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Consolidated recipe: Anniversary cake (figured) [Pavlovsky Posad]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 396.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0  290.0  226.2  115.01 89.71 
3Butter-whipped semi-finished product95.0  250.0  237.5  99.15 94.19 
4№062 Cream "New" chocolate78.8  90.0  70.92 35.69 28.12 
5Fruit from compote17.0  70.0  11.9  27.76 4.72 
Total22.55 77.45 1000.0  774.52 396.59 307.16 
Output22.55 77.45 1000.0  774.52 307.16 

№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 118.98 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  226.27 190.07 26.92 22.61 
3Whole condensed milk with sugar74.0  110.14 81.5  13.1  9.69 
4Raw egg white12.0  64.25 7.71 7.64 0.92 
5Citric acid98.0  3.8  3.72 0.45 0.44 
6Sign up
Total24.19 75.81 1017.72 771.57 121.07 91.79 
Losses 1.5%11.57 1.37 
Output24.0 76.0  1000.0  760.0  118.98 90.42 
Losses before dipping/caking, shrinkage 0.75%75.81 7.63 5.78 0.91 0.69 
Dribble/Weld 0.2%2.48 0.3  
Losses after sintering/caking, shrinkage 0.75%76.0  7.61 5.78 0.91 0.69 
№061 Cream "New" basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 115.01 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  459.46 385.95 52.84 44.39 
3Vanilla powder99.85 4.07 4.06 0.47 0.47 
4Cognac—  0.86 —  0.099—  
5Wine—  0.86 —  0.099—  
Total22.07 77.93 1022.42 796.74 117.58891.64 
Losses 2.1%16.74 1.93 
Output22.0 78.0  1000.0  780.0  115.01 89.71 
Losses before dipping/caking, shrinkage 1.05%77.93 10.74 8.37 1.24 0.97 
Dribble/Weld 0.1%0.95 0.11 
Losses after sintering/caking, shrinkage 1.05%78.0  10.73 8.37 1.23 0.96 
№062 Cream "New" chocolate basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 35.69 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  424.53 356.61 15.15 12.73 
3Cocoa powder95.0  48.22 45.81 1.72 1.63 
4Vanilla powder99.85 3.76 3.75 0.13 0.13 
5Cognac—  1.94 —  0.069—  
Total21.45 78.55 1024.68 804.92 36.55928.72 
Losses 2.1%16.92 0.6  
Output21.2 78.8  1000.0  788.0  35.69 28.12 
Losses before dipping/caking, shrinkage 1.05%78.55 10.77 8.46 0.38 0.3  
Dribble/Weld 0.3%3.17 0.11 
Losses after sintering/caking, shrinkage 1.05%78.8  10.74 8.46 0.38 0.3  
Butter-whipped semi-finished product basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 99.15 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 317.92 317.44 31.52 31.47 
3Margarine84.0  317.92 267.05 31.52 26.48 
4Melange27.0  224.18 60.53 22.23 6.0  
Total21.55 78.45 1280.02 1004.12 126.91 99.55 
Losses 5.39%54.12 5.36 
Output5.0 95.0  1000.0  950.0  99.15 94.19 
Losses before dipping/caking, shrinkage 2.695%78.45 34.49 27.06 3.42 2.68 
Dribble/Weld 17.4%217.05 21.52 
Losses after sintering/caking, shrinkage 2.695%95.0  28.48 27.06 2.82 2.68 
No. 063 Milk-sugar syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 83.57 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0  340.51 40.86 28.46 3.42 
Total28.55 71.45 1053.3  752.58 88.03 62.9  
Losses 3.0%22.58 1.89 
Output27.0 73.0  1000.0  730.0  83.57 61.01 
Losses before dipping/caking, shrinkage 1.5%71.45 15.8  11.29 1.32 0.94 
Dribble/Weld 2.1%22.03 1.84 
Losses after sintering/caking, shrinkage 1.5%73.0  15.47 11.29 1.29 0.94 
No. 098 Sugar-agar syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 72.66 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0  292.66 228.27 21.26 16.58 
3Water—  146.34 —  10.63 —  
4Water (for soaking agar-agar)—  40.8  —  2.96 —  
5Agar85.0  8.16 6.94 0.59 0.5  
Total23.63 76.37 1073.3  819.67 77.97 59.55 
Losses 2.4%19.67 1.42 
Output20.0 80.0  1000.0  800.0  72.66 58.13 
Losses before dipping/caking, shrinkage 1.2%76.37 12.88 9.84 0.94 0.72 
Dribble/Weld 4.5%48.13 3.5  
Losses after sintering/caking, shrinkage 1.2%80.0  12.29 9.83 0.89 0.71 
Consolidated recipe, k=1.027537
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 396.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 133.62 133.42 137.3  137.09 
2Unsalted butter84.0  94.91 79.72 97.52 81.92 
3Flour, premium85.5  41.64 35.6  42.79 36.59 
4Margarine84.0  31.52 26.48 32.39 27.21 
5Fresh whole milk the weight ratio of fat 3.2%12.0  28.46 3.42 29.24 3.51 
6Sign up17.0  27.76 4.72 28.52 4.85 
7Melange27.0  22.23 6.0  22.84 6.17 
8Starch syrup78.0  21.26 16.58 21.85 17.04 
9Water—  13.59 —  13.96 —  
10Whole condensed milk with sugar74.0  13.1  9.69 13.46 9.96 
11Sign up12.0  7.64 0.92 7.85 0.94 
12Cocoa powder95.0  1.72 1.63 1.77 1.68 
13Vanilla powder99.85 0.6  0.6  0.62 0.62 
14Agar85.0  0.59 0.5  0.61 0.52 
15Citric acid98.0  0.45 0.44 0.46 0.45 
16Sign up—  0.3  —  0.31 —  
17Cognac—  0.17 —  0.17 —  
18Wine—  0.099—  0.1  —  
Total—  439.659319.72 451.76 328.55 
Total phase loss 3.93%12.55 
Other losses 2.69%8.83 
General losses 6.5%21.38 
Output77.45 396.6  307.17 396.6  307.17