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Consolidated recipe: Cake Lilac fog [Noginsk]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 426.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0  233.0  181.74 99.33 77.48 
3No. 001 Biscuit (main)75.0  189.0  141.75 80.57 60.43 
4No. 095 Blotting syrup50.0  89.0  44.5  37.94 18.97 
5Cocoa powder95.0  33.0  31.35 14.07 13.37 
6Sign up
7№062 Cream "New" chocolate78.8  17.0  13.4  7.25 5.71 
Total28.39 71.61 1000.0  716.06 426.31 305.27 
Output28.39 71.61 1000.0  716.06 305.27 

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 179.9 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0  112.08 13.45 20.16 2.42 
3Essence—  1.73 —  0.31 —  
Total32.02 67.98 1024.21 696.25 184.25 125.26 
Losses 2.2%15.35 2.77 
Output31.91 68.09 1000.0  680.9  179.9  122.49 
Losses before dipping/caking, shrinkage 1.1%67.98 11.29 7.67 2.03 1.38 
Dribble/Weld 0.2%1.65 0.3  
Losses after sintering/caking, shrinkage 1.1%68.09 11.27 7.67 2.03 1.38 
№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 99.33 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  459.46 385.95 45.64 38.34 
3Vanilla powder99.85 4.07 4.06 0.4  0.4  
4Cognac—  0.86 —  0.085—  
5Wine—  0.86 —  0.085—  
Total22.07 77.93 1022.42 796.74 101.55 79.14 
Losses 2.1%16.74 1.66 
Output22.0 78.0  1000.0  780.0  99.33 77.48 
Losses before dipping/caking, shrinkage 1.05%77.93 10.74 8.37 1.07 0.83 
Dribble/Weld 0.1%0.95 0.09 
Losses after sintering/caking, shrinkage 1.05%78.0  10.73 8.37 1.07 0.83 
№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 7.25 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  424.53 356.61 3.08 2.59 
3Cocoa powder95.0  48.22 45.81 0.35 0.33 
4Vanilla powder99.85 3.76 3.75 0.0270.027
5Cognac—  1.94 —  0.014—  
Total21.45 78.55 1024.68 804.92 7.4315.837
Losses 2.1%16.92 0.127
Output21.2 78.8  1000.0  788.0  7.25 5.71 
Losses before dipping/caking, shrinkage 1.05%78.55 10.77 8.46 0.08 0.06 
Dribble/Weld 0.3%3.17 0.02 
Losses after sintering/caking, shrinkage 1.05%78.8  10.74 8.46 0.08 0.06 
Agar syrup Recipe No. 1 (Noginsk)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 163.78 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0  406.12 316.77 66.51 51.88 
3water—  205.44 —  33.65 —  
4Agar85.0  20.82 17.7  3.41 2.9  
Total28.37 71.63 1052.31 753.77 172.35 123.46 
Losses 0.5%3.77 0.62 
Output25.0 75.0  1000.0  750.0  163.78 122.84 
Losses before dipping/caking, shrinkage 0.25%71.63 2.63 1.88 0.43 0.31 
Dribble/Weld 4.5%47.17 7.73 
Losses after sintering/caking, shrinkage 0.25%75.0  2.51 1.88 0.41 0.31 
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 80.57 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 347.11 346.59 27.97 27.93 
3Flour, premium85.5  281.16 240.39 22.65 19.37 
4Potato starch80.0  69.42 55.54 5.59 4.47 
5Essence—  3.47 —  0.28 —  
Total37.58 62.42 1279.69 798.72 103.1  64.35 
Losses 6.1%48.72 3.92 
Output25.0 75.0  1000.0  750.0  80.57 60.43 
Losses before dipping/caking, shrinkage 3.05%62.42 39.03 24.36 3.14 1.96 
Dribble/Weld 16.8%208.18 16.77 
Losses after sintering/caking, shrinkage 3.05%75.0  32.48 24.36 2.62 1.97 
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 59.3 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 20.19 2.42 
Total28.55 71.45 1053.3  752.58 62.46 44.63 
Losses 3.0%22.58 1.34 
Output27.0 73.0  1000.0  730.0  59.3  43.29 
Losses before dipping/caking, shrinkage 1.5%71.45 15.8  11.29 0.94 0.67 
Dribble/Weld 2.1%22.03 1.31 
Losses after sintering/caking, shrinkage 1.5%73.0  15.47 11.29 0.92 0.67 
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 37.94 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 513.07 512.3  19.47 19.44 
3Cognac or dessert wine—  47.95 —  1.82 —  
4Essence of rum—  1.92 —  0.073—  
Total54.56 45.44 1127.32 512.3  42.77319.44 
Losses 2.4%12.3  0.47 
Output50.0 50.0  1000.0  500.0  37.94 18.97 
Losses before dipping/caking, shrinkage 1.2%45.44 13.53 6.15 0.51 0.23 
Dribble/Weld 9.1%101.49 3.85 
Losses after sintering/caking, shrinkage 1.2%50.0  12.3  6.15 0.47 0.24 
№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 7.25 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 439.72 439.06 3.19 3.19 
3Flour, premium85.5  356.18 304.53 2.58 2.21 
4Potato starch80.0  87.95 70.36 0.64 0.51 
5Essence—  4.4  —  0.032—  
Total37.58 62.42 1621.13 1011.83 11.7527.34 
Losses 7.1%71.83 0.52 
Output6.0 94.0  1000.0  940.0  7.25 6.82 
Losses before dipping/caking, shrinkage 3.55%62.42 57.54 35.92 0.42 0.26 
Dribble/Weld 33.6%525.38 3.81 
Losses after sintering/caking, shrinkage 3.55%94.0  38.21 35.92 0.28 0.26 
Consolidated recipe, k=1.047793
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 426.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 161.68 161.44 169.41 169.16 
2Starch syrup78.0  66.51 51.88 69.69 54.36 
3Water—  55.06 —  57.69 —  
4Melange27.0  51.92 14.02 54.4  14.69 
5Unsalted butter84.0  48.72 40.92 51.05 42.88 
6Sign up85.5  25.23 21.57 26.44 22.61 
7Fresh whole milk the weight ratio of fat 3.2%12.0  20.19 2.42 21.15 2.54 
8Raw egg white12.0  20.16 2.42 21.12 2.53 
9Cocoa powder95.0  14.42 13.7  15.11 14.35 
10Potato starch80.0  6.23 4.98 6.53 5.22 
11Sign up85.0  3.41 2.9  3.57 3.03 
12Cognac or dessert wine—  1.82 —  1.91 —  
13Essence—  0.62 —  0.65 —  
14Vanilla powder99.85 0.43 0.43 0.45 0.45 
15Cognac—  0.099—  0.1  —  
16Sign up—  0.085—  0.089—  
17Essence of rum—  0.073—  0.076—  
Total—  476.657316.68 499.435331.82 
Total phase loss 3.6%11.41 
Other losses 4.56%15.14 
General losses 8.0%26.55 
Output71.61 426.3  305.27 426.3  305.27