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 Bird's milk-Lux [Voskresensk]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 267.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze99.1  180.0  178.38 48.19 47.76 
3Sponge cake with surfactant No. 275.0  160.0  120.0  42.83 32.12 
Total20.0 80.0  1000.0  799.98 267.7  214.16 
Output20.0 80.0  1000.0  799.98 214.16 

Souffle Lux Recipe No. 1 (for 98m syrup)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 176.68 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fat "Butao-26"99.2  190.25 188.73 33.61 33.34 
3Whole condensed milk with sugar74.0  110.14 81.5  19.46 14.4  
4water—  89.5  —  15.81 —  
5Dry egg white91.0  8.47 7.71 1.5  1.37 
6Sign up
7Flavoring—  2.55 —  0.45 —  
Total24.0 76.0  1052.57 799.95 185.96 141.34 
Losses 4.99%39.95 7.06 
Output24.0 76.0  1000.0  760.0  176.68 134.28 
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 114.46 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0  292.66 228.27 33.5  26.13 
3Water—  146.34 —  16.75 —  
4Water (for soaking agar-agar)—  40.8  —  4.67 —  
5Agar85.0  8.16 6.94 0.93 0.79 
Total23.63 76.37 1073.3  819.67 122.85 93.82 
Losses 2.4%19.67 2.25 
Output20.0 80.0  1000.0  800.0  114.46 91.57 
Losses before dipping/caking, shrinkage 1.2%76.37 12.88 9.84 1.47 1.12 
Dribble/Weld 4.5%48.13 5.51 
Losses after sintering/caking, shrinkage 1.2%80.0  12.29 9.83 1.41 1.13 
Sponge cake with surfactant No. 2 Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 42.83 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5  307.01 262.49 13.15 11.24 
3Granulated sugar99.85 305.41 304.95 13.08 13.06 
4Fat "Butao-26"99.2  51.41 51.0  2.2  2.18 
5Surfactant (churning paste)52.0  50.57 26.3  2.17 1.13 
6Sign up
Total36.32 63.68 1231.39 784.17 52.74433.58 
Losses 4.36%34.17 1.46 
Output25.0 75.0  1000.0  750.0  42.83 32.12 
Losses before dipping/caking, shrinkage 2.18%63.68 26.83 17.09 1.15 0.73 
Dribble/Weld 15.1%181.78 7.79 
Losses after sintering/caking, shrinkage 2.18%75.0  22.78 17.09 0.98 0.74 
Consolidated recipe, k=1.022684
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 267.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 80.08 79.96 81.9  81.78 
2Chocolate glaze99.1  48.19 47.76 49.28 48.84 
3water—  37.23 —  38.07 —  
4Fat "Butao-26"99.2  35.81 35.52 36.62 36.33 
5Starch syrup78.0  33.5  26.13 34.26 26.72 
6Sign up27.0  22.12 5.97 22.62 6.11 
7Whole condensed milk with sugar74.0  19.46 14.4  19.9  14.73 
8Flour, premium85.5  13.15 11.24 13.45 11.5  
9Surfactant (churning paste)52.0  2.17 1.13 2.22 1.15 
10Dry egg white91.0  1.5  1.37 1.53 1.39 
11Sign up85.0  0.93 0.79 0.95 0.81 
12Citric acid98.0  0.67 0.66 0.69 0.68 
13Flavoring—  0.45 —  0.46 —  
14Vanillin—  0.024—  0.025—  
Total—  295.284224.93 301.975230.04 
Total phase loss 4.79%10.77 
Other losses 2.22%5.11 
General losses 6.9%15.88 
Output80.0  267.7  214.16 267.7  214.16