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 → №323 Cake "Basket with marshmallows" → recipe number 1 → Consolidated recipe

Consolidated recipe №323 Cake "Basket with marshmallows"

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 483.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 114 Zephyr	64.0	280.00	179.20	135.30	86.59
3	No. 104 Jelly	50.0	200.00	100.00	96.64	48.32
4	Fruit filling	74.0	133.00	98.42	64.27	47.56
5	Fruit	70.0	20.00	14.00	9.66	6.76
	Total	26.2 73.8	1000.00	738.44	483.20	356.81
	Output	26.2 73.8	1000.00	738.44		356.81

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 177.33 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	54.84	46.07
3	Granulated sugar	99.85	206.17	205.86	36.56	36.51
4	Melange	27.0	72.16	19.48	12.80	3.46
5	Flour, premium (on the dust)	85.5	41.24	35.26	7.31	6.25
6	Sign up
7	Salt	96.5	2.06	1.99	0.37	0.35
8	Ammonium carbonic (E503(i))	—	0.52	—	0.092	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.092	0.046
	Total	16.2 83.8	1149.41	963.31	203.83	170.83
	Losses 1.9%			18.31		3.25
	Output	5.5 94.5	1000.00	945.00	177.33	167.58
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	1.94	1.62
	Baking/boiling 11.31%		128.80		22.84
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	1.72	1.62

No. 114 Zephyr basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 135.3 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	256.11	255.73	34.65	34.60
3	Raw egg white	12.0	256.11	30.73	34.65	4.16
4	water	—	15.40	—	2.08	—
5	Agar (E406)	85.0	3.84	3.26	0.52	0.44
6	Sign up
	Total	36.0 64.0	1044.94	668.76	141.38	90.48
	Losses 4.3%			28.76		3.89
	Output	36.0 64.0	1000.00	640.00	135.30	86.59
	Losses before baking/boiling, shrinkage 2.15014%	64.0	22.47	14.38	3.04	1.95
	Losses after baking/boiling, shrinkage 2.15014%	64.0	22.47	14.38	3.04	1.95

No. 104 Jelly basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 96.64 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	40.03	39.97
3	Starch syrup	78.0	103.34	80.61	9.99	7.79
4	Agar (E406)	85.0	10.34	8.79	1.00	0.85
5	Essence	—	3.10	—	0.30	—
6	Sign up
7	Food paint	—	1.00	—	0.10	—
	Total	50.0 50.0	1010.08	505.04	97.61	48.81
	Losses 1.0%			5.04		0.49
	Output	50.0 50.0	1000.00	500.00	96.64	48.32
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.49	0.24
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.49	0.24

Consolidated recipe, k=1.023071
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 483.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	74.0	133.57	98.84	136.65	101.12
2	Granulated sugar	99.85	111.24	111.08	113.81	113.64
3	Flour, premium	85.5	98.71	84.40	100.99	86.35
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	54.84	46.07	56.11	47.13
5	water	—	48.08	—	49.19	—
6	Sign up	12.0	34.65	4.16	35.45	4.25
7	Melange	27.0	12.80	3.46	13.09	3.53
8	Starch syrup	78.0	9.99	7.79	10.22	7.97
9	Fruit	70.0	9.66	6.76	9.89	6.92
10	Agar (E406)	85.0	1.52	1.29	1.55	1.32
11	Sign up	—	0.67	—	0.68	—
12	Salt	96.5	0.37	0.35	0.37	0.36
13	Citric acid (E330)	98.0	0.20	0.20	0.20	0.20
14	Dye	—	0.17	—	0.18	—
15	Food paint	—	0.10	—	0.10	—
16	Sign up	—	0.092	—	0.094	—
17	Baking soda (E500(ii))	50.0	0.092	0.046	0.094	0.047
	Total		516.75	364.44	528.67	372.84
	Total phase loss 2.1%			7.62
	Other losses 2.3%					8.41
	General losses 4.3%					16.03
	Output	73.8	483.20	356.81	483.20	356.81

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 №323 Cake "Basket with marshmallows" contained in handbooks:

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

Consolidated recipe №323 Cake "Basket with marshmallows"

Recipe on №323 Cake "Basket with marshmallows" contained in handbooks:

calculations, forms, documents: