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 marshmallow and soufflé → №099 Cake "Hvilya" → recipe number 1 → Consolidated recipe

Consolidated recipe №099 Cake "Hvilya"

Weight 0.5; 1 and 2 kg.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 13.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Soufflé with Hvilya cake jam	74.4	300.00	223.20	3.93	2.92
3	No. 104 Jelly	50.0	140.00	70.00	1.83	0.92
4	No. 101 Chocolate lipstick	88.0	100.00	88.00	1.31	1.15
5	Protein semi-finished product (in No. 96, 97, 99, 221)	96.5	20.00	19.30	0.26	0.25
	Total	26.5 73.5	1000.00	734.90	13.10	9.63
	Output	26.5 73.5	1000.00	734.90		9.63

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

Soufflé with Hvilya cake jam basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 3.93 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Jam	72.0	249.88	179.91	0.98	0.71
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	157.09	131.96	0.62	0.52
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	83.52	61.80	0.33	0.24
5	Raw egg white	12.0	48.98	5.88	0.19	0.023
6	Sign up
7	Essence	—	1.94	—	0.008	—
	Total	25.3 74.7	1010.48	755.33	3.97	2.97
	Losses 1.5%			11.33		0.045
	Output	25.6 74.4	1000.00	744.00	3.93	2.92
	Losses before baking/boiling, shrinkage 0.75009%	74.7	7.58	5.67	0.030	0.022
	Baking/boiling -0.47%		-4.71		-0.019
	Losses after baking/boiling, shrinkage 0.75009%	74.4	7.62	5.67	0.030	0.022

Sponge cake with butter and cocoa recipe for cakes "Prague", "Aurora", "Hvilya"
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 5.76 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	301.08	300.63	1.74	1.73
3	Flour, premium	85.5	249.42	213.25	1.44	1.23
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	85.99	72.23	0.50	0.42
5	Cocoa powder [Skurikhin]	95.0	51.64	49.06	0.30	0.28
	Total	39.3 60.7	1333.35	809.38	7.69	4.67
	Losses 6.1%			49.38		0.28
	Output	24.0 76.0	1000.00	760.00	5.76	4.38
	Losses before baking/boiling, shrinkage 3.05057%	60.7	40.67	24.69	0.23	0.14
	Baking/boiling 20.13%		260.19		1.50
	Losses after baking/boiling, shrinkage 3.05057%	76.0	32.49	24.69	0.19	0.14

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 1.83 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	0.76	0.76
3	Starch syrup	78.0	103.34	80.61	0.19	0.15
4	Agar (E406)	85.0	10.34	8.79	0.019	0.016
5	Essence	—	3.10	—	0.006	—
6	Sign up
7	Food paint	—	1.00	—	0.002	—
	Total	50.0 50.0	1010.08	505.04	1.85	0.93
	Losses 1.0%			5.04		0.009
	Output	50.0 50.0	1000.00	500.00	1.83	0.92
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.009	0.005
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.009	0.005

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 1.83 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	0.54	0.42
3	Water	—	146.34	—	0.27	—
4	Water (for soaking agar-agar)	—	40.80	—	0.075	—
5	Agar (E406)	85.0	8.16	6.94	0.015	0.013
	Total	23.6 76.4	1073.30	819.67	1.97	1.50
	Losses 2.4%			19.67		0.036
	Output	20.0 80.0	1000.00	800.00	1.83	1.47
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	0.024	0.018
	Baking/boiling 4.54%		48.12		0.088
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	0.023	0.018

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 1.31 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	251.50	—	0.33	—
3	Starch syrup	78.0	113.18	88.28	0.15	0.12
4	Cocoa powder [Skurikhin]	95.0	47.23	44.87	0.062	0.059
5	Essence	—	2.62	—	0.003	—
6	Sign up
	Total	24.1 75.9	1171.40	888.88	1.53	1.16
	Losses 1.0%			8.88		0.012
	Output	12.0 88.0	1000.00	880.00	1.31	1.15
	Losses before baking/boiling, shrinkage 0.49971%	75.9	5.85	4.44	0.008	0.006
	Baking/boiling 13.77%		160.50		0.21
	Losses after baking/boiling, shrinkage 0.49971%	88.0	5.05	4.44	0.007	0.006

Protein semi-finished product (in No. 96, 97, 99, 221) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.26 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	445.81	53.50	0.12	0.014
	Total	28.0 72.0	1404.22	1010.47	0.37	0.26
	Losses 4.5%			45.47		0.012
	Output	3.5 96.5	1000.00	965.00	0.26	0.25
	Losses before baking/boiling, shrinkage 2.24992%	72.0	31.59	22.73	0.008	0.006
	Baking/boiling 25.43%		349.07		0.091
	Losses after baking/boiling, shrinkage 2.24992%	96.5	23.56	22.73	0.006	0.006

Consolidated recipe, k=1.021595
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 13.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	4.81	4.80	4.91	4.90
2	Melange	27.0	3.72	1.00	3.80	1.03
3	water	—	1.55	—	1.58	—
4	Flour, premium	85.5	1.44	1.23	1.47	1.26
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	1.11	0.93	1.14	0.96
6	Sign up	72.0	0.98	0.71	1.00	0.72
7	Starch syrup	78.0	0.87	0.68	0.89	0.70
8	Cocoa powder [Skurikhin]	95.0	0.36	0.34	0.37	0.35
9	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	0.33	0.24	0.34	0.25
10	Raw egg white	12.0	0.31	0.037	0.32	0.038
11	Sign up	85.0	0.034	0.029	0.035	0.029
12	Essence	—	0.017	—	0.017	—
13	Citric acid (E330)	98.0	0.015	0.015	0.016	0.015
14	Vanilla powder	99.85	0.003	0.003	0.003	0.003
15	Food paint	—	0.002	—	0.002	—
	Total		15.55	10.03	15.88	10.24
	Total phase loss 4.0%			0.40
	Other losses 2.1%					0.22
	General losses 6.0%					0.61
	Output	73.5	13.10	9.63	13.10	9.63

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 №099 Cake "Hvilya" contained in handbooks:

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

Consolidated recipe №099 Cake "Hvilya"

Recipe on №099 Cake "Hvilya" contained in handbooks:

calculations, forms, documents: