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Consolidated recipe: Cake Ivanushka [Kolomna]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 393.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№014 Sponge cake "Prague"76.0  380.0  288.8  149.38 113.53 
3No. 095 Blotting syrup50.0  150.0  75.0  58.97 29.49 
4Cherries in syrup80.0  30.0  24.0  11.79 9.43 
5Coconut sprinkle98.0  25.0  24.5  9.83 9.63 
6Sign up
Total26.08 73.92 1000.0  739.17 393.11 290.58 
Output26.08 73.92 1000.0  739.17 290.58 

№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 157.24 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  459.46 385.95 72.25 60.69 
3Vanilla powder99.85 4.07 4.06 0.64 0.64 
4Cognac—  0.86 —  0.14 —  
5Wine—  0.86 —  0.14 —  
Total22.07 77.93 1022.42 796.74 160.78 125.29 
Losses 2.1%16.74 2.64 
Output22.0 78.0  1000.0  780.0  157.24 122.65 
Losses before dipping/caking, shrinkage 1.05%77.93 10.74 8.37 1.69 1.32 
Dribble/Weld 0.1%0.95 0.15 
Losses after sintering/caking, shrinkage 1.05%78.0  10.73 8.37 1.69 1.32 
№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 149.38 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 309.84 309.38 46.28 46.21 
3Flour, premium85.5  237.6  203.15 35.49 30.34 
4Unsalted butter84.0  78.41 65.86 11.71 9.84 
5Cocoa powder95.0  48.0  45.6  7.17 6.81 
Total40.51 59.49 1360.47 809.38 203.22 120.89 
Losses 6.1%49.38 7.36 
Output24.0 76.0  1000.0  760.0  149.38 113.53 
Losses before dipping/caking, shrinkage 3.05%59.49 41.5  24.69 6.2  3.69 
Dribble/Weld 21.7%286.48 42.79 
Losses after sintering/caking, shrinkage 3.05%76.0  32.49 24.69 4.85 3.69 
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 87.61 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 29.83 3.58 
Total28.55 71.45 1053.3  752.58 92.28 65.94 
Losses 3.0%22.58 1.98 
Output27.0 73.0  1000.0  730.0  87.61 63.96 
Losses before dipping/caking, shrinkage 1.5%71.45 15.8  11.29 1.38 0.99 
Dribble/Weld 2.1%22.03 1.93 
Losses after sintering/caking, shrinkage 1.5%73.0  15.47 11.29 1.36 0.99 
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 58.97 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 513.07 512.3  30.26 30.21 
3Cognac or dessert wine—  47.95 —  2.83 —  
4Essence of rum—  1.92 —  0.11 —  
Total54.56 45.44 1127.32 512.3  66.48 30.21 
Losses 2.4%12.3  0.72 
Output50.0 50.0  1000.0  500.0  58.97 29.49 
Losses before dipping/caking, shrinkage 1.2%45.44 13.53 6.15 0.8  0.36 
Dribble/Weld 9.1%101.49 5.98 
Losses after sintering/caking, shrinkage 1.2%50.0  12.3  6.15 0.73 0.37 
Consolidated recipe, k=1.029135
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 393.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 138.99 138.78 143.04 142.83 
2Chicken eggs27.0  102.57 27.69 105.56 28.5  
3Unsalted butter84.0  83.96 70.53 86.41 72.58 
4Flour, premium85.5  35.49 30.34 36.52 31.22 
5Water—  33.28 —  34.25 —  
6Sign up12.0  29.83 3.58 30.7  3.68 
7Cherries in syrup80.0  11.79 9.43 12.13 9.7  
8Coconut sprinkle98.0  9.83 9.63 10.12 9.92 
9Cocoa powder95.0  7.17 6.81 7.38 7.01 
10Chocolate glaze99.1  5.9  5.85 6.07 6.02 
11Sign up—  2.83 —  2.91 —  
12Vanilla powder99.85 0.64 0.64 0.66 0.66 
13Cognac—  0.14 —  0.14 —  
14Wine—  0.14 —  0.14 —  
15Essence of rum—  0.11 —  0.11 —  
Total—  462.67 303.28 476.14 312.12 
Total phase loss 4.19%12.7  
Other losses 2.83%8.84 
General losses 6.9%21.54 
Output73.92 393.1  290.58 393.1  290.58