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Consolidated recipe: Cake Grove [Kolomna]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 921.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№105 Souffle76.0  250.0  190.0  230.33 175.05 
3No. 001 Biscuit (main)75.0  130.0  97.5  119.77 89.83 
4No. 007 Sponge cake with cocoa powder76.0  130.0  98.8  119.77 91.03 
5No. 095 Blotting syrup50.0  120.0  60.0  110.56 55.28 
6Sign up
7№061 Cream "New"78.0  50.0  39.0  46.07 35.93 
8No. 023 Air96.5  10.0  9.65 9.21 8.89 
9Sponge crumbs fried with cocoa94.0  10.0  9.4  9.21 8.66 
Total25.71 74.29 1000.0  742.85 921.32 684.41 
Output25.71 74.29 1000.0  742.85 684.41 

№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 230.33 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  424.53 356.61 97.78 82.14 
3Cocoa powder95.0  48.22 45.81 11.11 10.55 
4Vanilla powder99.85 3.76 3.75 0.87 0.87 
5Cognac—  1.94 —  0.45 —  
Total21.45 78.55 1024.68 804.92 236.02 185.4  
Losses 2.1%16.92 3.9  
Output21.2 78.8  1000.0  788.0  230.33 181.5  
Losses before dipping/caking, shrinkage 1.05%78.55 10.77 8.46 2.48 1.95 
Dribble/Weld 0.3%3.17 0.73 
Losses after sintering/caking, shrinkage 1.05%78.8  10.74 8.46 2.47 1.95 
№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 230.33 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  226.27 190.07 52.12 43.78 
3Whole condensed milk with sugar74.0  110.14 81.5  25.37 18.77 
4Raw egg white12.0  64.25 7.71 14.8  1.78 
5Citric acid98.0  3.8  3.72 0.88 0.86 
6Sign up
Total24.19 75.81 1017.72 771.57 234.42 177.72 
Losses 1.5%11.57 2.67 
Output24.0 76.0  1000.0  760.0  230.33 175.05 
Losses before dipping/caking, shrinkage 0.75%75.81 7.63 5.78 1.76 1.33 
Dribble/Weld 0.2%2.48 0.57 
Losses after sintering/caking, shrinkage 0.75%76.0  7.61 5.78 1.75 1.33 
№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 46.07 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  459.46 385.95 21.17 17.78 
3Vanilla powder99.85 4.07 4.06 0.19 0.19 
4Cognac—  0.86 —  0.04 —  
5Wine—  0.86 —  0.04 —  
Total22.07 77.93 1022.42 796.74 47.11 36.71 
Losses 2.1%16.74 0.78 
Output22.0 78.0  1000.0  780.0  46.07 35.93 
Losses before dipping/caking, shrinkage 1.05%77.93 10.74 8.37 0.49 0.38 
Dribble/Weld 0.1%0.95 0.04 
Losses after sintering/caking, shrinkage 1.05%78.0  10.73 8.37 0.49 0.38 
Sponge crumbs fried with cocoa basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 9.21 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder95.0  107.84 102.45 0.99 0.94 
Total23.26 76.74 1237.23 949.49 11.39 8.74 
Losses 1.0%9.49 0.08 
Output6.0 94.0  1000.0  940.0  9.21 8.66 
Losses before dipping/caking, shrinkage 0.5%76.74 6.18 4.74 0.06 0.05 
Dribble/Weld 18.4%226.0  2.08 
Losses after sintering/caking, shrinkage 0.5%94.0  5.05 4.75 0.05 0.05 
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 151.48 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 51.58 6.19 
Total28.55 71.45 1053.3  752.58 159.55 114.0  
Losses 3.0%22.58 3.42 
Output27.0 73.0  1000.0  730.0  151.48 110.58 
Losses before dipping/caking, shrinkage 1.5%71.45 15.8  11.29 2.39 1.71 
Dribble/Weld 2.1%22.03 3.34 
Losses after sintering/caking, shrinkage 1.5%73.0  15.47 11.29 2.34 1.71 
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 140.66 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0  292.66 228.27 41.17 32.11 
3Water—  146.34 —  20.58 —  
4Water (for soaking agar-agar)—  40.8  —  5.74 —  
5Agar85.0  8.16 6.94 1.15 0.98 
Total23.63 76.37 1073.3  819.67 150.97 115.3  
Losses 2.4%19.67 2.77 
Output20.0 80.0  1000.0  800.0  140.66 112.53 
Losses before dipping/caking, shrinkage 1.2%76.37 12.88 9.84 1.81 1.38 
Dribble/Weld 4.5%48.13 6.77 
Losses after sintering/caking, shrinkage 1.2%80.0  12.29 9.83 1.73 1.38 
