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 → Sand cakes → Sandy cream cakes → №288 Pastry "Shortbread" with cream (sliced) → recipe number 1 → Consolidated recipe

Consolidated recipe: №288 Pastry "Shortbread" with cream (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 372.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№059 Cream "Charlotte" (main)	75.0	318.00	238.50	118.46	88.84
3	Fruit	70.0	30.00	21.00	11.18	7.82
	Total	12.4 87.6	1000.00	875.64	372.50	326.18
	Output	12.4 87.6	1000.00	875.64		326.18

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 118.46 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	50.02	42.01
3	Vanilla powder	99.85	4.10	4.09	0.49	0.48
4	Cognac or dessert wine	—	1.64	—	0.19	—
	Total	25.0 75.0	1022.08	766.09	121.07	90.75
	Losses 2.1%			16.09		1.91
	Output	25.0 75.0	1000.00	750.00	118.46	88.84
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	1.27	0.95
	Baking/boiling 0.06%		0.62		0.074
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	1.27	0.95

No. 016 Sand (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 242.87 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	309.25	259.77	75.11	63.09
3	Granulated sugar	99.85	206.17	205.86	50.07	50.00
4	Melange	27.0	72.16	19.48	17.53	4.73
5	Flour, premium (on the dust)	85.5	41.24	35.26	10.02	8.56
6	Sign up
7	Salt	96.5	2.06	1.99	0.50	0.48
8	Ammonium carbonic (E503(i))	—	0.52	—	0.13	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.13	0.063
	Total	16.2 83.8	1149.41	963.31	279.16	233.96
	Losses 1.9%			18.31		4.45
	Output	5.5 94.5	1000.00	945.00	242.87	229.51
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	2.65	2.22
	Baking/boiling 11.31%		128.80		31.28
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	2.35	2.22

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 70.38 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	29.62	3.55
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	7.90	2.13
	Total	38.9 61.1	1164.48	711.21	81.95	50.05
	Losses 3.6%			25.61		1.80
	Output	31.4 68.6	1000.00	685.60	70.38	48.25
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	1.48	0.90
	Baking/boiling 10.92%		124.84		8.79
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	1.31	0.90

Consolidated recipe, k=1.019448
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 372.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	135.20	115.59	137.83	117.84
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	125.12	105.10	127.56	107.15
3	Granulated sugar	99.85	94.50	94.36	96.34	96.20
4	Fresh whole milk the weight ratio of fat 3.2%	12.0	29.62	3.55	30.20	3.62
5	Melange	27.0	17.53	4.73	17.87	4.82
6	Sign up	70.0	11.18	7.82	11.39	7.97
7	Chicken eggs [chicken egg] [2]	27.0	7.90	2.13	8.05	2.17
8	Essence	—	0.50	—	0.51	—
9	Salt	96.5	0.50	0.48	0.51	0.49
10	Vanilla powder	99.85	0.49	0.48	0.50	0.49
11	Sign up	—	0.19	—	0.20	—
12	Ammonium carbonic (E503(i))	—	0.13	—	0.13	—
13	Baking soda (E500(ii))	50.0	0.13	0.063	0.13	0.064
	Total		422.98	334.33	431.20	340.83
	Total phase loss 2.4%			8.15
	Other losses 1.9%					6.50
	General losses 4.3%					14.66
	Output	87.6	372.50	326.18	372.50	326.18

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

Consolidated recipe: №288 Pastry "Shortbread" with cream (sliced)

Recipe on №288 Pastry "Shortbread" with cream (sliced) contained in handbooks:

calculations, forms, documents: