SubscribersHow many subscribers the channel has now. The wave shows subscribers at each point of the period. The change is against the start of the period.30.0 %+0 for the period
ViewsHow many views the posts published in the period have now. These are not views per day: MAX does not report how many views there were yesterday. The percentage is the change in the daily average: the current period is still running (today is not over yet), so it is compared with the previous one by pace rather than by total. “Was” is the whole previous period of the same length.21▲ 114.6 %was 10
ReactionsHow many reactions the posts published in the period have. The percentage is the change in the daily average: the current period is still running (today is not over yet), so it is compared with the previous one by pace rather than by total. “Was” is the whole previous period of the same length.0was 0
MentionsHow many times other channels mentioned the channel: links and reposts, excluding advertising posts. The bigger the circle, the more mentions at that point of the period. The percentage is the change in the daily average: the current period is still running (today is not over yet), so it is compared with the previous one by pace rather than by total. “Was” is the whole previous period of the same length.61▼ 19.3 %was 76with a subscription
RepostsHow many times other channels reposted this channel's posts (excluding advertising posts). Reposts are also counted as mentions. The percentage is the change in the daily average: the current period is still running (today is not over yet), so it is compared with the previous one by pace rather than by total. “Was” is the whole previous period of the same length.28▲ 12.6 %was 25after signing in
Average post reachHow many views one post gets on average. Only posts older than two days are counted: views of fresh posts are still growing. Points with fresh posts are dashed with hollow dots: the reach of all posts right now, it will still grow.5 502▲ 0.1 %was 5 498after signing in
ERRWhat share of subscribers sees an average post: average reach ÷ subscribers × 100 %. The line shows ERR at each point of the period, the dashed line — ERR of the previous period of the same length. Points with posts younger than two days are hollow dots on the dashed end of the line.28.3 %▼ 1.2 ppdashed line — was 29.5 %after signing in
Engagement ERHow often readers react to posts: reactions ÷ views × 100 %. The tick on the bar is the previous period.2.82 %▼ 0.1 pp
Posts per dayHow many posts are published per day on average. Each cell is a point of the period: the darker, the more posts per day. The percentage is the change in the daily average: the current period is still running (today is not over yet), so it is compared with the previous one by pace rather than by total. “Was” is the whole previous period of the same length.4.1▼ 9.8 %was 4.5after signing in
Ad shareWhat share of the period's posts looks like advertising: erid labeling, ad links and other signs. The scale shows the ad load by the quality index thresholds: up to 10 % — low, up to 25 % — moderate, up to 50 % — high, above — very high. A growing share is marked red.5.7 %▲ 3.5 pp
TrendTop — subscribers at the end of each point of the period; bottom — growth per point: green means more subscribers, red means fewer. Above the growth chart — the biggest gain and the biggest loss. MAX does not report how many people subscribed and unsubscribed separately.
Audience growth
0subscribers in the period
The number of subscribers did not change in the period
Channel scoreA channel score from 0 to 100 made of five parts: audience, growth integrity, ad load, trust and calculation reliability. Each bar shows how many points the part earned out of its maximum. The index is recalculated every night; channels are compared with similar ones of the same category and size.
ReachHow many views the posts published at each point of the period have now (not views per day). The record is labeled; the point with today is paler — the day is not over yet. Average post reach — posts older than two days.
Views and reach
673 375views in the period▼ 9.5 %
Average post reach — 5 502 views (posts older than two days).
EngagementER — reactions divided by views, in percent — for the posts of each point of the period. The dashed line is ER for the whole period. The change is in percentage points against the previous period of the same length.
CitationsThe citation index (CI) shows how often and by which channels this channel is mentioned over the last 30 days, excluding advertising posts. The level is its place among similar channels. The line shows CI at each point of the period (for a week or month — the average over its days).
The citation index has not been calculated yet: it will appear after the nightly calculation once other channels mention the channel.
RhythmHow many posts are published on average in each hour of each weekday, Moscow time: the darker the cell, the more posts. “Best time” — the hours when posts older than two days have the highest average reach.
When and how much it posts
MonTueWedThuFriSatSun
036912151821
Best time:09:0018:00hours when posts get the highest average reach
FormatsWhat the feed is made of. Each post has one format, by priority: repost, video, photo, link, text. The bar and percentages show the share of posts of each format; on the right — average reach of one post of the format (posts older than two days), the small bar compares it with the most viewed format.
Post formats
100 posts
Reposts99 %6 168
Video2121 %7 513
Photos3838 %5 699
Links1212 %5 239
Text2020 %7 626
On the right — average reach of one post of the format.
PostsEach dot is a post in the period: horizontally — publication date, vertically — views, dot size — reactions, color — format. This shows hits, flops and how reach changes. For large channels, the 100 most viewed posts and an even sample of the rest are shown — no more than 1,500 dots.
Every post is a dot
Higher means more views, bigger means more reactions. Click a dot to open the post.
VideoPhotosOthersize — reactionsZoom with the + and − buttons, a pinch or Ctrl + mouse wheel; drag a zoomed chart to move it
SummaryTotals for the selected period: how many posts were published, how many views and reactions they have now and the average post reach. Views are the current views of posts published on those days, not views per day. The change is against the same span before the period, if statistics cover it.
Period totals
Click a metric to see it across the period below
Viewstoday — the day is not over yetPoints with posts younger than two days are pale and dashed: their views are still growing.
AdsWhat share of the period's posts looks like advertising: erid labeling, ad links and other signs. The detector is cautious, so the real share is usually higher. The scale shows the ad load by the quality index thresholds. Below — the average reach of an ad post and a regular post, and who the channel advertises (sites that ad links lead to).
What worksPosts of the period with the most views. The bar shows views relative to first place. The preview is the post's image; for a post without an image — the channel avatar. Views are the post's current count.
RhythmHow many posts were published each day of the period (pale bars) and the 7-day average (line): you can see whether the channel is speeding up or slowing down. Today is not over yet, so its average is calculated up to yesterday.
Posts by day
Pale bars are days, the line is the 7-day average: you can see whether the channel is speeding up or slowing down
Posts per day7-day average
Data updated at 20:22 Moscow time. Views are the current counts of posts published on those days; average reach counts posts older than two days.
How the quality index is calculated
Сегодня напомню вам рецепт заливного пирога с яйцом и зеленым луком – это простое и быстрое блюдо, которое идеально подойдет для завтрака, обеда или ужина. ЗАЛИВНОЙ ПИРОГ С ЯЙЦОМ И ЗЕЛЕНЫМ ЛУКОМ Ингредиенты: Для теста: • кефир - 300 мл. • яйцо - 2 шт. • мука - 200 гр. • разрыхлитель - 1 ч. л. • масло растительное-70 мл. • соль - 1 щепотка • сахар - 0,5 ч.л. Для начинки: • яйца - 5 шт. • зеленый лук - 2 пучка • соль - по вкусу • перец черный молотый • сливочное масло - 30 гр. Приготовление: 1. Смешиваем все ингредиенты для теста вместе до консистенции густой сметаны. 2. Готовим начинку: отварные яйца и свежий зеленый лук, мелко нарезаем и смешиваем с небольшим количеством соли и перца, добавляем растопленное сливочное масло. 3. Половину теста выливаем в форму, выкладываем начинку и заливаем оставшимся тестом. 4. Отправляем в разогретую до 180 градусов духовку и выпекаем до золотистой корочки 40-45 минут.
Этот пирог получается очень нежным, сочным и ароматным. Зеленый лук придает ему свежесть, а яйца – сытность. Попробуйте приготовить – уверена, вам понравится! Приятного аппетита!
Яичница, жаренная на лаваше ⠀ В этом рецепте будем готовить вкуснейший завтрак или перекус в виде яичницы-глазуньи с помидорами и сыром на тонком лаваше.
кбжу на 100 г: 170/11/9/12 ⠀ Ингредиенты: ⠀ Яйцо - 2 шт. Лаваш - 1 шт. (около 50 г). Помидор - 50 г. Сыр маложирный - 30 г Масло - для сковороды 3 г Зелень - по вкусу для подачи ⠀ ⠀ Процесс приготовления: ⠀ Сыр натрите на терке. Помидор порежьте произвольными ломтиками или кубиками. ⠀ Сложите лаваш пополам и разместите на горячей сковороде, смазанной каплей масла. ⠀ Уложите на лаваш помидоры, разбейте яйца, посыпьте сыром. Посолите - по вкусу и по желанию. ⠀ Подверните края лаваша так, чтобы закрыть сковороду крышкой, и затем жарьте яичницу на среднем огне до готовности. ⠀ По желанию готовую яичницу на лаваше посыпьте свежей зеленью и/или молотыми перцами. ⠀ Приятного аппетита!
Воздушный шоколадный бисквит… карамель с арахисом… сливочный крем… шоколадная глазурь с кусочками арахиса… ну просто идеальный десерт!
Ингредиенты (вес рулета ~ 1850 г): Для бисквита (противень 30*40 см): 6 яиц; 125 г сахара; Щепотка соли; 110 г муки; 25 г какао; 1 ч.л. разрыхлителя; 50 мл раст. масла;
Для крема: 300 г творожного сыра; 30 г сахарной пудры; 150 мл сливок 33%;
Для карамели (можно заменить на варёную сгущёнку): 230 г сахара; 100 г слив. масла; 1 ч.л. соли; 160 мл сливок 33%; 125 г жаренного арахиса;
Для глазури: 200 г шоколада; 40 мл раст. масла; 100 г жаренного арахиса;
Приготовление: Бисквит: Яйца с сахаром и солью взбиваем миксером до пышной светлой пены (7-8 мин). Просеиваем муку с какао, добавляем разрыхлитель, раст. масло и взбиваем на низких оборотах миксера пару мин. Выливаем тесто на противень с пергаментом и равномерно распределяем. Выпекаем при 180 гр ~ 10 мин. Снимаем пергамент, сверху кладем полотенце и сворачиваем в рулет. Даем остыть.
Карамель: На среднем огне растапливаем сахар (ждем пока он начнёт плавиться и начинаем перемешивать лопаткой). Добавляем мягкое слив. масло, соль и быстро перемешиваем. Вливаем горячие сливки, перемешиваем и держим на огне 4-5 мин. Снимаем с огня и даем остыть (карамель загустеет). Добавляем арахис и перемешиваем.
Крем: Творожный сыр, сливки и сах. пудру взбиваем до загустения. ⠀ Глазурь: Шоколад растапливаем на водяной бане или в микроволновке (каждые 30 сек достаем и перемешиваем). Добавляем раст. масло, перемешиваем, добавляем измельчённый арахис и перемешиваем.
Собираем: Разворачиваем рулет, смазываем карамелью с арахисом, затем кремом и плотно сворачиваем в рулет. Оборачиваем пищевой плёнкой и убираем в холодильник на пару часов. Затем поливаем глазурью и убираем в холодильник на 15-20 мин.
Обязательно готовьте и делитесь рецептом с друзьями! Приятного аппетита!
Ингредиенты: • Вода — 250 мл • Сахар — 100 г • Лимонный сок — 100 мл • Сливки (33-35%) — 250 мл • Маскарпоне — 250 г • Сахарная пудра — 50 г • Лимонный сок — 4 ст.л • Лимонная цедра — с 2-х лимонов • Савоярди — 150-200 г
Приготовление: 1. Прогреваем воду с сахаром до растворения, снимаем с огня, добавляем лимонный сок и остужаем до комнатной температуры. 2. Для крема смешиваем венчиком маскарпоне, лимонный сок и сахарную пудру. 3. В отдельной емкости взбиваем сливки до устойчивых пиков. 4. Соединяем сливки с маскарпоне, добавляем натертую цедру и перемешиваем. 5. На дно формы выкладываем немного крема. 6. Савоярди окунаем в лимонную смесь и выкладываем на крем. 7. Чередуем слои крема и пропитанного печенья. 8. Охлаждаем десерт перед подачей.
Necessary cookies keep the site working and secure: sign-in, form protection, language, theme and others. Yandex Metrica analytics cookies and Yandex Advertising Network ad cookies are enabled only with your consent. By clicking “Accept all” you give consent to processing of cookie data; see the Personal Data Processing Policy for details.
