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Consolidated recipe: Cake Bride [Noginsk]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 375 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0  283.0  220.74 106.13 82.78 
3No. 001 Biscuit (main)75.0  112.0  84.0  42.0  31.5  
4No. 023 Air96.5  35.0  33.78 13.13 12.67 
Total22.83 77.17 1000.0  771.72 375.01 289.4  
Output22.83 77.17 1000.0  771.72 289.4  

№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 213.75 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  226.27 190.07 48.37 40.63 
3Whole condensed milk with sugar74.0  110.14 81.5  23.54 17.42 
4Raw egg white12.0  64.25 7.71 13.73 1.65 
5Citric acid98.0  3.8  3.72 0.81 0.79 
6Sign up
Total24.19 75.81 1017.72 771.57 217.54 164.92 
Losses 1.5%11.57 2.47 
Output24.0 76.0  1000.0  760.0  213.75 162.45 
Losses before dipping/caking, shrinkage 0.75%75.81 7.63 5.78 1.63 1.24 
Dribble/Weld 0.2%2.48 0.53 
Losses after sintering/caking, shrinkage 0.75%76.0  7.61 5.78 1.63 1.24 
№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 106.13 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  459.46 385.95 48.76 40.96 
3Vanilla powder99.85 4.07 4.06 0.43 0.43 
4Cognac—  0.86 —  0.091—  
5Wine—  0.86 —  0.091—  
Total22.07 77.93 1022.42 796.74 108.50284.55 
Losses 2.1%16.74 1.77 
Output22.0 78.0  1000.0  780.0  106.13 82.78 
Losses before dipping/caking, shrinkage 1.05%77.93 10.74 8.37 1.14 0.89 
Dribble/Weld 0.1%0.95 0.1  
Losses after sintering/caking, shrinkage 1.05%78.0  10.73 8.37 1.14 0.89 
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 130.54 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0  292.66 228.27 38.2  29.8  
3Water—  146.34 —  19.1  —  
4Water (for soaking agar-agar)—  40.8  —  5.33 —  
5Agar85.0  8.16 6.94 1.07 0.91 
Total23.63 76.37 1073.3  819.67 140.11 107.01 
Losses 2.4%19.67 2.58 
Output20.0 80.0  1000.0  800.0  130.54 104.43 
Losses before dipping/caking, shrinkage 1.2%76.37 12.88 9.84 1.68 1.28 
Dribble/Weld 4.5%48.13 6.28 
Losses after sintering/caking, shrinkage 1.2%80.0  12.29 9.83 1.6  1.28 
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 59.13 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 20.13 2.42 
Total28.55 71.45 1053.3  752.58 62.28 44.51 
Losses 3.0%22.58 1.35 
Output27.0 73.0  1000.0  730.0  59.13 43.16 
Losses before dipping/caking, shrinkage 1.5%71.45 15.8  11.29 0.93 0.66 
Dribble/Weld 2.1%22.03 1.3  
Losses after sintering/caking, shrinkage 1.5%73.0  15.47 11.29 0.91 0.66 
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 42 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 347.11 346.59 14.58 14.56 
3Flour, premium85.5  281.16 240.39 11.81 10.1  
4Potato starch80.0  69.42 55.54 2.92 2.34 
5Essence—  3.47 —  0.15 —  
Total37.58 62.42 1279.69 798.72 53.76 33.56 
Losses 6.1%48.72 2.06 
Output25.0 75.0  1000.0  750.0  42.0  31.5  
Losses before dipping/caking, shrinkage 3.05%62.42 39.03 24.36 1.64 1.02 
Dribble/Weld 16.8%208.18 8.74 
Losses after sintering/caking, shrinkage 3.05%75.0  32.48 24.36 1.36 1.02 
No. 023 Air basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 13.13 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0  360.54 43.26 4.73 0.57 
3Vanilla powder99.85 7.21 7.2  0.0950.095
Total23.98 76.02 1329.19 1010.46 17.44513.265
Losses 4.5%45.46 0.595
Output3.5 96.5  1000.0  965.0  13.13 12.67 
Losses before dipping/caking, shrinkage 2.25%76.02 29.9  22.73 0.39 0.3  
Dribble/Weld 21.2%275.74 3.62 
Losses after sintering/caking, shrinkage 2.25%96.5  23.55 22.73 0.31 0.3  
Consolidated recipe, k=1.048886
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 375 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 145.76 145.54 152.89 152.66 
2Unsalted butter84.0  97.13 81.59 101.88 85.58 
3Starch syrup78.0  38.2  29.8  40.07 31.25 
4Water—  24.43 —  25.62 —  
5Melange27.0  24.3  6.56 25.49 6.88 
6Sign up74.0  23.54 17.42 24.69 18.27 
7Fresh whole milk the weight ratio of fat 3.2%12.0  20.13 2.42 21.11 2.53 
8Raw egg white12.0  18.46 2.22 19.36 2.32 
9Flour, premium85.5  11.81 10.1  12.39 10.59 
10Potato starch80.0  2.92 2.34 3.06 2.45 
11Sign up85.0  1.07 0.91 1.12 0.95 
12Citric acid98.0  0.81 0.79 0.85 0.83 
13Citrus essence—  0.55 —  0.58 —  
14Vanilla powder99.85 0.53 0.53 0.56 0.56 
15Essence—  0.15 —  0.16 —  
16Sign up—  0.091—  0.095—  
17Wine—  0.091—  0.095—  
Total—  409.972300.22 430.02 314.87 
Total phase loss 3.61%10.83 
Other losses 4.65%14.65 
General losses 8.1%25.48 
Output77.17 375.0  289.39 375.0  289.39