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Consolidated recipe: Layla 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 16.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0  300.0  225.0  4.98 3.74 
3№061 Cream "New"78.0  100.0  78.0  1.66 1.29 
4No. 095 Blotting syrup50.0  71.43 35.72 1.19 0.6  
5№002 Fried biscuit crumb94.0  14.29 13.43 0.24 0.23 
Total25.7 74.3  1000.0  743.0  16.61 12.35 
Output25.7 74.3  1000.0  743.0  12.35 

№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 8.54 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  226.27 190.07 1.93 1.62 
3Whole condensed milk with sugar74.0  110.14 81.5  0.94 0.7  
4Raw egg white12.0  64.25 7.71 0.55 0.066
5Citric acid98.0  3.8  3.72 0.0320.031
6Sign up
Total24.19 75.81 1017.72 771.57 8.6946.597
Losses 1.5%11.57 0.107
Output24.0 76.0  1000.0  760.0  8.54 6.49 
Losses before dipping/caking, shrinkage 0.75%75.81 7.63 5.78 0.07 0.05 
Dribble/Weld 0.2%2.48 0.02 
Losses after sintering/caking, shrinkage 0.75%76.0  7.61 5.78 0.06 0.05 
№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 1.66 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  459.46 385.95 0.76 0.64 
3Vanilla powder99.85 4.07 4.06 0.0070.007
4Cognac—  0.86 —  0.001—  
5Wine—  0.86 —  0.001—  
Total22.07 77.93 1022.42 796.74 1.6891.317
Losses 2.1%16.74 0.027
Output22.0 78.0  1000.0  780.0  1.66 1.29 
Losses before dipping/caking, shrinkage 1.05%77.93 10.74 8.37 0.02 0.02 
Dribble/Weld 0.1%0.95 —  
Losses after sintering/caking, shrinkage 1.05%78.0  10.73 8.37 0.02 0.02 
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 5.22 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0  292.66 228.27 1.53 1.19 
3Water—  146.34 —  0.76 —  
4Water (for soaking agar-agar)—  40.8  —  0.21 —  
5Agar85.0  8.16 6.94 0.0430.037
Total23.63 76.37 1073.3  819.67 5.6034.287
Losses 2.4%19.67 0.107
Output20.0 80.0  1000.0  800.0  5.22 4.18 
Losses before dipping/caking, shrinkage 1.2%76.37 12.88 9.84 0.07 0.05 
Dribble/Weld 4.5%48.13 0.25 
Losses after sintering/caking, shrinkage 1.2%80.0  12.29 9.83 0.06 0.05 
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 4.98 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 347.11 346.59 1.73 1.73 
3Flour, premium85.5  281.16 240.39 1.4  1.2  
4Potato starch80.0  69.42 55.54 0.35 0.28 
5Essence—  3.47 —  0.017—  
Total37.58 62.42 1279.69 798.72 6.3773.99 
Losses 6.1%48.72 0.25 
Output25.0 75.0  1000.0  750.0  4.98 3.74 
Losses before dipping/caking, shrinkage 3.05%62.42 39.03 24.36 0.19 0.12 
Dribble/Weld 16.8%208.18 1.04 
Losses after sintering/caking, shrinkage 3.05%75.0  32.48 24.36 0.16 0.12 
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 1.19 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 513.07 512.3  0.61 0.61 
3Cognac or dessert wine—  47.95 —  0.057—  
4Essence of rum—  1.92 —  0.002—  
Total54.56 45.44 1127.32 512.3  1.3390.61 
Losses 2.4%12.3  0.01 
Output50.0 50.0  1000.0  500.0  1.19 0.6  
Losses before dipping/caking, shrinkage 1.2%45.44 13.53 6.15 0.02 0.01 
Dribble/Weld 9.1%101.49 0.12 
Losses after sintering/caking, shrinkage 1.2%50.0  12.3  6.15 0.01 0.01 
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 0.92 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 0.31 0.037
Total28.55 71.45 1053.3  752.58 0.97 0.697
Losses 3.0%22.58 0.027
Output27.0 73.0  1000.0  730.0  0.92 0.67 
Losses before dipping/caking, shrinkage 1.5%71.45 15.8  11.29 0.01 0.01 
Dribble/Weld 2.1%22.03 0.02 
Losses after sintering/caking, shrinkage 1.5%73.0  15.47 11.29 0.01 0.01 
№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 0.24 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 439.72 439.06 0.11 0.11 
3Flour, premium85.5  356.18 304.53 0.0850.073
4Potato starch80.0  87.95 70.36 0.0210.017
5Essence—  4.4  —  0.001—  
Total37.58 62.42 1621.13 1011.83 0.3970.249
Losses 7.1%71.83 0.019
Output6.0 94.0  1000.0  940.0  0.24 0.23 
Losses before dipping/caking, shrinkage 3.55%62.42 57.54 35.92 0.01 0.01 
Dribble/Weld 33.6%525.38 0.13 
Losses after sintering/caking, shrinkage 3.55%94.0  38.21 35.92 0.01 0.01 
Consolidated recipe, k=1.027609
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 16.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 6.17 6.16 6.34 6.33 
2Melange27.0  3.06 0.83 3.14 0.85 
3Unsalted butter84.0  2.69 2.26 2.76 2.32 
4Water—  1.64 —  1.69 —  
5Starch syrup78.0  1.53 1.19 1.57 1.22 
6Sign up85.5  1.49 1.27 1.53 1.31 
7Whole condensed milk with sugar74.0  0.94 0.7  0.97 0.72 
8Raw egg white12.0  0.55 0.0660.57 0.068
9Potato starch80.0  0.37 0.3  0.38 0.3  
10Fresh whole milk the weight ratio of fat 3.2%12.0  0.31 0.0370.32 0.038
11Sign up—  0.057—  0.059—  
12Agar85.0  0.0430.0370.0440.037
13Citric acid98.0  0.0320.0310.0330.032
14Citrus essence—  0.022—  0.023—  
15Essence—  0.018—  0.018—  
16Sign up99.85 0.0070.0070.0070.007
17Essence of rum—  0.002—  0.002—  
18Cognac—  0.001—  0.001—  
19Wine—  0.001—  0.001—  
Total—  18.93312.88819.45813.232
Total phase loss 4.33%0.558
Other losses 2.6%0.344
General losses 6.9%0.902
Output74.3  16.6  12.33 16.6  12.33