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Consolidated recipe: Honey-sand 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 897.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Prague cream72.5  450.0  326.25 404.06 292.94 
3Chocolate99.4  40.0  39.76 35.92 35.7  
4Semi-finished sandy crumbs with honey94.5  10.0  9.45 8.98 8.49 
Total15.2 84.8  1000.0  847.96 897.91 761.39 
Output15.2 84.8  1000.0  847.96 761.39 

Semi-finished sandy crumbs with honey Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 8.98 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total5.5 94.5  1011.12 955.51 9.08 8.58 
Losses 1.1%10.51 0.09 
Output5.5 94.5  1000.0  945.0  8.98 8.49 
Semi-finished sandy product with honey basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 458.03 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Margarine84.0  309.25 259.77 141.65 118.99 
3Granulated sugar99.85 174.91 174.65 80.11 79.99 
4Melange27.0  72.16 19.48 33.05 8.92 
5Flour, premium (on the dust)85.5  41.24 35.26 18.89 16.15 
6Sign up
7Essence—  2.07 —  0.95 —  
8Salt96.5  2.06 1.99 0.94 0.91 
9Ammonium carbonate—  0.52 —  0.24 —  
10Baking soda50.0  0.52 0.26 0.24 0.12 
Total16.82 83.18 1158.15 963.29 530.47 441.22 
Losses 1.9%18.29 8.38 
Output5.5 94.5  1000.0  945.0  458.03 432.84 
Losses before dipping/caking, shrinkage 0.95%83.18 10.99 9.14 5.03 4.18 
Dribble/Weld 12.0%137.48 62.97 
Losses after sintering/caking, shrinkage 0.95%94.5  9.68 9.15 4.43 4.19 
Prague cream basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 404.06 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar74.0  324.31 239.99 131.04 96.97 
3water—  78.96 —  31.9  —  
4Raw egg yolk46.0  55.88 25.7  22.58 10.39 
5Cocoa powder95.0  25.18 23.92 10.17 9.66 
6Sign up
Total27.5 72.5  1021.45 740.55 412.72 299.22 
Losses 2.1%15.55 6.28 
Output27.5 72.5  1000.0  725.0  404.06 292.94 
Consolidated recipe, k=1.029417
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 897.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up85.5  254.97 218.0  262.47 224.41 
2Unsalted butter84.0  216.91 182.2  223.29 187.56 
3Margarine84.0  141.65 118.99 145.82 122.49 
4Whole condensed milk with sugar74.0  131.04 96.97 134.89 99.82 
5Granulated sugar99.85 80.11 79.99 82.47 82.35 
6Sign up99.4  35.92 35.7  36.98 36.76 
7Melange27.0  33.05 8.92 34.02 9.19 
8water—  31.9  —  32.84 —  
9Raw egg yolk46.0  22.58 10.39 23.24 10.69 
10Natural honey78.0  18.32 14.29 18.86 14.71 
11Sign up95.0  10.17 9.66 10.47 9.95 
12Essence—  0.95 —  0.98 —  
13Salt96.5  0.94 0.91 0.97 0.94 
14Ammonium carbonate—  0.24 —  0.25 —  
15Baking soda50.0  0.24 0.12 0.25 0.13 
16Sign up—  0.12 —  0.12 —  
Total—  979.11 776.14 1007.92 799.0  
Total phase loss 1.9%14.72 
Other losses 2.86%22.86 
General losses 4.7%37.58 
Output84.8  897.9  761.42 897.9  761.42