Для получения расчета на 1000 или заданный вами выход необходимо:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Войти.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

Consolidated recipe: Cake Blizzard [Noginsk]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 281.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№087 Protein cream (custard)70.0  245.0  171.5  68.99 48.29 
3No. 095 Blotting syrup50.0  220.0  110.0  61.95 30.98 
4№002 Fried biscuit crumb94.0  20.0  18.8  5.63 5.29 
Total31.34 68.66 1000.0  686.55 281.59 193.33 
Output31.34 68.66 1000.0  686.55 193.33 

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 145.02 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 347.11 346.59 50.34 50.26 
3Flour, premium85.5  281.16 240.39 40.77 34.86 
4Potato starch80.0  69.42 55.54 10.07 8.06 
5Essence—  3.47 —  0.5  —  
Total37.58 62.42 1279.69 798.72 185.58 115.83 
Losses 6.1%48.72 7.06 
Output25.0 75.0  1000.0  750.0  145.02 108.77 
Losses before dipping/caking, shrinkage 3.05%62.42 39.03 24.36 5.66 3.53 
Dribble/Weld 16.8%208.18 30.19 
Losses after sintering/caking, shrinkage 3.05%75.0  32.48 24.36 4.71 3.53 
№087 Protein cream (custard) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 68.99 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0  324.88 38.99 22.41 2.69 
3Vanilla powder99.85 24.37 24.33 1.68 1.68 
4water—  18.29 —  1.26 —  
Total30.0 70.0  1017.31 712.12 70.18 49.13 
Losses 1.7%12.12 0.84 
Output30.0 70.0  1000.0  700.0  68.99 48.29 
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 61.95 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 513.07 512.3  31.78 31.73 
3Cognac or dessert wine—  47.95 —  2.97 —  
4Essence of rum—  1.92 —  0.12 —  
Total54.56 45.44 1127.32 512.3  69.83 31.73 
Losses 2.4%12.3  0.75 
Output50.0 50.0  1000.0  500.0  61.95 30.98 
Losses before dipping/caking, shrinkage 1.2%45.44 13.53 6.15 0.84 0.38 
Dribble/Weld 9.1%101.49 6.29 
Losses after sintering/caking, shrinkage 1.2%50.0  12.3  6.15 0.76 0.38 
№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 5.63 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 439.72 439.06 2.48 2.48 
3Flour, premium85.5  356.18 304.53 2.01 1.72 
4Potato starch80.0  87.95 70.36 0.5  0.4  
5Essence—  4.4  —  0.025—  
Total37.58 62.42 1621.13 1011.83 9.1455.72 
Losses 7.1%71.83 0.43 
Output6.0 94.0  1000.0  940.0  5.63 5.29 
Losses before dipping/caking, shrinkage 3.55%62.42 57.54 35.92 0.32 0.2  
Dribble/Weld 33.6%525.38 2.96 
Losses after sintering/caking, shrinkage 3.55%94.0  38.21 35.92 0.22 0.21 
Consolidated recipe, k=1.025985
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 281.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 129.43 129.24 132.79 132.59 
2Melange27.0  88.03 23.77 90.32 24.39 
3Flour, premium85.5  42.78 36.58 43.89 37.53 
4water—  36.22 —  37.16 —  
5Raw egg white12.0  22.41 2.69 22.99 2.76 
6Sign up80.0  10.57 8.46 10.84 8.67 
7Cognac or dessert wine—  2.97 —  3.05 —  
8Vanilla powder99.85 1.68 1.68 1.72 1.72 
9Essence—  0.53 —  0.54 —  
10Essence of rum—  0.12 —  0.12 —  
Total—  334.74 202.42 343.42 207.66 
Total phase loss 4.48%9.07 
Other losses 2.52%5.24 
General losses 6.9%14.31 
Output68.66 281.6  193.35 281.6  193.35