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Consolidated recipe: Cake The Queen of Spades [Kolomna]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 876 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Turkish delight80.0  160.0  128.0  140.16 112.13 
3Creamy cream with burnt78.0  150.0  117.0  131.4  102.49 
4№062 Cream "New" chocolate78.8  150.0  118.2  131.4  103.54 
5No. 095 Blotting syrup50.0  120.0  60.0  105.12 52.56 
6Sign up
7No. 001 Biscuit (main)75.0  30.0  22.5  26.28 19.71 
8Chocolate glaze99.1  20.0  19.82 17.52 17.36 
9No. 023 Air96.5  10.0  9.65 8.76 8.45 
10Sponge crumbs fried with cocoa94.0  10.0  9.4  8.76 8.23 
Total25.34 74.66 1000.0  746.57 876.0  653.98 
Output25.34 74.66 1000.0  746.57 653.98 

Turkish delight Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 140.16 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Apple puree10.0  386.0  38.6  54.1  5.41 
3Granulated sugar99.85 323.3  322.82 45.31 45.24 
4Raw egg white12.0  51.3  6.16 7.19 0.86 
5Citric acid98.0  1.8  1.76 0.25 0.25 
6Sign up
Total36.48 63.52 1298.18 824.6  181.945115.57 
Losses 2.98%24.6  3.44 
Output20.0 80.0  1000.0  800.0  140.16 112.13 
Losses before dipping/caking, shrinkage 1.49%63.52 19.36 12.3  2.71 1.72 
Dribble/Weld 20.6%263.44 36.92 
Losses after sintering/caking, shrinkage 1.49%80.0  15.38 12.3  2.16 1.73 
Creamy cream with burnt basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 131.4 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  448.3  376.57 58.91 49.48 
3No. P05 Zhzhenka78.0  24.8  19.34 3.26 2.54 
4Vanilla powder99.85 3.97 3.96 0.52 0.52 
5Cognac—  0.84 —  0.11 —  
6Sign up
Total22.07 77.93 1022.39 796.73 134.34 104.68 
Losses 2.1%16.73 2.19 
Output22.0 78.0  1000.0  780.0  131.4  102.49 
Losses before dipping/caking, shrinkage 1.05%77.93 10.73 8.36 1.41 1.1  
Dribble/Weld 0.1%0.94 0.12 
Losses after sintering/caking, shrinkage 1.05%78.0  10.72 8.36 1.41 1.1  
№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 131.4 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  424.53 356.61 55.78 46.86 
3Cocoa powder95.0  48.22 45.81 6.34 6.02 
4Vanilla powder99.85 3.76 3.75 0.49 0.49 
5Cognac—  1.94 —  0.25 —  
Total21.45 78.55 1024.68 804.92 134.63 105.76 
Losses 2.1%16.92 2.22 
Output21.2 78.8  1000.0  788.0  131.4  103.54 
Losses before dipping/caking, shrinkage 1.05%78.55 10.77 8.46 1.42 1.12 
Dribble/Weld 0.3%3.17 0.42 
Losses after sintering/caking, shrinkage 1.05%78.8  10.74 8.46 1.41 1.11 
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 8.76 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder95.0  107.84 102.45 0.94 0.89 
Total23.26 76.74 1237.23 949.49 10.83 8.31 
Losses 1.0%9.49 0.08 
Output6.0 94.0  1000.0  940.0  8.76 8.23 
Losses before dipping/caking, shrinkage 0.5%76.74 6.18 4.74 0.05 0.04 
Dribble/Weld 18.4%226.0  1.98 
Losses after sintering/caking, shrinkage 0.5%94.0  5.05 4.75 0.04 0.04 
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 219 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 344.02 343.5  75.34 75.23 
3Flour, premium85.5  278.65 238.25 61.02 52.17 
4Cocoa powder95.0  57.34 54.47 12.56 11.93 
5Potato starch80.0  22.93 18.34 5.02 4.02 
Total36.58 63.42 1276.3  809.37 279.51 177.25 
Losses 6.1%49.37 10.81 
Output24.0 76.0  1000.0  760.0  219.0  166.44 
Losses before dipping/caking, shrinkage 3.05%63.42 38.92 24.68 8.52 5.4  
Dribble/Weld 16.6%204.9  44.87 
Losses after sintering/caking, shrinkage 3.05%76.0  32.48 24.68 7.11 5.4  
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 143.2 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 48.76 5.85 
Total28.55 71.45 1053.3  752.58 150.83 107.77 
Losses 3.0%22.58 3.23 
Output27.0 73.0  1000.0  730.0  143.2  104.54 
Losses before dipping/caking, shrinkage 1.5%71.45 15.8  11.29 2.26 1.61 
