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 → №050 Cake "Ukrainian" → recipe number 1 → Consolidated recipe

Consolidated recipe: №050 Cake "Ukrainian"

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 546.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Creamy cake Ukrainian	85.0	200.00	170.00	109.28	92.89
3	Blackcurrant podvarka	69.0	180.00	124.20	98.35	67.86
4	No. 095 Blotting syrup	50.0	100.00	50.00	54.64	27.32
5	No. 057 Creamy cream with cocoa powder	86.0	60.00	51.60	32.78	28.19
6	Sign up
	Total	29.0 71.0	1000.00	710.30	546.40	388.11
	Output	29.0 71.0	1000.00	710.30		388.11

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

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 224.02 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	77.76	77.64
3	Flour, premium	85.5	281.16	240.39	62.99	53.85
4	Potato starch	80.0	69.42	55.54	15.55	12.44
5	Essence	—	3.47	—	0.78	—
	Total	37.6 62.4	1279.69	798.72	286.68	178.93
	Losses 6.1%			48.72		10.91
	Output	25.0 75.0	1000.00	750.00	224.02	168.02
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	8.74	5.46
	Baking/boiling 16.78%		208.18		46.64
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	7.28	5.46

Creamy cake Ukrainian basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 109.28 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	276.65	276.24	30.23	30.19
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	207.48	153.54	22.67	16.78
4	water	—	11.91	—	1.30	—
5	Alcohol	—	1.96	—	0.21	—
6	Sign up
7	Citric acid (E330)	98.0	0.98	0.96	0.11	0.10
	Total	15.0 85.0	1019.36	866.46	111.40	94.69
	Losses 1.9%			16.46		1.80
	Output	15.0 85.0	1000.00	850.00	109.28	92.89
	Losses before baking/boiling, shrinkage 0.94958%	85.0	9.68	8.23	1.06	0.90
	Losses after baking/boiling, shrinkage 0.94958%	85.0	9.68	8.23	1.06	0.90

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 54.64 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	28.03	27.99
3	Cognac or dessert wine	—	47.95	—	2.62	—
4	Essence of rum	—	1.92	—	0.10	—
	Total	54.6 45.4	1127.32	512.30	61.60	27.99
	Losses 2.4%			12.30		0.67
	Output	50.0 50.0	1000.00	500.00	54.64	27.32
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.74	0.34
	Baking/boiling 9.11%		101.49		5.55
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.67	0.34

No. 057 Creamy cream 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 32.78 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	264.90	264.50	8.68	8.67
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	198.67	147.02	6.51	4.82
4	Cocoa powder [Skurikhin]	95.0	48.02	45.62	1.57	1.50
5	Vanilla powder	99.85	2.32	2.32	0.076	0.076
6	Sign up
	Total	13.4 86.6	1012.25	876.67	33.19	28.74
	Losses 1.9%			16.67		0.55
	Output	14.0 86.0	1000.00	860.00	32.78	28.19
	Losses before baking/boiling, shrinkage 0.95049%	86.6	9.62	8.33	0.32	0.27
	Baking/boiling -0.7%		-7.06		-0.23
	Losses after baking/boiling, shrinkage 0.95049%	86.0	9.69	8.33	0.32	0.27

Consolidated recipe, k=1.036894
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 546.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	27.0	129.60	34.99	134.39	36.28
2	Granulated sugar	99.85	105.80	105.64	109.70	109.53
3	Blackcurrant podvarka	69.0	98.35	67.86	101.98	70.37
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	72.97	61.29	75.66	63.56
5	Flour, premium	85.5	62.99	53.85	65.31	55.84
6	Sign up	99.85	38.92	38.86	40.35	40.29
7	water	—	32.14	—	33.32	—
8	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	29.19	21.60	30.26	22.39
9	Grape juice	14.0	27.32	3.82	28.33	3.97
10	Potato starch	80.0	15.55	12.44	16.13	12.90
11	Sign up	—	2.67	—	2.77	—
12	Cocoa powder [Skurikhin]	95.0	1.57	1.50	1.63	1.55
13	Essence	—	0.96	—	0.99	—
14	Alcohol	—	0.21	—	0.22	—
15	Citric acid (E330)	98.0	0.11	0.10	0.11	0.11
16	Sign up	—	0.10	—	0.11	—
17	Vanilla powder	99.85	0.076	0.076	0.079	0.079
	Total		618.53	402.04	641.35	416.87
	Total phase loss 3.5%			13.93
	Other losses 3.6%					14.83
	General losses 6.9%					28.76
	Output	71.0	546.40	388.11	546.40	388.11

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).	Yes	butter; whole condensed milk with sugar the weight ratio of fat 8.5%	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 №050 Cake "Ukrainian" contained in handbooks:

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

Consolidated recipe: №050 Cake "Ukrainian"

Recipe on №050 Cake "Ukrainian" contained in handbooks:

calculations, forms, documents: