar-agar)—  40.8  —  9.64 —  
5Agar85.0  8.16 6.94 1.93 1.64 
Total23.63 76.37 1073.3  819.67 253.67 193.72 
Losses 2.4%19.67 4.65 
Output20.0 80.0  1000.0  800.0  236.34 189.07 
Losses before dipping/caking, shrinkage 1.2%76.37 12.88 9.84 3.04 2.32 
Dribble/Weld 4.5%48.13 11.38 
Losses after sintering/caking, shrinkage 1.2%80.0  12.29 9.83 2.9  2.32 
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 141.59 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 347.11 346.59 49.15 49.08 
3Flour, premium85.5  281.16 240.39 39.81 34.04 
4Potato starch80.0  69.42 55.54 9.83 7.86 
5Essence—  3.47 —  0.49 —  
Total37.58 62.42 1279.69 798.72 181.19 113.1  
Losses 6.1%48.72 6.91 
Output25.0 75.0  1000.0  750.0  141.59 106.19 
Losses before dipping/caking, shrinkage 3.05%62.42 39.03 24.36 5.53 3.45 
Dribble/Weld 16.8%208.18 29.48 
Losses after sintering/caking, shrinkage 3.05%75.0  32.48 24.36 4.6  3.45 
No. 104 Jelly basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 141.59 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 414.25 413.63 58.65 58.56 
3Starch syrup78.0  103.34 80.61 14.63 11.41 
4Agar85.0  10.34 8.79 1.46 1.24 
5Essence—  3.1  —  0.44 —  
6Sign up
7Food paint—  1.0  —  0.14 —  
Total50.0 50.0  1010.1  505.05 143.01 71.49 
Losses 1.0%5.05 0.69 
Output50.0 50.0  1000.0  500.0  141.59 70.8  
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 75.51 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 513.07 512.3  38.74 38.68 
3Cognac or dessert wine—  47.95 —  3.62 —  
4Essence of rum—  1.92 —  0.14 —  
Total54.56 45.44 1127.32 512.3  85.12 38.68 
Losses 2.4%12.3  0.92 
Output50.0 50.0  1000.0  500.0  75.51 37.76 
Losses before dipping/caking, shrinkage 1.2%45.44 13.53 6.15 1.02 0.46 
Dribble/Weld 9.1%101.49 7.66 
Losses after sintering/caking, shrinkage 1.2%50.0  12.3  6.15 0.93 0.47 
Consolidated recipe, k=1.056139
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 943.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 284.88 284.45 300.87 300.42 
2water—  154.25 —  162.91 —  
3Fresh fruits20.0  141.59 28.32 149.54 29.91 
4Unsalted butter84.0  87.57 73.56 92.49 77.69 
5Starch syrup78.0  83.8  65.36 88.5  69.03 
6Sign up27.0  81.91 22.12 86.51 23.36 
7Whole condensed milk with sugar74.0  42.62 31.54 45.01 33.31 
8Flour, premium85.5  39.81 34.04 42.04 35.94 
9Jam72.0  37.76 27.19 39.88 28.71 
10Raw egg white12.0  24.86 2.98 26.26 3.15 
11Sign up98.0  18.88 18.5  19.94 19.54 
12Potato starch80.0  9.83 7.86 10.38 8.3  
13Cognac or dessert wine—  3.62 —  3.82 —  
14Agar85.0  3.39 2.88 3.58 3.04 
15Citric acid98.0  1.76 1.72 1.86 1.82 
16Sign up—  0.99 —  1.05 —  
17Essence—  0.93 —  0.98 —  
18Essence of rum—  0.14 —  0.15 —  
19Food paint—  0.14 —  0.15 —  
Total—  1018.73 600.52 1075.92 634.22 
Total phase loss 2.94%17.66 
Other losses 5.31%33.7  
General losses 8.1%51.36 
Output61.75 943.9  582.86 943.9  582.86