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Consolidated recipe: Puff cake with almonds [Wedge]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 807.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 021 Puff92.5  400.0  370.0  323.04 298.81 
3Dried almond kernel96.0  100.0  96.0  80.76 77.53 
4Coconut sprinkle98.0  90.0  88.2  72.68 71.23 
Total12.6 87.4  1000.0  874.0  807.6  705.84 
Output12.6 87.4  1000.0  874.0  705.84 

№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 331.12 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  459.46 385.95 152.14 127.8  
3Vanilla powder99.85 4.07 4.06 1.35 1.35 
4Cognac—  0.86 —  0.28 —  
5Wine—  0.86 —  0.28 —  
Total22.07 77.93 1022.42 796.74 338.54 263.83 
Losses 2.1%16.74 5.56 
Output22.0 78.0  1000.0  780.0  331.12 258.27 
Losses before dipping/caking, shrinkage 1.05%77.93 10.74 8.37 3.56 2.77 
Dribble/Weld 0.1%0.95 0.31 
Losses after sintering/caking, shrinkage 1.05%78.0  10.73 8.37 3.55 2.77 
No. 021 Puff with led away. loss 3.2% Wedge
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 323.04 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  443.09 372.2  143.13 120.23 
3Melange27.0  33.67 9.09 10.88 2.94 
4Salt96.5  5.32 5.13 1.72 1.66 
5Citric acid98.0  0.89 0.87 0.29 0.28 
Total16.74 83.26 1147.6  955.55 370.72 308.68 
Losses 3.2%30.55 9.87 
Output7.5 92.5  1000.0  925.0  323.04 298.81 
Losses before dipping/caking, shrinkage 1.6%83.26 18.34 15.27 5.93 4.94 
Dribble/Weld 10.0%112.72 36.41 
Losses after sintering/caking, shrinkage 1.6%92.5  16.53 15.29 5.34 4.94 
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 184.49 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 62.82 7.54 
Total28.55 71.45 1053.3  752.58 194.32 138.84 
Losses 3.0%22.58 4.16 
Output27.0 73.0  1000.0  730.0  184.49 134.68 
Losses before dipping/caking, shrinkage 1.5%71.45 15.8  11.29 2.91 2.08 
Dribble/Weld 2.1%22.03 4.06 
Losses after sintering/caking, shrinkage 1.5%73.0  15.47 11.29 2.85 2.08 
Consolidated recipe, k=1.024206
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 807.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up84.0  295.27 248.03 302.42 254.03 
2Flour, premium85.5  214.7  183.57 219.9  188.01 
3Granulated sugar99.85 131.5  131.3  134.68 134.48 
4Dried almond kernel96.0  80.76 77.53 82.71 79.4  
5Coconut sprinkle98.0  72.68 71.23 74.44 72.95 
6Sign up12.0  62.82 7.54 64.34 7.72 
7Melange27.0  10.88 2.94 11.14 3.01 
8Salt96.5  1.72 1.66 1.76 1.7  
9Vanilla powder99.85 1.35 1.35 1.38 1.38 
10Citric acid98.0  0.29 0.28 0.3  0.29 
11Sign up—  0.28 —  0.29 —  
12Wine—  0.28 —  0.29 —  
Total—  872.53 725.43 893.65 742.97 
Total phase loss 2.7%19.59 
Other losses 2.36%17.54 
General losses 5.0%37.13 
Output87.4  807.6  705.84 807.6  705.84