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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
1Sign up
2Prague cream72.5  300.0  217.5  135.48 98.22 
3No. 025 Airy nut96.5  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" chocolate78.8  25.0  19.7  11.29 8.9  
6Sign up
Total19.99 80.01 1000.0  800.1  451.6  361.33 
Output19.99 80.01 1000.0  800.1  361.33 

№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
1Sign up
2Unsalted butter84.0  459.46 385.95 5.19 4.36 
3Vanilla powder99.85 4.07 4.06 0.0460.046
4Cognac—  0.86 —  0.01 —  
5Wine—  0.86 —  0.01 —  
Total22.07 77.93 1022.42 796.74 11.5468.996
Losses 2.1%16.74 0.186
Output22.0 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
1Sign up
2Unsalted butter84.0  424.53 356.61 4.79 4.02 
3Cocoa powder95.0  48.22 45.81 0.54 0.51 
4Vanilla powder99.85 3.76 3.75 0.0420.042
5Cognac—  1.94 —  0.022—  
Total21.45 78.55 1024.68 804.92 11.5649.072
Losses 2.1%16.92 0.172
Output21.2 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
1Sign up
2Granulated sugar99.85 347.11 346.59 61.13 61.04 
3Flour, premium85.5  281.16 240.39 49.52 42.34 
4Potato starch80.0  69.42 55.54 12.23 9.78 
5Essence—  3.47 —  0.61 —  
Total37.58 62.42 1279.69 798.72 225.38 140.67 
Losses 6.1%48.72 8.58 
Output25.0 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
1Sign up
2Whole condensed milk with sugar74.0  324.31 239.99 43.94 32.52 
3water—  78.96 —  10.7  —  
4Raw egg yolk46.0  55.88 25.7  7.57 3.48 
5Cocoa powder95.0  25.18 23.92 3.41 3.24 
6Sign up
Total27.5 72.5  1021.45 740.55 138.389100.33 
Losses 2.1%15.55 2.11 
Output27.5 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
1Sign up
2Raw egg white12.0  341.94 41.03 38.61 4.63 
3Roasted kernels97.5  290.64 283.37 32.81 31.99 
4Vanilla powder99.85 8.55 8.54 0.97 0.97 
Total23.34 76.66 1324.99 1015.77 149.6  114.68 
Losses 5.0%50.77 5.73 
Output3.5 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
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0  340.51 40.86 4.24 0.51 
Total28.55 71.45 1053.3  752.58 13.12 9.38 
Losses 3.0%22.58 0.28 
Output27.0 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
1Sign up
2Raw egg white12.0  345.58 41.47 1.56 0.19 
3Roasted kernels97.5  293.73 286.39 1.33 1.3  
4Vanilla powder99.85 8.64 8.63 0.0390.039
Total23.34 76.66 1339.09 1026.59 6.0494.649
Losses 6.0%61.59 0.289
Output3.5 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
1Sign up99.85 150.34 150.11 154.08 153.85 
2Melange27.0  101.89 27.51 104.42 28.19 
3Unsalted butter84.0  82.71 69.48 84.77 71.21 
4Flour, premium85.5  49.52 42.34 50.75 43.39 
5Whole condensed milk with sugar74.0  43.94 32.52 45.03 33.32 
6Sign up12.0  40.17 4.82 41.17 4.94 
7Roasted kernels97.5  34.14 33.29 34.99 34.12 
8Potato starch80.0  12.23 9.78 12.53 10.02 
9water—  10.7  —  10.97 —  
10Raw egg yolk46.0  7.57 3.48 7.76 3.57 
11Sign up12.0  4.24 0.51 4.35 0.52 
12Cocoa powder95.0  3.95 3.75 4.05 3.85 
13Vanilla powder99.85 1.1  1.1  1.13 1.13 
14Essence—  0.61 —  0.63 —  
15Vanillin—  0.039—  0.04 —  
16Sign up—  0.032—  0.033—  
17Wine—  0.01 —  0.01 —  
Total—  543.191378.69 556.713388.11 
Total phase loss 4.58%17.36 
Other losses 2.43%9.42 
General losses 6.9%26.78 
Output80.01 451.6  361.33 451.6  361.33