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Consolidated recipe: Podolsk honey cake [Podolsk]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 632.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Creamy cream with burnt78.0  312.43 243.7  197.55 154.09 
3A crumb of whipped honey semi-finished product95.0  50.01 47.51 31.62 30.04 
4№062 Cream "New" chocolate78.8  12.5  9.85 7.9  6.23 
Total10.51 89.49 1000.0  894.87 632.3  565.83 
Output10.51 89.49 1000.0  894.87 565.83 

Creamy cream with burnt basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 197.55 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  448.3  376.57 88.56 74.39 
3No. P05 Zhzhenka78.0  24.8  19.34 4.9  3.82 
4Vanilla powder99.85 3.97 3.96 0.78 0.78 
5Cognac—  0.84 —  0.17 —  
6Sign up
Total22.07 77.93 1022.39 796.73 201.98 157.39 
Losses 2.1%16.73 3.3  
Output22.0 78.0  1000.0  780.0  197.55 154.09 
Losses before dipping/caking, shrinkage 1.05%77.93 10.73 8.36 2.12 1.65 
Dribble/Weld 0.1%0.94 0.19 
Losses after sintering/caking, shrinkage 1.05%78.0  10.72 8.36 2.12 1.65 
№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 7.9 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Unsalted butter84.0  424.53 356.61 3.35 2.81 
3Cocoa powder95.0  48.22 45.81 0.38 0.36 
4Vanilla powder99.85 3.76 3.75 0.03 0.03 
5Cognac—  1.94 —  0.015—  
Total21.45 78.55 1024.68 804.92 8.0956.35 
Losses 2.1%16.92 0.12 
Output21.2 78.8  1000.0  788.0  7.9  6.23 
Losses before dipping/caking, shrinkage 1.05%78.55 10.77 8.46 0.09 0.07 
Dribble/Weld 0.3%3.17 0.03 
Losses after sintering/caking, shrinkage 1.05%78.8  10.74 8.46 0.08 0.06 
Butter-whipped honey semi-finished product Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 395.23 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Margarine84.0  318.0  267.12 125.68 105.57 
3Melange27.0  224.0  60.48 88.53 23.9  
4Natural honey78.0  200.0  156.0  79.05 61.66 
5Granulated sugar99.85 115.0  114.83 45.45 45.38 
Total25.02 74.98 1277.0  957.53 504.71 378.44 
Losses 0.79%7.53 2.97 
Output5.0 95.0  1000.0  950.0  395.23 375.47 
Losses before dipping/caking, shrinkage 0.395%74.98 5.02 3.76 1.98 1.48 
Dribble/Weld 21.1%268.02 105.93 
Losses after sintering/caking, shrinkage 0.395%95.0  3.96 3.76 1.57 1.49 
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 111.72 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 38.04 4.56 
Total28.55 71.45 1053.3  752.58 117.67 84.07 
Losses 3.0%22.58 2.51 
Output27.0 73.0  1000.0  730.0  111.72 81.56 
Losses before dipping/caking, shrinkage 1.5%71.45 15.8  11.29 1.77 1.26 
Dribble/Weld 2.1%22.03 2.46 
Losses after sintering/caking, shrinkage 1.5%73.0  15.47 11.29 1.73 1.26 
A crumb of whipped honey semi-finished product Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 31.62 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Margarine84.0  318.0  267.12 10.06 8.45 
3Melange27.0  224.0  60.48 7.08 1.91 
4Natural honey78.0  200.0  156.0  6.32 4.93 
5Granulated sugar99.85 115.0  114.83 3.64 3.63 
Total25.02 74.98 1277.0  957.53 40.38 30.27 
Losses 0.79%7.53 0.23 
Output5.0 95.0  1000.0  950.0  31.62 30.04 
Losses before dipping/caking, shrinkage 0.395%74.98 5.02 3.76 0.16 0.12 
Dribble/Weld 21.1%268.02 8.47 
Losses after sintering/caking, shrinkage 0.395%95.0  3.96 3.76 0.13 0.12 
No. P05 Zhzhenka basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 4.9 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  473.44 —  2.32 —  
Total37.59 62.41 1262.51 787.89 6.19 3.86 
Losses 1.0%7.89 0.04 
Output22.0 78.0  1000.0  780.0  4.9  3.82 
Losses before dipping/caking, shrinkage 0.5%62.41 6.31 3.94 0.03 0.02 
Dribble/Weld 20.0%251.14 1.23 
Losses after sintering/caking, shrinkage 0.5%78.0  5.05 3.94 0.02 0.02 
Consolidated recipe, k=1.032584
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 632.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up85.5  179.28 153.28 185.12 158.28 
2Margarine84.0  135.74 114.02 140.16 117.73 
3Granulated sugar99.85 132.59 132.39 136.91 136.7  
4Melange27.0  95.61 25.81 98.73 26.66 
5Unsalted butter84.0  91.91 77.2  94.9  79.72 
6Sign up78.0  85.37 66.59 88.15 68.76 
7Fresh whole milk the weight ratio of fat 3.2%12.0  38.04 4.56 39.28 4.71 
8Water—  2.32 —  2.4  —  
9Vanilla powder99.85 0.81 0.81 0.84 0.84 
10Cocoa powder95.0  0.38 0.36 0.39 0.37 
11Sign up—  0.19 —  0.2  —  
12Wine—  0.17 —  0.18 —  
Total—  762.41 575.02 787.26 593.77 
Total phase loss 1.59%9.17 
Other losses 3.16%18.75 
General losses 4.7%27.92 
Output89.49 632.3  565.85 632.3  565.85