Dribble/Weld 2.1%22.03 3.15 
Losses after sintering/caking, shrinkage 1.5%73.0  15.47 11.29 2.22 1.62 
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 105.12 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 513.07 512.3  53.93 53.85 
3Cognac or dessert wine—  47.95 —  5.04 —  
4Essence of rum—  1.92 —  0.2  —  
Total54.56 45.44 1127.32 512.3  118.5  53.85 
Losses 2.4%12.3  1.29 
Output50.0 50.0  1000.0  500.0  105.12 52.56 
Losses before dipping/caking, shrinkage 1.2%45.44 13.53 6.15 1.42 0.65 
Dribble/Weld 9.1%101.49 10.67 
Losses after sintering/caking, shrinkage 1.2%50.0  12.3  6.15 1.29 0.65 
Agar syrup Recipe No. 2 (Kolomna)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 75.07 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0  257.6  200.93 19.34 15.09 
3water—  138.81 —  10.42 —  
4Agar85.0  16.0  13.6  1.2  1.02 
Total18.82 81.18 1056.61 857.76 79.32 64.4  
Losses 0.9%7.76 0.59 
Output15.0 85.0  1000.0  850.0  75.07 63.81 
Losses before dipping/caking, shrinkage 0.45%81.18 4.78 3.88 0.36 0.29 
Dribble/Weld 4.5%47.27 3.55 
Losses after sintering/caking, shrinkage 0.45%85.0  4.56 3.88 0.34 0.29 
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 36.17 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 347.11 346.59 12.55 12.53 
3Flour, premium85.5  281.16 240.39 10.17 8.7  
4Potato starch80.0  69.42 55.54 2.51 2.01 
5Essence—  3.47 —  0.13 —  
Total37.58 62.42 1279.69 798.72 46.29 28.89 
Losses 6.1%48.72 1.76 
Output25.0 75.0  1000.0  750.0  36.17 27.13 
Losses before dipping/caking, shrinkage 3.05%62.42 39.03 24.36 1.41 0.88 
Dribble/Weld 16.8%208.18 7.53 
Losses after sintering/caking, shrinkage 3.05%75.0  32.48 24.36 1.17 0.88 
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 8.76 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0  360.54 43.26 3.16 0.38 
3Vanilla powder99.85 7.21 7.2  0.0630.063
Total23.98 76.02 1329.19 1010.46 11.6438.853
Losses 4.5%45.46 0.403
Output3.5 96.5  1000.0  965.0  8.76 8.45 
Losses before dipping/caking, shrinkage 2.25%76.02 29.9  22.73 0.26 0.2  
Dribble/Weld 21.2%275.74 2.42 
Losses after sintering/caking, shrinkage 2.25%96.5  23.55 22.73 0.21 0.2  
No. P05 Zhzhenka basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 3.26 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  473.44 —  1.54 —  
Total37.59 62.41 1262.51 787.89 4.11 2.57 
Losses 1.0%7.89 0.03 
Output22.0 78.0  1000.0  780.0  3.26 2.54 
Losses before dipping/caking, shrinkage 0.5%62.41 6.31 3.94 0.02 0.01 
Dribble/Weld 20.0%251.14 0.82 
Losses after sintering/caking, shrinkage 0.5%78.0  5.05 3.94 0.02 0.02 
Consolidated recipe, k=1.033031
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 876 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 348.55 348.03 360.06 359.52 
2Melange27.0  146.5  39.56 151.34 40.86 
3Unsalted butter84.0  114.69 96.34 118.48 99.52 
4Jam72.0  87.6  63.07 90.49 65.15 
5Water—  71.29 —  73.64 —  
6Sign up85.5  71.19 60.87 73.54 62.88 
7Apple puree10.0  54.1  5.41 55.89 5.59 
8Fresh whole milk the weight ratio of fat 3.2%12.0  48.76 5.85 50.37 6.04 
9Cocoa powder95.0  19.84 18.85 20.5  19.48 
10Starch syrup78.0  19.34 15.09 19.98 15.58 
11Sign up99.1  17.52 17.36 18.1  17.94 
12Raw egg white12.0  10.35 1.24 10.69 1.28 
13Potato starch80.0  7.53 6.02 7.78 6.22 
14Cognac or dessert wine—  5.04 —  5.21 —  
15Agar85.0  1.2  1.02 1.24 1.05 
16Sign up99.85 1.07 1.07 1.11 1.11 
17Cognac—  0.36 —  0.37 —  
18Citric acid98.0  0.25 0.25 0.26 0.25 
19Essence of rum—  0.2  —  0.21 —  
20Essence—  0.13 —  0.13 —  
21Sign up—  0.11 —  0.11 —  
22Vanillin—  0.025—  0.026—  
Total—  1025.645680.03 1059.526702.47 
Total phase loss 3.82%26.01 
Other losses 3.19%22.44 
General losses 6.9%48.45 
Output74.66 876.0  654.02 876.0  654.02