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 fruit filling → # 317 Pastry "Korzinochka" with cream and fruit filling → recipe number 2 → Consolidated recipe

Consolidated recipe # 317 Pastry "Korzinochka" with cream and fruit filling

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 31.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 046 Creamy cream (basic)	86.0	318.00	273.48	10.14	8.72
3	Fruit filling	74.0	300.00	222.00	9.57	7.08
4	№002 Fried biscuit crumb	94.0	15.00	14.10	0.48	0.45
	Total	14.4 85.6	1000.00	856.40	31.90	27.32
	Output	14.4 85.6	1000.00	856.40		27.32

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 11.71 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	3.62	3.04
3	Granulated sugar	99.85	206.17	205.86	2.41	2.41
4	Melange	27.0	72.16	19.48	0.84	0.23
5	Flour, premium (on the dust)	85.5	41.24	35.26	0.48	0.41
6	Sign up
7	Salt	96.5	2.06	1.99	0.024	0.023
8	Ammonium carbonic (E503(i))	—	0.52	—	0.006	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.006	0.003
	Total	16.2 83.8	1149.41	963.31	13.46	11.28
	Losses 1.9%			18.31		0.21
	Output	5.5 94.5	1000.00	945.00	11.71	11.06
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	0.13	0.11
	Baking/boiling 11.31%		128.80		1.51
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	0.11	0.11

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 10.14 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	278.57	278.15	2.83	2.82
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	208.92	154.60	2.12	1.57
4	Vanilla powder	99.85	5.15	5.14	0.052	0.052
5	Cognac or dessert wine	—	1.72	—	0.017	—
	Total	13.8 86.2	1016.69	876.65	10.31	8.89
	Losses 1.9%			16.65		0.17
	Output	14.0 86.0	1000.00	860.00	10.14	8.72
	Losses before baking/boiling, shrinkage 0.94977%	86.2	9.66	8.33	0.10	0.084
	Baking/boiling -0.26%		-2.65		-0.027
	Losses after baking/boiling, shrinkage 0.94977%	86.0	9.68	8.33	0.10	0.084

№002 Fried biscuit crumb basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.48 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	0.21	0.21
3	Flour, premium	85.5	356.18	304.53	0.17	0.15
4	Potato starch	80.0	87.95	70.36	0.042	0.034
5	Essence	—	4.40	—	0.002	—
	Total	37.6 62.4	1621.13	1011.83	0.78	0.48
	Losses 7.1%			71.83		0.034
	Output	6.0 94.0	1000.00	940.00	0.48	0.45
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.028	0.017
	Baking/boiling 33.6%		525.38		0.25
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.018	0.017

Consolidated recipe, k=1.029199
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 31.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	74.0	9.57	7.08	9.85	7.29
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	8.92	7.49	9.18	7.71
3	Flour, premium	85.5	6.69	5.72	6.88	5.88
4	Powdered sugar	99.85	2.83	2.82	2.91	2.90
5	Granulated sugar	99.85	2.62	2.62	2.70	2.70
6	Sign up	74.0	2.12	1.57	2.18	1.61
7	Melange	27.0	1.20	0.32	1.23	0.33
8	Vanilla powder	99.85	0.052	0.052	0.054	0.054
9	Potato starch	80.0	0.042	0.034	0.043	0.035
10	Essence	—	0.026	—	0.027	—
11	Sign up	96.5	0.024	0.023	0.025	0.024
12	Cognac or dessert wine	—	0.017	—	0.018	—
13	Ammonium carbonic (E503(i))	—	0.006	—	0.006	—
14	Baking soda (E500(ii))	50.0	0.006	0.003	0.006	0.003
	Total		34.12	27.74	35.11	28.55
	Total phase loss 1.5%			0.42
	Other losses 2.8%					0.81
	General losses 4.3%					1.23
	Output	85.6	31.90	27.32	31.90	27.32

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 # 317 Pastry "Korzinochka" with cream and fruit filling contained in handbooks:

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

Consolidated recipe # 317 Pastry "Korzinochka" with cream and fruit filling

Recipe on # 317 Pastry "Korzinochka" with cream and fruit filling contained in handbooks:

calculations, forms, documents: