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 → №312 Pastry "Basket" with protein cream → recipe number 2 → Consolidated recipe

Consolidated recipe: №312 Pastry "Basket" with protein cream

Weight 75 g.

recipe number 2
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 737 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№087 Protein cream (custard)	70.0	227.00	158.90	167.30	117.11
3	Fruit filling	74.0	206.00	152.44	151.82	112.35
4	No. 046 Creamy cream (basic)	86.0	148.00	127.28	109.08	93.81
5	Fruit	70.0	44.00	30.80	32.43	22.70
6	Sign up
	Total	17.6 82.4	1000.00	824.22	737.00	607.45
	Output	17.6 82.4	1000.00	824.22		607.45

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

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 270.48 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	83.65	70.26
3	Granulated sugar	99.85	206.17	205.86	55.76	55.68
4	Melange	27.0	72.16	19.48	19.52	5.27
5	Flour, premium (on the dust)	85.5	41.24	35.26	11.15	9.54
6	Sign up
7	Salt	96.5	2.06	1.99	0.56	0.54
8	Ammonium carbonic (E503(i))	—	0.52	—	0.14	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.14	0.070
	Total	16.2 83.8	1149.41	963.31	310.89	260.55
	Losses 1.9%			18.31		4.95
	Output	5.5 94.5	1000.00	945.00	270.48	255.60
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	2.95	2.48
	Baking/boiling 11.31%		128.80		34.84
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	2.62	2.48

№087 Protein cream (custard) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 167.3 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	324.88	38.99	54.35	6.52
3	Vanilla powder	99.85	24.37	24.33	4.08	4.07
4	water	—	18.29	—	3.06	—
	Total	30.0 70.0	1017.31	712.11	170.19	119.14
	Losses 1.7%			12.11		2.03
	Output	30.0 70.0	1000.00	700.00	167.30	117.11
	Losses before baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	1.45	1.01
	Losses after baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	1.45	1.01

No. 046 Creamy cream (basic) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 109.08 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	278.57	278.15	30.39	30.34
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	208.92	154.60	22.79	16.86
4	Vanilla powder	99.85	5.15	5.14	0.56	0.56
5	Cognac or dessert wine	—	1.72	—	0.19	—
	Total	13.8 86.2	1016.69	876.65	110.90	95.62
	Losses 1.9%			16.65		1.82
	Output	14.0 86.0	1000.00	860.00	109.08	93.81
	Losses before baking/boiling, shrinkage 0.94977%	86.2	9.66	8.33	1.05	0.91
	Baking/boiling -0.26%		-2.65		-0.29
	Losses after baking/boiling, shrinkage 0.94977%	86.0	9.68	8.33	1.06	0.91

Consolidated recipe, k=1.03002
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 737 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	164.47	164.22	169.41	169.15
2	Fruit filling	74.0	151.82	112.35	156.38	115.72
3	Flour, premium	85.5	150.56	128.73	155.08	132.60
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	140.62	118.12	144.84	121.67
5	Raw egg white	12.0	54.35	6.52	55.98	6.72
6	Sign up	99.85	36.28	36.23	37.37	37.31
7	Fruit	70.0	32.43	22.70	33.40	23.38
8	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	22.79	16.86	23.47	17.37
9	Melange	27.0	19.52	5.27	20.10	5.43
10	Vanilla powder	99.85	4.64	4.63	4.78	4.77
11	Sign up	—	3.06	—	3.15	—
12	Essence	—	0.56	—	0.58	—
13	Salt	96.5	0.56	0.54	0.57	0.55
14	Cognac or dessert wine	—	0.19	—	0.19	—
15	Ammonium carbonic (E503(i))	—	0.14	—	0.14	—
16	Sign up	50.0	0.14	0.070	0.14	0.072
	Total		782.13	616.25	805.61	634.75
	Total phase loss 1.4%			8.79
	Other losses 2.9%					18.50
	General losses 4.3%					27.29
	Output	82.4	737.00	607.45	737.00	607.45

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	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

Consolidated recipe: №312 Pastry "Basket" with protein cream

Recipe on №312 Pastry "Basket" with protein cream contained in handbooks:

calculations, forms, documents: