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

Все группы → All products → Cakes → Mosoblkhleb cakes → Cake Chocolate-biscuit [Ivanteevka] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Cake Chocolate-biscuit [Ivanteevka]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 243.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Prague cream	72.5	340.0	246.5	82.76	60.0
3	Chocolate	99.4	160.0	159.04	38.94	38.71
4	№061 Cream "New"	78.0	100.0	78.0	24.34	18.99
	Total	21.65 78.35	1000.0	783.54	243.4	190.72
	Output	21.65 78.35	1000.0	783.54		190.72

to download

production

only production

dry matter composition

gramskilograms

grid

print recipe name

List of recipes

№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 24.34 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Unsalted butter	84.0	459.46	385.95	11.18	9.39
3	Vanilla powder	99.85	4.07	4.06	0.099	0.099
4	Cognac	—	0.86	—	0.021	—
5	Wine	—	0.86	—	0.021	—
	Total	22.07 77.93	1022.42	796.74	24.881	19.389
	Losses 2.1%			16.74		0.399
	Output	22.0 78.0	1000.0	780.0	24.34	18.99
	Losses before dipping/caking, shrinkage 1.05%	77.93	10.74	8.37	0.26	0.2
	Dribble/Weld 0.1%		0.95		0.02
	Losses after sintering/caking, shrinkage 1.05%	78.0	10.73	8.37	0.26	0.2

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 97.36 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	33.79	33.74
3	Flour, premium	85.5	281.16	240.39	27.37	23.4
4	Potato starch	80.0	69.42	55.54	6.76	5.41
5	Essence	—	3.47	—	0.34	—
	Total	37.58 62.42	1279.69	798.72	124.59	77.76
	Losses 6.1%			48.72		4.74
	Output	25.0 75.0	1000.0	750.0	97.36	73.02
	Losses before dipping/caking, shrinkage 3.05%	62.42	39.03	24.36	3.8	2.37
	Dribble/Weld 16.8%		208.18		20.27
	Losses after sintering/caking, shrinkage 3.05%	75.0	32.48	24.36	3.16	2.37

Prague cream basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 82.76 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Whole condensed milk with sugar	74.0	324.31	239.99	26.84	19.86
3	water	—	78.96	—	6.53	—
4	Raw egg yolk	46.0	55.88	25.7	4.62	2.13
5	Cocoa powder	95.0	25.18	23.92	2.08	1.98
6	Sign up
	Total	27.5 72.5	1021.45	740.55	84.524	61.29
	Losses 2.1%			15.55		1.29
	Output	27.5 72.5	1000.0	725.0	82.76	60.0

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 13.56 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fresh whole milk the weight ratio of fat 3.2%	12.0	340.51	40.86	4.62	0.55
	Total	28.55 71.45	1053.3	752.58	14.29	10.21
	Losses 3.0%			22.58		0.31
	Output	27.0 73.0	1000.0	730.0	13.56	9.9
	Losses before dipping/caking, shrinkage 1.5%	71.45	15.8	11.29	0.21	0.15
	Dribble/Weld 2.1%		22.03		0.3
	Losses after sintering/caking, shrinkage 1.5%	73.0	15.47	11.29	0.21	0.15

Consolidated recipe, k=1.0374
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 243.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	27.0	56.33	15.21	58.44	15.78
2	Unsalted butter	84.0	55.61	46.71	57.69	48.46
3	Granulated sugar	99.85	43.46	43.39	45.09	45.02
4	Chocolate	99.4	38.94	38.71	40.4	40.16
5	Flour, premium	85.5	27.37	23.4	28.39	24.27
6	Sign up	74.0	26.84	19.86	27.84	20.6
7	Potato starch	80.0	6.76	5.41	7.01	5.61
8	water	—	6.53	—	6.77	—
9	Fresh whole milk the weight ratio of fat 3.2%	12.0	4.62	0.55	4.79	0.57
10	Raw egg yolk	46.0	4.62	2.13	4.79	2.2
11	Sign up	95.0	2.08	1.98	2.16	2.05
12	Essence	—	0.34	—	0.35	—
13	Vanilla powder	99.85	0.099	0.099	0.1	0.1
14	Vanillin	—	0.024	—	0.025	—
15	Cognac	—	0.021	—	0.022	—
16	Sign up	—	0.021	—	0.022	—
	Total	—	273.665	197.449	283.889	204.82
	Total phase loss 3.42%			6.749
	Other losses 3.6%					7.371
	General losses 6.9%					14.12
	Output	78.35	243.4	190.7	243.4	190.7

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

Consolidated recipe: Cake Chocolate-biscuit [Ivanteevka]

расчеты, формы, документы: