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Consolidated recipe: Jelly Cake [Noginsk]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 635.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Jam66.0  325.0  214.5  206.47 136.27 
3No. 095 Blotting syrup50.0  200.0  100.0  127.06 63.53 
4No. 104 Jelly50.0  45.0  22.5  28.59 14.3  
5№085 Protein cream on agar70.0  20.0  14.0  12.71 8.9  
6Sign up
Total33.96 66.04 1000.0  660.4  635.3  419.56 
Output33.96 66.04 1000.0  660.4  419.56 

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 254.12 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 347.11 346.59 88.21 88.08 
3Flour, premium85.5  281.16 240.39 71.45 61.09 
4Potato starch80.0  69.42 55.54 17.64 14.11 
5Essence—  3.47 —  0.88 —  
Total37.58 62.42 1279.69 798.72 325.2  202.98 
Losses 6.1%48.72 12.39 
Output25.0 75.0  1000.0  750.0  254.12 190.59 
Losses before dipping/caking, shrinkage 3.05%62.42 39.03 24.36 9.92 6.19 
Dribble/Weld 16.8%208.18 52.9  
Losses after sintering/caking, shrinkage 3.05%75.0  32.48 24.36 8.25 6.19 
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 127.06 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 513.07 512.3  65.19 65.09 
3Cognac or dessert wine—  47.95 —  6.09 —  
4Essence of rum—  1.92 —  0.24 —  
Total54.56 45.44 1127.32 512.3  143.23 65.09 
Losses 2.4%12.3  1.56 
Output50.0 50.0  1000.0  500.0  127.06 63.53 
Losses before dipping/caking, shrinkage 1.2%45.44 13.53 6.15 1.72 0.78 
Dribble/Weld 9.1%101.49 12.9  
Losses after sintering/caking, shrinkage 1.2%50.0  12.3  6.15 1.56 0.78 
No. 104 Jelly basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 28.59 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 414.25 413.63 11.84 11.82 
3Starch syrup78.0  103.34 80.61 2.95 2.3  
4Agar85.0  10.34 8.79 0.3  0.26 
5Essence—  3.1  —  0.089—  
6Sign up
7Food paint—  1.0  —  0.029—  
Total50.0 50.0  1010.1  505.05 28.87714.438
Losses 1.0%5.05 0.138
Output50.0 50.0  1000.0  500.0  28.59 14.3  
№085 Protein cream on agar basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 12.71 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0  334.36 40.12 4.25 0.51 
3Agar85.0  4.78 4.06 0.0610.052
4Vanillin—  0.93 —  0.012—  
5Citric acid98.0  0.2  0.2  0.0030.003
Total29.42 70.58 1009.0  712.11 12.8269.055
Losses 1.7%12.11 0.155
Output30.0 70.0  1000.0  700.0  12.71 8.9  
Losses before dipping/caking, shrinkage 0.85%70.58 8.58 6.06 0.11 0.08 
Dribble/Weld -0.8%-8.23 -0.1  
Losses after sintering/caking, shrinkage 0.85%70.0  8.65 6.06 0.11 0.08 
№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 6.35 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 439.72 439.06 2.79 2.79 
3Flour, premium85.5  356.18 304.53 2.26 1.93 
4Potato starch80.0  87.95 70.36 0.56 0.45 
5Essence—  4.4  —  0.028—  
Total37.58 62.42 1621.13 1011.83 10.2886.43 
Losses 7.1%71.83 0.46 
Output6.0 94.0  1000.0  940.0  6.35 5.97 
Losses before dipping/caking, shrinkage 3.55%62.42 57.54 35.92 0.37 0.23 
Dribble/Weld 33.6%525.38 3.34 
Losses after sintering/caking, shrinkage 3.55%94.0  38.21 35.92 0.24 0.23 
Consolidated recipe, k=1.050159
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 635.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up66.0  206.47 136.27 216.83 143.11 
2Granulated sugar99.85 176.53 176.27 185.38 185.1  
3Melange27.0  151.67 40.95 159.28 43.01 
4Water—  85.32 —  89.6  —  
5Flour, premium85.5  73.71 63.02 77.41 66.19 
6Sign up80.0  18.2  14.56 19.11 15.29 
7Cognac or dessert wine—  6.09 —  6.4  —  
8Raw egg white12.0  4.25 0.51 4.46 0.54 
9Starch syrup78.0  2.95 2.3  3.1  2.42 
10Essence—  1.0  —  1.05 —  
11Sign up85.0  0.36 0.31 0.38 0.32 
12Essence of rum—  0.24 —  0.25 —  
13Citric acid98.0  0.0620.0610.0650.064
14Food paint—  0.029—  0.03 —  
15Vanillin—  0.012—  0.013—  
Total—  726.893434.251763.358456.044
Total phase loss 3.39%14.701
Other losses 4.78%21.793
General losses 8.0%36.494
Output66.04 635.3  419.55 635.3  419.55