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Consolidated recipe: Forest edge cake (figured) [Noginsk]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 472.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0  187.5  140.63 88.67 66.5  
3№061 Cream "New"78.0  153.57 119.78 72.62 56.64 
4№062 Cream "New" chocolate78.8  71.43 56.29 33.78 26.62 
5No. 024 Air96.5  26.79 25.85 12.67 12.23 
6Sign up
Total22.93 77.07 1000.0  770.67 472.9  364.45 
Output22.93 77.07 1000.0  770.67 364.45 

№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 260.1 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  226.27 190.07 58.85 49.43 
3Whole condensed milk with sugar74.0  110.14 81.5  28.65 21.2  
4Raw egg white12.0  64.25 7.71 16.71 2.01 
5Citric acid98.0  3.8  3.72 0.99 0.97 
6Sign up
Total24.19 75.81 1017.72 771.57 264.71 200.69 
Losses 1.5%11.57 3.01 
Output24.0 76.0  1000.0  760.0  260.1  197.68 
Losses before dipping/caking, shrinkage 0.75%75.81 7.63 5.78 1.98 1.5  
Dribble/Weld 0.2%2.48 0.65 
Losses after sintering/caking, shrinkage 0.75%76.0  7.61 5.78 1.98 1.5  
№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 72.62 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  459.46 385.95 33.37 28.03 
3Vanilla powder99.85 4.07 4.06 0.3  0.3  
4Cognac—  0.86 —  0.062—  
5Wine—  0.86 —  0.062—  
Total22.07 77.93 1022.42 796.74 74.25457.87 
Losses 2.1%16.74 1.23 
Output22.0 78.0  1000.0  780.0  72.62 56.64 
Losses before dipping/caking, shrinkage 1.05%77.93 10.74 8.37 0.78 0.61 
Dribble/Weld 0.1%0.95 0.07 
Losses after sintering/caking, shrinkage 1.05%78.0  10.73 8.37 0.78 0.61 
№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 33.78 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  424.53 356.61 14.34 12.05 
3Cocoa powder95.0  48.22 45.81 1.63 1.55 
4Vanilla powder99.85 3.76 3.75 0.13 0.13 
5Cognac—  1.94 —  0.066—  
Total21.45 78.55 1024.68 804.92 34.61627.2  
Losses 2.1%16.92 0.58 
Output21.2 78.8  1000.0  788.0  33.78 26.62 
Losses before dipping/caking, shrinkage 1.05%78.55 10.77 8.46 0.36 0.28 
Dribble/Weld 0.3%3.17 0.11 
Losses after sintering/caking, shrinkage 1.05%78.8  10.74 8.46 0.36 0.28 
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 158.85 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0  292.66 228.27 46.49 36.26 
3Water—  146.34 —  23.25 —  
4Water (for soaking agar-agar)—  40.8  —  6.48 —  
5Agar85.0  8.16 6.94 1.3  1.11 
Total23.63 76.37 1073.3  819.67 170.5  130.21 
Losses 2.4%19.67 3.13 
Output20.0 80.0  1000.0  800.0  158.85 127.08 
Losses before dipping/caking, shrinkage 1.2%76.37 12.88 9.84 2.05 1.57 
Dribble/Weld 4.5%48.13 7.65 
Losses after sintering/caking, shrinkage 1.2%80.0  12.29 9.83 1.95 1.56 
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 88.67 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 347.11 346.59 30.78 30.73 
3Flour, premium85.5  281.16 240.39 24.93 21.32 
4Potato starch80.0  69.42 55.54 6.16 4.93 
5Essence—  3.47 —  0.31 —  
Total37.58 62.42 1279.69 798.72 113.48 70.83 
Losses 6.1%48.72 4.33 
Output25.0 75.0  1000.0  750.0  88.67 66.5  
Losses before dipping/caking, shrinkage 3.05%62.42 39.03 24.36 3.46 2.16 
Dribble/Weld 16.8%208.18 18.46 
Losses after sintering/caking, shrinkage 3.05%75.0  32.48 24.36 2.88 2.16 
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 58.91 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 20.06 2.41 
Total28.55 71.45 1053.3  752.58 62.05 44.34 
Losses 3.0%22.58 1.34 
Output27.0 73.0  1000.0  730.0  58.91 43.0  
Losses before dipping/caking, shrinkage 1.5%71.45 15.8  11.29 0.93 0.66 
Dribble/Weld 2.1%22.03 1.3  
Losses after sintering/caking, shrinkage 1.5%73.0  15.47 11.29 0.91 0.66 
No. 024 Air basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 12.67 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0  472.89 56.75 5.99 0.72 
3Citric acid98.0  4.73 4.64 0.06 0.059
4Vanilla powder99.85 4.73 4.72 0.06 0.06 
Total29.25 70.75 1428.14 1010.48 18.09 12.799
Losses 4.5%45.48 0.569
Output3.5 96.5  1000.0  965.0  12.67 12.23 
Losses before dipping/caking, shrinkage 2.25%70.75 32.14 22.74 0.41 0.29 
Dribble/Weld 26.7%372.44 4.72 
Losses after sintering/caking, shrinkage 2.25%96.5  23.56 22.74 0.3  0.29 
No. 016 Sand (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 5.06 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  309.25 259.77 1.56 1.31 
3Granulated sugar99.85 206.17 205.86 1.04 1.04 
4Melange27.0  72.16 19.48 0.37 0.1  
5Flour, premium (on the dust)85.5  41.24 35.26 0.21 0.18 
6Sign up
7Salt96.5  2.06 1.99 0.01 0.01 
8Ammonium carbonate—  0.52 —  0.003—  
9Baking soda50.0  0.52 0.26 0.0030.002
Total16.19 83.81 1149.41 963.3  5.8164.872
Losses 1.9%18.3  0.092
Output5.5 94.5  1000.0  945.0  5.06 4.78 
Losses before dipping/caking, shrinkage 0.95%83.81 10.92 9.15 0.06 0.05 
Dribble/Weld 11.3%128.81 0.65 
Losses after sintering/caking, shrinkage 0.95%94.5  9.68 9.15 0.05 0.05 
Consolidated recipe, k=1.046051
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 472.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 178.77 178.5  187.0  186.72 
2Unsalted butter84.0  108.12 90.82 113.1  95.0  
3Melange27.0  51.67 13.95 54.05 14.59 
4Starch syrup78.0  46.49 36.26 48.63 37.93 
5Water—  29.73 —  31.1  —  
6Sign up74.0  28.65 21.2  29.97 22.18 
7Flour, premium85.5  27.75 23.73 29.03 24.82 
8Raw egg white12.0  22.7  2.72 23.75 2.85 
9Fresh whole milk the weight ratio of fat 3.2%12.0  20.06 2.41 20.98 2.52 
10Potato starch80.0  6.16 4.93 6.44 5.15 
11Sign up95.0  1.63 1.55 1.71 1.62 
12Agar85.0  1.3  1.11 1.36 1.16 
13Citric acid98.0  1.05 1.03 1.1  1.08 
14Citrus essence—  0.66 —  0.69 —  
15Vanilla powder99.85 0.49 0.49 0.51 0.51 
16Sign up—  0.32 —  0.33 —  
17Cognac—  0.13 —  0.14 —  
18Wine—  0.062—  0.065—  
19Salt96.5  0.01 0.01 0.01 0.01 
20Ammonium carbonate—  0.003—  0.003—  
21Sign up50.0  0.0030.0020.0030.002
Total—  525.758378.712549.971396.142
Total phase loss 3.76%14.252
Other losses 4.4%17.43 
General losses 8.0%31.682
Output77.07 472.9  364.46 472.9  364.46