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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
1Sign up
2Prague cream72.5  340.0  246.5  82.76 60.0  
3Chocolate99.4  160.0  159.04 38.94 38.71 
4№061 Cream "New"78.0  100.0  78.0  24.34 18.99 
Total21.65 78.35 1000.0  783.54 243.4  190.72 
Output21.65 78.35 1000.0  783.54 190.72 

№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
1Sign up
2Unsalted butter84.0  459.46 385.95 11.18 9.39 
3Vanilla powder99.85 4.07 4.06 0.0990.099
4Cognac—  0.86 —  0.021—  
5Wine—  0.86 —  0.021—  
Total22.07 77.93 1022.42 796.74 24.88119.389
Losses 2.1%16.74 0.399
Output22.0 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
1Sign up
2Granulated sugar99.85 347.11 346.59 33.79 33.74 
3Flour, premium85.5  281.16 240.39 27.37 23.4  
4Potato starch80.0  69.42 55.54 6.76 5.41 
5Essence—  3.47 —  0.34 —  
Total37.58 62.42 1279.69 798.72 124.59 77.76 
Losses 6.1%48.72 4.74 
Output25.0 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
1Sign up
2Whole condensed milk with sugar74.0  324.31 239.99 26.84 19.86 
3water—  78.96 —  6.53 —  
4Raw egg yolk46.0  55.88 25.7  4.62 2.13 
5Cocoa powder95.0  25.18 23.92 2.08 1.98 
6Sign up
Total27.5 72.5  1021.45 740.55 84.52461.29 
Losses 2.1%15.55 1.29 
Output27.5 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
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0  340.51 40.86 4.62 0.55 
Total28.55 71.45 1053.3  752.58 14.29 10.21 
Losses 3.0%22.58 0.31 
Output27.0 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
1Sign up27.0  56.33 15.21 58.44 15.78 
2Unsalted butter84.0  55.61 46.71 57.69 48.46 
3Granulated sugar99.85 43.46 43.39 45.09 45.02 
4Chocolate99.4  38.94 38.71 40.4  40.16 
5Flour, premium85.5  27.37 23.4  28.39 24.27 
6Sign up74.0  26.84 19.86 27.84 20.6  
7Potato starch80.0  6.76 5.41 7.01 5.61 
8water—  6.53 —  6.77 —  
9Fresh whole milk the weight ratio of fat 3.2%12.0  4.62 0.55 4.79 0.57 
10Raw egg yolk46.0  4.62 2.13 4.79 2.2  
11Sign up95.0  2.08 1.98 2.16 2.05 
12Essence—  0.34 —  0.35 —  
13Vanilla powder99.85 0.0990.0990.1  0.1  
14Vanillin—  0.024—  0.025—  
15Cognac—  0.021—  0.022—  
16Sign up—  0.021—  0.022—  
Total—  273.665197.449283.889204.82 
Total phase loss 3.42%6.749
Other losses 3.6%7.371
General losses 6.9%14.12 
Output78.35 243.4  190.7  243.4  190.7