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Consolidated recipe: Cake Dreams of love [Noginsk]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 511.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№061 Cream "New"78.0  233.0  181.74 119.23 93.0  
3No. 001 Biscuit (main)75.0  167.0  125.25 85.45 64.09 
4Jam69.0  133.0  91.77 68.06 46.96 
5No. 095 Blotting syrup50.0  78.0  39.0  39.91 19.96 
6Sign up
7№062 Cream "New" chocolate78.8  6.0  4.73 3.07 2.42 
Total29.55 70.45 1000.0  704.54 511.7  360.52 
Output29.55 70.45 1000.0  704.54 360.52 

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 187.79 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0  112.08 13.45 21.05 2.53 
3Essence—  1.73 —  0.32 —  
Total32.02 67.98 1024.21 696.25 192.33 130.75 
Losses 2.2%15.35 2.88 
Output31.91 68.09 1000.0  680.9  187.79 127.87 
Losses before dipping/caking, shrinkage 1.1%67.98 11.29 7.67 2.12 1.44 
Dribble/Weld 0.2%1.65 0.31 
Losses after sintering/caking, shrinkage 1.1%68.09 11.27 7.67 2.12 1.44 
№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 119.23 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  459.46 385.95 54.78 46.02 
3Vanilla powder99.85 4.07 4.06 0.49 0.49 
4Cognac—  0.86 —  0.1  —  
5Wine—  0.86 —  0.1  —  
Total22.07 77.93 1022.42 796.74 121.9  95.0  
Losses 2.1%16.74 2.0  
Output22.0 78.0  1000.0  780.0  119.23 93.0  
Losses before dipping/caking, shrinkage 1.05%77.93 10.74 8.37 1.28 1.0  
Dribble/Weld 0.1%0.95 0.11 
Losses after sintering/caking, shrinkage 1.05%78.0  10.73 8.37 1.28 1.0  
№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 3.07 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  424.53 356.61 1.3  1.09 
3Cocoa powder95.0  48.22 45.81 0.15 0.14 
4Vanilla powder99.85 3.76 3.75 0.0120.012
5Cognac—  1.94 —  0.006—  
Total21.45 78.55 1024.68 804.92 3.1482.472
Losses 2.1%16.92 0.052
Output21.2 78.8  1000.0  788.0  3.07 2.42 
Losses before dipping/caking, shrinkage 1.05%78.55 10.77 8.46 0.03 0.02 
Dribble/Weld 0.3%3.17 0.01 
Losses after sintering/caking, shrinkage 1.05%78.8  10.74 8.46 0.03 0.02 
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 170.96 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0  406.12 316.77 69.43 54.16 
3water—  205.44 —  35.12 —  
4Agar85.0  20.82 17.7  3.56 3.03 
Total28.37 71.63 1052.31 753.77 179.9  128.87 
Losses 0.5%3.77 0.65 
Output25.0 75.0  1000.0  750.0  170.96 128.22 
Losses before dipping/caking, shrinkage 0.25%71.63 2.63 1.88 0.45 0.32 
Dribble/Weld 4.5%47.17 8.06 
Losses after sintering/caking, shrinkage 0.25%75.0  2.51 1.88 0.43 0.32 
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 85.45 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 347.11 346.59 29.66 29.62 
3Flour, premium85.5  281.16 240.39 24.03 20.55 
4Potato starch80.0  69.42 55.54 5.93 4.74 
5Essence—  3.47 —  0.3  —  
Total37.58 62.42 1279.69 798.72 109.36 68.26 
Losses 6.1%48.72 4.17 
Output25.0 75.0  1000.0  750.0  85.45 64.09 
Losses before dipping/caking, shrinkage 3.05%62.42 39.03 24.36 3.34 2.08 
Dribble/Weld 16.8%208.18 17.79 
Losses after sintering/caking, shrinkage 3.05%75.0  32.48 24.36 2.78 2.09 
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 68.11 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 23.19 2.78 
Total28.55 71.45 1053.3  752.58 71.74 51.26 
Losses 3.0%22.58 1.54 
Output27.0 73.0  1000.0  730.0  68.11 49.72 
Losses before dipping/caking, shrinkage 1.5%71.45 15.8  11.29 1.08 0.77 
Dribble/Weld 2.1%22.03 1.5  
Losses after sintering/caking, shrinkage 1.5%73.0  15.47 11.29 1.05 0.77 
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 39.91 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 513.07 512.3  20.48 20.45 
3Cognac or dessert wine—  47.95 —  1.91 —  
4Essence of rum—  1.92 —  0.077—  
Total54.56 45.44 1127.32 512.3  44.98720.45 
Losses 2.4%12.3  0.49 
Output50.0 50.0  1000.0  500.0  39.91 19.96 
Losses before dipping/caking, shrinkage 1.2%45.44 13.53 6.15 0.54 0.25 
Dribble/Weld 9.1%101.49 4.05 
Losses after sintering/caking, shrinkage 1.2%50.0  12.3  6.15 0.49 0.25 
No. 007 Sponge cake with cocoa powder basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 8.19 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 344.02 343.5  2.82 2.82 
3Flour, premium85.5  278.65 238.25 2.28 1.95 
4Cocoa powder95.0  57.34 54.47 0.47 0.45 
5Potato starch80.0  22.93 18.34 0.19 0.15 
Total36.58 63.42 1276.3  809.37 10.46 6.64 
Losses 6.1%49.37 0.42 
Output24.0 76.0  1000.0  760.0  8.19 6.22 
Losses before dipping/caking, shrinkage 3.05%63.42 38.92 24.68 0.32 0.2  
Dribble/Weld 16.6%204.9  1.68 
Losses after sintering/caking, shrinkage 3.05%76.0  32.48 24.68 0.27 0.21 
Consolidated recipe, k=1.05129
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 511.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85 173.3  173.04 182.19 181.92 
2Starch syrup78.0  69.43 54.16 72.99 56.93 
3Jam69.0  68.06 46.96 71.55 49.37 
4Water—  57.64 —  60.6  —  
5Unsalted butter84.0  56.08 47.11 58.96 49.53 
6Sign up27.0  54.14 14.62 56.92 15.37 
7Flour, premium85.5  26.31 22.5  27.66 23.65 
8Fresh whole milk the weight ratio of fat 3.2%12.0  23.19 2.78 24.38 2.93 
9Raw egg white12.0  21.05 2.53 22.13 2.66 
10Potato starch80.0  6.12 4.9  6.43 5.14 
11Sign up85.0  3.56 3.03 3.74 3.18 
12Cognac or dessert wine—  1.91 —  2.01 —  
13Cocoa powder95.0  0.62 0.59 0.65 0.62 
14Essence—  0.62 —  0.65 —  
15Vanilla powder99.85 0.5  0.5  0.53 0.53 
16Sign up—  0.11 —  0.12 —  
17Wine—  0.1  —  0.11 —  
18Essence of rum—  0.077—  0.081—  
Total—  562.817372.72 591.701391.83 
Total phase loss 3.28%12.23 
Other losses 4.88%19.11 
General losses 8.0%31.34 
Output70.45 511.7  360.49 511.7  360.49