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. 182b cookies "Keksiki" with fruit filling, unglazed → No. 182b → Consolidated recipe

Consolidated recipe No. 182b cookies "Keksiki" with fruit filling, unglazed

No. 182b
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 870.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Fruit filling	74.0	201.00	148.74	175.05	129.54
	Total	10.0 90.0	1005.02	904.52	875.27	787.75
	Losses 0.5%			4.52		3.93
	Output	10.0 90.0	1000.00	900.00		783.81
	Losses before baking/boiling, shrinkage 0.24975%	90.0	2.51	2.26	2.19	1.97
	Losses after baking/boiling, shrinkage 0.24975%	90.0	2.51	2.26	2.19	1.97

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

Semi-finished muffin cookie Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 700.22 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Semi-finished cupcake	94.0	333.33	313.33	233.41	219.40
3	Semi-finished cupcake	94.0	333.33	313.33	233.41	219.40
	Total	6.0 94.0	1000.00	940.00	700.22	658.21
	Output	6.0 94.0	1000.00	940.00	700.22	658.21

Semi-finished cupcake unpainted cupcake
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 233.41 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	358.93	358.39	83.78	83.65
3	Melange	27.0	269.21	72.69	62.84	16.97
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	251.26	211.06	58.65	49.26
5	Essence	—	2.25	—	0.53	—
6	Sign up
	Total	23.3 76.7	1287.23	987.40	300.45	230.47
	Losses 4.8%			47.40		11.06
	Output	6.0 94.0	1000.00	940.00	233.41	219.40
	Losses before baking/boiling, shrinkage 2.40038%	76.7	30.90	23.70	7.21	5.53
	Baking/boiling 18.4%		231.12		53.94
	Losses after baking/boiling, shrinkage 2.40038%	94.0	25.21	23.70	5.89	5.53

Semi-finished cupcake cupcake pink
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 233.41 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	358.93	358.39	83.78	83.65
3	Melange	27.0	269.21	72.69	62.84	16.97
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	251.26	211.06	58.65	49.26
5	Essence	—	2.25	—	0.53	—
6	Sign up
7	Dye	—	0.045	—	0.010	—
	Total	23.3 76.7	1287.28	987.40	300.46	230.47
	Losses 4.8%			47.40		11.06
	Output	6.0 94.0	1000.00	940.00	233.41	219.40
	Losses before baking/boiling, shrinkage 2.40038%	76.7	30.90	23.70	7.21	5.53
	Baking/boiling 18.4%		231.16		53.95
	Losses after baking/boiling, shrinkage 2.40038%	94.0	25.21	23.70	5.89	5.53

Semi-finished cupcake chocolate cupcake
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 233.41 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	351.35	350.82	82.01	81.88
3	Melange	27.0	263.52	71.15	61.51	16.61
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	245.96	206.61	57.41	48.22
5	Cocoa powder [Skurikhin]	95.0	21.96	20.86	5.13	4.87
6	Sign up
7	Ammonium salt (E503(i))	—	1.72	—	0.40	—
	Total	23.0 77.0	1281.98	987.39	299.22	230.46
	Losses 4.8%			47.39		11.06
	Output	6.0 94.0	1000.00	940.00	233.41	219.40
	Losses before baking/boiling, shrinkage 2.4%	77.0	30.77	23.70	7.18	5.53
	Baking/boiling 18.06%		226.00		52.75
	Losses after baking/boiling, shrinkage 2.4%	94.0	25.21	23.70	5.88	5.53

Consolidated recipe, k=1.002917
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 870.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	280.77	240.06	281.59	240.76
2	Powdered sugar	99.85	249.56	249.19	250.29	249.91
3	Melange	27.0	187.18	50.54	187.72	50.69
4	Fruit filling	74.0	175.05	129.54	175.56	129.92
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	174.70	146.75	175.21	147.18
6	Sign up	95.0	5.13	4.87	5.14	4.88
7	Essence	—	1.56	—	1.57	—
8	Ammonium salt (E503(i))	—	1.22	—	1.23	—
9	Dye	—	0.010	—	0.011	—
	Total		1075.18	820.94	1078.32	823.33
	Total phase loss 4.5%			37.13
	Other losses 0.29%					2.39
	General losses 4.8%					39.52
	Output	90.0	870.90	783.81	870.90	783.81

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

Call me back, I want to calculate my recipe.

Recipe on No. 182b cookies "Keksiki" with fruit filling, unglazed contained in handbooks:

1988 Cookies recipes (crackers, biscuits)

Consolidated recipe No. 182b cookies "Keksiki" with fruit filling, unglazed

Recipe on No. 182b cookies "Keksiki" with fruit filling, unglazed contained in handbooks:

calculations, forms, documents: