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Consolidated recipe: Cranberry 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 925.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0  200.0  150.0  185.08 138.81 
3Cranberry15.0  111.11 16.67 102.82 15.42 
4No. 095 Blotting syrup50.0  88.89 44.45 82.26 41.13 
5№061 Cream "New"78.0  55.56 43.34 51.42 40.11 
Total33.18 66.82 1000.0  668.23 925.4  618.37 
Output33.18 66.82 1000.0  668.23 618.37 

№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 503.82 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  226.27 190.07 114.0  95.76 
3Whole condensed milk with sugar74.0  110.14 81.5  55.49 41.06 
4Raw egg white12.0  64.25 7.71 32.37 3.88 
5Citric acid98.0  3.8  3.72 1.91 1.87 
6Sign up
Total24.19 75.81 1017.72 771.57 512.74 388.72 
Losses 1.5%11.57 5.82 
Output24.0 76.0  1000.0  760.0  503.82 382.9  
Losses before dipping/caking, shrinkage 0.75%75.81 7.63 5.78 3.84 2.91 
Dribble/Weld 0.2%2.48 1.25 
Losses after sintering/caking, shrinkage 0.75%76.0  7.61 5.78 3.83 2.91 
№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 51.42 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  459.46 385.95 23.63 19.85 
3Vanilla powder99.85 4.07 4.06 0.21 0.21 
4Cognac—  0.86 —  0.044—  
5Wine—  0.86 —  0.044—  
Total22.07 77.93 1022.42 796.74 52.57840.97 
Losses 2.1%16.74 0.86 
Output22.0 78.0  1000.0  780.0  51.42 40.11 
Losses before dipping/caking, shrinkage 1.05%77.93 10.74 8.37 0.55 0.43 
Dribble/Weld 0.1%0.95 0.05 
Losses after sintering/caking, shrinkage 1.05%78.0  10.73 8.37 0.55 0.43 
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 307.69 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0  292.66 228.27 90.05 70.24 
3Water—  146.34 —  45.03 —  
4Water (for soaking agar-agar)—  40.8  —  12.55 —  
5Agar85.0  8.16 6.94 2.51 2.13 
Total23.63 76.37 1073.3  819.67 330.24 252.2  
Losses 2.4%19.67 6.05 
Output20.0 80.0  1000.0  800.0  307.69 246.15 
Losses before dipping/caking, shrinkage 1.2%76.37 12.88 9.84 3.96 3.02 
Dribble/Weld 4.5%48.13 14.81 
Losses after sintering/caking, shrinkage 1.2%80.0  12.29 9.83 3.78 3.02 
No. 001 Biscuit (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 185.08 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 347.11 346.59 64.24 64.14 
3Flour, premium85.5  281.16 240.39 52.04 44.49 
4Potato starch80.0  69.42 55.54 12.85 10.28 
5Essence—  3.47 —  0.64 —  
Total37.58 62.42 1279.69 798.72 236.84 147.82 
Losses 6.1%48.72 9.01 
Output25.0 75.0  1000.0  750.0  185.08 138.81 
Losses before dipping/caking, shrinkage 3.05%62.42 39.03 24.36 7.22 4.51 
Dribble/Weld 16.8%208.18 38.53 
Losses after sintering/caking, shrinkage 3.05%75.0  32.48 24.36 6.01 4.51 
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 82.26 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 513.07 512.3  42.21 42.15 
3Cognac or dessert wine—  47.95 —  3.94 —  
4Essence of rum—  1.92 —  0.16 —  
Total54.56 45.44 1127.32 512.3  92.74 42.15 
Losses 2.4%12.3  1.02 
Output50.0 50.0  1000.0  500.0  82.26 41.13 
Losses before dipping/caking, shrinkage 1.2%45.44 13.53 6.15 1.11 0.5  
Dribble/Weld 9.1%101.49 8.35 
Losses after sintering/caking, shrinkage 1.2%50.0  12.3  6.15 1.01 0.51 
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 28.65 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 9.76 1.17 
Total28.55 71.45 1053.3  752.58 30.18 21.56 
Losses 3.0%22.58 0.65 
Output27.0 73.0  1000.0  730.0  28.65 20.91 
Losses before dipping/caking, shrinkage 1.5%71.45 15.8  11.29 0.45 0.32 
Dribble/Weld 2.1%22.03 0.63 
Losses after sintering/caking, shrinkage 1.5%73.0  15.47 11.29 0.44 0.32 
Consolidated recipe, k=1.0349
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 925.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 306.97 306.51 317.68 317.2  
2Unsalted butter84.0  137.63 115.61 142.43 119.64 
3Melange27.0  107.07 28.91 110.81 29.92 
4Water—  104.01 —  107.64 —  
5Cranberry15.0  102.82 15.42 106.41 15.96 
6Sign up78.0  90.05 70.24 93.19 72.69 
7Whole condensed milk with sugar74.0  55.49 41.06 57.43 42.5  
8Flour, premium85.5  52.04 44.49 53.86 46.05 
9Raw egg white12.0  32.37 3.88 33.5  4.02 
10Potato starch80.0  12.85 10.28 13.3  10.64 
11Sign up12.0  9.76 1.17 10.1  1.21 
12Cognac or dessert wine—  3.94 —  4.08 —  
13Agar85.0  2.51 2.13 2.6  2.21 
14Citric acid98.0  1.91 1.87 1.98 1.94 
15Citrus essence—  1.28 —  1.32 —  
16Sign up—  0.64 —  0.66 —  
17Vanilla powder99.85 0.21 0.21 0.22 0.22 
18Essence of rum—  0.16 —  0.17 —  
19Cognac—  0.044—  0.046—  
20Wine—  0.044—  0.046—  
Total—  1021.798641.78 1057.472664.2  
Total phase loss 3.65%23.43 
Other losses 3.38%22.42 
General losses 6.9%45.85 
Output66.82 925.4  618.35 925.4  618.35