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. 123 (4) with crème brulee filling → Ready candy → Consolidated recipe

Consolidated recipe No. 123 (4) with crème brulee filling

Ready candy
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 993.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling	85.0	430.15	365.63	427.53	363.40
	Total	6.7 93.3	1023.53	954.85	1017.29	949.03
	Losses 2.3%			21.95		21.82
	Output	6.7 93.3	1000.00	932.90		927.21
	Losses before baking/boiling, shrinkage 1.14959%	93.3	11.77	10.98	11.69	10.91
	Baking/boiling -0.0%		-0.003		-0.003
	Losses after baking/boiling, shrinkage 1.14959%	93.3	11.77	10.98	11.69	10.91

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 427.53 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Cognac	—	67.11	—	28.69	—
	Total	15.9 84.1	1025.91	862.92	438.60	368.92
	Losses 1.5%			12.92		5.52
	Output	15.0 85.0	1000.00	850.00	427.53	363.40
	Losses before baking/boiling, shrinkage 0.74862%	84.1	7.68	6.46	3.28	2.76
	Baking/boiling 1.04%		10.63		4.54
	Losses after baking/boiling, shrinkage 0.74862%	85.0	7.60	6.46	3.25	2.76

Lipstick creme brulee
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 409.91 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	405.97	300.42	166.41	123.14
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	87.96	73.89	36.06	30.29
4	Starch syrup	78.0	54.13	42.22	22.19	17.31
	Total	12.6 87.4	1045.99	913.71	428.76	374.54
	Losses 1.5%			13.71		5.62
	Output	10.0 90.0	1000.00	900.00	409.91	368.92
	Losses before baking/boiling, shrinkage 0.75017%	87.4	7.85	6.85	3.22	2.81
	Baking/boiling 2.94%		30.53		12.51
	Losses after baking/boiling, shrinkage 0.75017%	90.0	7.62	6.85	3.12	2.81

Consolidated recipe, k=1.002772
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 993.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.3	589.76	585.63	591.40	587.26
2	Granulated sugar	99.85	204.11	203.80	204.67	204.37
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	166.41	123.14	166.87	123.49
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	36.06	30.29	36.16	30.37
5	Cognac	—	28.69	—	28.77	—
6	Sign up	78.0	22.19	17.31	22.25	17.36
	Total		1047.22	960.17	1050.12	962.83
	Total phase loss 3.4%			32.96
	Other losses 0.28%					2.66
	General losses 3.7%					35.62
	Output	93.3	993.90	927.21	993.90	927.21

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. 123 (4) with crème brulee filling contained in handbooks:

1986 Chocolate and cocoa powder recipes

Consolidated recipe No. 123 (4) with crème brulee filling

Recipe on No. 123 (4) with crème brulee filling contained in handbooks:

calculations, forms, documents: