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

Semi-finished Zephyr → the main → Consolidated recipe

Consolidated recipe Semi-finished Zephyr

Semi-finished Zephyr the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 161.3 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Apple puree [GOST]	10.0	157.13	15.71	25.34	2.53
3	Powdered sugar	99.85	104.75	104.59	16.90	16.87
4	Raw egg white	12.0	104.75	12.57	16.90	2.03
5	Citric acid (E330)	98.0	2.10	2.05	0.34	0.33
6	Sign up
7	Dye	—	0.31	—	0.051	—
8	Vanillin	—	0.21	—	0.034	—
	Total	32.5 67.5	1286.82	868.15	207.56	140.03
	Losses 7.8%			68.15		10.99
	Output	20.0 80.0	1000.00	800.00		129.04
	Losses before baking/boiling, shrinkage 3.925%	67.5	50.51	34.07	8.15	5.50
	Baking/boiling 15.67%		193.72		31.25
	Losses after baking/boiling, shrinkage 3.925%	80.0	42.59	34.07	6.87	5.50

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

Sugar-agar-syrup for marshmallows the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 147.84 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	238.64	186.14	35.28	27.52
3	water	—	197.69	—	29.23	—
4	Agar (E406)	85.0	13.84	11.76	2.05	1.74
	Total	23.6 76.4	1072.87	819.67	158.61	121.18
	Losses 2.4%			19.67		2.91
	Output	20.0 80.0	1000.00	800.00	147.84	118.27
	Losses before baking/boiling, shrinkage 1.2%	76.4	12.87	9.84	1.90	1.45
	Baking/boiling 4.5%		47.70		7.05
	Losses after baking/boiling, shrinkage 1.2%	80.0	12.30	9.84	1.82	1.45

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 161.3 kg finished product
			in kind	in solids
1	Sign up	99.85	92.06	91.92
2	Starch syrup	78.0	35.28	27.52
3	water	—	29.23	—
4	Apple puree [GOST]	10.0	25.34	2.53
5	Powdered sugar	99.85	16.90	16.87
6	Sign up	12.0	16.90	2.03
7	Agar (E406)	85.0	2.05	1.74
8	Citric acid (E330)	98.0	0.34	0.33
9	Essence	—	0.17	—
10	Dye	—	0.051	—
11	Sign up	—	0.034	—
	Total		218.34	142.94
	General losses 9.7%			13.90
	Output	80.0	161.30	129.04

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

Call me back, I want to calculate my recipe.

Consolidated recipe Semi-finished Zephyr

calculations, forms, documents: