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 → No. 281 Glazed biscuit cake with cream → recipe number 1 → Consolidated recipe

Consolidated recipe: No. 281 Glazed biscuit cake with cream

Weight 70 g.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 637.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№059 Cream "Charlotte" (main)	75.0	257.00	192.75	163.84	122.88
3	# 099 Lipstick	88.0	214.30	188.58	136.62	120.22
4	No. 095 Blotting syrup	50.0	173.00	86.50	110.29	55.14
5	Cocoa powder [Skurikhin]	95.0	5.70	5.42	3.63	3.45
	Total	23.3 76.7	1000.00	767.25	637.50	489.12
	Output	23.3 76.7	1000.00	767.25		489.12

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

№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 163.84 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	69.18	58.11
3	Vanilla powder	99.85	4.10	4.09	0.67	0.67
4	Cognac or dessert wine	—	1.64	—	0.27	—
	Total	25.0 75.0	1022.08	766.09	167.46	125.51
	Losses 2.1%			16.09		2.64
	Output	25.0 75.0	1000.00	750.00	163.84	122.88
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	1.76	1.32
	Baking/boiling 0.06%		0.62		0.10
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	1.76	1.32

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 223.13 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	389.37	332.91	86.88	74.28
3	Granulated sugar	99.85	341.88	341.37	76.28	76.17
4	Raw egg yolk	46.0	341.88	157.26	76.28	35.09
5	Essence	—	2.28	—	0.51	—
6	Sign up
	Total	43.7 56.3	1589.73	894.57	354.71	199.60
	Losses 6.1%			54.57		12.18
	Output	16.0 84.0	1000.00	840.00	223.12	187.42
	Losses before baking/boiling, shrinkage 3.05001%	56.3	48.49	27.28	10.82	6.09
	Baking/boiling 33.01%		508.76		113.52
	Losses after baking/boiling, shrinkage 3.05001%	84.0	32.48	27.28	7.25	6.09

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 136.62 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	36.21	—
3	Starch syrup	78.0	119.29	93.05	16.30	12.71
4	Essence	—	2.76	—	0.38	—
	Total	25.0 75.0	1182.37	887.09	161.53	121.19
	Losses 0.8%			7.09		0.97
	Output	12.0 88.0	1000.00	880.00	136.62	120.22
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.65	0.48
	Baking/boiling 14.74%		173.61		23.72
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.55	0.48

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 110.29 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	56.59	56.50
3	Cognac or dessert wine	—	47.95	—	5.29	—
4	Essence of rum	—	1.92	—	0.21	—
	Total	54.6 45.4	1127.32	512.30	124.33	56.50
	Losses 2.4%			12.30		1.36
	Output	50.0 50.0	1000.00	500.00	110.29	55.14
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	1.49	0.68
	Baking/boiling 9.11%		101.49		11.19
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	1.36	0.68

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 97.34 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	40.97	4.92
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	10.93	2.95
	Total	38.9 61.1	1164.48	711.21	113.35	69.23
	Losses 3.6%			25.61		2.49
	Output	31.4 68.6	1000.00	685.60	97.34	66.73
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	2.04	1.25
	Baking/boiling 10.92%		124.84		12.15
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	1.82	1.25

Consolidated recipe, k=1.026058
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 637.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	302.96	302.51	310.86	310.39
2	Raw egg white	12.0	114.42	13.73	117.40	14.09
3	Water	—	98.46	—	101.02	—
4	Flour, premium	85.5	86.88	74.28	89.14	76.22
5	Raw egg yolk	46.0	76.28	35.09	78.27	36.00
6	Sign up	84.0	69.18	58.11	70.98	59.62
7	Fresh whole milk the weight ratio of fat 3.2%	12.0	40.97	4.92	42.04	5.04
8	Starch syrup	78.0	16.30	12.71	16.72	13.04
9	Chicken eggs [chicken egg] [2]	27.0	10.93	2.95	11.21	3.03
10	Cognac or dessert wine	—	5.56	—	5.70	—
11	Sign up	95.0	3.63	3.45	3.73	3.54
12	Essence	—	0.89	—	0.91	—
13	Vanilla powder	99.85	0.67	0.67	0.69	0.69
14	Citric acid (E330)	98.0	0.34	0.33	0.35	0.34
15	Essence of rum	—	0.21	—	0.22	—
	Total		827.67	508.75	849.23	522.01
	Total phase loss 3.9%			19.63
	Other losses 2.5%					13.26
	General losses 6.3%					32.89
	Output	76.7	637.50	489.12	637.50	489.12

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	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. 281 Glazed biscuit cake with cream contained in handbooks:

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

Consolidated recipe: No. 281 Glazed biscuit cake with cream

Recipe on No. 281 Glazed biscuit cake with cream contained in handbooks:

calculations, forms, documents: