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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. 122 (4) with fondant and fruit filling
Name of raw materials | Raw material consumption | |||
---|---|---|---|---|
sum of phases | on 307.6 kg finished product | |||
in kind | in solids | in kind | in solids | |
Sign up | 182.54 | 181.26 | 183.57 | 182.29 |
Granulated sugar | 90.84 | 90.71 | 91.36 | 91.22 |
Starch syrup | 22.71 | 17.71 | 22.84 | 17.82 |
Fruit and berry cooking | 11.11 | 7.67 | 11.17 | 7.71 |
water | 9.65 | — | 9.71 | — |
Sign up | 0.18 | 0.16 | 0.18 | 0.16 |
Fruit essence | 0.045 | — | 0.045 | — |
Total | 317.08 | 297.51 | 318.88 | 299.20 |
Total phase loss 3.2% | 9.38 | |||
Other losses 0.56% | 1.69 | |||
General losses 3.7% | 11.07 | |||
Output | 307.60 | 288.13 | 307.60 | 288.13 |
calculations, forms, documents:
- Consolidated recipe No. 122 (4) with fondant and fruit filling
- Technological map No. 122 (4) with fondant and fruit filling
- Energy value No. 122 (4) with fondant and fruit filling
- Mass fraction of sugar and fat No. 122 (4) with fondant and fruit filling
- Nutritional value No. 122 (4) with fondant and fruit filling
- Constructor ganache No. 122 (4) with fondant and fruit filling
- The cost of raw materials for No. 122 (4) with fondant and fruit filling
- Homemade recipe No. 122 (4) with fondant and fruit filling
- Technology instruction No. 122 (4) with fondant and fruit filling
- Recipe No. 122 (4) with fondant and fruit filling
- Technical and technological map No. 122 (4) with fondant and fruit filling