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 cakes with protein cream → №091 Cake "Breeze the breeze" → recipe number 1 → Consolidated recipe

Consolidated recipe: №091 Cake "Breeze the breeze"

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 900.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 001 Biscuit (main)	75.0	250.00	187.50	225.12	168.84
3	No. 095 Blotting syrup	50.0	80.00	40.00	72.04	36.02
4	№059 Cream "Charlotte" (main)	75.0	76.00	57.00	68.44	51.33
5	Fruit from compote	17.0	30.00	5.10	27.02	4.59
6	Sign up
7	№002 Fried biscuit crumb	94.0	25.00	23.50	22.51	21.16
8	No. 104 Jelly	50.0	20.00	10.00	18.01	9.00
9	Cocoa powder [Skurikhin]	95.0	4.00	3.80	3.60	3.42
	Total	26.6 73.4	1000.00	733.88	900.50	660.85
	Output	26.6 73.4	1000.00	733.88		660.85

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

Protein cream with tubers. (No. 91 Wei Breeze) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 441.25 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	158.08	132.79	69.75	58.59
3	Strawberries mashed with sugar	55.0	147.54	81.15	65.10	35.81
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	94.85	70.19	41.85	30.97
5	Raw egg white	12.0	79.00	9.48	34.86	4.18
6	Sign up
7	Citric acid (E330)	98.0	3.12	3.06	1.38	1.35
	Total	26.9 73.1	1083.30	791.87	478.00	349.41
	Losses 1.5%			11.87		5.24
	Output	22.0 78.0	1000.00	780.00	441.24	344.17
	Losses before baking/boiling, shrinkage 0.74975%	73.1	8.12	5.94	3.58	2.62
	Baking/boiling 6.28%		67.57		29.81
	Losses after baking/boiling, shrinkage 0.74975%	78.0	7.61	5.94	3.36	2.62

№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 68.44 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	28.90	24.27
3	Vanilla powder	99.85	4.10	4.09	0.28	0.28
4	Cognac or dessert wine	—	1.64	—	0.11	—
	Total	25.0 75.0	1022.08	766.09	69.95	52.43
	Losses 2.1%			16.09		1.10
	Output	25.0 75.0	1000.00	750.00	68.44	51.33
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.73	0.55
	Baking/boiling 0.06%		0.62		0.043
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.73	0.55

No. 098 Sugar-agar syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 232.51 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	68.04	53.08
3	Water	—	146.34	—	34.02	—
4	Water (for soaking agar-agar)	—	40.80	—	9.49	—
5	Agar (E406)	85.0	8.16	6.94	1.90	1.61
	Total	23.6 76.4	1073.30	819.67	249.55	190.58
	Losses 2.4%			19.67		4.57
	Output	20.0 80.0	1000.00	800.00	232.51	186.00
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	2.99	2.29
	Baking/boiling 4.54%		48.12		11.19
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	2.86	2.29

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 225.13 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	78.14	78.03
3	Flour, premium	85.5	281.16	240.39	63.30	54.12
4	Potato starch	80.0	69.42	55.54	15.63	12.50
5	Essence	—	3.47	—	0.78	—
	Total	37.6 62.4	1279.69	798.72	288.09	179.81
	Losses 6.1%			48.72		10.97
	Output	25.0 75.0	1000.00	750.00	225.12	168.84
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	8.79	5.48
	Baking/boiling 16.78%		208.18		46.87
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	7.31	5.48

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 72.04 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	36.96	36.91
3	Cognac or dessert wine	—	47.95	—	3.45	—
4	Essence of rum	—	1.92	—	0.14	—
	Total	54.6 45.4	1127.32	512.30	81.21	36.91
	Losses 2.4%			12.30		0.89
	Output	50.0 50.0	1000.00	500.00	72.04	36.02
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.97	0.44
	Baking/boiling 9.11%		101.49		7.31
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.89	0.44

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 40.66 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	17.11	2.05
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	4.56	1.23
	Total	38.9 61.1	1164.48	711.21	47.35	28.92
	Losses 3.6%			25.61		1.04
	Output	31.4 68.6	1000.00	685.60	40.66	27.88
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	0.85	0.52
	Baking/boiling 10.92%		124.84		5.08
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.76	0.52

№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 22.51 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	9.90	9.88
3	Flour, premium	85.5	356.18	304.53	8.02	6.86
4	Potato starch	80.0	87.95	70.36	1.98	1.58
5	Essence	—	4.40	—	0.10	—
	Total	37.6 62.4	1621.13	1011.83	36.50	22.78
	Losses 7.1%			71.83		1.62
	Output	6.0 94.0	1000.00	940.00	22.51	21.16
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	1.30	0.81
	Baking/boiling 33.6%		525.38		11.83
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.86	0.81

No. 104 Jelly basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 18.01 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	7.46	7.45
3	Starch syrup	78.0	103.34	80.61	1.86	1.45
4	Agar (E406)	85.0	10.34	8.79	0.19	0.16
5	Essence	—	3.10	—	0.056	—
6	Sign up
7	Food paint	—	1.00	—	0.018	—
	Total	50.0 50.0	1010.08	505.04	18.19	9.10
	Losses 1.0%			5.04		0.091
	Output	50.0 50.0	1000.00	500.00	18.01	9.00
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.091	0.045
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.091	0.045

Consolidated recipe, k=1.034181
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 900.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	326.78	326.29	337.95	337.45
2	Melange	27.0	146.74	39.62	151.76	40.97
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	98.65	82.86	102.02	85.70
4	Water	—	92.74	—	95.91	—
5	Flour, premium	85.5	71.31	60.97	73.75	63.06
6	Sign up	78.0	69.91	54.53	72.30	56.39
7	Strawberries mashed with sugar	55.0	65.10	35.81	67.33	37.03
8	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	41.85	30.97	43.28	32.03
9	Raw egg white	12.0	34.86	4.18	36.05	4.33
10	Fruit from compote	17.0	27.02	4.59	27.94	4.75
11	Sign up	99.1	22.51	22.31	23.28	23.07
12	Potato starch	80.0	17.61	14.09	18.21	14.57
13	Fresh whole milk the weight ratio of fat 3.2%	12.0	17.11	2.05	17.70	2.12
14	Chicken eggs [chicken egg] [2]	27.0	4.56	1.23	4.72	1.27
15	Cocoa powder [Skurikhin]	95.0	3.60	3.42	3.73	3.54
16	Sign up	—	3.57	—	3.69	—
17	Agar (E406)	85.0	2.08	1.77	2.15	1.83
18	Citric acid (E330)	98.0	1.41	1.39	1.46	1.43
19	Essence	—	0.94	—	0.97	—
20	Vanilla powder	99.85	0.28	0.28	0.29	0.29
21	Sign up	—	0.14	—	0.14	—
22	Food paint	—	0.018	—	0.019	—
	Total		1048.80	686.37	1084.65	709.83
	Total phase loss 3.7%			25.52
	Other losses 3.3%					23.46
	General losses 6.9%					48.98
	Output	73.4	900.50	660.85	900.50	660.85

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	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; 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 №091 Cake "Breeze the breeze" contained in handbooks:

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

Consolidated recipe: №091 Cake "Breeze the breeze"

Recipe on №091 Cake "Breeze the breeze" contained in handbooks:

calculations, forms, documents: