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Consolidated recipe: Cake Swan [Mozhaisk]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 408.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Jam72.0  260.0  187.2  106.13 76.41 
3No. 095 Blotting syrup50.0  140.0  70.0  57.15 28.58 
4№061 Cream "New"78.0  110.0  85.8  44.9  35.02 
5Chocolate99.4  90.0  89.46 36.74 36.52 
6Sign up
Total26.06 73.94 1000.0  739.36 408.2  301.81 
Output26.06 73.94 1000.0  739.36 301.81 

№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 44.9 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  459.46 385.95 20.63 17.33 
3Vanilla powder99.85 4.07 4.06 0.18 0.18 
4Cognac—  0.86 —  0.039—  
5Wine—  0.86 —  0.039—  
Total22.07 77.93 1022.42 796.74 45.90835.77 
Losses 2.1%16.74 0.75 
Output22.0 78.0  1000.0  780.0  44.9  35.02 
Losses before dipping/caking, shrinkage 1.05%77.93 10.74 8.37 0.48 0.37 
Dribble/Weld 0.1%0.95 0.04 
Losses after sintering/caking, shrinkage 1.05%78.0  10.73 8.37 0.48 0.37 
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 151.03 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 347.11 346.59 52.42 52.34 
3Flour, premium85.5  281.16 240.39 42.46 36.3  
4Potato starch80.0  69.42 55.54 10.48 8.38 
5Essence—  3.47 —  0.52 —  
Total37.58 62.42 1279.69 798.72 193.26 120.61 
Losses 6.1%48.72 7.34 
Output25.0 75.0  1000.0  750.0  151.03 113.27 
Losses before dipping/caking, shrinkage 3.05%62.42 39.03 24.36 5.89 3.68 
Dribble/Weld 16.8%208.18 31.44 
Losses after sintering/caking, shrinkage 3.05%75.0  32.48 24.36 4.91 3.68 
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 57.15 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 513.07 512.3  29.32 29.28 
3Cognac or dessert wine—  47.95 —  2.74 —  
4Essence of rum—  1.92 —  0.11 —  
Total54.56 45.44 1127.32 512.3  64.42 29.28 
Losses 2.4%12.3  0.7  
Output50.0 50.0  1000.0  500.0  57.15 28.58 
Losses before dipping/caking, shrinkage 1.2%45.44 13.53 6.15 0.77 0.35 
Dribble/Weld 9.1%101.49 5.8  
Losses after sintering/caking, shrinkage 1.2%50.0  12.3  6.15 0.7  0.35 
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 25.02 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 8.52 1.02 
Total28.55 71.45 1053.3  752.58 26.35 18.82 
Losses 3.0%22.58 0.56 
Output27.0 73.0  1000.0  730.0  25.02 18.26 
Losses before dipping/caking, shrinkage 1.5%71.45 15.8  11.29 0.4  0.29 
Dribble/Weld 2.1%22.03 0.55 
Losses after sintering/caking, shrinkage 1.5%73.0  15.47 11.29 0.39 0.28 
Consolidated recipe, k=1.055477
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 408.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up72.0  106.13 76.41 112.02 80.65 
2Granulated sugar99.85 99.57 99.42 105.09 104.93 
3Melange27.0  87.38 23.59 92.23 24.9  
4Flour, premium85.5  42.46 36.3  44.82 38.32 
5Chocolate99.4  36.74 36.52 38.78 38.55 
6Sign up—  32.25 —  34.04 —  
7Unsalted butter84.0  20.63 17.33 21.77 18.29 
8Coconut sprinkle98.0  12.25 12.01 12.93 12.67 
9Potato starch80.0  10.48 8.38 11.06 8.85 
10Fresh whole milk the weight ratio of fat 3.2%12.0  8.52 1.02 8.99 1.08 
11Sign up—  2.74 —  2.89 —  
12Essence—  0.52 —  0.55 —  
13Vanilla powder99.85 0.18 0.18 0.19 0.19 
14Essence of rum—  0.11 —  0.12 —  
15Cognac—  0.039—  0.041—  
16Sign up—  0.039—  0.041—  
Total—  460.038311.16 485.562328.43 
Total phase loss 3.0%9.34 
Other losses 5.26%17.27 
General losses 8.1%26.61 
Output73.94 408.2  301.82 408.2  301.82