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Consolidated recipe: Sunflower 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 547.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 095 Blotting syrup50.0  200.0  100.0  109.46 54.73 
3№092 Fruit and protein cream70.4  185.0  130.24 101.25 71.28 
4Fruit-chocolate cream73.52 100.0  73.52 54.73 40.24 
5No. 090 Protein cream with citric acid (brewed)73.0  75.0  54.75 41.05 29.97 
6Sign up
Total30.96 69.04 1000.0  690.41 547.3  377.87 
Output30.96 69.04 1000.0  690.41 377.87 

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 235.34 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 347.11 346.59 81.69 81.57 
3Flour, premium85.5  281.16 240.39 66.17 56.58 
4Potato starch80.0  69.42 55.54 16.34 13.07 
5Essence—  3.47 —  0.82 —  
Total37.58 62.42 1279.69 798.72 301.17 187.98 
Losses 6.1%48.72 11.47 
Output25.0 75.0  1000.0  750.0  235.34 176.51 
Losses before dipping/caking, shrinkage 3.05%62.42 39.03 24.36 9.19 5.74 
Dribble/Weld 16.8%208.18 48.99 
Losses after sintering/caking, shrinkage 3.05%75.0  32.48 24.36 7.64 5.73 
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 109.46 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 513.07 512.3  56.16 56.08 
3Cognac or dessert wine—  47.95 —  5.25 —  
4Essence of rum—  1.92 —  0.21 —  
Total54.56 45.44 1127.32 512.3  123.4  56.08 
Losses 2.4%12.3  1.35 
Output50.0 50.0  1000.0  500.0  109.46 54.73 
Losses before dipping/caking, shrinkage 1.2%45.44 13.53 6.15 1.48 0.67 
Dribble/Weld 9.1%101.49 11.11 
Losses after sintering/caking, shrinkage 1.2%50.0  12.3  6.15 1.35 0.68 
№092 Fruit and protein cream basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 101.25 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85 314.76 314.29 31.87 31.82 
3Raw egg white12.0  186.3  22.36 18.86 2.26 
4Vanilla powder99.85 13.94 13.92 1.41 1.41 
Total31.46 68.54 1048.08 718.4  106.11 72.73 
Losses 2.0%14.4  1.45 
Output29.6 70.4  1000.0  704.0  101.25 71.28 
Losses before dipping/caking, shrinkage 1.0%68.54 10.5  7.2  1.06 0.73 
Dribble/Weld 2.6%27.35 2.77 
Losses after sintering/caking, shrinkage 1.0%70.4  10.23 7.2  1.04 0.73 
Fruit-chocolate cream Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 54.73 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze99.1  150.0  148.65 8.21 8.14 
Total26.48 73.52 1000.0  735.15 54.73 40.24 
Output26.48 73.52 1000.0  735.15 54.73 40.24 
No. 090 Protein cream with citric acid (brewed) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 41.05 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0  342.14 41.06 14.04 1.68 
3Citric acid98.0  5.44 5.33 0.22 0.22 
Total28.93 71.07 1044.84 742.6  42.88 30.48 
Losses 1.7%12.6  0.51 
Output27.0 73.0  1000.0  730.0  41.05 29.97 
Losses before dipping/caking, shrinkage 0.85%71.07 8.86 6.3  0.36 0.26 
Dribble/Weld 2.6%27.35 1.12 
Losses after sintering/caking, shrinkage 0.85%73.0  8.63 6.3  0.35 0.26 
№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 5.47 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 439.72 439.06 2.41 2.41 
3Flour, premium85.5  356.18 304.53 1.95 1.67 
4Potato starch80.0  87.95 70.36 0.48 0.38 
5Essence—  4.4  —  0.024—  
Total37.58 62.42 1621.13 1011.83 8.8745.54 
Losses 7.1%71.83 0.4  
Output6.0 94.0  1000.0  940.0  5.47 5.14 
Losses before dipping/caking, shrinkage 3.55%62.42 57.54 35.92 0.31 0.19 
Dribble/Weld 33.6%525.38 2.87 
Losses after sintering/caking, shrinkage 3.55%94.0  38.21 35.92 0.21 0.2  
Consolidated recipe, k=1.032603
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 547.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 168.88 168.63 174.39 174.13 
2Melange27.0  140.16 37.84 144.73 39.08 
3Fruit cooking69.0  100.49 69.34 103.77 71.6  
4Flour, premium85.5  68.12 58.24 70.34 60.14 
5Water—  61.78 —  63.79 —  
6Sign up12.0  32.9  3.95 33.97 4.08 
7Powdered sugar99.85 31.87 31.82 32.91 32.86 
8Potato starch80.0  16.82 13.46 17.37 13.9  
9Chocolate glaze99.1  8.21 8.14 8.48 8.4  
10Cognac or dessert wine—  5.25 —  5.42 —  
11Sign up99.85 1.41 1.41 1.46 1.46 
12Essence—  0.84 —  0.87 —  
13Citric acid98.0  0.22 0.22 0.23 0.23 
14Essence of rum—  0.21 —  0.22 —  
Total—  637.16 393.05 657.95 405.88 
Total phase loss 3.86%15.19 
Other losses 3.16%12.83 
General losses 6.9%28.02 
Output69.04 547.3  377.86 547.3  377.86