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 → Biscuit sliced cakes → No. 274 Coffee cake (sliced) → recipe number 1 → Consolidated recipe

Consolidated recipe: No. 274 Coffee cake (sliced)

Weight 75 g.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 441.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№070 Cream "Charlotte" coffee	74.6	239.00	178.29	105.47	78.68
3	No. 097 Coffee syrup for soaking	50.0	226.00	113.00	99.73	49.87
4	№067 Cream "Charlotte" chocolate	75.5	111.00	83.80	48.98	36.98
5	Roasted kernels	97.5	19.00	18.52	8.38	8.18
	Total	30.3 69.7	1000.00	697.37	441.30	307.75
	Output	30.3 69.7	1000.00	697.37		307.75

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

№070 Cream "Charlotte" coffee basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 105.47 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 060 Charlotte syrup	68.6	406.28	278.55	42.85	29.38
3	No. 071 Coffee syrup	68.0	203.14	138.14	21.43	14.57
4	Vanilla powder	99.85	4.06	4.05	0.43	0.43
5	Cognac or dessert wine	—	1.65	—	0.17	—
	Total	25.4 74.6	1021.41	762.01	107.73	80.37
	Losses 2.1%			16.01		1.69
	Output	25.4 74.6	1000.00	746.00	105.47	78.68
	Losses before baking/boiling, shrinkage 1.0505%	74.6	10.73	8.00	1.13	0.84
	Baking/boiling -0.0%		-0.050		-0.005
	Losses after baking/boiling, shrinkage 1.0505%	74.6	10.73	8.00	1.13	0.84

№067 Cream "Charlotte" chocolate basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 48.98 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	382.33	321.16	18.73	15.73
3	Cocoa powder [Skurikhin]	95.0	48.14	45.73	2.36	2.24
4	Cognac	—	1.52	—	0.074	—
5	Vanilla powder	99.85	1.42	1.42	0.070	0.069
	Total	24.5 75.5	1021.07	771.21	50.02	37.78
	Losses 2.1%			16.21		0.79
	Output	24.5 75.5	1000.00	755.00	48.98	36.98
	Losses before baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.53	0.40
	Baking/boiling -0.04%		-0.39		-0.019
	Losses after baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.53	0.40

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 178.73 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	62.04	61.94
3	Flour, premium	85.5	281.16	240.39	50.25	42.96
4	Potato starch	80.0	69.42	55.54	12.41	9.93
5	Essence	—	3.47	—	0.62	—
	Total	37.6 62.4	1279.69	798.72	228.71	142.75
	Losses 6.1%			48.72		8.71
	Output	25.0 75.0	1000.00	750.00	178.73	134.04
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	6.98	4.35
	Baking/boiling 16.78%		208.18		37.21
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	5.81	4.35

No. 097 Coffee syrup for soaking basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 99.73 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	481.41	—	48.01	—
3	Cognac or dessert wine	—	28.47	—	2.84	—
4	Natural roasted coffee	96.0	13.16	12.63	1.31	1.26
5	Essence of rum	—	1.14	—	0.11	—
	Total	50.0 50.0	1024.59	512.29	102.19	51.09
	Losses 2.4%			12.29		1.23
	Output	50.0 50.0	1000.00	500.00	99.73	49.87
	Losses before baking/boiling, shrinkage 1.1998%	50.0	12.29	6.15	1.23	0.61
	Losses after baking/boiling, shrinkage 1.1998%	50.0	12.29	6.15	1.23	0.61

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 71.64 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	30.15	3.62
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	8.04	2.17
	Total	38.9 61.1	1164.48	711.21	83.42	50.95
	Losses 3.6%			25.61		1.83
	Output	31.4 68.6	1000.00	685.60	71.64	49.11
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	1.50	0.92
	Baking/boiling 10.92%		124.84		8.94
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	1.34	0.92

No. 071 Coffee syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 21.43 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	325.14	—	6.97	—
3	Natural roasted coffee	96.0	43.72	41.97	0.94	0.90
	Total	32.0 68.0	1024.60	696.73	21.95	14.93
	Losses 2.4%			16.73		0.36
	Output	32.0 68.0	1000.00	680.00	21.43	14.57
	Losses before baking/boiling, shrinkage 1.20044%	68.0	12.30	8.36	0.26	0.18
	Losses after baking/boiling, shrinkage 1.20044%	68.0	12.30	8.36	0.26	0.18

Consolidated recipe, k=1.029862
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 441.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	171.22	170.97	176.34	176.07
2	Melange	27.0	103.40	27.92	106.49	28.75
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	61.58	51.73	63.42	53.27
4	water	—	54.98	—	56.62	—
5	Flour, premium	85.5	50.25	42.96	51.75	44.25
6	Sign up	12.0	30.15	3.62	31.05	3.73
7	Potato starch	80.0	12.41	9.93	12.78	10.22
8	Roasted kernels	97.5	8.38	8.18	8.64	8.42
9	Chicken eggs [chicken egg] [2]	27.0	8.04	2.17	8.28	2.24
10	Cognac or dessert wine	—	3.01	—	3.10	—
11	Sign up	95.0	2.36	2.24	2.43	2.31
12	Natural roasted coffee	96.0	2.25	2.16	2.32	2.22
13	Essence	—	0.62	—	0.64	—
14	Vanilla powder	99.85	0.50	0.50	0.51	0.51
15	Essence of rum	—	0.11	—	0.12	—
16	Sign up	—	0.074	—	0.077	—
	Total		509.34	322.36	524.55	331.99
	Total phase loss 4.5%			14.61
	Other losses 2.9%					9.63
	General losses 7.3%					24.23
	Output	69.7	441.30	307.75	441.30	307.75

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 No. 274 Coffee cake (sliced) contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 3. Cakes, muffins, rolls, semi-finished products

Consolidated recipe: No. 274 Coffee cake (sliced)

Recipe on No. 274 Coffee cake (sliced) contained in handbooks:

calculations, forms, documents: