To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All products → Biscuit → Butter cookies → No. 163 cookies "My favorite" → No. 163 → Consolidated recipe

Consolidated recipe: No. 163 cookies "My favorite"

No. 163
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 557.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate biscuits	95.0	280.00	266.00	156.02	148.22
3	Biscuits pink variety	95.0	150.00	142.50	83.58	79.40
	Total	5.0 95.0	1000.00	950.00	557.20	529.34
	Output	5.0 95.0	1000.00	950.00		529.34

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

white grade biscuits
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 317.6 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	371.95	371.39	118.13	117.96
3	Melange	27.0	309.93	83.68	98.43	26.58
4	Granulated sugar (for sprinkling)	99.85	139.48	139.27	44.30	44.23
5	Natural honey	78.0	7.76	6.05	2.46	1.92
6	Sign up
7	Lemon essence	—	0.78	—	0.25	—
	Total	23.0 77.0	1295.82	997.90	411.56	316.94
	Losses 4.8%			47.90		15.21
	Output	5.0 95.0	1000.00	950.00	317.60	301.72
	Losses before baking/boiling, shrinkage 2.4%	77.0	31.10	23.95	9.88	7.61
	Baking/boiling 18.94%		239.51		76.07
	Losses after baking/boiling, shrinkage 2.4%	95.0	25.21	23.95	8.01	7.61

chocolate biscuits
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 156.02 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	366.91	366.36	57.24	57.16
3	Melange	27.0	305.78	82.56	47.71	12.88
4	Granulated sugar (for sprinkling)	99.85	137.60	137.39	21.47	21.44
5	Cocoa powder [Skurikhin]	95.0	91.73	87.14	14.31	13.60
6	Sign up
7	Burnt (raw)	78.0	6.12	4.77	0.95	0.74
8	Ammonium salt (E503(i))	—	1.00	—	0.16	—
9	Essence coffee	—	0.77	—	0.12	—
	Total	22.3 77.7	1284.46	997.90	200.40	155.69
	Losses 4.8%			47.90		7.47
	Output	5.0 95.0	1000.00	950.00	156.02	148.22
	Losses before baking/boiling, shrinkage 2.4%	77.7	30.83	23.95	4.81	3.74
	Baking/boiling 18.22%		228.42		35.64
	Losses after baking/boiling, shrinkage 2.4%	95.0	25.21	23.95	3.93	3.74

biscuits pink variety
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 83.58 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	371.95	371.39	31.09	31.04
3	Melange	27.0	309.93	83.68	25.90	6.99
4	Granulated sugar (for sprinkling)	99.85	139.48	139.27	11.66	11.64
5	Natural honey	78.0	7.76	6.05	0.65	0.51
6	Sign up
7	Essence orange	—	0.78	—	0.065	—
8	Paint red	—	0.030	—	0.003	—
	Total	23.0 77.0	1295.85	997.90	108.31	83.40
	Losses 4.8%			47.90		4.00
	Output	5.0 95.0	1000.00	950.00	83.58	79.40
	Losses before baking/boiling, shrinkage 2.4%	77.0	31.10	23.95	2.60	2.00
	Baking/boiling 18.94%		239.54		20.02
	Losses after baking/boiling, shrinkage 2.4%	95.0	25.21	23.95	2.11	2.00

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 557.2 kg finished product
			in kind	in solids
1	Sign up	85.5	243.76	208.42
2	Powdered sugar	99.85	206.46	206.15
3	Melange	27.0	172.04	46.45
4	Granulated sugar	99.85	77.42	77.31
5	Cocoa powder [Skurikhin]	95.0	14.31	13.60
6	Sign up	78.0	4.31	3.36
7	Burnt (raw)	78.0	0.95	0.74
8	Ammonium salt (E503(i))	—	0.56	—
9	Lemon essence	—	0.25	—
10	Essence coffee	—	0.12	—
11	Sign up	—	0.065	—
12	Paint red	—	0.003	—
	Total		720.26	556.03
	General losses 4.8%			26.69
	Output	95.0	557.20	529.34

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	Yes	flour, premium	no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	melange	no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	no data		no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

Recipe on No. 163 cookies "My favorite" contained in handbooks:

1988 Cookies recipes (crackers, biscuits)

Consolidated recipe: No. 163 cookies "My favorite"

Recipe on No. 163 cookies "My favorite" contained in handbooks:

calculations, forms, documents: