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-nut and other cakes → №109 Cake "Varazi" → recipe number 1 → Consolidated recipe

Consolidated recipe: №109 Cake "Varazi"

Weighted.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 601.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Vanilla custard cream (No. 109, 340а, 350а)	60.0	280.00	168.00	168.53	101.12
3	No. 095 Blotting syrup	50.0	170.00	85.00	102.32	51.16
4	Roasted almond kernel	97.5	130.00	126.75	78.25	76.29
5	"Patterned" chocolate	99.4	30.00	29.82	18.06	17.95
6	Sign up
	Total	27.7 72.3	1000.00	722.56	601.90	434.91
	Output	27.7 72.3	1000.00	722.56		434.91

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

Sponge cake with nuts recipe for "Varazi" cake
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 231.73 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Walnut kernel (raw)	94.0	338.68	318.36	78.48	73.77
3	Granulated sugar	99.85	284.68	284.25	65.97	65.87
4	Flour, premium	85.5	131.00	112.00	30.36	25.96
5	Potato starch	80.0	10.75	8.60	2.49	1.99
	Total	31.4 68.6	1241.96	851.97	287.80	197.43
	Losses 6.1%			51.97		12.04
	Output	20.0 80.0	1000.00	800.00	231.73	185.39
	Losses before baking/boiling, shrinkage 3.04981%	68.6	37.88	25.98	8.78	6.02
	Baking/boiling 14.25%		171.60		39.77
	Losses after baking/boiling, shrinkage 3.04981%	80.0	32.48	25.98	7.53	6.02

Vanilla custard cream (No. 109, 340а, 350а) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 168.53 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	324.47	272.55	54.68	45.93
3	Granulated sugar	99.85	217.27	216.94	36.62	36.56
4	Chicken eggs [chicken egg] [2]	27.0	86.89	23.46	14.64	3.95
5	Flour, premium	85.5	67.35	57.58	11.35	9.70
6	Sign up
	Total	41.3 58.7	1043.64	612.25	175.89	103.18
	Losses 2.0%			12.25		2.06
	Output	40.0 60.0	1000.00	600.00	168.53	101.12
	Losses before baking/boiling, shrinkage 1.00056%	58.7	10.44	6.13	1.76	1.03
	Baking/boiling 2.22%		22.99		3.87
	Losses after baking/boiling, shrinkage 1.00056%	60.0	10.21	6.13	1.72	1.03

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 102.32 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	52.50	52.42
3	Cognac or dessert wine	—	47.95	—	4.91	—
4	Essence of rum	—	1.92	—	0.20	—
	Total	54.6 45.4	1127.32	512.30	115.35	52.42
	Losses 2.4%			12.30		1.26
	Output	50.0 50.0	1000.00	500.00	102.32	51.16
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	1.38	0.63
	Baking/boiling 9.11%		101.49		10.38
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	1.26	0.63

Consolidated recipe, k=1.03746
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 601.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	155.09	154.85	160.89	160.65
2	Melange	27.0	110.50	29.84	114.64	30.95
3	Walnut kernel (raw)	94.0	78.48	73.77	81.42	76.54
4	Roasted almond kernel	97.5	78.25	76.29	81.18	79.15
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	58.58	7.03	60.77	7.29
6	Sign up	—	57.75	—	59.91	—
7	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	54.68	45.93	56.73	47.65
8	Flour, premium	85.5	41.71	35.66	43.27	37.00
9	"Patterned" chocolate	99.4	18.06	17.95	18.73	18.62
10	Chicken eggs [chicken egg] [2]	27.0	14.64	3.95	15.19	4.10
11	Sign up	—	4.91	—	5.09	—
12	Powdered sugar	99.85	3.01	3.00	3.12	3.12
13	Potato starch	80.0	2.49	1.99	2.58	2.07
14	Essence of rum	—	0.20	—	0.20	—
15	Vanillin	—	0.015	—	0.016	—
	Total		678.35	450.28	703.76	467.14
	Total phase loss 3.4%			15.37
	Other losses 3.6%					16.87
	General losses 6.9%					32.23
	Output	72.3	601.90	434.91	601.90	434.91

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	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 №109 Cake "Varazi" contained in handbooks:

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

Consolidated recipe: №109 Cake "Varazi"

Recipe on №109 Cake "Varazi" contained in handbooks:

calculations, forms, documents: