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Consolidated recipe: Cake Waiting (fig) [Yegoryevsk]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 470 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0  311.0  233.25 146.17 109.63 
3No. 095 Blotting syrup50.0  160.0  80.0  75.2  37.6  
4№062 Cream "New" chocolate78.8  119.0  93.77 55.93 44.07 
Total27.32 72.68 1000.0  726.82 470.0  341.61 
Output27.32 72.68 1000.0  726.82 341.61 

№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 192.7 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  459.46 385.95 88.54 74.37 
3Vanilla powder99.85 4.07 4.06 0.78 0.78 
4Cognac—  0.86 —  0.17 —  
5Wine—  0.86 —  0.17 —  
Total22.07 77.93 1022.42 796.74 197.03 153.53 
Losses 2.1%16.74 3.22 
Output22.0 78.0  1000.0  780.0  192.7  150.31 
Losses before dipping/caking, shrinkage 1.05%77.93 10.74 8.37 2.07 1.61 
Dribble/Weld 0.1%0.95 0.18 
Losses after sintering/caking, shrinkage 1.05%78.0  10.73 8.37 2.07 1.61 
№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 55.93 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  424.53 356.61 23.74 19.94 
3Cocoa powder95.0  48.22 45.81 2.7  2.57 
4Vanilla powder99.85 3.76 3.75 0.21 0.21 
5Cognac—  1.94 —  0.11 —  
Total21.45 78.55 1024.68 804.92 57.31 45.02 
Losses 2.1%16.92 0.95 
Output21.2 78.8  1000.0  788.0  55.93 44.07 
Losses before dipping/caking, shrinkage 1.05%78.55 10.77 8.46 0.6  0.47 
Dribble/Weld 0.3%3.17 0.18 
Losses after sintering/caking, shrinkage 1.05%78.8  10.74 8.46 0.6  0.47 
No. 001 Biscuit (main) starch free
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 146.17 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5  350.58 299.75 51.24 43.81 
3Granulated sugar99.85 347.11 346.59 50.74 50.66 
4Essence—  3.47 —  0.51 —  
Total37.29 62.71 1279.69 802.54 187.05 117.3  
Losses 6.55%52.54 7.67 
Output25.0 75.0  1000.0  750.0  146.17 109.63 
Losses before dipping/caking, shrinkage 3.275%62.71 41.89 26.27 6.12 3.84 
Dribble/Weld 16.4%202.77 29.64 
Losses after sintering/caking, shrinkage 3.275%75.0  35.03 26.27 5.12 3.84 
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 137.92 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 46.96 5.64 
Total28.55 71.45 1053.3  752.58 145.27 103.8  
Losses 3.0%22.58 3.12 
Output27.0 73.0  1000.0  730.0  137.92 100.68 
Losses before dipping/caking, shrinkage 1.5%71.45 15.8  11.29 2.18 1.56 
Dribble/Weld 2.1%22.03 3.04 
Losses after sintering/caking, shrinkage 1.5%73.0  15.47 11.29 2.13 1.55 
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 75.2 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 513.07 512.3  38.58 38.52 
3Cognac or dessert wine—  47.95 —  3.61 —  
4Essence of rum—  1.92 —  0.14 —  
Total54.56 45.44 1127.32 512.3  84.77 38.52 
Losses 2.4%12.3  0.92 
Output50.0 50.0  1000.0  500.0  75.2  37.6  
Losses before dipping/caking, shrinkage 1.2%45.44 13.53 6.15 1.02 0.46 
Dribble/Weld 9.1%101.49 7.63 
Losses after sintering/caking, shrinkage 1.2%50.0  12.3  6.15 0.92 0.46 
Consolidated recipe, k=1.026313
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 470 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 187.63 187.35 192.57 192.28 
2Unsalted butter84.0  112.28 94.32 115.23 96.79 
3Melange27.0  84.56 22.83 86.79 23.43 
4Flour, premium85.5  51.24 43.81 52.59 44.96 
5Fresh whole milk the weight ratio of fat 3.2%12.0  46.96 5.64 48.2  5.78 
6Sign up—  42.44 —  43.56 —  
7Cognac or dessert wine—  3.61 —  3.7  —  
8Cocoa powder95.0  2.7  2.57 2.77 2.63 
9Vanilla powder99.85 0.99 0.99 1.02 1.02 
10Essence—  0.51 —  0.52 —  
11Sign up—  0.28 —  0.29 —  
12Wine—  0.17 —  0.17 —  
13Essence of rum—  0.14 —  0.14 —  
Total—  533.51 357.51 547.55 366.89 
Total phase loss 4.45%15.91 
Other losses 2.56%9.38 
General losses 6.9%25.29 
Output72.68 470.0  341.6  470.0  341.6