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 "Korzinochki" → "Baskets" with cream → №308 Pastry "Basket" with cream of cream and jam → recipe number 1 → Consolidated recipe

Consolidated recipe: №308 Pastry "Basket" with cream of cream and jam

Weight 50 g.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 614.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Semi-finished product sand	94.5	380.00	359.10	233.43	220.60
3	Jam	72.0	100.00	72.00	61.43	44.23
4	Chocolate glaze [Skurikhin]	99.1	80.00	79.28	49.14	48.70
	Total	29.6 70.4	1000.00	703.98	614.30	432.45
	Output	29.6 70.4	1000.00	703.98		432.45

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 270.29 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	76.15	28.18
3	Powdered sugar	99.85	169.05	168.80	45.69	45.62
4	Vanilla powder	99.85	7.04	7.03	1.90	1.90
	Total	56.0 44.0	1020.85	448.98	275.93	121.35
	Losses 2.0%			8.98		2.43
	Output	56.0 44.0	1000.00	440.00	270.29	118.93
	Losses before baking/boiling, shrinkage 0.99965%	44.0	10.20	4.49	2.76	1.21
	Baking/boiling 0.04%		0.44		0.12
	Losses after baking/boiling, shrinkage 0.99965%	44.0	10.20	4.49	2.76	1.21

Semi-finished product sand recipe (in No. 293, 294, 295, 308, 309)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 233.43 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	356.64	299.58	83.25	69.93
3	Granulated sugar	99.85	178.31	178.04	41.62	41.56
4	Melange	27.0	47.56	12.84	11.10	3.00
5	Raw egg yolk	46.0	47.56	21.88	11.10	5.11
6	Sign up
7	Salt	96.5	1.91	1.84	0.45	0.43
8	Vanilla powder	99.85	1.91	1.91	0.45	0.45
	Total	16.9 83.1	1158.85	963.30	270.51	224.87
	Losses 1.9%			18.30		4.27
	Output	5.5 94.5	1000.00	945.00	233.43	220.60
	Losses before baking/boiling, shrinkage 0.94971%	83.1	11.01	9.15	2.57	2.14
	Baking/boiling 12.04%		138.16		32.25
	Losses after baking/boiling, shrinkage 0.94971%	94.5	9.68	9.15	2.26	2.14

Consolidated recipe, k=1.028996
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 614.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	30.0	152.18	45.65	156.59	46.98
2	Flour, premium	85.5	122.10	104.39	125.64	107.42
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	83.25	69.93	85.67	71.96
4	Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]	37.0	76.15	28.18	78.36	28.99
5	Jam	72.0	61.43	44.23	63.21	45.51
6	Sign up	99.1	49.14	48.70	50.57	50.11
7	Powdered sugar	99.85	45.69	45.62	47.02	46.95
8	Granulated sugar	99.85	41.62	41.56	42.83	42.77
9	Melange	27.0	11.10	3.00	11.42	3.08
10	Raw egg yolk	46.0	11.10	5.11	11.42	5.26
11	Sign up	99.85	2.35	2.35	2.42	2.41
12	Essence	—	0.45	—	0.46	—
13	Salt	96.5	0.45	0.43	0.46	0.44
	Total		657.02	439.15	676.07	451.89
	Total phase loss 1.5%			6.70
	Other losses 2.8%					12.73
	General losses 4.3%					19.43
	Output	70.4	614.30	432.45	614.30	432.45

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	raw egg yolk; 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	butter; sour cream	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: №308 Pastry "Basket" with cream of cream and jam

Recipe on №308 Pastry "Basket" with cream of cream and jam contained in handbooks:

calculations, forms, documents: