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Consolidated recipe: Coconut 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 985.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Prague cream72.5  418.75 303.59 412.55 299.1  
3No. 095 Blotting syrup50.0  62.5  31.25 61.58 30.79 
4Coconut sprinkle98.0  37.5  36.75 36.95 36.21 
5No. 024 Air96.5  31.25 30.16 30.79 29.71 
6Sign up
Total25.33 74.67 1000.0  746.68 985.22 735.64 
Output25.33 74.67 1000.0  746.68 735.64 

№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 431.03 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 309.84 309.38 133.55 133.35 
3Flour, premium85.5  237.6  203.15 102.41 87.56 
4Unsalted butter84.0  78.41 65.86 33.8  28.39 
5Cocoa powder95.0  48.0  45.6  20.69 19.66 
Total40.51 59.49 1360.47 809.38 586.4  348.87 
Losses 6.1%49.38 21.29 
Output24.0 76.0  1000.0  760.0  431.03 327.58 
Losses before dipping/caking, shrinkage 3.05%59.49 41.5  24.69 17.89 10.64 
Dribble/Weld 21.7%286.48 123.48 
Losses after sintering/caking, shrinkage 3.05%76.0  32.49 24.69 14.0  10.64 
Prague cream basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 412.55 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar74.0  324.31 239.99 133.79 99.0  
3water—  78.96 —  32.57 —  
4Raw egg yolk46.0  55.88 25.7  23.05 10.6  
5Cocoa powder95.0  25.18 23.92 10.39 9.87 
6Sign up
Total27.5 72.5  1021.45 740.55 421.39 305.5  
Losses 2.1%15.55 6.4  
Output27.5 72.5  1000.0  725.0  412.55 299.1  
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 61.58 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 513.07 512.3  31.59 31.54 
3Cognac or dessert wine—  47.95 —  2.95 —  
4Essence of rum—  1.92 —  0.12 —  
Total54.56 45.44 1127.32 512.3  69.41 31.54 
Losses 2.4%12.3  0.75 
Output50.0 50.0  1000.0  500.0  61.58 30.79 
Losses before dipping/caking, shrinkage 1.2%45.44 13.53 6.15 0.83 0.38 
Dribble/Weld 9.1%101.49 6.25 
Losses after sintering/caking, shrinkage 1.2%50.0  12.3  6.15 0.76 0.38 
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 30.79 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0  472.89 56.75 14.56 1.75 
3Citric acid98.0  4.73 4.64 0.15 0.15 
4Vanilla powder99.85 4.73 4.72 0.15 0.15 
Total29.25 70.75 1428.14 1010.48 43.98 31.13 
Losses 4.5%45.48 1.42 
Output3.5 96.5  1000.0  965.0  30.79 29.71 
Losses before dipping/caking, shrinkage 2.25%70.75 32.14 22.74 0.99 0.7  
Dribble/Weld 26.7%372.44 11.47 
Losses after sintering/caking, shrinkage 2.25%96.5  23.56 22.74 0.73 0.7  
Consolidated recipe, k=1.032216
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 985.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up27.0  295.95 79.91 305.48 82.48 
2Unsalted butter84.0  255.27 214.43 263.49 221.33 
3Granulated sugar99.85 194.26 193.97 200.52 200.22 
4Whole condensed milk with sugar74.0  133.79 99.0  138.1  102.19 
5Flour, premium85.5  102.41 87.56 105.71 90.38 
6Sign up—  67.32 —  69.49 —  
7Coconut sprinkle98.0  36.95 36.21 38.14 37.38 
8Cocoa powder95.0  31.08 29.53 32.08 30.48 
9Raw egg yolk46.0  23.05 10.6  23.79 10.94 
10Raw egg white12.0  14.56 1.75 15.03 1.8  
11Sign up99.4  12.32 12.25 12.72 12.64 
12Cognac or dessert wine—  2.95 —  3.05 —  
13Citric acid98.0  0.15 0.15 0.15 0.15 
14Vanilla powder99.85 0.15 0.15 0.15 0.15 
15Essence of rum—  0.12 —  0.12 —  
16Sign up—  0.12 —  0.12 —  
Total—  1170.45 765.51 1208.14 790.14 
Total phase loss 3.9%29.86 
Other losses 3.12%24.63 
General losses 6.9%54.49 
Output74.67 985.2  735.65 985.2  735.65