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2) having received a registration letter confirm your E-mail and phone number;
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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 421.6 kg finished product | |||
in kind | in solids | in kind | in solids | |
Sign up | 214.86 | 158.99 | 215.96 | 159.81 |
Granulated sugar | 158.07 | 157.83 | 158.88 | 158.64 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 49.23 | 41.35 | 49.48 | 41.57 |
Starch syrup | 48.21 | 37.61 | 48.46 | 37.80 |
Vanillin | 0.11 | — | 0.11 | — |
Total | 470.48 | 395.79 | 472.90 | 397.82 |
Total phase loss 2.0% | 7.92 | |||
Other losses 0.51% | 2.03 | |||
General losses 2.5% | 9.95 | |||
Output | 421.60 | 387.87 | 421.60 | 387.87 |
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)