KondiDoc: технологические расчеты в кондитерском производстве
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. 185 cookies "Stolichnaya", mix → No. 185 → Consolidated recipe

Consolidated recipe No. 185 cookies "Stolichnaya", mix

No. 185 cookies "Stolichnaya", mix No. 185
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 31.5 kg product set
in kind
in solids
in kind
in solids
1Sign up
2No. 185е "Shortbread" cookies with sprinkling95.4 133.30 127.22 4.20 4.01 
3No. 185z "Petifour" cookies glazed with chocolate95.9 102.00 97.84 3.21 3.08 
4No. 185zh "Petifour" cookies with candied fruits92.1 100.00 92.12 3.15 2.90 
5No. 185k biscuits "Flower"91.4 82.70 75.55 2.61 2.38 
6Sign up
7No. 185d cookies "Start"96.3 70.00 67.40 2.20 2.12 
8No. 185b "Almond-chocolate" cookies95.5 68.00 64.93 2.14 2.05 
9No. 185a "Eastern" cookies95.4 61.30 58.47 1.93 1.84 
10No. 185l "Yuzhnoye" cookies94.0 60.00 56.40 1.89 1.78 
11Sign up
12No. 182d "Shortbread" cookies glazed with chocolate97.2 53.30 51.78 1.68 1.63 
Total6.1 93.9 1000.00 938.82 31.50 29.57 
Output6.1 93.9 1000.00 938.82 29.57 
List of recipes
No. 185and shortbread "Tartletka" cookies No. 185i
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 4.54 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Protein glaze73.5 339.98 249.87 1.54 1.13 
3Candied fruit70.0 225.86 158.10 1.02 0.72 
4Fruit filling74.0 75.60 55.94 0.34 0.25 
Total18.2 81.8 1105.24 904.52 5.01 4.10 
Losses 0.5%4.52 0.021
Output10.0 90.0 1000.00 900.00 4.54 4.08 
Losses before baking/boiling, shrinkage 0.25%81.8 2.76 2.26 0.0130.010
Baking/boiling 9.07%99.96 0.45 
Losses after baking/boiling, shrinkage 0.25%90.0 2.51 2.26 0.0110.010
No. 185е "Shortbread" cookies with sprinkling No. 185e
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 4.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.8591.36 91.22 0.38 0.38 
Total4.6 95.4 1005.03 959.20 4.22 4.03 
Losses 0.5%4.80 0.020
Output4.6 95.4 1000.00 954.41 4.20 4.01 
Losses before baking/boiling, shrinkage 0.25%95.4 2.51 2.40 0.0110.010
Losses after baking/boiling, shrinkage 0.25%95.4 2.51 2.40 0.0110.010
No. 185z "Petifour" cookies glazed with chocolate No. 185z
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 3.21 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze99.14223.34 221.41 0.72 0.71 
Total4.1 95.9 1005.03 964.01 3.23 3.10 
Losses 0.5%4.82 0.015
Output4.1 95.9 1000.00 959.19 3.21 3.08 
Losses before baking/boiling, shrinkage 0.25%95.9 2.51 2.41 0.0080.008
Losses after baking/boiling, shrinkage 0.25%95.9 2.51 2.41 0.0080.008
No. 185zh "Petifour" cookies with candied fruits No. 185zh
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 3.15 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Candied fruit70.0 115.61 80.93 0.36 0.25 
Total7.9 92.1 1005.03 925.87 3.17 2.92 
Losses 0.5%4.63 0.015
Output7.9 92.1 1000.00 921.24 3.15 2.90 
Losses before baking/boiling, shrinkage 0.25%92.1 2.51 2.31 0.0080.007
Losses after baking/boiling, shrinkage 0.25%92.1 2.51 2.31 0.0080.007
No. 185k biscuits "Flower" No. 185k
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 2.61 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Fruit filling74.0 246.51 182.42 0.64 0.48 
Total8.6 91.4 1005.03 918.18 2.62 2.39 
Losses 0.5%4.59 0.012
Output8.6 91.4 1000.00 913.59 2.61 2.38 
Losses before baking/boiling, shrinkage 0.25%91.4 2.51 2.30 0.0070.006
Losses after baking/boiling, shrinkage 0.25%91.4 2.51 2.30 0.0070.006
No. 185g glazed stick biscuits No. 185g
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 2.23 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Sugar glaze83.2 91.37 76.02 0.20 0.17 
Total6.5 93.5 1005.03 939.43 2.24 2.09 
Losses 0.5%4.70 0.010
Output6.5 93.5 1000.00 934.74 2.23 2.08 
Losses before baking/boiling, shrinkage 0.25%93.5 2.51 2.35 0.0060.005
Losses after baking/boiling, shrinkage 0.25%93.5 2.51 2.35 0.0060.005
No. 185d cookies "Start" No. 185d
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 2.21 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Praline99.0 94.82 93.87 0.21 0.21 
Total3.7 96.3 1005.03 967.67 2.22 2.13 
Losses 0.5%4.84 0.011
Output3.7 96.3 1000.00 962.83 2.20 2.12 
Losses before baking/boiling, shrinkage 0.25024%96.3 2.52 2.42 0.0060.005
Losses after baking/boiling, shrinkage 0.25024%96.3 2.52 2.42 0.0060.005
No. 185b "Almond-chocolate" cookies No. 185b
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 2.14 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.8599.60 99.45 0.21 0.21 
Total4.5 95.5 1005.03 959.60 2.15 2.06 
Losses 0.5%4.80 0.010
Output4.5 95.5 1000.00 954.81 2.14 2.05 
Losses before baking/boiling, shrinkage 0.25%95.5 2.51 2.40 0.0050.005
Losses after baking/boiling, shrinkage 0.25%95.5 2.51 2.40 0.0050.005
No. 185a "Eastern" cookies No. 185a
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 1.93 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze99.1491.36 90.57 0.18 0.17 
Total4.6 95.4 1005.03 958.55 1.94 1.85 
Losses 0.5%4.79 0.009
Output4.6 95.4 1000.00 953.76 1.93 1.84 
Losses before baking/boiling, shrinkage 0.25%95.4 2.51 2.40 0.0050.005
Losses after baking/boiling, shrinkage 0.25%95.4 2.51 2.40 0.0050.005
No. 185l "Yuzhnoye" cookies No. 185
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 1.89 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 233.57 28.03 0.44 0.053
3Dried almond kernel96.0 233.41 224.07 0.44 0.42 
4Flour, premium85.5 62.21 53.19 0.12 0.10 
5Cocoa powder [Skurikhin]95.0 31.14 29.59 0.0590.056
Total18.7 81.3 1213.83 987.39 2.29 1.87 
Losses 4.8%47.39 0.090
Output6.0 94.0 1000.00 940.00 1.89 1.78 
Losses before baking/boiling, shrinkage 2.4%81.3 29.13 23.70 0.0550.045
Baking/boiling 13.46%159.49 0.30 
Losses after baking/boiling, shrinkage 2.4%94.0 25.21 23.70 0.0480.045
No. 185v cookies "New" No. 185v
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 1.72 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Dried almond kernel96.0 245.40 235.58 0.42 0.41 
3Raw egg white12.0 214.72 25.77 0.37 0.044
4Flour, premium85.5 110.41 94.40 0.19 0.16 
5Natural honey78.0 24.53 19.13 0.0420.033
Total18.3 81.7 1208.49 987.39 2.08 1.70 
Losses 4.8%47.39 0.082
Output6.0 94.0 1000.00 940.00 1.72 1.62 
Losses before baking/boiling, shrinkage 2.4%81.7 29.00 23.70 0.0500.041
Baking/boiling 13.08%154.28 0.27 
Losses after baking/boiling, shrinkage 2.4%94.0 25.21 23.70 0.0430.041
No. 182d "Shortbread" cookies glazed with chocolate No. 182d
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 1.68 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Semi-finished product sand95.0 459.29 436.33 0.77 0.73 
3Roasted kernels97.5 54.27 52.91 0.0910.089
Total2.8 97.2 1005.03 976.46 1.69 1.64 
Losses 0.5%4.88 0.008
Output2.8 97.2 1000.00 971.58 1.68 1.63 
Losses before baking/boiling, shrinkage 0.25%97.2 2.51 2.44 0.0040.004
Losses after baking/boiling, shrinkage 0.25%97.2 2.51 2.44 0.0040.004
No. 185е "Shortbread" cookies with sprinkling biscuit
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 3.84 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 358.15 300.85 1.37 1.15 
3Powdered sugar99.85176.40 176.14 0.68 0.68 
4Melange27.0 53.44 14.43 0.21 0.055
5Melange (for lubrication)27.0 53.44 14.43 0.21 0.055
6Sign up
7Vanilla powder99.850.90 0.90 0.0030.003
Total18.0 82.0 1214.34 995.81 4.66 3.82 
Losses 4.6%45.81 0.18 
Output5.0 95.0 1000.00 950.00 3.84 3.64 
Losses before baking/boiling, shrinkage 2.3%82.0 27.93 22.90 0.11 0.088
Baking/boiling 13.68%162.30 0.62 
Losses after baking/boiling, shrinkage 2.3%95.0 24.11 22.90 0.0920.088
No. 185zh "Petifour" cookies with candied fruits biscuit
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 2.8 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 317.46 266.67 0.89 0.75 
3Powdered sugar99.85211.65 211.33 0.59 0.59 
4Melange27.0 79.37 21.43 0.22 0.060
5Melange (for lubrication)27.0 52.93 14.29 0.15 0.040
6Sign up
7Ammonium salt (E503(i))—  0.35 —   0.001—   
8Vanilla powder99.850.27 0.27 0.0010.001
Total18.7 81.3 1225.56 995.81 3.43 2.79 
Losses 4.6%45.81 0.13 
Output5.0 95.0 1000.00 950.00 2.80 2.66 
Losses before baking/boiling, shrinkage 2.3%81.3 28.19 22.90 0.0790.064
Baking/boiling 14.47%173.26 0.49 
Losses after baking/boiling, shrinkage 2.3%95.0 24.11 22.90 0.0680.064
No. 185z "Petifour" cookies glazed with chocolate semi-finished cookies "Petifour"
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 2.51 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 284.26 238.78 0.71 0.60 
3Powdered sugar99.85227.41 227.07 0.57 0.57 
4Fresh whole milk the weight ratio of fat 3.2%12.0 94.91 11.39 0.24 0.029
5Flour, premium (on the dust)85.5 34.11 29.17 0.0860.073
6Sign up
7Vanilla powder99.853.41 3.40 0.0090.009
Total18.0 82.0 1216.63 997.90 3.06 2.51 
Losses 4.8%47.90 0.12 
Output5.0 95.0 1000.00 950.00 2.51 2.39 
Losses before baking/boiling, shrinkage 2.4%82.0 29.20 23.95 0.0730.060
Baking/boiling 13.66%162.22 0.41 
Losses after baking/boiling, shrinkage 2.4%95.0 25.21 23.95 0.0630.060
No. 185and shortbread "Tartletka" cookies biscuit
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 2.1 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 322.77 271.13 0.68 0.57 
3Powdered sugar99.85215.18 214.86 0.45 0.45 
4Melange27.0 80.68 21.78 0.17 0.046
5Flour, premium (on the dust)85.5 34.97 29.90 0.0740.063
6Sign up
7Vanilla powder99.850.27 0.27 0.0010.001
Total16.3 83.7 1192.19 997.90 2.51 2.10 
Losses 4.8%47.90 0.10 
Output5.0 95.0 1000.00 950.00 2.10 2.00 
Losses before baking/boiling, shrinkage 2.40008%83.7 28.61 23.95 0.0600.050
Baking/boiling 11.89%138.37 0.29 
Losses after baking/boiling, shrinkage 2.40008%95.0 25.21 23.95 0.0530.050
No. 185g glazed stick biscuits biscuit
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 2.03 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 204.82 172.05 0.42 0.35 
3Dried almond kernel96.0 204.82 196.63 0.42 0.40 
4Powdered sugar99.85204.82 204.51 0.42 0.42 
5Fresh whole milk the weight ratio of fat 3.2%12.0 170.98 20.52 0.35 0.042
6Sign up
7Vanilla powder99.855.12 5.11 0.0100.010
8Baking soda (E500(ii))50.0 1.02 0.51 0.0020.001
Total21.0 79.0 1252.45 989.53 2.55 2.01 
Losses 4.5%44.53 0.091
Output5.5 94.5 1000.00 945.00 2.03 1.92 
Losses before baking/boiling, shrinkage 2.25%79.0 28.18 22.26 0.0570.045
Baking/boiling 16.39%200.71 0.41 
Losses after baking/boiling, shrinkage 2.25%94.5 23.56 22.26 0.0480.045
No. 185d cookies "Start" biscuit
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 2.01 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 367.51 314.22 0.74 0.63 
3Melange27.0 306.29 82.70 0.61 0.17 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 196.00 164.64 0.39 0.33 
5Vanilla powder99.856.12 6.11 0.0120.012
Total23.5 76.5 1316.93 1008.02 2.64 2.02 
Losses 4.8%48.02 0.10 
Output4.0 96.0 1000.00 960.00 2.01 1.93 
Losses before baking/boiling, shrinkage 2.38183%76.5 31.37 24.01 0.0630.048
Baking/boiling 20.27%260.55 0.52 
Losses after baking/boiling, shrinkage 2.38183%96.0 25.01 24.01 0.0500.048
No. 185k biscuits "Flower" biscuit
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 1.98 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 395.89 338.49 0.78 0.67 
3Raw egg white12.0 132.01 15.84 0.26 0.031
4Melange27.0 131.97 35.63 0.26 0.070
5Fresh whole milk the weight ratio of fat 3.2%12.0 110.11 13.21 0.22 0.026
6Sign up
Total27.4 72.6 1403.39 1018.91 2.77 2.01 
Losses 4.8%48.91 0.10 
Output3.0 97.0 1000.00 970.00 1.98 1.92 
Losses before baking/boiling, shrinkage 2.4%72.6 33.68 24.45 0.0670.048
Baking/boiling 25.15%344.50 0.68 
Losses after baking/boiling, shrinkage 2.4%97.0 25.21 24.45 0.0500.048
No. 185b "Almond-chocolate" cookies biscuit
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 1.94 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Dried almond kernel96.0 347.48 333.58 0.67 0.65 
3Raw egg white12.0 231.60 27.79 0.45 0.054
4Flour, premium85.5 57.92 49.52 0.11 0.10 
5Cocoa powder [Skurikhin]95.0 57.91 55.01 0.11 0.11 
Total18.7 81.3 1227.70 997.90 2.38 1.94 
Losses 4.8%47.90 0.093
Output5.0 95.0 1000.00 950.00 1.94 1.84 
Losses before baking/boiling, shrinkage 2.4%81.3 29.46 23.95 0.0570.046
Baking/boiling 14.44%173.02 0.34 
Losses after baking/boiling, shrinkage 2.4%95.0 25.21 23.95 0.0490.046
No. 185a "Eastern" cookies biscuit
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 1.76 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 205.05 172.24 0.36 0.30 
3Dried almond kernel96.0 205.04 196.84 0.36 0.35 
4Powdered sugar99.85205.04 204.73 0.36 0.36 
5Fresh whole milk the weight ratio of fat 3.2%12.0 171.24 20.55 0.30 0.036
6Sign up
7Vanilla powder99.855.13 5.12 0.0090.009
8Baking soda (E500(ii))50.0 0.84 0.42 0.0010.001
Total21.0 79.0 1257.81 993.72 2.22 1.75 
Losses 4.4%43.72 0.077
Output5.0 95.0 1000.00 950.00 1.76 1.68 
Losses before baking/boiling, shrinkage 2.2%79.0 27.67 21.86 0.0490.039
Baking/boiling 16.84%207.12 0.37 
Losses after baking/boiling, shrinkage 2.2%95.0 23.01 21.86 0.0410.039
Chocolate glaze for cookies ...
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 1.72 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa-butter [cocoa butter]100.0 40.82 40.82 0.0700.070
Total0.86 99.141020.41 1011.59 1.75 1.74 
Losses 2.0%20.23 0.035
Output0.86 99.141000.00 991.36 1.72 1.70 
Losses before baking/boiling, shrinkage 1.0%99.1410.20 10.12 0.0180.017
Losses after baking/boiling, shrinkage 1.0%99.1410.20 10.12 0.0180.017
Protein glaze Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 1.54 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 303.03 36.36 0.47 0.056
Total26.5 73.5 1010.10 742.37 1.56 1.14 
Losses 1.0%7.42 0.011
Output26.5 73.5 1000.00 734.95 1.54 1.13 
Losses before baking/boiling, shrinkage 0.5%73.5 5.05 3.71 0.0080.006
Losses after baking/boiling, shrinkage 0.5%73.5 5.05 3.71 0.0080.006
Semi-finished product sand recipe (in cookies # 182d, 182e, 182g)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 0.77 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85309.72 309.26 0.24 0.24 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 258.11 216.81 0.20 0.17 
4Melange27.0 103.23 27.87 0.0800.021
5Baking soda (E500(ii))50.0 5.17 2.58 0.0040.002
6Sign up
Total16.4 83.6 1194.01 997.90 0.92 0.77 
Losses 4.8%47.90 0.037
Output5.0 95.0 1000.00 950.00 0.77 0.73 
Losses before baking/boiling, shrinkage 2.40011%83.6 28.66 23.95 0.0220.018
Baking/boiling 12.03%140.14 0.11 
Losses after baking/boiling, shrinkage 2.40011%95.0 25.21 23.95 0.0190.018
Sugar glaze Recipe No. 2
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 0.2 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  168.35 —   0.034—   
Total16.8 83.2 1010.10 840.49 0.21 0.17 
Losses 1.0%8.40 0.002
Output16.8 83.2 1000.00 832.09 0.20 0.17 
Losses before baking/boiling, shrinkage 0.5%83.2 5.05 4.20 0.0010.001
Losses after baking/boiling, shrinkage 0.5%83.2 5.05 4.20 0.0010.001
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 31.5 kg finished product
in kind
in solids
1Sign up85.5 10.39 8.88 
2Powdered sugar99.859.15 9.14 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 5.24 4.40 
4Dried almond kernel96.0 2.32 2.22 
5Raw egg white12.0 1.99 0.24 
6Sign up27.0 1.91 0.51 
7Chocolate glaze [Skurikhin]99.1 1.68 1.67 
8Candied fruit70.0 1.39 0.97 
9Granulated sugar99.851.27 1.27 
10Fresh whole milk the weight ratio of fat 3.2%12.0 1.11 0.13 
11Sign up74.0 0.99 0.73 
12Natural honey78.0 0.24 0.19 
13Praline99.0 0.21 0.21 
14Cocoa powder [Skurikhin]95.0 0.17 0.16 
15Roasted kernels97.5 0.0910.089
16Sign up100.0 0.0700.070
17Vanilla powder99.850.0450.045
18Water—  0.034—   
19Baking soda (E500(ii))50.0 0.0180.009
20Ammonium salt (E503(i))—  0.002—   
21Sign up—  0.001—   
Total38.31 30.94 
General losses 4.4%1.37 
Output93.9 31.50 29.57 
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. 185 cookies "Stolichnaya", mix contained in handbooks:

calculations, forms, documents: