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 → Assorted sweets → No. 121 (14) with milk-cream filling → Ready candy → Consolidated recipe

Consolidated recipe No. 121 (14) with milk-cream filling

Ready candy
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 53.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling	97.6	389.16	379.82	20.70	20.21
	Total	1.3 98.7	1023.50	1009.72	54.45	53.72
	Losses 2.3%			23.22		1.24
	Output	1.4 98.6	1000.00	986.50		52.48
	Losses before baking/boiling, shrinkage 1.14981%	98.7	11.77	11.61	0.63	0.62
	Baking/boiling -0.0%		-0.037		-0.002
	Losses after baking/boiling, shrinkage 1.14981%	98.6	11.77	11.61	0.63	0.62

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

Filling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 20.7 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Coconut oil	100.0	262.05	262.05	5.43	5.43
3	Flour from the product of extruded cereals	95.0	215.12	204.36	4.45	4.23
4	Whole milk powder the weight ratio of fat 26%	96.0	185.11	177.71	3.83	3.68
5	Cocoa powder [Skurikhin]	95.0	18.71	17.77	0.39	0.37
6	Sign up
7	Soybean phosphatide concentrate	99.0	4.65	4.60	0.10	0.10
8	Salt	96.5	3.78	3.65	0.078	0.076
9	Cinnamon	100.0	1.70	1.70	0.035	0.035
10	Citric acid (E330)	91.2	0.48	0.44	0.010	0.009
11	Sign up
12	Vanillin	—	0.28	—	0.006	—
	Total	2.5 97.5	1016.13	991.10	21.04	20.52
	Losses 1.5%			15.10		0.31
	Output	2.4 97.6	1000.00	976.00	20.70	20.21
	Losses before baking/boiling, shrinkage 0.76181%	97.5	7.74	7.55	0.16	0.16
	Baking/boiling 0.06%		0.65		0.014
	Losses after baking/boiling, shrinkage 0.76181%	97.6	7.74	7.55	0.16	0.16

Consolidated recipe, k=1.008671
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 53.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.3	33.75	33.51	34.04	33.80
2	Powdered sugar	99.85	6.55	6.54	6.61	6.60
3	Coconut oil	100.0	5.43	5.43	5.47	5.47
4	Flour from the product of extruded cereals	95.0	4.45	4.23	4.49	4.27
5	Whole milk powder the weight ratio of fat 26%	96.0	3.83	3.68	3.87	3.71
6	Sign up	95.0	0.39	0.37	0.39	0.37
7	Liquor	40.0	0.15	0.062	0.16	0.062
8	Soybean phosphatide concentrate	99.0	0.10	0.10	0.10	0.10
9	Salt	96.5	0.078	0.076	0.079	0.076
10	Cinnamon	100.0	0.035	0.035	0.036	0.036
11	Sign up	91.2	0.010	0.009	0.010	0.009
12	Citrus essence	—	0.010	—	0.010	—
13	Vanillin	—	0.006	—	0.006	—
	Total		54.78	54.03	55.26	54.50
	Total phase loss 2.9%			1.55
	Other losses 0.86%					0.47
	General losses 3.7%					2.02
	Output	98.6	53.20	52.48	53.20	52.48

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

Call me back, I want to calculate my recipe.

Recipe on No. 121 (14) with milk-cream filling contained in handbooks:

1986 Chocolate and cocoa powder recipes

Consolidated recipe No. 121 (14) with milk-cream filling

Recipe on No. 121 (14) with milk-cream filling contained in handbooks:

calculations, forms, documents: