To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with praline-based bodies → No. 127 "Red" → No. 127 → Consolidated recipe

Consolidated recipe: No. 127 "Red"

No. 127
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 70.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	383.83	380.38	27.14	26.89
	Total	1.1 98.9	1010.09	998.49	71.41	70.59
	Losses 1.0%			9.97		0.71
	Output	1.1 98.9	1000.00	988.52		69.89
	Losses before baking/boiling, shrinkage 0.49946%	98.9	5.04	4.99	0.36	0.35
	Losses after baking/boiling, shrinkage 0.49946%	98.9	5.04	4.99	0.36	0.35

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

Housing
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 44.28 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Waffle crumb	95.5	57.80	55.20	2.56	2.44
3	Vanillin	—	0.20	—	0.009	—
	Total	1.3 98.7	1006.19	992.96	44.55	43.96
	Losses 0.6%			5.96		0.26
	Output	1.3 98.7	1000.00	987.00	44.28	43.70
	Losses before baking/boiling, shrinkage 0.30006%	98.7	3.02	2.98	0.13	0.13
	Baking/boiling 0.02%		0.15		0.007
	Losses after baking/boiling, shrinkage 0.30006%	98.7	3.02	2.98	0.13	0.13

Praline semifinished in candy No. 127
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 41.98 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa mass	97.4	162.67	158.44	6.83	6.65
3	Roasted almond kernel	97.5	119.81	116.81	5.03	4.90
4	Roasted hazelnut kernel	97.5	119.81	116.81	5.03	4.90
5	Cocoa-butter [cocoa butter]	100.0	43.55	43.55	1.83	1.83
	Total	1.1 98.9	1012.10	1001.03	42.49	42.03
	Losses 1.2%			12.03		0.51
	Output	1.1 98.9	1000.00	989.00	41.98	41.52
	Losses before baking/boiling, shrinkage 0.60092%	98.9	6.08	6.02	0.26	0.25
	Baking/boiling -0.01%		-0.064		-0.003
	Losses after baking/boiling, shrinkage 0.60092%	98.9	6.08	6.02	0.26	0.25

Waffle crumb in candy No. 221,88,123,124,127
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 2.56 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
	Total	4.5 95.5	1005.03	959.80	2.57	2.46
	Losses 0.5%			4.80		0.012
	Output	4.5 95.5	1000.00	955.00	2.56	2.44
	Losses before baking/boiling, shrinkage 0.25024%	95.5	2.52	2.40	0.006	0.006
	Losses after baking/boiling, shrinkage 0.25024%	95.5	2.52	2.40	0.006	0.006

Consolidated recipe, k=1.0105
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 70.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.1	27.14	26.89	27.42	27.17
2	Powdered sugar	99.85	23.77	23.74	24.02	23.99
3	Cocoa mass	97.4	6.83	6.65	6.90	6.72
4	Roasted almond kernel	97.5	5.03	4.90	5.08	4.96
5	Roasted hazelnut kernel	97.5	5.03	4.90	5.08	4.96
6	Sign up	95.5	2.57	2.46	2.60	2.48
7	Cocoa-butter [cocoa butter]	100.0	1.83	1.83	1.85	1.85
8	Vanillin	—	0.009	—	0.009	—
	Total		72.21	71.37	72.97	72.12
	Total phase loss 2.1%			1.49
	Other losses 1.0%					0.75
	General losses 3.1%					2.24
	Output	98.9	70.70	69.89	70.70	69.89

Allergens
Allergens	used as an ingredient	unintentional presence (cross-contact)
Cereals containing gluten.	no data	no data
Crustaceans and products thereof.	no data	no data
Eggs and products thereof.	no data	no data
Fish and products thereof.	no data	no data
Peanuts and products thereof.	no data	no data
Soybeans and products thereof.	no data	no data
Milk and products thereof (including lactose).	no data	no data
Nut sand products thereof.	no data	no data
Celery and products thereof.	no data	no data
Mustard and products thereof.	no data	no data
Sesame seeds and products thereof.	no data	no data
Sulphur dioxide and sulphites.	no data	no data
Lupin and products thereof.	no data	no data
Molluscs and products thereof.	no data	no data
Aspartame and aspartame-acesulfame salt.	no data	no data

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

Recipe on No. 127 "Red" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Consolidated recipe: No. 127 "Red"

Recipe on No. 127 "Red" contained in handbooks:

calculations, forms, documents: