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 → Cakes → Sponge cakes → Sponge-cream cakes → №009 Cake "Wedding" → recipe number 1 → Consolidated recipe

Consolidated recipe: №009 Cake "Wedding"

Weight 4 kg.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 917 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№059 Cream "Charlotte" (main)	75.0	320.00	240.00	293.44	220.08
3	No. 096 Fortified blotting syrup	50.0	210.00	105.00	192.57	96.28
4	Jam	72.0	75.00	54.00	68.78	49.52
5	No. 024 Air	96.5	55.00	53.08	50.44	48.67
	Total	29.3 70.7	1000.00	707.08	917.00	648.39
	Output	29.3 70.7	1000.00	707.08		648.39

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

№059 Cream "Charlotte" (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 293.44 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	422.23	354.67	123.90	104.08
3	Vanilla powder	99.85	4.10	4.09	1.20	1.20
4	Cognac or dessert wine	—	1.64	—	0.48	—
	Total	25.0 75.0	1022.08	766.09	299.92	224.80
	Losses 2.1%			16.09		4.72
	Output	25.0 75.0	1000.00	750.00	293.44	220.08
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	3.15	2.36
	Baking/boiling 0.06%		0.62		0.18
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	3.15	2.36

No. 001 Biscuit (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 311.78 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	108.22	108.06
3	Flour, premium	85.5	281.16	240.39	87.66	74.95
4	Potato starch	80.0	69.42	55.54	21.64	17.32
5	Essence	—	3.47	—	1.08	—
	Total	37.6 62.4	1279.69	798.72	398.98	249.02
	Losses 6.1%			48.72		15.19
	Output	25.0 75.0	1000.00	750.00	311.78	233.84
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	12.17	7.60
	Baking/boiling 16.78%		208.18		64.91
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	10.13	7.60

No. 096 Fortified blotting syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 192.57 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	405.36	—	78.06	—
3	Cognac	—	56.30	—	10.84	—
4	Cognac or dessert wine	—	47.95	—	9.23	—
5	Essence of rum	—	1.92	—	0.37	—
	Total	50.0 50.0	1024.60	512.30	197.31	98.65
	Losses 2.4%			12.30		2.37
	Output	50.0 50.0	1000.00	500.00	192.57	96.28
	Losses before baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	2.37	1.18
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	2.37	1.18

No. 060 Charlotte syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 174.34 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fresh whole milk the weight ratio of fat 3.2%	12.0	420.90	50.51	73.38	8.81
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	19.57	5.28
	Total	38.9 61.1	1164.48	711.21	203.01	123.99
	Losses 3.6%			25.61		4.46
	Output	31.4 68.6	1000.00	685.60	174.34	119.52
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	3.65	2.23
	Baking/boiling 10.92%		124.84		21.76
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	3.26	2.23

No. 024 Air basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 50.44 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	472.89	56.75	23.85	2.86
3	Citric acid (E330)	98.0	4.73	4.64	0.24	0.23
4	Vanilla powder	99.85	4.73	4.72	0.24	0.24
	Total	29.2 70.8	1428.14	1010.48	72.03	50.96
	Losses 4.5%			45.48		2.29
	Output	3.5 96.5	1000.00	965.00	50.44	48.67
	Losses before baking/boiling, shrinkage 2.25025%	70.8	32.14	22.74	1.62	1.15
	Baking/boiling 26.68%		372.44		18.78
	Losses after baking/boiling, shrinkage 2.25025%	96.5	23.56	22.74	1.19	1.15

Consolidated recipe, k=1.028073
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 917 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	364.79	364.24	375.03	374.47
2	Melange	27.0	180.37	48.70	185.44	50.07
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	123.90	104.08	127.38	107.00
4	Flour, premium	85.5	87.66	74.95	90.12	77.05
5	water	—	78.06	—	80.25	—
6	Sign up	12.0	73.38	8.81	75.44	9.05
7	Jam	72.0	68.78	49.52	70.71	50.91
8	Raw egg white	12.0	23.85	2.86	24.52	2.94
9	Potato starch	80.0	21.64	17.32	22.25	17.80
10	Chicken eggs [chicken egg] [2]	27.0	19.57	5.28	20.12	5.43
11	Sign up	—	10.84	—	11.15	—
12	Cognac or dessert wine	—	9.71	—	9.99	—
13	Vanilla powder	99.85	1.44	1.44	1.48	1.48
14	Essence	—	1.08	—	1.11	—
15	Essence of rum	—	0.37	—	0.38	—
16	Sign up	98.0	0.24	0.23	0.25	0.24
	Total		1065.69	677.43	1095.60	696.44
	Total phase loss 4.3%			29.04
	Other losses 2.7%					19.02
	General losses 6.9%					48.05
	Output	70.7	917.00	648.39	917.00	648.39

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	Yes	flour, premium	no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	chicken eggs; melange; raw egg white	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).	Yes	fresh whole milk the weight ratio of fat 3.2%; butter	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

Consolidated recipe: №009 Cake "Wedding"

Recipe on №009 Cake "Wedding" contained in handbooks:

calculations, forms, documents: