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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. 121 (01) with praline filling
Name of raw materials | Raw material consumption | |||
---|---|---|---|---|
sum of phases | on 980.1 kg finished product | |||
in kind | in solids | in kind | in solids | |
Sign up | 551.19 | 547.33 | 553.37 | 549.50 |
Granulated sugar | 249.99 | 249.62 | 250.98 | 250.61 |
Roasted almond kernel | 125.00 | 121.87 | 125.49 | 122.35 |
Cocoa-butter [cocoa butter] | 87.32 | 87.32 | 87.66 | 87.66 |
Vanilla essence | 0.38 | — | 0.38 | — |
Sign up | 0.18 | — | 0.18 | — |
Total | 1014.05 | 1006.14 | 1018.07 | 1010.12 |
Total phase loss 3.3% | 33.39 | |||
Other losses 0.39% | 3.99 | |||
General losses 3.7% | 37.37 | |||
Output | 980.10 | 972.75 | 980.10 | 972.75 |
calculations, forms, documents:
- Consolidated recipe No. 121 (01) with praline filling
- Technological map No. 121 (01) with praline filling
- Energy value No. 121 (01) with praline filling
- Mass fraction of sugar and fat No. 121 (01) with praline filling
- Nutritional value No. 121 (01) with praline filling
- Constructor ganache No. 121 (01) with praline filling
- The cost of raw materials for No. 121 (01) with praline filling
- Homemade recipe No. 121 (01) with praline filling
- Technology instruction No. 121 (01) with praline filling
- Recipe No. 121 (01) with praline filling
- Technical and technological map No. 121 (01) with praline filling