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 with jam, jam and podvarka → №041 Cake "Evening" → recipe number 1 → Consolidated recipe

Consolidated recipe: №041 Cake "Evening"

Weight 1 kg.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 736.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 095 Blotting syrup	50.0	225.00	112.50	165.69	82.84
3	Jam	72.0	200.00	144.00	147.28	106.04
4	No. 101 Chocolate lipstick	88.0	150.00	132.00	110.46	97.20
5	No. 001 Biscuit (main)	75.0	110.00	82.50	81.00	60.75
6	Sign up
7	No. 007а Semi-finished biscuit crumb with cocoa powder No. 7	76.0	10.00	7.60	7.36	5.60
8	№087 Protein cream (custard)	70.0	2.00	1.40	1.47	1.03
	Total	29.8 70.2	1000.00	702.48	736.40	517.31
	Output	29.8 70.2	1000.00	702.48		517.31

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

No. 007 Sponge cake with cocoa powder basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 165.69 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	344.02	343.50	57.00	56.92
3	Flour, premium	85.5	278.65	238.25	46.17	39.47
4	Cocoa powder [Skurikhin]	95.0	57.34	54.47	9.50	9.03
5	Potato starch	80.0	22.93	18.34	3.80	3.04
	Total	36.6 63.4	1276.30	809.37	211.47	134.11
	Losses 6.1%			49.37		8.18
	Output	24.0 76.0	1000.00	760.00	165.69	125.92
	Losses before baking/boiling, shrinkage 3.05013%	63.4	38.93	24.69	6.45	4.09
	Baking/boiling 16.56%		204.89		33.95
	Losses after baking/boiling, shrinkage 3.05013%	76.0	32.48	24.69	5.38	4.09

No. 095 Blotting syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 165.69 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	85.01	84.88
3	Cognac or dessert wine	—	47.95	—	7.94	—
4	Essence of rum	—	1.92	—	0.32	—
	Total	54.6 45.4	1127.32	512.30	186.79	84.88
	Losses 2.4%			12.30		2.04
	Output	50.0 50.0	1000.00	500.00	165.69	82.84
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	2.24	1.02
	Baking/boiling 9.11%		101.49		16.82
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	2.04	1.02

No. 101 Chocolate lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 110.46 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	251.50	—	27.78	—
3	Starch syrup	78.0	113.18	88.28	12.50	9.75
4	Cocoa powder [Skurikhin]	95.0	47.23	44.87	5.22	4.96
5	Essence	—	2.62	—	0.29	—
6	Sign up
	Total	24.1 75.9	1171.40	888.88	129.39	98.19
	Losses 1.0%			8.88		0.98
	Output	12.0 88.0	1000.00	880.00	110.46	97.20
	Losses before baking/boiling, shrinkage 0.49971%	75.9	5.85	4.44	0.65	0.49
	Baking/boiling 13.77%		160.50		17.73
	Losses after baking/boiling, shrinkage 0.49971%	88.0	5.05	4.44	0.56	0.49

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 81 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	28.12	28.08
3	Flour, premium	85.5	281.16	240.39	22.78	19.47
4	Potato starch	80.0	69.42	55.54	5.62	4.50
5	Essence	—	3.47	—	0.28	—
	Total	37.6 62.4	1279.69	798.72	103.66	64.70
	Losses 6.1%			48.72		3.95
	Output	25.0 75.0	1000.00	750.00	81.00	60.75
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	3.16	1.97
	Baking/boiling 16.78%		208.18		16.86
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	2.63	1.97

No. 007а Semi-finished biscuit crumb with cocoa powder No. 7 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 7.36 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.72	347.20	2.56	2.56
3	Flour, premium	85.5	281.65	240.81	2.07	1.77
4	Cocoa powder [Skurikhin]	95.0	57.95	55.05	0.43	0.41
5	Potato starch	80.0	23.18	18.54	0.17	0.14
	Total	36.6 63.4	1290.03	818.08	9.50	6.02
	Losses 7.1%			58.08		0.43
	Output	24.0 76.0	1000.00	760.00	7.36	5.60
	Losses before baking/boiling, shrinkage 3.54971%	63.4	45.79	29.04	0.34	0.21
	Baking/boiling 16.56%		206.03		1.52
	Losses after baking/boiling, shrinkage 3.54971%	76.0	38.21	29.04	0.28	0.21

№087 Protein cream (custard) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 1.47 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	324.88	38.99	0.48	0.057
3	Vanilla powder	99.85	24.37	24.33	0.036	0.036
4	water	—	18.29	—	0.027	—
	Total	30.0 70.0	1017.31	712.11	1.50	1.05
	Losses 1.7%			12.11		0.018
	Output	30.0 70.0	1000.00	700.00	1.47	1.03
	Losses before baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	0.013	0.009
	Losses after baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	0.013	0.009

Consolidated recipe, k=1.056301
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 736.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	256.99	256.60	271.46	271.05
2	Jam	72.0	147.28	106.04	155.57	112.01
3	Melange	27.0	146.13	39.46	154.36	41.68
4	Water	—	121.32	—	128.15	—
5	Flour, premium	85.5	71.02	60.72	75.02	64.14
6	Sign up	66.0	57.44	37.91	60.67	40.04
7	Cocoa powder [Skurikhin]	95.0	15.14	14.39	16.00	15.20
8	Starch syrup	78.0	12.50	9.75	13.21	10.30
9	Potato starch	80.0	9.59	7.67	10.13	8.11
10	Cognac or dessert wine	—	7.94	—	8.39	—
11	Sign up	—	0.57	—	0.60	—
12	Raw egg white	12.0	0.48	0.057	0.51	0.061
13	Essence of rum	—	0.32	—	0.34	—
14	Vanilla powder	99.85	0.30	0.30	0.31	0.31
	Total		847.03	532.90	894.71	562.90
	Total phase loss 2.9%			15.59
	Other losses 5.3%					30.00
	General losses 8.1%					45.60
	Output	70.2	736.40	517.31	736.40	517.31

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	melange	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 №041 Cake "Evening" contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 1. Sponge cakes

Consolidated recipe: №041 Cake "Evening"

Recipe on №041 Cake "Evening" contained in handbooks:

calculations, forms, documents: