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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
Consolidated recipe: No. 286 "Creamy toffee" (at the IPE)
Name of raw materials | Raw material consumption | |||
---|---|---|---|---|
sum of phases | on 19.3 kg finished product | |||
in kind | in solids | in kind | in solids | |
Sign up | 9.84 | 7.28 | 9.89 | 7.32 |
Granulated sugar | 7.24 | 7.23 | 7.27 | 7.26 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 2.25 | 1.89 | 2.27 | 1.90 |
Starch syrup | 2.21 | 1.72 | 2.22 | 1.73 |
Vanillin | 0.005 | — | 0.005 | — |
Total | 21.54 | 18.12 | 21.65 | 18.21 |
Total phase loss 2.0% | 0.36 | |||
Other losses 0.51% | 0.093 | |||
General losses 2.5% | 0.46 | |||
Output | 19.30 | 17.76 | 19.30 | 17.76 |
Allergens | used as an ingredient | unintentional presence (cross-contact) | |
---|---|---|---|
Yes/No | Note | Yes/No | |
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). | Yes | butter; whole condensed milk with sugar the weight ratio of fat 8.5% | 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 |
calculations, forms, documents:
- Consolidated recipe No. 286 "Creamy toffee" (at the IPE)
- Technological map No. 286 "Creamy toffee" (at the IPE)
- Energy value No. 286 "Creamy toffee" (at the IPE)
- Mass fraction of sugar and fat No. 286 "Creamy toffee" (at the IPE)
- Nutritional value No. 286 "Creamy toffee" (at the IPE)
- Constructor ganache No. 286 "Creamy toffee" (at the IPE)
- The cost of raw materials for No. 286 "Creamy toffee" (at the IPE)
- Homemade recipe No. 286 "Creamy toffee" (at the IPE)
- Technology instruction No. 286 "Creamy toffee" (at the IPE)
- Recipe No. 286 "Creamy toffee" (at the IPE)
- Technical and technological map No. 286 "Creamy toffee" (at the IPE)