Для получения расчета на 1000 или заданный вами выход необходимо:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Войти.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

Consolidated recipe: Cake Baby [Stupino]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 665.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№105 Souffle76.0  333.33 253.33 221.83 168.59 
3№061 Cream "New"78.0  166.67 130.0  110.92 86.52 
4№062а Cream "New" chocolate78.8  156.67 123.46 104.26 82.16 
5№002 Fried biscuit crumb94.0  10.0  9.4  6.66 6.26 
Total16.71 83.29 1000.0  832.85 665.5  554.27 
Output16.71 83.29 1000.0  832.85 554.27 

№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 221.83 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  226.27 190.07 50.19 42.16 
3Whole condensed milk with sugar74.0  110.14 81.5  24.43 18.08 
4Raw egg white12.0  64.25 7.71 14.25 1.71 
5Citric acid98.0  3.8  3.72 0.84 0.82 
6Sign up
Total24.19 75.81 1017.72 771.57 225.75 171.15 
Losses 1.5%11.57 2.56 
Output24.0 76.0  1000.0  760.0  221.83 168.59 
Losses before dipping/caking, shrinkage 0.75%75.81 7.63 5.78 1.69 1.28 
Dribble/Weld 0.2%2.48 0.55 
Losses after sintering/caking, shrinkage 0.75%76.0  7.61 5.78 1.69 1.28 
№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 110.92 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  459.46 385.95 50.96 42.81 
3Vanilla powder99.85 4.07 4.06 0.45 0.45 
4Cognac—  0.86 —  0.095—  
5Wine—  0.86 —  0.095—  
Total22.07 77.93 1022.42 796.74 113.4  88.37 
Losses 2.1%16.74 1.85 
Output22.0 78.0  1000.0  780.0  110.92 86.52 
Losses before dipping/caking, shrinkage 1.05%77.93 10.74 8.37 1.19 0.93 
Dribble/Weld 0.1%0.95 0.11 
Losses after sintering/caking, shrinkage 1.05%78.0  10.73 8.37 1.19 0.93 
№062а 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 104.26 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  436.96 367.05 45.56 38.27 
3Cocoa powder95.0  49.63 47.15 5.17 4.91 
4Vanilla powder99.85 3.86 3.85 0.4  0.4  
5Cognac—  2.0  —  0.21 —  
Total21.27 78.73 1022.38 804.9  106.59 83.91 
Losses 2.1%16.9  1.75 
Output21.2 78.8  1000.0  788.0  104.26 82.16 
Losses before dipping/caking, shrinkage 1.05%78.73 10.73 8.45 1.12 0.88 
Dribble/Weld 0.1%0.93 0.1  
Losses after sintering/caking, shrinkage 1.05%78.8  10.72 8.45 1.12 0.88 
Butter-whipped semi-finished product basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 221.83 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 317.92 317.44 70.52 70.41 
3Margarine84.0  317.92 267.05 70.52 59.24 
4Melange27.0  224.18 60.53 49.73 13.43 
Total21.55 78.45 1280.02 1004.12 283.94 222.74 
Losses 5.39%54.12 12.0  
Output5.0 95.0  1000.0  950.0  221.83 210.74 
Losses before dipping/caking, shrinkage 2.695%78.45 34.49 27.06 7.65 6.0  
Dribble/Weld 17.4%217.05 48.15 
Losses after sintering/caking, shrinkage 2.695%95.0  28.48 27.06 6.32 6.0  
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 135.47 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0  292.66 228.27 39.65 30.93 
3Water—  146.34 —  19.82 —  
4Water (for soaking agar-agar)—  40.8  —  5.53 —  
5Agar85.0  8.16 6.94 1.11 0.94 
Total23.63 76.37 1073.3  819.67 145.41 111.05 
Losses 2.4%19.67 2.67 
Output20.0 80.0  1000.0  800.0  135.47 108.38 
Losses before dipping/caking, shrinkage 1.2%76.37 12.88 9.84 1.74 1.33 
Dribble/Weld 4.5%48.13 6.52 
Losses after sintering/caking, shrinkage 1.2%80.0  12.29 9.83 1.66 1.33 
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 117.05 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 39.86 4.78 
Total28.55 71.45 1053.3  752.58 123.29 88.08 
Losses 3.0%22.58 2.63 
Output27.0 73.0  1000.0  730.0  117.05 85.45 
Losses before dipping/caking, shrinkage 1.5%71.45 15.8  11.29 1.85 1.32 
Dribble/Weld 2.1%22.03 2.58 
Losses after sintering/caking, shrinkage 1.5%73.0  15.47 11.29 1.81 1.32 
№002 Fried biscuit crumb basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 6.66 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 439.72 439.06 2.93 2.93 
3Flour, premium85.5  356.18 304.53 2.37 2.03 
4Potato starch80.0  87.95 70.36 0.59 0.47 
5Essence—  4.4  —  0.029—  
Total37.58 62.42 1621.13 1011.83 10.7996.75 
Losses 7.1%71.83 0.49 
Output6.0 94.0  1000.0  940.0  6.66 6.26 
Losses before dipping/caking, shrinkage 3.55%62.42 57.54 35.92 0.38 0.24 
Dribble/Weld 33.6%525.38 3.5  
Losses after sintering/caking, shrinkage 3.55%94.0  38.21 35.92 0.25 0.24 
Consolidated recipe, k=1.029643
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 665.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 236.18 235.83 243.18 242.82 
2Unsalted butter84.0  146.71 123.24 151.06 126.89 
3Flour, premium85.5  95.54 81.69 98.37 84.11 
4Margarine84.0  70.52 59.24 72.61 60.99 
5Melange27.0  54.61 14.74 56.23 15.18 
6Sign up12.0  39.86 4.78 41.04 4.92 
7Starch syrup78.0  39.65 30.93 40.83 31.85 
8Water—  25.35 —  26.1  —  
9Whole condensed milk with sugar74.0  24.43 18.08 25.15 18.61 
10Raw egg white12.0  14.25 1.71 14.67 1.76 
11Sign up95.0  5.17 4.91 5.32 5.05 
12Agar85.0  1.11 0.94 1.14 0.97 
13Vanilla powder99.85 0.85 0.85 0.88 0.88 
14Citric acid98.0  0.84 0.82 0.86 0.84 
15Potato starch80.0  0.59 0.47 0.61 0.49 
16Sign up—  0.57 —  0.59 —  
17Cognac—  0.31 —  0.32 —  
18Wine—  0.095—  0.098—  
19Essence—  0.029—  0.03 —  
Total—  756.664578.23 779.088595.36 
Total phase loss 4.14%23.94 
Other losses 2.88%17.13 
General losses 6.9%41.07 
Output83.29 665.5  554.29 665.5  554.29