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Consolidated recipe: Slavyansky cake [Noginsk]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 752.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0  388.0  302.64 291.85 227.64 
3Halva96.0  100.0  96.0  75.22 72.21 
4№002 Fried biscuit crumb94.0  25.0  23.5  18.81 17.68 
5Powdered sugar99.85 12.0  11.98 9.03 9.02 
Total18.59 81.41 1000.0  814.12 752.21 612.39 
Output18.59 81.41 1000.0  814.12 612.39 

№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 291.85 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  459.46 385.95 134.09 112.64 
3Vanilla powder99.85 4.07 4.06 1.19 1.19 
4Cognac—  0.86 —  0.25 —  
5Wine—  0.86 —  0.25 —  
Total22.07 77.93 1022.42 796.74 298.39 232.54 
Losses 2.1%16.74 4.9  
Output22.0 78.0  1000.0  780.0  291.85 227.64 
Losses before dipping/caking, shrinkage 1.05%77.93 10.74 8.37 3.13 2.44 
Dribble/Weld 0.1%0.95 0.28 
Losses after sintering/caking, shrinkage 1.05%78.0  10.73 8.37 3.13 2.44 
No. 006 Sponge cake for roll basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 357.3 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 369.86 369.31 132.15 131.95 
3Wheat flour 1s85.5  369.86 316.23 132.15 112.99 
4Essence—  2.05 —  0.73 —  
Total37.27 62.73 1358.18 851.97 485.27 304.4  
Losses 6.1%51.97 18.56 
Output20.0 80.0  1000.0  800.0  357.3  285.84 
Losses before dipping/caking, shrinkage 3.05%62.73 41.42 25.98 14.8  9.28 
Dribble/Weld 21.6%284.28 101.57 
Losses after sintering/caking, shrinkage 3.05%80.0  32.48 25.98 11.61 9.29 
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 162.61 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 55.37 6.64 
Total28.55 71.45 1053.3  752.58 171.28 122.38 
Losses 3.0%22.58 3.67 
Output27.0 73.0  1000.0  730.0  162.61 118.71 
Losses before dipping/caking, shrinkage 1.5%71.45 15.8  11.29 2.57 1.84 
Dribble/Weld 2.1%22.03 3.58 
Losses after sintering/caking, shrinkage 1.5%73.0  15.47 11.29 2.52 1.84 
№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 18.81 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 439.72 439.06 8.27 8.26 
3Flour, premium85.5  356.18 304.53 6.7  5.73 
4Potato starch80.0  87.95 70.36 1.65 1.32 
5Essence—  4.4  —  0.083—  
Total37.58 62.42 1621.13 1011.83 30.49319.03 
Losses 7.1%71.83 1.35 
Output6.0 94.0  1000.0  940.0  18.81 17.68 
Losses before dipping/caking, shrinkage 3.55%62.42 57.54 35.92 1.08 0.67 
Dribble/Weld 33.6%525.38 9.88 
Losses after sintering/caking, shrinkage 3.55%94.0  38.21 35.92 0.72 0.68 
Consolidated recipe, k=1.026331
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 752.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 256.33 255.95 263.08 262.69 
2Melange27.0  234.03 63.19 240.19 64.85 
3Unsalted butter84.0  134.09 112.64 137.62 115.6  
4Wheat flour 1s85.5  132.15 112.99 135.63 115.96 
5Halva96.0  75.22 72.21 77.2  74.11 
6Sign up12.0  55.37 6.64 56.83 6.82 
7Powdered sugar99.85 9.03 9.02 9.27 9.26 
8Flour, premium85.5  6.7  5.73 6.88 5.88 
9Potato starch80.0  1.65 1.32 1.69 1.35 
10Vanilla powder99.85 1.19 1.19 1.22 1.22 
11Sign up—  0.81 —  0.83 —  
12Cognac—  0.25 —  0.26 —  
13Wine—  0.25 —  0.26 —  
Total—  907.07 640.88 930.96 657.74 
Total phase loss 4.45%28.51 
Other losses 2.56%16.86 
General losses 6.9%45.37 
Output81.41 752.2  612.37 752.2  612.37