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 130.17 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 347.11 346.59 45.18 45.11 
3Flour, premium85.5  281.16 240.39 36.6  31.29 
4Potato starch80.0  69.42 55.54 9.04 7.23 
5Essence—  3.47 —  0.45 —  
Total37.58 62.42 1279.69 798.72 166.58 103.96 
Losses 6.1%48.72 6.33 
Output25.0 75.0  1000.0  750.0  130.17 97.63 
Losses before dipping/caking, shrinkage 3.05%62.42 39.03 24.36 5.08 3.17 
Dribble/Weld 16.8%208.18 27.1  
Losses after sintering/caking, shrinkage 3.05%75.0  32.48 24.36 4.23 3.17 
No. 007 Sponge cake with cocoa powder basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 119.77 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 344.02 343.5  41.2  41.14 
3Flour, premium85.5  278.65 238.25 33.37 28.53 
4Cocoa powder95.0  57.34 54.47 6.87 6.53 
5Potato starch80.0  22.93 18.34 2.75 2.2  
Total36.58 63.42 1276.3  809.37 152.86 96.94 
Losses 6.1%49.37 5.91 
Output24.0 76.0  1000.0  760.0  119.77 91.03 
Losses before dipping/caking, shrinkage 3.05%63.42 38.92 24.68 4.66 2.96 
Dribble/Weld 16.6%204.9  24.54 
Losses after sintering/caking, shrinkage 3.05%76.0  32.48 24.68 3.89 2.96 
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 110.56 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 513.07 512.3  56.73 56.64 
3Cognac or dessert wine—  47.95 —  5.3  —  
4Essence of rum—  1.92 —  0.21 —  
Total54.56 45.44 1127.32 512.3  124.64 56.64 
Losses 2.4%12.3  1.36 
Output50.0 50.0  1000.0  500.0  110.56 55.28 
Losses before dipping/caking, shrinkage 1.2%45.44 13.53 6.15 1.5  0.68 
Dribble/Weld 9.1%101.49 11.22 
Losses after sintering/caking, shrinkage 1.2%50.0  12.3  6.15 1.36 0.68 
Jelly marmalade Recipe No. 3 (Qty)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 46.07 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  143.32 —  6.6  —  
3Starch syrup78.0  96.55 75.31 4.45 3.47 
4Agar85.0  14.59 12.4  0.67 0.57 
5Citric acid98.0  8.91 8.73 0.41 0.4  
6Sign up
7Essence—  0.92 —  0.042—  
8Dye—  0.11 —  0.005—  
Total17.0 83.0  1020.41 846.94 47.00739.018
Losses 2.0%16.94 0.778
Output17.0 83.0  1000.0  830.0  46.07 38.24 
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 9.21 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0  360.54 43.26 3.32 0.4  
3Vanilla powder99.85 7.21 7.2  0.0660.066
Total23.98 76.02 1329.19 1010.46 12.2369.306
Losses 4.5%45.46 0.416
Output3.5 96.5  1000.0  965.0  9.21 8.89 
Losses before dipping/caking, shrinkage 2.25%76.02 29.9  22.73 0.28 0.21 
Dribble/Weld 21.2%275.74 2.54 
Losses after sintering/caking, shrinkage 2.25%96.5  23.55 22.73 0.22 0.21 
Consolidated recipe, k=1.031349
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 921.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 376.86 376.29 388.67 388.09 
2Unsalted butter84.0  171.07 143.7  176.43 148.2  
3Melange27.0  143.98 38.87 148.49 40.09 
4Water—  95.32 —  98.31 —  
5Flour, premium85.5  69.97 59.82 72.16 61.7  
6Sign up12.0  51.58 6.19 53.2  6.38 
7Starch syrup78.0  45.62 35.58 47.05 36.7  
8Whole condensed milk with sugar74.0  25.37 18.77 26.17 19.37 
9Cocoa powder95.0  18.97 18.02 19.56 18.58 
10Raw egg white12.0  18.35 2.2  18.93 2.27 
11Sign up80.0  11.79 9.43 12.16 9.73 
12Cognac or dessert wine—  5.3  —  5.47 —  
13Agar85.0  1.82 1.55 1.88 1.6  
14Citric acid98.0  1.29 1.26 1.33 1.3  
15Vanilla powder99.85 1.13 1.13 1.17 1.17 
16Sign up—  0.59 —  0.61 —  
17Cognac—  0.49 —  0.51 —  
18Essence—  0.49 —  0.51 —  
19Essence of rum—  0.21 —  0.22 —  
20Wine—  0.04 —  0.041—  
21Sign up—  0.005—  0.005—  
Total—  1040.245712.81 1072.876735.18 
Total phase loss 3.98%28.38 
Other losses 3.04%22.37 
General losses 6.9%50.75 
Output74.29 921.3  684.43 921.3  684.43