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 Leopold [Serpukhov]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 781.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0  260.0  202.8  203.14 158.45 
3No. 095 Blotting syrup50.0  200.0  100.0  156.26 78.13 
4№062 Cream "New" chocolate78.8  150.0  118.2  117.2  92.35 
5Chocolate99.4  5.0  4.97 3.91 3.89 
6Sign up
Total28.42 71.58 1000.0  715.8  781.31 559.26 
Output28.42 71.58 1000.0  715.8  559.26 

№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 203.14 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  459.46 385.95 93.33 78.4  
3Vanilla powder99.85 4.07 4.06 0.83 0.83 
4Cognac—  0.86 —  0.17 —  
5Wine—  0.86 —  0.17 —  
Total22.07 77.93 1022.42 796.74 207.68 161.85 
Losses 2.1%16.74 3.4  
Output22.0 78.0  1000.0  780.0  203.14 158.45 
Losses before dipping/caking, shrinkage 1.05%77.93 10.74 8.37 2.18 1.7  
Dribble/Weld 0.1%0.95 0.19 
Losses after sintering/caking, shrinkage 1.05%78.0  10.73 8.37 2.18 1.7  
№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 117.2 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  424.53 356.61 49.75 41.79 
3Cocoa powder95.0  48.22 45.81 5.65 5.37 
4Vanilla powder99.85 3.76 3.75 0.44 0.44 
5Cognac—  1.94 —  0.23 —  
Total21.45 78.55 1024.68 804.92 120.09 94.33 
Losses 2.1%16.92 1.98 
Output21.2 78.8  1000.0  788.0  117.2  92.35 
Losses before dipping/caking, shrinkage 1.05%78.55 10.77 8.46 1.26 0.99 
Dribble/Weld 0.3%3.17 0.37 
Losses after sintering/caking, shrinkage 1.05%78.8  10.74 8.46 1.26 0.99 
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 296.89 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 347.11 346.59 103.05 102.9  
3Flour, premium85.5  281.16 240.39 83.47 71.37 
4Potato starch80.0  69.42 55.54 20.61 16.49 
5Essence—  3.47 —  1.03 —  
Total37.58 62.42 1279.69 798.72 379.92 237.14 
Losses 6.1%48.72 14.47 
Output25.0 75.0  1000.0  750.0  296.89 222.67 
Losses before dipping/caking, shrinkage 3.05%62.42 39.03 24.36 11.59 7.23 
Dribble/Weld 16.8%208.18 61.81 
Losses after sintering/caking, shrinkage 3.05%75.0  32.48 24.36 9.64 7.23 
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 177.2 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 60.34 7.24 
Total28.55 71.45 1053.3  752.58 186.65 133.36 
Losses 3.0%22.58 4.0  
Output27.0 73.0  1000.0  730.0  177.2  129.36 
Losses before dipping/caking, shrinkage 1.5%71.45 15.8  11.29 2.8  2.0  
Dribble/Weld 2.1%22.03 3.9  
Losses after sintering/caking, shrinkage 1.5%73.0  15.47 11.29 2.74 2.0  
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 156.26 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 513.07 512.3  80.17 80.05 
3Cognac or dessert wine—  47.95 —  7.49 —  
4Essence of rum—  1.92 —  0.3  —  
Total54.56 45.44 1127.32 512.3  176.15 80.05 
Losses 2.4%12.3  1.92 
Output50.0 50.0  1000.0  500.0  156.26 78.13 
Losses before dipping/caking, shrinkage 1.2%45.44 13.53 6.15 2.11 0.96 
Dribble/Weld 9.1%101.49 15.86 
Losses after sintering/caking, shrinkage 1.2%50.0  12.3  6.15 1.92 0.96 
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 3.91 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0  360.54 43.26 1.41 0.17 
3Vanilla powder99.85 7.21 7.2  0.0280.028
Total23.98 76.02 1329.19 1010.46 5.1983.948
Losses 4.5%45.46 0.178
Output3.5 96.5  1000.0  965.0  3.91 3.77 
Losses before dipping/caking, shrinkage 2.25%76.02 29.9  22.73 0.12 0.09 
Dribble/Weld 21.2%275.74 1.08 
Losses after sintering/caking, shrinkage 2.25%96.5  23.55 22.73 0.09 0.09 
Consolidated recipe, k=1.026448
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 781.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 313.29 312.82 321.58 321.1  
2Melange27.0  171.76 46.38 176.3  47.6  
3Unsalted butter84.0  143.08 120.19 146.86 123.36 
4Water—  88.19 —  90.52 —  
5Flour, premium85.5  83.47 71.37 85.68 73.26 
6Sign up12.0  60.34 7.24 61.94 7.43 
7Potato starch80.0  20.61 16.49 21.16 16.93 
8Cognac or dessert wine—  7.49 —  7.69 —  
9Cocoa powder95.0  5.65 5.37 5.8  5.51 
10Chocolate99.4  3.91 3.89 4.01 3.99 
11Sign up12.0  1.41 0.17 1.45 0.17 
12Vanilla powder99.85 1.3  1.3  1.33 1.33 
13Essence—  1.03 —  1.06 —  
14Cognac—  0.4  —  0.41 —  
15Essence of rum—  0.3  —  0.31 —  
16Sign up—  0.17 —  0.17 —  
Total—  902.4  585.22 926.27 600.68 
Total phase loss 4.44%25.97 
Other losses 2.57%15.46 
General losses 6.9%41.43 
Output71.58 781.3  559.25 781.3  559.25