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 → Eastern sweets → Eastern sweets. Sets. → Souvenir set of oriental sweets Absheron → No. 146 → Consolidated recipe

Consolidated recipe: Souvenir set of oriental sweets Absheron

Souvenir set of oriental sweets Absheron No. 146
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 552.8 kg product set
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 013 Almonds in sugar	98.5	217.01	213.76	119.97	118.17
3	No. 105 Cinnamon pretzel	95.0	184.03	174.83	101.73	96.64
4	# 116 Nan Azerbaijani	89.5	144.97	129.74	80.14	71.72
5	# 139 Shaker Puri	92.0	144.97	133.37	80.14	73.73
6	Sign up
	Total	4.7 95.3	1000.00	952.87	552.80	526.75
	Output	4.7 95.3	1000.00	952.87		526.75

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

No. 013 Almonds in sugar Almonds in sugar
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 119.97 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	526.10	525.31	63.11	63.02
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	3.90	3.28	0.47	0.39
	Total	3.2 96.8	1067.20	1033.55	128.03	123.99
	Losses 4.7%			48.55		5.82
	Output	1.5 98.5	1000.00	985.00	119.97	118.17
	Losses before baking/boiling, shrinkage 2.34892%	96.8	25.07	24.28	3.01	2.91
	Baking/boiling 1.68%		17.49		2.10
	Losses after baking/boiling, shrinkage 2.34892%	98.5	24.65	24.28	2.96	2.91

No. 013 Almonds in sugar Hazelnut in sugar
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 119.97 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	526.10	525.31	63.11	63.02
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	3.90	3.28	0.47	0.39
	Total	3.2 96.8	1067.20	1033.55	128.03	123.99
	Losses 4.7%			48.55		5.82
	Output	1.5 98.5	1000.00	985.00	119.97	118.17
	Losses before baking/boiling, shrinkage 2.34892%	96.8	25.07	24.28	3.01	2.91
	Baking/boiling 1.68%		17.49		2.10
	Losses after baking/boiling, shrinkage 2.34892%	98.5	24.65	24.28	2.96	2.91

No. 105 Cinnamon pretzel No. 105
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 101.73 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	223.90	223.56	22.78	22.74
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	168.00	141.12	17.09	14.36
4	Chicken eggs [chicken egg] [2]	27.0	84.10	22.71	8.56	2.31
5	Granulated sugar (for sprinkling)	99.85	84.00	83.87	8.55	8.53
6	Sign up
7	Cinnamon (for sprinkling)	100.0	11.20	11.20	1.14	1.14
8	Ammonium carbonic (E503(i))	—	0.60	—	0.061	—
	Total	15.2 84.8	1148.60	974.37	116.85	99.12
	Losses 2.5%			24.37		2.48
	Output	5.0 95.0	1000.00	950.00	101.73	96.64
	Losses before baking/boiling, shrinkage 1.25051%	84.8	14.36	12.18	1.46	1.24
	Baking/boiling 10.7%		121.41		12.35
	Losses after baking/boiling, shrinkage 1.25051%	95.0	12.83	12.18	1.30	1.24

# 116 Nan Azerbaijani No. 116
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 80.14 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar (in lipstick)	99.85	240.40	240.04	19.26	19.24
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	160.20	134.57	12.84	10.78
4	Chicken eggs [chicken egg] [2]	27.0	102.60	27.70	8.22	2.22
5	Powdered sugar	99.85	92.90	92.76	7.44	7.43
6	Sign up
7	Dried hazelnut kernel	96.0	48.00	46.08	3.85	3.69
8	Candied fruit	83.0	47.50	39.42	3.81	3.16
9	Starch syrup (in lipstick)	78.0	24.00	18.72	1.92	1.50
10	Chicken eggs [chicken egg] [2] (for lubrication)	27.0	12.90	3.48	1.03	0.28
11	Sign up
12	Saffron	100.0	0.10	0.10	0.008	0.008
	Total	16.8 83.2	1127.30	938.17	90.34	75.18
	Losses 4.6%			43.17		3.46
	Output	10.5 89.5	1000.00	895.00	80.14	71.72
	Losses before baking/boiling, shrinkage 2.30071%	83.2	25.94	21.58	2.08	1.73
	Baking/boiling 7.01%		77.25		6.19
	Losses after baking/boiling, shrinkage 2.30071%	89.5	24.12	21.58	1.93	1.73

# 139 Shaker Puri No. 139
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 80.14 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	226.50	190.26	18.15	15.25
3	Powdered sugar	99.85	226.40	226.06	18.14	18.12
4	Whole milk	12.0	113.30	13.60	9.08	1.09
5	Powdered sugar (for sprinkling)	99.85	28.30	28.26	2.27	2.26
6	Sign up
7	Ammonium carbonic (E503(i))	—	2.30	—	0.18	—
8	Vanillin	—	0.20	—	0.016	—
	Total	20.0 80.0	1185.80	948.38	95.03	76.00
	Losses 3.0%			28.38		2.27
	Output	8.0 92.0	1000.00	920.00	80.14	73.73
	Losses before baking/boiling, shrinkage 1.49608%	80.0	17.74	14.19	1.42	1.14
	Baking/boiling 13.07%		152.64		12.23
	Losses after baking/boiling, shrinkage 1.49608%	92.0	15.42	14.19	1.24	1.14

# 140 Shaker-Churek No. 140
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 50.87 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Ghee butter	99.0	254.70	252.15	12.96	12.83
3	Granulated sugar	99.85	254.70	254.32	12.96	12.94
4	Powdered sugar	99.85	30.50	30.45	1.55	1.55
5	Chicken eggs [chicken egg] [2]	27.0	25.60	6.91	1.30	0.35
6	Sign up
	Total	9.1 90.9	1077.50	979.37	54.81	49.82
	Losses 3.0%			29.37		1.49
	Output	5.0 95.0	1000.00	950.00	50.87	48.32
	Losses before baking/boiling, shrinkage 1.49964%	90.9	16.16	14.69	0.82	0.75
	Baking/boiling 4.32%		45.88		2.33
	Losses after baking/boiling, shrinkage 1.49964%	95.0	15.46	14.69	0.79	0.75

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 552.8 kg finished product
			in kind	in solids
1	Sign up	99.85	189.77	189.49
2	Flour, premium	85.5	153.91	131.60
3	Raw almond kernels	94.0	64.45	60.58
4	Raw hazelnut kernel	94.0	64.45	60.58
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	49.02	41.17
6	Sign up	99.85	29.41	29.36
7	Chicken eggs [chicken egg] [2]	27.0	20.92	5.65
8	Ghee butter	99.0	12.96	12.83
9	Whole milk	12.0	9.08	1.09
10	Raisins	80.0	6.16	4.93
11	Sign up	96.0	3.85	3.69
12	Candied fruit	83.0	3.81	3.16
13	Starch syrup	78.0	3.63	2.83
14	Cinnamon	100.0	1.14	1.14
15	Ammonium carbonic (E503(i))	—	0.37	—
16	Sign up	—	0.13	—
17	Vanillin	—	0.016	—
18	Saffron	100.0	0.008	0.008
	Total		613.07	548.10
	General losses 3.9%			21.36
	Output	95.3	552.80	526.75

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	Yes	flour, premium	no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	chicken eggs	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	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 Souvenir set of oriental sweets Absheron contained in handbooks:

1988 Recipes for oriental sweets

Consolidated recipe: Souvenir set of oriental sweets Absheron

Recipe on Souvenir set of oriental sweets Absheron contained in handbooks:

calculations, forms, documents: