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Consolidated recipe: Festive 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 599.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0  333.33 250.0  199.96 149.97 
3No. 095 Blotting syrup50.0  222.22 111.11 133.31 66.66 
4No. 023 Air96.5  27.78 26.81 16.67 16.09 
5№062 Cream "New" chocolate78.8  27.78 21.89 16.67 13.14 
Total28.69 71.31 1000.0  713.14 599.91 427.83 
Output28.69 71.31 1000.0  713.14 427.83 

№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 233.3 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  459.46 385.95 107.19 90.04 
3Vanilla powder99.85 4.07 4.06 0.95 0.95 
4Cognac—  0.86 —  0.2  —  
5Wine—  0.86 —  0.2  —  
Total22.07 77.93 1022.42 796.74 238.53 185.88 
Losses 2.1%16.74 3.91 
Output22.0 78.0  1000.0  780.0  233.3  181.97 
Losses before dipping/caking, shrinkage 1.05%77.93 10.74 8.37 2.51 1.96 
Dribble/Weld 0.1%0.95 0.22 
Losses after sintering/caking, shrinkage 1.05%78.0  10.73 8.37 2.5  1.95 
№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 16.67 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  424.53 356.61 7.08 5.95 
3Cocoa powder95.0  48.22 45.81 0.8  0.76 
4Vanilla powder99.85 3.76 3.75 0.0630.063
5Cognac—  1.94 —  0.032—  
Total21.45 78.55 1024.68 804.92 17.08513.423
Losses 2.1%16.92 0.283
Output21.2 78.8  1000.0  788.0  16.67 13.14 
Losses before dipping/caking, shrinkage 1.05%78.55 10.77 8.46 0.18 0.14 
Dribble/Weld 0.3%3.17 0.05 
Losses after sintering/caking, shrinkage 1.05%78.8  10.74 8.46 0.18 0.14 
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 199.96 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 347.11 346.59 69.41 69.31 
3Flour, premium85.5  281.16 240.39 56.22 48.07 
4Potato starch80.0  69.42 55.54 13.88 11.1  
5Essence—  3.47 —  0.69 —  
Total37.58 62.42 1279.69 798.72 255.88 159.71 
Losses 6.1%48.72 9.74 
Output25.0 75.0  1000.0  750.0  199.96 149.97 
Losses before dipping/caking, shrinkage 3.05%62.42 39.03 24.36 7.8  4.87 
Dribble/Weld 16.8%208.18 41.63 
Losses after sintering/caking, shrinkage 3.05%75.0  32.48 24.36 6.49 4.87 
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 139.1 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 47.36 5.68 
Total28.55 71.45 1053.3  752.58 146.51 104.68 
Losses 3.0%22.58 3.14 
Output27.0 73.0  1000.0  730.0  139.1  101.54 
Losses before dipping/caking, shrinkage 1.5%71.45 15.8  11.29 2.2  1.57 
Dribble/Weld 2.1%22.03 3.06 
Losses after sintering/caking, shrinkage 1.5%73.0  15.47 11.29 2.15 1.57 
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 133.31 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 513.07 512.3  68.4  68.3  
3Cognac or dessert wine—  47.95 —  6.39 —  
4Essence of rum—  1.92 —  0.26 —  
Total54.56 45.44 1127.32 512.3  150.29 68.3  
Losses 2.4%12.3  1.64 
Output50.0 50.0  1000.0  500.0  133.31 66.66 
Losses before dipping/caking, shrinkage 1.2%45.44 13.53 6.15 1.8  0.82 
Dribble/Weld 9.1%101.49 13.53 
Losses after sintering/caking, shrinkage 1.2%50.0  12.3  6.15 1.64 0.82 
No. 023 Air basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 16.67 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0  360.54 43.26 6.01 0.72 
3Vanilla powder99.85 7.21 7.2  0.12 0.12 
Total23.98 76.02 1329.19 1010.46 22.16 16.85 
Losses 4.5%45.46 0.76 
Output3.5 96.5  1000.0  965.0  16.67 16.09 
Losses before dipping/caking, shrinkage 2.25%76.02 29.9  22.73 0.5  0.38 
Dribble/Weld 21.2%275.74 4.6  
Losses after sintering/caking, shrinkage 2.25%96.5  23.55 22.73 0.39 0.38 
Consolidated recipe, k=1.027287
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 599.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 252.99 252.61 259.89 259.5  
2Melange27.0  115.68 31.23 118.84 32.09 
3Unsalted butter84.0  114.27 95.99 117.39 98.61 
4Water—  75.24 —  77.29 —  
5Flour, premium85.5  56.22 48.07 57.75 49.38 
6Sign up12.0  47.36 5.68 48.65 5.84 
7Potato starch80.0  13.88 11.1  14.26 11.41 
8Cognac or dessert wine—  6.39 —  6.56 —  
9Raw egg white12.0  6.01 0.72 6.17 0.74 
10Vanilla powder99.85 1.13 1.13 1.16 1.16 
11Sign up95.0  0.8  0.76 0.82 0.78 
12Essence—  0.69 —  0.71 —  
13Essence of rum—  0.26 —  0.27 —  
14Cognac—  0.23 —  0.24 —  
15Wine—  0.2  —  0.21 —  
Total—  691.35 447.29 710.21 459.51 
Total phase loss 4.36%19.5  
Other losses 2.66%12.22 
General losses 6.9%31.72 
Output71.31 599.9  427.79 599.9  427.79