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Consolidated recipe: Rainbow cake [Podolsk]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 752.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0  300.0  234.0  225.75 176.09 
3№105 Souffle76.0  100.0  76.0  75.25 57.19 
4Sprinkles confectionery sprinkles95.0  70.0  66.5  52.68 50.05 
5No. 095 Blotting syrup50.0  50.0  25.0  37.63 18.82 
6Sign up
7No. 023 Air96.5  10.0  9.65 7.53 7.27 
Total23.2 76.8  1000.0  767.95 752.52 577.92 
Output23.2 76.8  1000.0  767.95 577.92 

№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 225.75 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  459.46 385.95 103.72 87.12 
3Vanilla powder99.85 4.07 4.06 0.92 0.92 
4Cognac—  0.86 —  0.19 —  
5Wine—  0.86 —  0.19 —  
Total22.07 77.93 1022.42 796.74 230.8  179.86 
Losses 2.1%16.74 3.77 
Output22.0 78.0  1000.0  780.0  225.75 176.09 
Losses before dipping/caking, shrinkage 1.05%77.93 10.74 8.37 2.42 1.89 
Dribble/Weld 0.1%0.95 0.21 
Losses after sintering/caking, shrinkage 1.05%78.0  10.73 8.37 2.42 1.89 
№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 75.25 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  226.27 190.07 17.03 14.31 
3Whole condensed milk with sugar74.0  110.14 81.5  8.29 6.13 
4Raw egg white12.0  64.25 7.71 4.83 0.58 
5Citric acid98.0  3.8  3.72 0.29 0.28 
6Sign up
Total24.19 75.81 1017.72 771.57 76.59 58.07 
Losses 1.5%11.57 0.88 
Output24.0 76.0  1000.0  760.0  75.25 57.19 
Losses before dipping/caking, shrinkage 0.75%75.81 7.63 5.78 0.57 0.43 
Dribble/Weld 0.2%2.48 0.19 
Losses after sintering/caking, shrinkage 0.75%76.0  7.61 5.78 0.57 0.43 
№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 338.63 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 309.84 309.38 104.92 104.76 
3Flour, premium85.5  237.6  203.15 80.46 68.79 
4Unsalted butter84.0  78.41 65.86 26.55 22.3  
5Cocoa powder95.0  48.0  45.6  16.25 15.44 
Total40.51 59.49 1360.47 809.38 460.69 274.07 
Losses 6.1%49.38 16.71 
Output24.0 76.0  1000.0  760.0  338.63 257.36 
Losses before dipping/caking, shrinkage 3.05%59.49 41.5  24.69 14.05 8.36 
Dribble/Weld 21.7%286.48 97.01 
Losses after sintering/caking, shrinkage 3.05%76.0  32.49 24.69 11.0  8.36 
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 125.78 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 42.83 5.14 
Total28.55 71.45 1053.3  752.58 132.48 94.66 
Losses 3.0%22.58 2.84 
Output27.0 73.0  1000.0  730.0  125.78 91.82 
Losses before dipping/caking, shrinkage 1.5%71.45 15.8  11.29 1.99 1.42 
Dribble/Weld 2.1%22.03 2.77 
Losses after sintering/caking, shrinkage 1.5%73.0  15.47 11.29 1.95 1.42 
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 45.96 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0  292.66 228.27 13.45 10.49 
3Water—  146.34 —  6.73 —  
4Water (for soaking agar-agar)—  40.8  —  1.88 —  
5Agar85.0  8.16 6.94 0.38 0.32 
Total23.63 76.37 1073.3  819.67 49.34 37.67 
Losses 2.4%19.67 0.9  
Output20.0 80.0  1000.0  800.0  45.96 36.77 
Losses before dipping/caking, shrinkage 1.2%76.37 12.88 9.84 0.59 0.45 
Dribble/Weld 4.5%48.13 2.21 
Losses after sintering/caking, shrinkage 1.2%80.0  12.29 9.83 0.56 0.45 
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 37.63 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 513.07 512.3  19.31 19.28 
3Cognac or dessert wine—  47.95 —  1.8  —  
4Essence of rum—  1.92 —  0.072—  
Total54.56 45.44 1127.32 512.3  42.42219.28 
Losses 2.4%12.3  0.46 
Output50.0 50.0  1000.0  500.0  37.63 18.82 
Losses before dipping/caking, shrinkage 1.2%45.44 13.53 6.15 0.51 0.23 
Dribble/Weld 9.1%101.49 3.82 
Losses after sintering/caking, shrinkage 1.2%50.0  12.3  6.15 0.46 0.23 
No. 023 Air basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 7.53 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0  360.54 43.26 2.71 0.33 
3Vanilla powder99.85 7.21 7.2  0.0540.054
Total23.98 76.02 1329.19 1010.46 10.0047.614
Losses 4.5%45.46 0.344
Output3.5 96.5  1000.0  965.0  7.53 7.27 
Losses before dipping/caking, shrinkage 2.25%76.02 29.9  22.73 0.23 0.17 
Dribble/Weld 21.2%275.74 2.08 
Losses after sintering/caking, shrinkage 2.25%96.5  23.55 22.73 0.18 0.17 
Consolidated recipe, k=1.028058
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 752.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 248.02 247.65 254.98 254.6  
2Chicken eggs27.0  232.51 62.78 239.03 64.54 
3Unsalted butter84.0  147.3  123.73 151.43 127.2  
4Flour, premium85.5  80.46 68.79 82.72 70.73 
5Sprinkles confectionery sprinkles95.0  52.68 50.05 54.16 51.45 
6Sign up12.0  42.83 5.14 44.03 5.28 
7Water—  29.85 —  30.69 —  
8Cocoa powder95.0  16.25 15.44 16.71 15.87 
9Fruit filling74.0  15.05 11.14 15.47 11.45 
10Starch syrup78.0  13.45 10.49 13.83 10.79 
11Sign up74.0  8.29 6.13 8.52 6.3  
12Raw egg white12.0  7.54 0.9  7.75 0.93 
13Cognac or dessert wine—  1.8  —  1.85 —  
14Vanilla powder99.85 0.97 0.97 1.0  1.0  
15Agar85.0  0.38 0.32 0.39 0.33 
16Sign up98.0  0.29 0.28 0.3  0.29 
17Citrus essence—  0.19 —  0.2  —  
18Cognac—  0.19 —  0.2  —  
19Wine—  0.19 —  0.2  —  
20Essence of rum—  0.072—  0.074—  
Total—  898.312603.81 923.534620.76 
Total phase loss 4.29%25.89 
Other losses 2.73%16.95 
General losses 6.9%42.84 
Output76.8  752.5  577.92 752.5  577.92