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 → №049 Cake "Molodechno" → recipe number 1 → Consolidated recipe

Consolidated recipe №049 Cake "Molodechno"

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 953.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Jelly cake Molodechno	52.0	200.00	104.00	190.72	99.17
3	Sponge cake Molodechno	79.0	200.00	158.00	190.72	150.67
4	No. 001 Biscuit (main)	75.0	150.00	112.50	143.04	107.28
5	No. 053 Creamy fruit cream	74.1	100.00	74.10	95.36	70.66
6	Sign up
7	No. 095 Blotting syrup	50.0	50.00	25.00	47.68	23.84
8	№002 Fried biscuit crumb	94.0	10.00	9.40	9.54	8.96
	Total	30.6 69.4	1000.00	693.90	953.60	661.70
	Output	30.6 69.4	1000.00	693.90		661.70

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

No. 053 Creamy fruit cream basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 95.36 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Blackcurrant jam	72.0	301.22	216.88	28.72	20.68
	Total	25.9 74.1	1004.03	743.99	95.74	70.95
	Losses 0.4%			2.99		0.28
	Output	25.9 74.1	1000.00	741.00	95.36	70.66
	Losses before baking/boiling, shrinkage 0.20067%	74.1	2.01	1.49	0.19	0.14
	Baking/boiling 0.0%		0.00		0.00
	Losses after baking/boiling, shrinkage 0.20067%	74.1	2.01	1.49	0.19	0.14

Jelly cake Molodechno basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 190.72 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	261.20	260.81	49.82	49.74
3	Blackcurrant jam	72.0	241.33	173.76	46.03	33.14
4	Starch syrup	78.0	102.52	79.97	19.55	15.25
5	Cognac or dessert wine	—	32.78	—	6.25	—
6	Sign up
7	Citric acid (E330)	98.0	2.04	2.00	0.39	0.38
8	Essence	—	2.04	—	0.39	—
	Total	48.0 52.0	1010.10	525.25	192.65	100.18
	Losses 1.0%			5.25		1.00
	Output	48.0 52.0	1000.00	520.00	190.72	99.17
	Losses before baking/boiling, shrinkage 0.49991%	52.0	5.05	2.63	0.96	0.50
	Losses after baking/boiling, shrinkage 0.49991%	52.0	5.05	2.63	0.96	0.50

Sponge cake Molodechno basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 190.72 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	359.53	358.99	68.57	68.47
3	Rusk flour	89.0	290.46	258.51	55.40	49.30
4	Flour, premium	85.5	72.57	62.05	13.84	11.83
5	Essence	—	3.59	—	0.68	—
	Total	36.5 63.5	1325.34	841.33	252.77	160.46
	Losses 6.1%			51.33		9.79
	Output	21.0 79.0	1000.00	790.00	190.72	150.67
	Losses before baking/boiling, shrinkage 3.05046%	63.5	40.43	25.66	7.71	4.89
	Baking/boiling 19.65%		252.42		48.14
	Losses after baking/boiling, shrinkage 3.05046%	79.0	32.49	25.66	6.20	4.89

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 143.04 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	49.65	49.58
3	Flour, premium	85.5	281.16	240.39	40.22	34.39
4	Potato starch	80.0	69.42	55.54	9.93	7.94
5	Essence	—	3.47	—	0.50	—
	Total	37.6 62.4	1279.69	798.72	183.05	114.25
	Losses 6.1%			48.72		6.97
	Output	25.0 75.0	1000.00	750.00	143.04	107.28
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	5.58	3.48
	Baking/boiling 16.78%		208.18		29.78
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	4.65	3.48

№047 Cream cream "New" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 133.77 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	287.10	286.67	38.41	38.35
3	water	—	149.67	—	20.02	—
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	109.63	81.13	14.67	10.85
5	Vanilla powder	99.85	5.13	5.12	0.69	0.69
6	Sign up
	Total	25.0 75.0	1019.39	764.54	136.37	102.27
	Losses 1.9%			14.54		1.95
	Output	25.0 75.0	1000.00	750.00	133.77	100.33
	Losses before baking/boiling, shrinkage 0.95107%	75.0	9.70	7.27	1.30	0.97
	Losses after baking/boiling, shrinkage 0.95107%	75.0	9.70	7.27	1.30	0.97

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 47.68 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	24.46	24.43
3	Cognac or dessert wine	—	47.95	—	2.29	—
4	Essence of rum	—	1.92	—	0.092	—
	Total	54.6 45.4	1127.32	512.30	53.75	24.43
	Losses 2.4%			12.30		0.59
	Output	50.0 50.0	1000.00	500.00	47.68	23.84
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.65	0.29
	Baking/boiling 9.11%		101.49		4.84
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.59	0.29

№002 Fried biscuit crumb basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 9.54 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	4.19	4.19
3	Flour, premium	85.5	356.18	304.53	3.40	2.90
4	Potato starch	80.0	87.95	70.36	0.84	0.67
5	Essence	—	4.40	—	0.042	—
	Total	37.6 62.4	1621.13	1011.83	15.46	9.65
	Losses 7.1%			71.83		0.68
	Output	6.0 94.0	1000.00	940.00	9.54	8.96
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.55	0.34
	Baking/boiling 33.6%		525.38		5.01
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.36	0.34

Consolidated recipe, k=1.040675
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 953.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	72.0	284.54	204.87	296.12	213.20
2	Granulated sugar	99.85	235.10	234.75	244.66	244.29
3	Melange	27.0	204.02	55.09	212.32	57.33
4	water	—	115.20	—	119.88	—
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	62.37	52.39	64.90	54.52
6	Sign up	85.5	57.45	49.12	59.79	51.12
7	Rusk flour	89.0	55.40	49.30	57.65	51.31
8	Starch syrup	78.0	19.55	15.25	20.35	15.87
9	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	14.67	10.85	15.26	11.29
10	Potato starch	80.0	10.77	8.61	11.21	8.97
11	Sign up	—	8.76	—	9.11	—
12	Agar (E406)	85.0	1.96	1.66	2.04	1.73
13	Essence	—	1.61	—	1.68	—
14	Vanilla powder	99.85	0.69	0.69	0.71	0.71
15	Citric acid (E330)	98.0	0.39	0.38	0.40	0.40
16	Sign up	—	0.092	—	0.10	—
	Total		1072.55	682.96	1116.18	710.74
	Total phase loss 3.1%			21.26
	Other losses 3.9%					27.78
	General losses 6.9%					49.04
	Output	69.4	953.60	661.70	953.60	661.70

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

Call me back, I want to calculate my recipe.

Recipe on №049 Cake "Molodechno" contained in handbooks:

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

Consolidated recipe №049 Cake "Molodechno"

Recipe on №049 Cake "Molodechno" contained in handbooks:

calculations, forms, documents: