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 → Halva → Sunflower halva → No. 06а Halva "Kubanskaya" → No. 06а → Consolidated recipe

Consolidated recipe: No. 06а Halva "Kubanskaya"

No. 06а
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 253.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Grated mass of sunflower kernel [grated sunflower seeds, grated sunflower seed kernel]	99.0	378.58	374.79	96.01	95.05
3	Unfat fried soy flour	96.0	126.36	121.31	32.04	30.76
4	Vegetable oil	100.0	42.05	42.05	10.66	10.66
5	Vanillin	—	0.30	—	0.076	—
	Total	3.2 96.8	1005.04	973.01	254.88	246.76
	Losses 0.5%			4.88		1.24
	Output	3.2 96.8	1000.00	968.13		245.52
	Losses before baking/boiling, shrinkage 0.25074%	96.8	2.52	2.44	0.64	0.62
	Losses after baking/boiling, shrinkage 0.25074%	96.8	2.52	2.44	0.64	0.62

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

Knocked down caramel mass Recipe No. 4
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 116.09 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Licorice root extract	30.0	9.60	2.88	1.11	0.33
	Total	4.6 95.4	998.16	951.90	115.87	110.50
	Losses 0.2%			1.90		0.22
	Output	5.0 95.0	1000.00	950.00	116.09	110.28
	Losses before baking/boiling, shrinkage 0.09967%	95.4	0.99	0.95	0.12	0.11
	Baking/boiling -0.38%		-3.83		-0.45
	Losses after baking/boiling, shrinkage 0.09967%	95.0	1.00	0.95	0.12	0.11

Caramel mass (in halva) Recipe No. 4
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 114.76 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	501.42	391.11	57.54	44.88
3	Lactic acid (E270)	40.0	0.80	0.32	0.092	0.037
	Total	10.4 89.6	1078.42	966.76	123.76	110.94
	Losses 0.7%			6.76		0.78
	Output	4.0 96.0	1000.00	960.00	114.76	110.17
	Losses before baking/boiling, shrinkage 0.34979%	89.6	3.77	3.38	0.43	0.39
	Baking/boiling 6.62%		71.13		8.16
	Losses after baking/boiling, shrinkage 0.34979%	96.0	3.52	3.38	0.40	0.39

Consolidated recipe, k=1.007097
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 253.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.0	96.01	95.05	96.69	95.72
2	Granulated sugar	99.85	66.12	66.02	66.59	66.49
3	Starch syrup	78.0	57.54	44.88	57.95	45.20
4	Unfat fried soy flour	96.0	32.04	30.76	32.27	30.98
5	Vegetable oil	100.0	10.66	10.66	10.74	10.74
6	Sign up	30.0	1.11	0.33	1.12	0.34
7	Lactic acid (E270)	40.0	0.092	0.037	0.092	0.037
8	Vanillin	—	0.076	—	0.077	—
	Total		263.66	247.75	265.54	249.51
	Total phase loss 0.9%			2.23
	Other losses 0.7%					1.76
	General losses 1.6%					3.99
	Output	96.8	253.60	245.52	253.60	245.52

Allergens
Allergens	used as an ingredient	unintentional presence (cross-contact)
Cereals containing gluten.	no data	no data
Crustaceans and products thereof.	no data	no data
Eggs and products thereof.	no data	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).	no data	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 No. 06а Halva "Kubanskaya" contained in handbooks:

1987 Halva recipes

Consolidated recipe: No. 06а Halva "Kubanskaya"

Recipe on No. 06а Halva "Kubanskaya" contained in handbooks:

calculations, forms, documents: