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 with piece baked semi-finished product → №278 Fruit cake "Biscuit" → recipe number 1 → Consolidated recipe

Consolidated recipe: №278 Fruit cake "Biscuit"

Weight 80 g.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 164.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 005 Sponge cake round	84.0	362.00	304.08	59.51	49.99
3	No. 095 Blotting syrup	50.0	138.00	69.00	22.69	11.34
4	№002 Fried biscuit crumb	94.0	37.50	35.25	6.16	5.80
5	Fruit	70.0	33.00	23.10	5.43	3.80
6	Sign up
	Total	25.0 75.0	1000.00	750.42	164.40	123.37
	Output	25.0 75.0	1000.00	750.42		123.37

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

No. 005 Sponge cake round basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 59.51 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	389.37	332.91	23.17	19.81
3	Granulated sugar	99.85	341.88	341.37	20.35	20.32
4	Raw egg yolk	46.0	341.88	157.26	20.35	9.36
5	Essence	—	2.28	—	0.14	—
6	Sign up
	Total	43.7 56.3	1589.73	894.57	94.61	53.24
	Losses 6.1%			54.57		3.25
	Output	16.0 84.0	1000.00	840.00	59.51	49.99
	Losses before baking/boiling, shrinkage 3.05001%	56.3	48.49	27.28	2.89	1.62
	Baking/boiling 33.01%		508.76		30.28
	Losses after baking/boiling, shrinkage 3.05001%	84.0	32.48	27.28	1.93	1.62

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 22.69 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	11.64	11.62
3	Cognac or dessert wine	—	47.95	—	1.09	—
4	Essence of rum	—	1.92	—	0.044	—
	Total	54.6 45.4	1127.32	512.30	25.58	11.62
	Losses 2.4%			12.30		0.28
	Output	50.0 50.0	1000.00	500.00	22.69	11.34
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.31	0.14
	Baking/boiling 9.11%		101.49		2.30
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.28	0.14

№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 6.17 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	2.71	2.71
3	Flour, premium	85.5	356.18	304.53	2.20	1.88
4	Potato starch	80.0	87.95	70.36	0.54	0.43
5	Essence	—	4.40	—	0.027	—
	Total	37.6 62.4	1621.13	1011.83	9.99	6.24
	Losses 7.1%			71.83		0.44
	Output	6.0 94.0	1000.00	940.00	6.16	5.80
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.35	0.22
	Baking/boiling 33.6%		525.38		3.24
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.24	0.22

Consolidated recipe, k=1.045122
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 164.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	74.0	69.87	51.70	73.02	54.04
2	Granulated sugar	99.85	34.70	34.65	36.26	36.21
3	Raw egg white	12.0	30.52	3.66	31.90	3.83
4	Flour, premium	85.5	25.37	21.69	26.51	22.67
5	Raw egg yolk	46.0	20.35	9.36	21.26	9.78
6	Sign up	—	12.80	—	13.38	—
7	Fruit	70.0	5.43	3.80	5.67	3.97
8	Melange	27.0	4.52	1.22	4.72	1.27
9	Cognac or dessert wine	—	1.09	—	1.14	—
10	Powdered sugar	99.85	0.74	0.74	0.77	0.77
11	Sign up	80.0	0.54	0.43	0.57	0.45
12	Essence	—	0.16	—	0.17	—
13	Citric acid (E330)	98.0	0.090	0.089	0.095	0.093
14	Essence of rum	—	0.044	—	0.046	—
	Total		206.21	127.34	215.52	133.08
	Total phase loss 3.1%			3.97
	Other losses 4.3%					5.75
	General losses 7.3%					9.72
	Output	75.0	164.40	123.37	164.40	123.37

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).	no data		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

Consolidated recipe: №278 Fruit cake "Biscuit"

Recipe on №278 Fruit cake "Biscuit" contained in handbooks:

calculations, forms, documents: