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Consolidated recipe: Cake Basket with strawberries (shapes) [Voskresensk]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 765.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0  310.0  232.5  237.31 177.98 
3No. 095 Blotting syrup50.0  130.0  65.0  99.52 49.76 
4№002 Fried biscuit crumb94.0  20.0  18.8  15.31 14.39 
5№062 Cream "New" chocolate78.8  12.5  9.85 9.57 7.54 
Total26.24 73.76 1000.0  737.6  765.51 564.63 
Output26.24 73.76 1000.0  737.6  564.63 

№061 Cream "New" with condensed milk syrup
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 403.8 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  459.46 385.95 185.53 155.85 
3Vanilla powder99.85 4.07 4.06 1.64 1.64 
4Cognac—  0.86 —  0.35 —  
5Wine—  0.86 —  0.35 —  
Total22.07 77.93 1022.42 796.74 412.86 321.73 
Losses 2.1%16.74 6.77 
Output22.0 78.0  1000.0  780.0  403.8  314.96 
Losses before dipping/caking, shrinkage 1.05%77.93 10.74 8.37 4.34 3.38 
Dribble/Weld 0.1%0.95 0.38 
Losses after sintering/caking, shrinkage 1.05%78.0  10.73 8.37 4.33 3.38 
№062 Cream "New" chocolate with condensed milk syrup
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 9.57 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  424.53 356.61 4.06 3.41 
3Cocoa powder95.0  48.22 45.81 0.46 0.44 
4Vanilla powder99.85 3.76 3.75 0.0360.036
5Cognac—  1.94 —  0.019—  
Total21.45 78.55 1024.68 804.92 9.8057.706
Losses 2.1%16.92 0.166
Output21.2 78.8  1000.0  788.0  9.57 7.54 
Losses before dipping/caking, shrinkage 1.05%78.55 10.77 8.46 0.1  0.08 
Dribble/Weld 0.3%3.17 0.03 
Losses after sintering/caking, shrinkage 1.05%78.8  10.74 8.46 0.1  0.08 
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 237.31 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 347.11 346.59 82.37 82.25 
3Flour, premium85.5  281.16 240.39 66.72 57.05 
4Potato starch80.0  69.42 55.54 16.47 13.18 
5Essence—  3.47 —  0.82 —  
Total37.58 62.42 1279.69 798.72 303.67 189.55 
Losses 6.1%48.72 11.57 
Output25.0 75.0  1000.0  750.0  237.31 177.98 
Losses before dipping/caking, shrinkage 3.05%62.42 39.03 24.36 9.26 5.78 
Dribble/Weld 16.8%208.18 49.4  
Losses after sintering/caking, shrinkage 3.05%75.0  32.48 24.36 7.71 5.78 
No. 063 Milk-sugar syrup on condensed milk
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 230.22 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  243.17 —  55.98 —  
3Whole condensed milk with sugar74.0  128.2  94.87 29.51 21.84 
Total27.0 73.0  1027.74 750.26 236.6  172.72 
Losses 2.7%20.26 4.66 
Output27.0 73.0  1000.0  730.0  230.22 168.06 
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 99.52 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 513.07 512.3  51.06 50.98 
3Cognac or dessert wine—  47.95 —  4.77 —  
4Essence of rum—  1.92 —  0.19 —  
Total54.56 45.44 1127.32 512.3  112.19 50.98 
Losses 2.4%12.3  1.22 
Output50.0 50.0  1000.0  500.0  99.52 49.76 
Losses before dipping/caking, shrinkage 1.2%45.44 13.53 6.15 1.35 0.61 
Dribble/Weld 9.1%101.49 10.1  
Losses after sintering/caking, shrinkage 1.2%50.0  12.3  6.15 1.22 0.61 
№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 15.31 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 439.72 439.06 6.73 6.72 
3Flour, premium85.5  356.18 304.53 5.45 4.66 
4Potato starch80.0  87.95 70.36 1.35 1.08 
5Essence—  4.4  —  0.067—  
Total37.58 62.42 1621.13 1011.83 24.81715.49 
Losses 7.1%71.83 1.1  
Output6.0 94.0  1000.0  940.0  15.31 14.39 
Losses before dipping/caking, shrinkage 3.55%62.42 57.54 35.92 0.88 0.55 
Dribble/Weld 33.6%525.38 8.04 
Losses after sintering/caking, shrinkage 3.55%94.0  38.21 35.92 0.58 0.55 
Consolidated recipe, k=1.027718
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 765.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 291.27 290.83 299.34 298.89 
2Unsalted butter84.0  189.59 159.26 194.85 163.67 
3Melange27.0  148.51 40.1  152.63 41.21 
4Water—  112.15 —  115.26 —  
5Flour, premium85.5  72.17 61.71 74.17 63.42 
6Sign up74.0  29.51 21.84 30.33 22.44 
7Potato starch80.0  17.82 14.26 18.31 14.65 
8Cognac or dessert wine—  4.77 —  4.9  —  
9Vanilla powder99.85 1.68 1.68 1.73 1.73 
10Essence—  0.89 —  0.91 —  
11Sign up95.0  0.46 0.44 0.47 0.45 
12Cognac—  0.37 —  0.38 —  
13Wine—  0.35 —  0.36 —  
14Essence of rum—  0.19 —  0.2  —  
Total—  869.73 590.12 893.84 606.46 
Total phase loss 4.32%25.49 
Other losses 2.69%16.34 
General losses 6.9%41.83 
Output73.76 765.5  564.63 765.5  564.63