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

Consolidated recipe: Valentine cake [Wedge]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 69.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Fruit from compote17.0  250.0  42.5  17.43 2.96 
3No. 001 Biscuit (main)75.0  200.0  150.0  13.94 10.46 
4№061 Cream "New"78.0  166.67 130.0  11.62 9.06 
5No. 095 Blotting syrup50.0  63.33 31.67 4.41 2.21 
6Sign up
7№002 Fried biscuit crumb94.0  8.33 7.83 0.58 0.55 
Total39.65 60.35 1000.0  603.55 69.7  42.07 
Output39.65 60.35 1000.0  603.55 42.07 

№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 20.33 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  226.27 190.07 4.6  3.86 
3Whole condensed milk with sugar74.0  110.14 81.5  2.24 1.66 
4Raw egg white12.0  64.25 7.71 1.31 0.16 
5Citric acid98.0  3.8  3.72 0.0770.075
6Sign up
Total24.19 75.81 1017.72 771.57 20.69915.695
Losses 1.5%11.57 0.245
Output24.0 76.0  1000.0  760.0  20.33 15.45 
Losses before dipping/caking, shrinkage 0.75%75.81 7.63 5.78 0.16 0.12 
Dribble/Weld 0.2%2.48 0.05 
Losses after sintering/caking, shrinkage 0.75%76.0  7.61 5.78 0.15 0.11 
№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 11.62 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  459.46 385.95 5.34 4.49 
3Vanilla powder99.85 4.07 4.06 0.0470.047
4Cognac—  0.86 —  0.01 —  
5Wine—  0.86 —  0.01 —  
Total22.07 77.93 1022.42 796.74 11.8779.257
Losses 2.1%16.74 0.197
Output22.0 78.0  1000.0  780.0  11.62 9.06 
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 
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 13.94 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 347.11 346.59 4.84 4.83 
3Flour, premium85.5  281.16 240.39 3.92 3.35 
4Potato starch80.0  69.42 55.54 0.97 0.78 
5Essence—  3.47 —  0.048—  
Total37.58 62.42 1279.69 798.72 17.83811.14 
Losses 6.1%48.72 0.68 
Output25.0 75.0  1000.0  750.0  13.94 10.46 
Losses before dipping/caking, shrinkage 3.05%62.42 39.03 24.36 0.54 0.34 
Dribble/Weld 16.8%208.18 2.9  
Losses after sintering/caking, shrinkage 3.05%75.0  32.48 24.36 0.45 0.34 
No. 098 Sugar-agar syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 12.42 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0  292.66 228.27 3.63 2.83 
3Water—  146.34 —  1.82 —  
4Water (for soaking agar-agar)—  40.8  —  0.51 —  
5Agar85.0  8.16 6.94 0.1  0.085
Total23.63 76.37 1073.3  819.67 13.33 10.175
Losses 2.4%19.67 0.235
Output20.0 80.0  1000.0  800.0  12.42 9.94 
Losses before dipping/caking, shrinkage 1.2%76.37 12.88 9.84 0.16 0.12 
Dribble/Weld 4.5%48.13 0.6  
Losses after sintering/caking, shrinkage 1.2%80.0  12.29 9.83 0.15 0.12 
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 6.47 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 2.2  0.26 
Total28.55 71.45 1053.3  752.58 6.81 4.86 
Losses 3.0%22.58 0.14 
Output27.0 73.0  1000.0  730.0  6.47 4.72 
Losses before dipping/caking, shrinkage 1.5%71.45 15.8  11.29 0.1  0.07 
Dribble/Weld 2.1%22.03 0.14 
Losses after sintering/caking, shrinkage 1.5%73.0  15.47 11.29 0.1  0.07 
No. 095 Blotting syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 4.41 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 513.07 512.3  2.26 2.26 
3Cognac or dessert wine—  47.95 —  0.21 —  
4Essence of rum—  1.92 —  0.008—  
Total54.56 45.44 1127.32 512.3  4.9682.26 
Losses 2.4%12.3  0.05 
Output50.0 50.0  1000.0  500.0  4.41 2.21 
Losses before dipping/caking, shrinkage 1.2%45.44 13.53 6.15 0.06 0.03 
Dribble/Weld 9.1%101.49 0.45 
Losses after sintering/caking, shrinkage 1.2%50.0  12.3  6.15 0.05 0.03 
№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 0.58 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 439.72 439.06 0.26 0.26 
3Flour, premium85.5  356.18 304.53 0.21 0.18 
4Potato starch80.0  87.95 70.36 0.0510.041
5Essence—  4.4  —  0.003—  
Total37.58 62.42 1621.13 1011.83 0.9540.601
Losses 7.1%71.83 0.051
Output6.0 94.0  1000.0  940.0  0.58 0.55 
Losses before dipping/caking, shrinkage 3.55%62.42 57.54 35.92 0.03 0.02 
Dribble/Weld 33.6%525.38 0.3  
Losses after sintering/caking, shrinkage 3.55%94.0  38.21 35.92 0.02 0.02 
Consolidated recipe, k=1.048334
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 69.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 19.24 19.21 20.17 20.14 
2Fruit from compote17.0  17.43 2.96 18.27 3.11 
3Unsalted butter84.0  9.94 8.35 10.42 8.75 
4Melange27.0  8.49 2.29 8.9  2.4  
5Water—  4.82 —  5.05 —  
6Sign up85.5  4.13 3.53 4.33 3.7  
7Starch syrup78.0  3.63 2.83 3.81 2.97 
8Whole condensed milk with sugar74.0  2.24 1.66 2.35 1.74 
9Fresh whole milk the weight ratio of fat 3.2%12.0  2.2  0.26 2.31 0.28 
10Chocolate99.4  1.39 1.38 1.46 1.45 
11Sign up12.0  1.31 0.16 1.37 0.16 
12Potato starch80.0  1.02 0.82 1.07 0.86 
13Cognac or dessert wine—  0.21 —  0.22 —  
14Agar85.0  0.1  0.0850.1  0.085
15Citric acid98.0  0.0770.0750.0810.079
16Sign up—  0.052—  0.055—  
17Essence—  0.051—  0.053—  
18Vanilla powder99.85 0.0470.0470.0490.049
19Cognac—  0.01 —  0.01 —  
20Wine—  0.01 —  0.01 —  
21Sign up—  0.008—  0.008—  
Total—  76.40543.65780.09645.773
Total phase loss 3.66%1.597
Other losses 4.62%2.116
General losses 8.1%3.713
Output60.35 69.7  42.06 69.7  42.06