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 → Jubilee cake [Ivanteevka] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Jubilee cake [Ivanteevka]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 451.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Prague cream	72.5	300.0	217.5	135.48	98.22
3	No. 025 Airy nut	96.5	250.0	241.25	112.9	108.95
4	№061 Cream "New"	78.0	25.0	19.5	11.29	8.81
5	№062 Cream "New" chocolate	78.8	25.0	19.7	11.29	8.9
6	Sign up
	Total	19.99 80.01	1000.0	800.1	451.6	361.33
	Output	19.99 80.01	1000.0	800.1		361.33

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 11.29 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Unsalted butter	84.0	459.46	385.95	5.19	4.36
3	Vanilla powder	99.85	4.07	4.06	0.046	0.046
4	Cognac	—	0.86	—	0.01	—
5	Wine	—	0.86	—	0.01	—
	Total	22.07 77.93	1022.42	796.74	11.546	8.996
	Losses 2.1%			16.74		0.186
	Output	22.0 78.0	1000.0	780.0	11.29	8.81
	Losses before dipping/caking, shrinkage 1.05%	77.93	10.74	8.37	0.12	0.09
	Dribble/Weld 0.1%		0.95		0.01
	Losses after sintering/caking, shrinkage 1.05%	78.0	10.73	8.37	0.12	0.09

№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 11.29 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Unsalted butter	84.0	424.53	356.61	4.79	4.02
3	Cocoa powder	95.0	48.22	45.81	0.54	0.51
4	Vanilla powder	99.85	3.76	3.75	0.042	0.042
5	Cognac	—	1.94	—	0.022	—
	Total	21.45 78.55	1024.68	804.92	11.564	9.072
	Losses 2.1%			16.92		0.172
	Output	21.2 78.8	1000.0	788.0	11.29	8.9
	Losses before dipping/caking, shrinkage 1.05%	78.55	10.77	8.46	0.12	0.09
	Dribble/Weld 0.3%		3.17		0.04
	Losses after sintering/caking, shrinkage 1.05%	78.8	10.74	8.46	0.12	0.09

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 176.12 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	61.13	61.04
3	Flour, premium	85.5	281.16	240.39	49.52	42.34
4	Potato starch	80.0	69.42	55.54	12.23	9.78
5	Essence	—	3.47	—	0.61	—
	Total	37.58 62.42	1279.69	798.72	225.38	140.67
	Losses 6.1%			48.72		8.58
	Output	25.0 75.0	1000.0	750.0	176.12	132.09
	Losses before dipping/caking, shrinkage 3.05%	62.42	39.03	24.36	6.87	4.29
	Dribble/Weld 16.8%		208.18		36.66
	Losses after sintering/caking, shrinkage 3.05%	75.0	32.48	24.36	5.72	4.29

Prague cream basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 135.48 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	43.94	32.52
3	water	—	78.96	—	10.7	—
4	Raw egg yolk	46.0	55.88	25.7	7.57	3.48
5	Cocoa powder	95.0	25.18	23.92	3.41	3.24
6	Sign up
	Total	27.5 72.5	1021.45	740.55	138.389	100.33
	Losses 2.1%			15.55		2.11
	Output	27.5 72.5	1000.0	725.0	135.48	98.22

No. 025 Airy nut basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 112.9 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	341.94	41.03	38.61	4.63
3	Roasted kernels	97.5	290.64	283.37	32.81	31.99
4	Vanilla powder	99.85	8.55	8.54	0.97	0.97
	Total	23.34 76.66	1324.99	1015.77	149.6	114.68
	Losses 5.0%			50.77		5.73
	Output	3.5 96.5	1000.0	965.0	112.9	108.95
	Losses before dipping/caking, shrinkage 2.5%	76.66	33.11	25.38	3.74	2.87
	Dribble/Weld 20.6%		265.57		29.98
	Losses after sintering/caking, shrinkage 2.5%	96.5	26.31	25.39	2.97	2.87

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 12.46 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	4.24	0.51
	Total	28.55 71.45	1053.3	752.58	13.12	9.38
	Losses 3.0%			22.58		0.28
	Output	27.0 73.0	1000.0	730.0	12.46	9.1
	Losses before dipping/caking, shrinkage 1.5%	71.45	15.8	11.29	0.2	0.14
	Dribble/Weld 2.1%		22.03		0.27
	Losses after sintering/caking, shrinkage 1.5%	73.0	15.47	11.29	0.19	0.14

№025а Semi-finished product crumb "Air-nut" №25 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 4.52 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	345.58	41.47	1.56	0.19
3	Roasted kernels	97.5	293.73	286.39	1.33	1.3
4	Vanilla powder	99.85	8.64	8.63	0.039	0.039
	Total	23.34 76.66	1339.09	1026.59	6.049	4.649
	Losses 6.0%			61.59		0.289
	Output	3.5 96.5	1000.0	965.0	4.52	4.36
	Losses before dipping/caking, shrinkage 3.0%	76.66	40.17	30.79	0.18	0.14
	Dribble/Weld 20.6%		267.01		1.21
	Losses after sintering/caking, shrinkage 3.0%	96.5	31.91	30.79	0.14	0.14

Consolidated recipe, k=1.024874
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 451.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	150.34	150.11	154.08	153.85
2	Melange	27.0	101.89	27.51	104.42	28.19
3	Unsalted butter	84.0	82.71	69.48	84.77	71.21
4	Flour, premium	85.5	49.52	42.34	50.75	43.39
5	Whole condensed milk with sugar	74.0	43.94	32.52	45.03	33.32
6	Sign up	12.0	40.17	4.82	41.17	4.94
7	Roasted kernels	97.5	34.14	33.29	34.99	34.12
8	Potato starch	80.0	12.23	9.78	12.53	10.02
9	water	—	10.7	—	10.97	—
10	Raw egg yolk	46.0	7.57	3.48	7.76	3.57
11	Sign up	12.0	4.24	0.51	4.35	0.52
12	Cocoa powder	95.0	3.95	3.75	4.05	3.85
13	Vanilla powder	99.85	1.1	1.1	1.13	1.13
14	Essence	—	0.61	—	0.63	—
15	Vanillin	—	0.039	—	0.04	—
16	Sign up	—	0.032	—	0.033	—
17	Wine	—	0.01	—	0.01	—
	Total	—	543.191	378.69	556.713	388.11
	Total phase loss 4.58%			17.36
	Other losses 2.43%					9.42
	General losses 6.9%					26.78
	Output	80.01	451.6	361.33	451.6	361.33

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

Consolidated recipe: Jubilee cake [Ivanteevka]

расчеты, формы, документы: