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 → №284 Pastry "Boucher" glazed with white lipstick → recipe number 1 → Consolidated recipe

Consolidated recipe №284 Pastry "Boucher" glazed with white lipstick

Weight 40 g.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 959.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 005 Sponge cake round	84.0	300.00	252.00	287.79	241.74
3	# 099 Lipstick	88.0	213.00	187.44	204.33	179.81
4	No. 101 Chocolate lipstick	88.0	50.00	44.00	47.96	42.21
	Total	32.4 67.6	1000.00	675.72	959.30	648.22
	Output	32.4 67.6	1000.00	675.72		648.22

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

Cream of cream (268, 285, 293, 294, 295 ...) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 419.21 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]	37.0	281.75	104.25	118.11	43.70
3	Powdered sugar	99.85	169.05	168.80	70.87	70.76
4	Vanilla powder	99.85	7.04	7.03	2.95	2.95
	Total	56.0 44.0	1020.85	448.98	427.95	188.22
	Losses 2.0%			8.98		3.76
	Output	56.0 44.0	1000.00	440.00	419.21	184.45
	Losses before baking/boiling, shrinkage 0.99965%	44.0	10.20	4.49	4.28	1.88
	Baking/boiling 0.04%		0.44		0.19
	Losses after baking/boiling, shrinkage 0.99965%	44.0	10.20	4.49	4.28	1.88

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 287.79 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	389.37	332.91	112.06	95.81
3	Granulated sugar	99.85	341.88	341.37	98.39	98.24
4	Raw egg yolk	46.0	341.88	157.26	98.39	45.26
5	Essence	—	2.28	—	0.66	—
6	Sign up
	Total	43.7 56.3	1589.73	894.57	457.51	257.45
	Losses 6.1%			54.57		15.70
	Output	16.0 84.0	1000.00	840.00	287.79	241.74
	Losses before baking/boiling, shrinkage 3.05001%	56.3	48.49	27.28	13.95	7.85
	Baking/boiling 33.01%		508.76		146.42
	Losses after baking/boiling, shrinkage 3.05001%	84.0	32.48	27.28	9.35	7.85

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 204.33 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	54.16	—
3	Starch syrup	78.0	119.29	93.05	24.37	19.01
4	Essence	—	2.76	—	0.56	—
	Total	25.0 75.0	1182.37	887.09	241.59	181.26
	Losses 0.8%			7.09		1.45
	Output	12.0 88.0	1000.00	880.00	204.33	179.81
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.97	0.72
	Baking/boiling 14.74%		173.61		35.47
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.82	0.72

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 47.97 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	251.50	—	12.06	—
3	Starch syrup	78.0	113.18	88.28	5.43	4.23
4	Cocoa powder [Skurikhin]	95.0	47.23	44.87	2.27	2.15
5	Essence	—	2.62	—	0.13	—
6	Sign up
	Total	24.1 75.9	1171.40	888.88	56.19	42.64
	Losses 1.0%			8.88		0.43
	Output	12.0 88.0	1000.00	880.00	47.96	42.21
	Losses before baking/boiling, shrinkage 0.49971%	75.9	5.85	4.44	0.28	0.21
	Baking/boiling 13.77%		160.50		7.70
	Losses after baking/boiling, shrinkage 0.49971%	88.0	5.05	4.44	0.24	0.21

Consolidated recipe, k=1.033217
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 959.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	297.07	296.63	306.94	306.48
2	Cream 20% fat [Light Cream]	30.0	236.02	70.81	243.86	73.16
3	Raw egg white	12.0	147.58	17.71	152.48	18.30
4	Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]	37.0	118.11	43.70	122.04	45.15
5	Flour, premium	85.5	112.06	95.81	115.78	98.99
6	Sign up	46.0	98.39	45.26	101.66	46.76
7	Powdered sugar	99.85	70.87	70.76	73.22	73.11
8	Water	—	66.23	—	68.43	—
9	Starch syrup	78.0	29.80	23.25	30.79	24.02
10	Vanilla powder	99.85	3.06	3.06	3.17	3.16
11	Sign up	95.0	2.27	2.15	2.34	2.22
12	Essence	—	1.35	—	1.39	—
13	Citric acid (E330)	98.0	0.44	0.43	0.45	0.44
	Total		1183.24	669.56	1222.55	691.80
	Total phase loss 3.2%			21.34
	Other losses 3.2%					22.24
	General losses 6.3%					43.58
	Output	67.6	959.30	648.22	959.30	648.22

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 №284 Pastry "Boucher" glazed with white lipstick contained in handbooks:

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

Consolidated recipe №284 Pastry "Boucher" glazed with white lipstick

Recipe on №284 Pastry "Boucher" glazed with white lipstick contained in handbooks:

calculations, forms, documents: