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 → №311 Pastry "Korzinochka" with milk filling → recipe number 1 → Consolidated recipe

Consolidated recipe: №311 Pastry "Korzinochka" with milk filling

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 521.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Crumb-cream mass (in No. 311)	82.0	231.00	189.42	120.42	98.74
3	Milk filling (in No. 311), in cart. No. 232	74.0	200.00	148.00	104.26	77.15
4	№088 Replicated cream	74.0	138.00	102.12	71.94	53.24
5	No. 021а Semi-finished puff crumb No. 21	92.5	15.50	14.34	8.08	7.47
6	Sign up
	Total	15.3 84.7	1000.00	847.35	521.30	441.73
	Output	15.3 84.7	1000.00	847.35		441.73

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

Crumb-cream mass (in No. 311) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 120.42 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 021а Semi-finished puff crumb No. 21	92.5	436.03	403.33	52.51	48.57
	Total	18.0 82.0	1004.67	824.12	120.98	99.24
	Losses 0.5%			4.12		0.50
	Output	18.0 82.0	1000.00	820.00	120.42	98.74
	Losses before baking/boiling, shrinkage 0.25005%	82.0	2.51	2.06	0.30	0.25
	Baking/boiling -0.04%		-0.36		-0.043
	Losses after baking/boiling, shrinkage 0.25005%	82.0	2.51	2.06	0.30	0.25

№088 Replicated cream basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 140.42 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	392.23	47.07	55.08	6.61
3	Powdered sugar	99.85	196.12	195.83	27.54	27.50
	Total	45.2 54.8	1372.82	752.80	192.76	105.70
	Losses 1.7%			12.80		1.80
	Output	26.0 74.0	1000.00	740.00	140.42	103.91
	Losses before baking/boiling, shrinkage 0.85009%	54.8	11.67	6.40	1.64	0.90
	Baking/boiling 25.9%		352.50		49.50
	Losses after baking/boiling, shrinkage 0.85009%	74.0	8.65	6.40	1.21	0.90

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 208.52 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	64.48	54.17
3	Granulated sugar	99.85	206.17	205.86	42.99	42.93
4	Melange	27.0	72.16	19.48	15.05	4.06
5	Flour, premium (on the dust)	85.5	41.24	35.26	8.60	7.35
6	Sign up
7	Salt	96.5	2.06	1.99	0.43	0.41
8	Ammonium carbonic (E503(i))	—	0.52	—	0.11	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.11	0.054
	Total	16.2 83.8	1149.41	963.31	239.67	200.87
	Losses 1.9%			18.31		3.82
	Output	5.5 94.5	1000.00	945.00	208.52	197.05
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	2.28	1.91
	Baking/boiling 11.31%		128.80		26.86
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	2.02	1.91

No. 089 Sugar syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 110.15 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	351.83	—	38.76	—
	Total	35.0 65.0	1008.05	655.24	111.04	72.18
	Losses 0.8%			5.24		0.58
	Output	35.0 65.0	1000.00	650.00	110.15	71.60
	Losses before baking/boiling, shrinkage 0.39953%	65.0	4.03	2.62	0.44	0.29
	Losses after baking/boiling, shrinkage 0.39953%	65.0	4.03	2.62	0.44	0.29

Milk filling (in No. 311), in cart. No. 232 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 104.26 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	272.72	272.31	28.43	28.39
3	Starch syrup	78.0	109.09	85.09	11.37	8.87
4	water	—	93.36	—	9.73	—
5	Cognac	—	7.80	—	0.81	—
	Total	26.0 74.0	1005.03	743.73	104.78	77.54
	Losses 0.5%			3.73		0.39
	Output	26.0 74.0	1000.00	740.00	104.26	77.15
	Losses before baking/boiling, shrinkage 0.25046%	74.0	2.52	1.86	0.26	0.19
	Losses after baking/boiling, shrinkage 0.25046%	74.0	2.52	1.86	0.26	0.19

No. 021а Semi-finished puff crumb No. 21 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 60.59 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	443.11	372.21	26.85	22.55
3	Melange	27.0	33.68	9.09	2.04	0.55
4	Salt	96.5	5.32	5.13	0.32	0.31
5	Citric acid (E330)	98.0	0.88	0.86	0.053	0.052
	Total	16.7 83.3	1147.65	955.59	69.53	57.90
	Losses 3.2%			30.59		1.85
	Output	7.5 92.5	1000.00	925.00	60.59	56.04
	Losses before baking/boiling, shrinkage 1.6004%	83.3	18.37	15.29	1.11	0.93
	Baking/boiling 9.98%		112.75		6.83
	Losses after baking/boiling, shrinkage 1.6004%	92.5	16.53	15.29	1.00	0.93

Consolidated recipe, k=1.024229
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 521.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	156.34	133.67	160.13	136.91
2	Granulated sugar	99.85	115.27	115.10	118.07	117.89
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	91.33	76.72	93.54	78.58
4	Powdered sugar	99.85	64.05	63.96	65.60	65.51
5	Raw egg white	12.0	55.08	6.61	56.41	6.77
6	Sign up	74.0	54.43	40.28	55.75	41.25
7	water	—	48.49	—	49.66	—
8	Melange	27.0	17.09	4.61	17.50	4.73
9	Starch syrup	78.0	11.37	8.87	11.65	9.09
10	Cognac	—	0.81	—	0.83	—
11	Sign up	96.5	0.75	0.73	0.77	0.74
12	Essence	—	0.43	—	0.44	—
13	Ammonium carbonic (E503(i))	—	0.11	—	0.11	—
14	Baking soda (E500(ii))	50.0	0.11	0.054	0.11	0.056
15	Citric acid (E330)	98.0	0.053	0.052	0.055	0.054
	Total		615.72	450.65	630.64	461.57
	Total phase loss 2.0%			8.93
	Other losses 2.4%					10.92
	General losses 4.3%					19.85
	Output	84.7	521.30	441.73	521.30	441.73

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; raw egg white	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; whole condensed milk with sugar the weight ratio of fat 8.5%	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 №311 Pastry "Korzinochka" with milk filling contained in handbooks:

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

Consolidated recipe: №311 Pastry "Korzinochka" with milk filling

Recipe on №311 Pastry "Korzinochka" with milk filling contained in handbooks:

calculations, forms, documents: