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Consolidated recipe: Cake Gift of the summer (figured) [Pavlovsky Posad]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 592.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0  184.0  143.52 109.04 85.05 
3No. 096a Fortified blotting syrup47.37 160.0  75.79 94.82 44.92 
4Semi-finished Strawberry79.0  140.0  110.6  82.96 65.54 
5No. 054 Creamy fruit cream72.0  90.0  64.8  53.33 38.4  
6Sign up
7Chocolate glaze99.1  8.0  7.93 4.74 4.7  
Total28.2 71.8  1000.0  717.96 592.59 425.47 
Output28.2 71.8  1000.0  717.96 425.47 

Semi-finished Strawberry basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 82.96 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0  210.0  163.8  17.42 13.59 
3Granulated sugar99.85 145.0  144.78 12.03 12.01 
4Citric acid98.0  5.0  4.9  0.41 0.4  
Total20.76 79.24 1025.0  812.23 85.03 67.38 
Losses 2.74%22.23 1.84 
Output21.0 79.0  1000.0  790.0  82.96 65.54 
Losses before dipping/caking, shrinkage 1.37%79.24 14.03 11.12 1.16 0.92 
Dribble/Weld -0.3%-3.1  -0.26 
Losses after sintering/caking, shrinkage 1.37%79.0  14.07 11.12 1.17 0.92 
No. 054 Creamy fruit cream on 61m cream with jam 66cc
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 53.33 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0  502.51 391.96 26.8  20.9  
Total28.0 72.0  1005.02 723.62 53.6  38.59 
Losses 0.4%3.62 0.19 
Output28.0 72.0  1000.0  720.0  53.33 38.4  
Losses before dipping/caking, shrinkage 0.2%72.0  5.03 3.62 0.27 0.19 
Shrinkage 0.0%-5.03 -0.27 
Losses after sintering/caking, shrinkage 0.2%71.86 5.03 3.61 0.27 0.19 
№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 135.84 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  459.46 385.95 62.41 52.42 
3Vanilla powder99.85 4.07 4.06 0.55 0.55 
4Cognac—  0.86 —  0.12 —  
5Wine—  0.86 —  0.12 —  
Total22.07 77.93 1022.42 796.74 138.89 108.22 
Losses 2.1%16.74 2.26 
Output22.0 78.0  1000.0  780.0  135.84 105.96 
Losses before dipping/caking, shrinkage 1.05%77.93 10.74 8.37 1.46 1.14 
Dribble/Weld 0.1%0.95 0.13 
Losses after sintering/caking, shrinkage 1.05%78.0  10.73 8.37 1.46 1.14 
No. 096a Fortified blotting syrup Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 94.82 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cognac—  56.3  —  5.34 —  
3Cognac or dessert wine—  47.95 —  4.55 —  
4Essence of rum—  1.92 —  0.18 —  
Total52.63 47.37 1000.0  473.73 94.82 44.92 
Output52.63 47.37 1000.0  473.73 94.82 44.92 
№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 28.44 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  424.53 356.61 12.07 10.14 
3Cocoa powder95.0  48.22 45.81 1.37 1.3  
4Vanilla powder99.85 3.76 3.75 0.11 0.11 
5Cognac—  1.94 —  0.055—  
Total21.45 78.55 1024.68 804.92 29.13522.89 
Losses 2.1%16.92 0.48 
Output21.2 78.8  1000.0  788.0  28.44 22.41 
Losses before dipping/caking, shrinkage 1.05%78.55 10.77 8.46 0.31 0.24 
Dribble/Weld 0.3%3.17 0.09 
Losses after sintering/caking, shrinkage 1.05%78.8  10.74 8.46 0.31 0.24 
№061 Cream "New" with condensed milk syrup
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 17.42 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  459.46 385.95 8.0  6.72 
3Vanilla powder99.85 4.07 4.06 0.0710.071
4Cognac—  0.86 —  0.015—  
5Wine—  0.86 —  0.015—  
Total22.07 77.93 1022.42 796.74 17.81113.881
Losses 2.1%16.74 0.291
Output22.0 78.0  1000.0  780.0  17.42 13.59 
Losses before dipping/caking, shrinkage 1.05%77.93 10.74 8.37 0.19 0.15 
Dribble/Weld 0.1%0.95 0.02 
Losses after sintering/caking, shrinkage 1.05%78.0  10.73 8.37 0.19 0.15 
No. 001 Biscuit (main) basic recipe
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Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 219.26 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 347.11 346.59 76.11 76.0  
3Flour, premium85.5  281.16 240.39 61.65 52.71 
4Potato starch80.0  69.42 55.54 15.22 12.18 
5Essence—  3.47 —  0.76 —  
Total37.58 62.42 1279.69 798.72 280.59 175.14 
Losses 6.1%48.72 10.69 
Output25.0 75.0  1000.0  750.0  219.26 164.45 
Losses before dipping/caking, shrinkage 3.05%62.42 39.03 24.36 8.56 5.34 
Dribble/Weld 16.8%208.18 45.65 
Losses after sintering/caking, shrinkage 3.05%75.0  32.48 24.36 7.12 5.34 
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 91.22 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 31.06 3.73 
Total28.55 71.45 1053.3  752.58 96.08 68.65 
Losses 3.0%22.58 2.06 
Output27.0 73.0  1000.0  730.0  91.22 66.59 
Losses before dipping/caking, shrinkage 1.5%71.45 15.8  11.29 1.44 1.03 
Dribble/Weld 2.1%22.03 2.01 
Losses after sintering/caking, shrinkage 1.5%73.0  15.47 11.29 1.41 1.03 
Sugar syrup for blotting basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 84.75 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  480.74 —  40.74 —  
Total47.0 53.0  1024.6  543.04 86.83 46.02 
Losses 2.4%13.04 1.1  
Output47.0 53.0  1000.0  530.0  84.75 44.92 
No. 001a Biscuit semi-finished product crumb No. 1 basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 55.17 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 350.73 350.2  19.35 19.32 
3Flour, premium85.5  284.09 242.9  15.67 13.4  
4Potato starch80.0  70.15 56.12 3.87 3.1  
5Essence—  3.51 —  0.19 —  
Total37.61 62.39 1294.03 807.32 71.38 44.54 
Losses 7.1%57.32 3.16 
Output25.0 75.0  1000.0  750.0  55.17 41.38 
Losses before dipping/caking, shrinkage 3.55%62.39 45.94 28.66 2.53 1.58 
Dribble/Weld 16.8%209.88 11.58 
Losses after sintering/caking, shrinkage 3.55%75.0  38.21 28.66 2.11 1.58 
No. 063 Milk-sugar syrup on condensed milk
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Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 9.71 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  243.17 —  2.36 —  
3Whole condensed milk with sugar74.0  128.2  94.87 1.24 0.92 
Total27.0 73.0  1027.74 750.26 9.97 7.28 
Losses 2.7%20.26 0.19 
Output27.0 73.0  1000.0  730.0  9.71 7.09 
Consolidated recipe, k=1.02076
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 592.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 224.97 224.63 229.64 229.3  
2Melange27.0  159.15 42.97 162.45 43.86 
3Unsalted butter84.0  82.48 69.28 84.19 70.72 
4Flour, premium85.5  77.32 66.11 78.93 67.49 
5water—  43.1  —  43.99 —  
6Sign up12.0  31.06 3.73 31.7  3.8  
7Jam66.0  26.8  17.69 27.36 18.06 
8Potato starch80.0  19.09 15.27 19.49 15.59 
9Cognac—  5.53 —  5.64 —  
10Chocolate glaze99.1  4.74 4.7  4.84 4.8  
11Sign up—  4.55 —  4.64 —  
12Cocoa powder95.0  1.37 1.3  1.4  1.33 
13Whole condensed milk with sugar74.0  1.24 0.92 1.27 0.94 
14Essence—  0.95 —  0.97 —  
15Vanilla powder99.85 0.73 0.73 0.75 0.75 
16Sign up98.0  0.41 0.4  0.42 0.41 
17Essence of rum—  0.18 —  0.18 —  
18Wine—  0.14 —  0.14 —  
Total—  683.81 447.73 698.0  457.05 
Total phase loss 4.97%22.24 
Other losses 2.04%9.32 
General losses 6.9%31.56 
Output71.8  592.6  425.49 592.6  425.49