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Consolidated recipe: Cake Russian field [Kashira]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 734.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№062 Cream "New" chocolate78.8  150.0  118.2  110.18 86.82 
3Fruit cooking69.0  110.0  75.9  80.8  55.75 
4No. 101 Chocolate lipstick88.0  90.0  79.2  66.11 58.18 
5№061 Cream "New"78.0  40.0  31.2  29.38 22.92 
6Sign up
7Colored vermicelli sprinkle99.85 10.0  9.99 7.35 7.34 
8No. 017a Semi-finished shortbread crumb with nuts and cocoa powder No. 1795.5  10.0  9.55 7.35 7.02 
Total11.21 88.79 1000.0  887.89 734.53 652.18 
Output11.21 88.79 1000.0  887.89 652.18 

№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 110.18 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  424.53 356.61 46.77 39.29 
3Cocoa powder95.0  48.22 45.81 5.31 5.04 
4Vanilla powder99.85 3.76 3.75 0.41 0.41 
5Cognac—  1.94 —  0.21 —  
Total21.45 78.55 1024.68 804.92 112.88 88.67 
Losses 2.1%16.92 1.85 
Output21.2 78.8  1000.0  788.0  110.18 86.82 
Losses before dipping/caking, shrinkage 1.05%78.55 10.77 8.46 1.19 0.93 
Dribble/Weld 0.3%3.17 0.35 
Losses after sintering/caking, shrinkage 1.05%78.8  10.74 8.46 1.18 0.93 
№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 29.38 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  459.46 385.95 13.5  11.34 
3Vanilla powder99.85 4.07 4.06 0.12 0.12 
4Cognac—  0.86 —  0.025—  
5Wine—  0.86 —  0.025—  
Total22.07 77.93 1022.42 796.74 30.04 23.41 
Losses 2.1%16.74 0.49 
Output22.0 78.0  1000.0  780.0  29.38 22.92 
Losses before dipping/caking, shrinkage 1.05%77.93 10.74 8.37 0.32 0.25 
Dribble/Weld 0.1%0.95 0.03 
Losses after sintering/caking, shrinkage 1.05%78.0  10.73 8.37 0.32 0.25 
No. 017 Sand with nuts and cocoa powder basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 418.67 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  268.19 225.28 112.28 94.32 
3Granulated sugar99.85 178.79 178.52 74.85 74.74 
4Roasted cashew kernels97.5  89.39 87.16 37.42 36.48 
5Melange27.0  62.58 16.9  26.2  7.07 
6Sign up
7Flour, premium (on the dust)85.5  35.76 30.57 14.97 12.8  
8Essence—  1.78 —  0.75 —  
9Salt96.5  1.78 1.72 0.75 0.72 
10Ammonium carbonate—  0.45 —  0.19 —  
11Sign up
Total14.59 85.41 1139.79 973.51 477.2  407.565
Losses 1.9%18.51 7.735
Output4.5 95.5  1000.0  955.0  418.67 399.83 
Losses before dipping/caking, shrinkage 0.95%85.41 10.84 9.26 4.54 3.88 
Dribble/Weld 10.6%119.26 49.93 
Losses after sintering/caking, shrinkage 0.95%95.5  9.69 9.25 4.06 3.88 
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 76.55 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 26.07 3.13 
Total28.55 71.45 1053.3  752.58 80.63 57.61 
Losses 3.0%22.58 1.73 
Output27.0 73.0  1000.0  730.0  76.55 55.88 
Losses before dipping/caking, shrinkage 1.5%71.45 15.8  11.29 1.21 0.86 
Dribble/Weld 2.1%22.03 1.69 
Losses after sintering/caking, shrinkage 1.5%73.0  15.47 11.29 1.18 0.86 
No. 101 Chocolate lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 66.11 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  251.5  —  16.63 —  
3Starch syrup78.0  113.18 88.28 7.48 5.83 
4Cocoa powder95.0  47.23 44.87 3.12 2.96 
5Essence—  2.62 —  0.17 —  
6Sign up
Total24.12 75.88 1171.4  888.89 77.44 58.76 
Losses 1.0%8.89 0.58 
Output12.0 88.0  1000.0  880.0  66.11 58.18 
Losses before dipping/caking, shrinkage 0.5%75.88 5.86 4.45 0.39 0.3  
Dribble/Weld 13.8%160.49 10.61 
Losses after sintering/caking, shrinkage 0.5%88.0  5.05 4.44 0.33 0.29 
No. 017a Semi-finished shortbread crumb with nuts and cocoa powder No. 17 basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 7.35 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  270.95 227.6  1.99 1.67 
3Granulated sugar99.85 180.63 180.36 1.33 1.33 
4Roasted cashew kernels97.5  90.31 88.05 0.66 0.64 
5Melange27.0  63.22 17.07 0.46 0.12 
6Sign up
7Flour, premium (on the dust)85.5  36.13 30.89 0.27 0.23 
8Essence—  1.8  —  0.013—  
9Salt96.5  1.8  1.74 0.0130.013
10Ammonium carbonate—  0.45 —  0.003—  
11Sign up
Total14.59 85.41 1151.51 983.52 8.4627.225
Losses 2.9%28.52 0.205
Output4.5 95.5  1000.0  955.0  7.35 7.02 
Losses before dipping/caking, shrinkage 1.45%85.41 16.7  14.26 0.12 0.1  
Dribble/Weld 10.6%119.88 0.88 
Losses after sintering/caking, shrinkage 1.45%95.5  14.93 14.26 0.11 0.11 
Consolidated recipe, k=1.053731
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 734.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up85.5  205.7  175.87 216.75 185.32 
2Granulated sugar99.85 180.62 180.35 190.32 190.03 
3Unsalted butter84.0  174.54 146.61 183.92 154.49 
4Fruit cooking69.0  80.8  55.75 85.14 58.75 
5Roasted cashew kernels97.5  38.08 37.13 40.13 39.13 
6Sign up95.0  31.29 29.73 32.97 31.32 
7Melange27.0  26.66 7.2  28.09 7.58 
8Fresh whole milk the weight ratio of fat 3.2%12.0  26.07 3.13 27.47 3.3  
9Water—  16.63 —  17.52 —  
10Roasted kernels97.5  14.69 14.32 15.48 15.09 
11Sign up78.0  7.48 5.83 7.88 6.15 
12Colored vermicelli sprinkle99.85 7.35 7.34 7.74 7.73 
13Essence—  0.93 —  0.98 —  
14Salt96.5  0.76 0.73 0.8  0.77 
15Vanilla powder99.85 0.69 0.69 0.73 0.73 
16Sign up—  0.24 —  0.25 —  
17Ammonium carbonate—  0.19 —  0.2  —  
18Baking soda50.0  0.19 0.0950.2  0.1  
19Wine—  0.025—  0.026—  
Total—  812.935664.775856.596700.49 
Total phase loss 1.9%12.615
Other losses 5.1%35.715
General losses 6.9%48.33 
Output88.79 734.5  652.16 734.5  652.16