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 → №165 cookies "Mocha" → No. 165 → Consolidated recipe

Consolidated recipe: №165 cookies "Mocha"

No. 165
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 804.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Mocha biscuit filling	97.7	361.81	353.57	291.08	284.45
	Total	4.0 96.0	1005.03	964.63	808.54	776.04
	Losses 0.5%			4.82		3.88
	Output	4.0 96.0	1000.00	959.80		772.16
	Losses before baking/boiling, shrinkage 0.25%	96.0	2.51	2.41	2.02	1.94
	Losses after baking/boiling, shrinkage 0.25%	96.0	2.51	2.41	2.02	1.94

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

biscuit
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 517.47 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	217.56	217.23	112.58	112.41
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	203.05	170.56	105.07	88.26
4	Corn starch	87.0	58.02	50.48	30.02	26.12
5	Melange	27.0	58.02	15.67	30.02	8.11
6	Sign up
7	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	22.04	16.31	11.40	8.44
8	Salt	96.5	3.66	3.53	1.89	1.83
9	Baking soda (E500(ii))	50.0	2.90	1.45	1.50	0.75
10	Vanilla essence	—	2.90	—	1.50	—
11	Sign up
	Total	15.9 84.1	1185.31	996.85	613.36	515.84
	Losses 4.7%			46.85		24.24
	Output	5.0 95.0	1000.00	950.00	517.47	491.59
	Losses before baking/boiling, shrinkage 2.34999%	84.1	27.85	23.43	14.41	12.12
	Baking/boiling 11.47%		132.80		68.72
	Losses after baking/boiling, shrinkage 2.34999%	95.0	24.66	23.43	12.76	12.12

Mocha biscuit filling Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 291.08 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Culinary fat	99.7	373.78	372.65	108.80	108.47
3	Ground coffee	98.0	93.44	91.57	27.20	26.65
4	Alcohol	—	18.69	—	5.44	—
5	Essence of rum	—	0.93	—	0.27	—
	Total	2.3 97.7	1028.81	1005.38	299.46	292.64
	Losses 2.8%			28.15		8.19
	Output	2.3 97.7	1000.00	977.23	291.08	284.45
	Losses before baking/boiling, shrinkage 1.4%	97.7	14.40	14.08	4.19	4.10
	Losses after baking/boiling, shrinkage 1.4%	97.7	14.40	14.08	4.19	4.10

Consolidated recipe, k=1.002181
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 804.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	300.21	256.68	300.87	257.24
2	Powdered sugar	99.85	270.33	269.93	270.92	270.52
3	Culinary fat	99.7	108.80	108.47	109.04	108.71
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	105.07	88.26	105.30	88.45
5	Corn starch	87.0	30.02	26.12	30.09	26.18
6	Sign up	27.0	30.02	8.11	30.09	8.12
7	Ground coffee	98.0	27.20	26.65	27.26	26.71
8	Invert syrup [raw, 70%]	70.0	18.91	13.24	18.95	13.27
9	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	11.40	8.44	11.43	8.46
10	Alcohol	—	5.44	—	5.45	—
11	Sign up	96.5	1.89	1.83	1.90	1.83
12	Baking soda (E500(ii))	50.0	1.50	0.75	1.50	0.75
13	Vanilla essence	—	1.50	—	1.50	—
14	Essence of rum	—	0.27	—	0.27	—
15	Ammonium salt (E503(i))	—	0.23	—	0.23	—
	Total		912.82	808.48	914.81	810.24
	Total phase loss 4.5%			36.32
	Other losses 0.22%					1.76
	General losses 4.7%					38.08
	Output	96.0	804.50	772.16	804.50	772.16

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).	Yes	butter; whole condensed milk with sugar the weight ratio of fat 8.5%	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 №165 cookies "Mocha" contained in handbooks:

1988 Cookies recipes (crackers, biscuits)

Consolidated recipe: №165 cookies "Mocha"

Recipe on №165 cookies "Mocha" contained in handbooks:

calculations, forms, documents: