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Consolidated recipe: Cake Joy [Noginsk]

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 490.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 114 Zephyr64.0  286.0  183.04 140.4  89.86 
3Raw glaze (in №68, 122, 197)87.0  43.0  37.41 21.11 18.37 
4No. 104 Jelly50.0  29.0  14.5  14.24 7.12 
5No. 107 Chocolate grits89.3  14.0  12.5  6.87 6.13 
Total25.01 74.99 1000.0  749.85 490.91 368.11 
Output25.01 74.99 1000.0  749.85 368.11 

No. 107 Chocolate grits basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 6.87 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder95.0  194.35 184.63 1.34 1.27 
3Unsalted butter84.0  40.89 34.35 0.28 0.24 
4Vanilla powder99.85 5.19 5.18 0.0360.036
Total10.76 89.24 1015.94 906.61 6.9866.236
Losses 1.5%13.61 0.106
Output10.7 89.3  1000.0  893.0  6.87 6.13 
Losses before dipping/caking, shrinkage 0.75%89.24 7.63 6.81 0.05 0.04 
Dribble/Weld 0.1%0.69 —  
Losses after sintering/caking, shrinkage 0.75%89.3  7.62 6.8  0.05 0.04 
Biscuit (Noginsk) Recipe No. 2
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 308.29 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5  369.86 316.23 114.02 97.49 
3Granulated sugar99.85 369.86 369.31 114.02 113.85 
4Essence—  2.05 —  0.63 —  
Total37.27 62.73 1358.18 851.97 418.7  262.65 
Losses 6.1%51.97 16.02 
Output20.0 80.0  1000.0  800.0  308.29 246.63 
Losses before dipping/caking, shrinkage 3.05%62.73 41.42 25.98 12.77 8.01 
Dribble/Weld 21.6%284.28 87.64 
Losses after sintering/caking, shrinkage 3.05%80.0  32.48 25.98 10.01 8.01 
No. 114 Zephyr basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 140.4 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 256.11 255.73 35.96 35.91 
3Raw egg white12.0  256.11 30.73 35.96 4.32 
4water—  15.4  —  2.16 —  
5Agar85.0  3.84 3.26 0.54 0.46 
6Sign up
Total36.0 64.0  1044.94 668.76 146.71 93.9  
Losses 4.3%28.76 4.04 
Output36.0 64.0  1000.0  640.0  140.4  89.86 
Raw glaze (in №68, 122, 197) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 21.11 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0  168.99 20.28 3.57 0.43 
3Citric acid98.0  0.1  0.0980.0020.002
Total14.49 85.51 1035.06 885.04821.85218.682
Losses 1.7%15.0480.312
Output13.0 87.0  1000.0  870.0  21.11 18.37 
Losses before dipping/caking, shrinkage 0.85%85.51 8.8  7.52 0.19 0.16 
Dribble/Weld 1.7%17.61 0.37 
Losses after sintering/caking, shrinkage 0.85%87.0  8.65 7.53 0.18 0.16 
No. 104 Jelly basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 14.24 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85 414.25 413.63 5.9  5.89 
3Starch syrup78.0  103.34 80.61 1.47 1.15 
4Agar85.0  10.34 8.79 0.15 0.13 
5Essence—  3.1  —  0.044—  
6Sign up
7Food paint—  1.0  —  0.014—  
Total50.0 50.0  1010.1  505.05 14.3877.198
Losses 1.0%5.05 0.078
Output50.0 50.0  1000.0  500.0  14.24 7.12 
# 099 Lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 5.33 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  265.08 —  1.41 —  
3Starch syrup78.0  119.29 93.05 0.64 0.5  
4Essence—  2.76 —  0.015—  
Total24.97 75.03 1182.37 887.1  6.3054.73 
Losses 0.8%7.1  0.04 
Output12.0 88.0  1000.0  880.0  5.33 4.69 
Losses before dipping/caking, shrinkage 0.4%75.03 4.73 3.55 0.03 0.02 
Dribble/Weld 14.7%173.61 0.93 
Losses after sintering/caking, shrinkage 0.4%88.0  4.03 3.55 0.02 0.02 
Consolidated recipe, k=1.029445
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 490.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up27.0  190.03 51.31 195.63 52.82 
2Granulated sugar99.85 160.12 159.88 164.83 164.58 
3Flour, premium85.5  114.02 97.49 117.38 100.36 
4Fruit filling74.0  71.91 53.21 74.03 54.78 
5Raw egg white12.0  39.53 4.74 40.69 4.88 
6Sign up99.85 18.28 18.25 18.82 18.79 
7water—  10.35 —  10.65 —  
8Starch syrup78.0  2.11 1.65 2.17 1.69 
9Cocoa powder95.0  1.34 1.27 1.38 1.31 
10Agar85.0  0.69 0.59 0.71 0.6  
11Sign up—  0.69 —  0.71 —  
12Unsalted butter84.0  0.28 0.24 0.29 0.24 
13Dye—  0.18 —  0.19 —  
14Vanilla powder99.85 0.0360.0360.0370.037
15Citric acid98.0  0.0310.03 0.0320.031
16Sign up—  0.014—  0.014—  
Total—  609.611388.696627.563400.118
Total phase loss 5.29%20.566
Other losses 2.85%11.422
General losses 8.0%31.988
Output74.99 490.9  368.13 490.9  368.13