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 → Tiny cakes → №369 Cake "Surprise" → recipe number 1 → Consolidated recipe

Consolidated recipe №369 Cake "Surprise"

Weight 80 g.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 248.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№109 Zephyr "Special"	66.6	200.00	133.20	49.70	33.10
3	№067 Cream "Charlotte" chocolate	75.5	133.00	100.42	33.05	24.95
	Total	15.7 84.3	1000.00	843.25	248.50	209.55
	Output	15.7 84.3	1000.00	843.25		209.55

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

№067 Cream "Charlotte" chocolate basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 33.05 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	382.33	321.16	12.64	10.61
3	Cocoa powder [Skurikhin]	95.0	48.14	45.73	1.59	1.51
4	Cognac	—	1.52	—	0.050	—
5	Vanilla powder	99.85	1.42	1.42	0.047	0.047
	Total	24.5 75.5	1021.07	771.21	33.75	25.49
	Losses 2.1%			16.21		0.54
	Output	24.5 75.5	1000.00	755.00	33.05	24.95
	Losses before baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.35	0.27
	Baking/boiling -0.04%		-0.39		-0.013
	Losses after baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.35	0.27

Semi-finished cups made of scraps (in No. 369) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 165.75 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Scraps from cakes and pastries	70.0	291.77	204.24	48.36	33.85
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	243.32	204.39	40.33	33.88
4	Granulated sugar	99.85	241.84	241.48	40.08	40.02
5	Melange	27.0	97.22	26.25	16.11	4.35
6	Sign up
7	Baking soda (E500(ii))	50.0	4.82	2.41	0.80	0.40
	Total	20.9 79.1	1200.00	949.12	198.90	157.32
	Losses 3.7%			35.12		5.82
	Output	8.6 91.4	1000.00	914.00	165.75	151.50
	Losses before baking/boiling, shrinkage 1.85034%	79.1	22.20	17.56	3.68	2.91
	Baking/boiling 13.46%		158.58		26.28
	Losses after baking/boiling, shrinkage 1.85034%	91.4	19.21	17.56	3.18	2.91

№109 Zephyr "Special" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 49.7 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fruit filling	74.0	385.39	285.19	19.15	14.17
3	Raw egg white	12.0	167.86	20.14	8.34	1.00
4	water	—	96.53	—	4.80	—
5	Vanilla essence	—	3.55	—	0.18	—
6	Sign up
7	Citric acid (E330)	98.0	1.78	1.74	0.088	0.087
	Total	33.4 66.6	1044.95	695.93	51.93	34.59
	Losses 4.3%			29.93		1.49
	Output	33.4 66.6	1000.00	666.00	49.70	33.10
	Losses before baking/boiling, shrinkage 2.1507%	66.6	22.47	14.97	1.12	0.74
	Losses after baking/boiling, shrinkage 2.1507%	66.6	22.47	14.97	1.12	0.74

No. 060 Charlotte syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 19.42 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fresh whole milk the weight ratio of fat 3.2%	12.0	420.90	50.51	8.17	0.98
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	2.18	0.59
	Total	38.9 61.1	1164.48	711.21	22.62	13.81
	Losses 3.6%			25.61		0.50
	Output	31.4 68.6	1000.00	685.60	19.42	13.32
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	0.41	0.25
	Baking/boiling 10.92%		124.84		2.42
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.36	0.25

Consolidated recipe, k=1.004924
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 248.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	71.59	71.48	71.94	71.83
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	52.97	44.49	53.23	44.71
3	Flour, premium	85.5	52.41	44.81	52.67	45.03
4	Scraps from cakes and pastries	70.0	48.36	33.85	48.60	34.02
5	Fruit filling	74.0	19.15	14.17	19.25	14.24
6	Sign up	27.0	16.11	4.35	16.19	4.37
7	Raw egg white	12.0	8.34	1.00	8.38	1.01
8	Fresh whole milk the weight ratio of fat 3.2%	12.0	8.17	0.98	8.22	0.99
9	water	—	4.80	—	4.82	—
10	Chicken eggs [chicken egg] [2]	27.0	2.18	0.59	2.19	0.59
11	Sign up	95.0	1.59	1.51	1.60	1.52
12	Ammonium carbonic (E503(i))	—	0.80	—	0.80	—
13	Baking soda (E500(ii))	50.0	0.80	0.40	0.80	0.40
14	Vanilla essence	—	0.18	—	0.18	—
15	Agar (E406)	85.0	0.13	0.11	0.13	0.11
16	Sign up	98.0	0.088	0.087	0.089	0.087
17	Cognac	—	0.050	—	0.050	—
18	Vanilla powder	99.85	0.047	0.047	0.047	0.047
	Total		287.77	217.89	289.19	218.96
	Total phase loss 3.8%			8.34
	Other losses 0.49%					1.07
	General losses 4.3%					9.42
	Output	84.3	248.50	209.55	248.50	209.55

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 №369 Cake "Surprise" contained in handbooks:

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

Consolidated recipe №369 Cake "Surprise"

Recipe on №369 Cake "Surprise" contained in handbooks:

calculations, forms, documents: