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
Все группы → All products → Biscuit → Butter cookies → No. 191 cookies "Dessert set", mix → No. 191 → Consolidated recipe

Consolidated recipe: No. 191 cookies "Dessert set", mix

No. 191 cookies "Dessert set", mix No. 191
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 18 kg product set
in kind
in solids
in kind
in solids
1Sign up
2No. 191g "Fruit" cookies91.94 200.0  183.88 3.6  3.31 
3№191а cookies "Astra"92.5  200.0  185.0  3.6  3.33 
4№191в biscuits "Shells"93.28 200.0  186.56 3.6  3.36 
5No. 191d cookies "Bars"93.58 167.0  156.28 3.01 2.82 
Total7.94 92.06 1000.0  920.56 18.0  16.58 
Output7.94 92.06 1000.0  920.56 16.58 

List of recipes

No. 191b cookies "Rings" No. 191b
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 4.19 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Fruit filling74.0  329.65 243.94 1.38 1.02 
3Chocolate glaze99.14 51.52 51.08 0.22 0.22 
4Powdered sugar99.85 23.43 23.39 0.0980.098
Total10.37 89.63 1005.03 900.83 4.2183.778
Losses 0.5%4.53 0.018
Output10.37 89.63 1000.0  896.3  4.19 3.76 
No. 191g "Fruit" cookies No. 191g
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 3.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Fruit filling74.0  192.91 142.75 0.69 0.51 
3Chocolate glaze99.14 52.62 52.17 0.19 0.19 
Total8.06 91.94 1005.03 924.04 3.61 3.32 
Losses 0.5%4.64 0.01 
Output8.06 91.94 1000.0  919.4  3.6  3.31 
№191а cookies "Astra" No. 191
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 3.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  317.13 266.39 1.14 0.96 
3Fruit filling74.0  212.04 156.91 0.76 0.56 
4Powdered sugar99.85 136.38 136.18 0.49 0.49 
5Raw egg white12.0  106.63 12.8  0.38 0.046
6Sign up
Total21.77 78.23 1241.94 971.61 4.46 3.496
Losses 4.8%46.61 0.166
Output7.5 92.5  1000.0  925.0  3.6  3.33 
Losses before dipping/caking, shrinkage 2.4%78.23 29.84 23.34 0.11 0.09 
Dribble/Weld 15.4%186.87 0.67 
Losses after sintering/caking, shrinkage 2.4%92.5  25.22 23.33 0.09 0.08 
№191в biscuits "Shells" No. 191v
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 3.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Fruit filling74.0  177.72 131.51 0.64 0.47 
3Chocolate glaze99.14 161.74 160.35 0.58 0.58 
Total6.72 93.28 1005.03 937.46 3.62 3.38 
Losses 0.5%4.66 0.02 
Output6.72 93.28 1000.0  932.8  3.6  3.36 
No. 191d cookies "Bars" No. 191d
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 3.01 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze99.14 176.12 174.61 0.53 0.53 
3Fruit filling74.0  165.77 122.67 0.5  0.37 
Total6.42 93.58 1005.02 940.52 3.03 2.84 
Losses 0.5%4.72 0.02 
Output6.42 93.58 1000.0  935.8  3.01 2.82 
No. 191g "Fruit" cookies biscuit
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 2.73 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  373.55 313.78 1.02 0.86 
3Powdered sugar99.85 161.43 161.19 0.44 0.44 
4Raw egg white12.0  125.58 15.07 0.34 0.041
5Fruit filling74.0  63.92 47.3  0.17 0.13 
6Sign up
Total21.11 78.89 1278.18 1008.4  3.4782.751
Losses 4.8%48.4  0.131
Output4.0 96.0  1000.0  960.0  2.73 2.62 
Losses before dipping/caking, shrinkage 2.4%78.89 30.68 24.2  0.08 0.06 
Dribble/Weld 17.8%222.29 0.61 
Losses after sintering/caking, shrinkage 2.4%96.0  25.21 24.2  0.07 0.07 
No. 191b cookies "Rings" biscuit
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 2.52 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  396.63 333.17 1.0  0.84 
3Powdered sugar99.85 170.57 170.31 0.43 0.43 
4Raw egg white12.0  133.25 15.99 0.34 0.041
5Lemon essence—  3.27 —  0.008—  
Total20.88 79.12 1287.86 1018.91 3.2482.571
Losses 4.8%48.91 0.131
Output3.0 97.0  1000.0  970.0  2.52 2.44 
Losses before dipping/caking, shrinkage 2.4%79.12 30.91 24.46 0.08 0.06 
Dribble/Weld 18.4%231.74 0.58 
Losses after sintering/caking, shrinkage 2.4%97.0  25.21 24.45 0.06 0.06 
№191в biscuits "Shells" biscuit
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 2.4 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  396.63 333.17 0.95 0.8  
3Powdered sugar99.85 170.57 170.31 0.41 0.41 
4Raw egg white12.0  133.25 15.99 0.32 0.038
5Lemon essence—  3.27 —  0.008—  
Total20.88 79.12 1287.86 1018.91 3.0882.448
Losses 4.8%48.91 0.118
Output3.0 97.0  1000.0  970.0  2.4  2.33 
Losses before dipping/caking, shrinkage 2.4%79.12 30.91 24.46 0.07 0.06 
Dribble/Weld 18.4%231.74 0.56 
Losses after sintering/caking, shrinkage 2.4%97.0  25.21 24.45 0.06 0.06 
No. 191d cookies "Bars" biscuit
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 2 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  396.18 332.79 0.79 0.66 
3Powdered sugar99.85 171.54 171.28 0.34 0.34 
4Raw egg white12.0  133.08 15.97 0.27 0.032
5Lemon essence—  3.26 —  0.007—  
Total20.86 79.14 1287.53 1018.91 2.5772.032
Losses 4.8%48.91 0.092
Output3.0 97.0  1000.0  970.0  2.0  1.94 
Losses before dipping/caking, shrinkage 2.4%79.14 30.9  24.45 0.06 0.05 
Dribble/Weld 18.4%231.42 0.46 
Losses after sintering/caking, shrinkage 2.4%97.0  25.21 24.45 0.05 0.05 
Chocolate glaze for cookies ...
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 1.52 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa-butter [cocoa butter]100.0  40.82 40.82 0.0620.062
Total0.86 99.14 1020.41 1011.59 1.5521.542
Losses 2.0%20.19 0.032
Output0.86 99.14 1000.0  991.4  1.52 1.51 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 18 kg finished product
in kind
in solids
1Sign up85.5  7.22 6.17 
2Unsalted butter84.0  4.9  4.12 
3Fruit filling74.0  4.14 3.06 
4Powdered sugar99.85 2.21 2.21 
5Raw egg white12.0  1.65 0.2  
6Sign up99.1  1.49 1.48 
7Cocoa-butter [cocoa butter]100.0  0.0620.062
8Lemon essence—  0.041—  
Total—  21.71317.302
General losses 4.23%0.732
Output92.06 18.0  16.57 
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

Рецептура на No. 191 cookies "Dessert set", mix contained in handbooks:

расчеты, формы, документы: