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 → Sets of cakes → No. 394 Small cakes "Jubilee set" → recipe number 1 → Consolidated recipe

Consolidated recipe: No. 394 Small cakes "Jubilee set"

Weight 0.5 kg and 1 kg.

No. 394 Small cakes "Jubilee set" recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 641.2 kg product set
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 396 Pastry "Sponge cake" with cream, glazed with lipstick	73.9	270.00	199.44	173.12	127.88
3	№398 Pastry "Choux tube"	79.8	140.00	111.75	89.77	71.66
4	No. 397 Pastry "Biscuit" with whipped cream, glazed with lipstick	73.4	60.00	44.02	38.47	28.23
5	№404 Cake "Basket" with cream and jelly	77.8	60.00	46.68	38.47	29.93
6	Sign up
7	№399 Pastry piece "Puff" ("Bows")	88.2	30.00	26.47	19.24	16.97
8	№401 Pastry "Basket" with cream and jam	81.0	30.00	24.30	19.24	15.58
9	No. 402 Pastry "Air" with cream (double)	86.8	20.00	17.36	12.82	11.13
10	№400 Puff tube cake	85.0	10.00	8.50	6.41	5.45
	Total	25.5 74.5	1000.00	744.86	641.20	477.60
	Output	25.5 74.5	1000.00	744.86		477.60

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

No. 395 Biscuit-cream cake (diamonds, cubes, stripes) recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 211.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№065 Cream "Charlotte" on agar	75.0	315.00	236.25	66.65	49.99
3	No. 095 Blotting syrup	50.0	248.00	124.00	52.48	26.24
4	Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395)	76.7	54.00	41.42	11.43	8.76
5	Jam	72.0	23.00	16.56	4.87	3.50
	Total	31.2 68.8	1000.00	688.23	211.60	145.63
	Output	31.2 68.8	1000.00	688.23	211.60	145.63

No. 396 Pastry "Sponge cake" with cream, glazed with lipstick recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 173.12 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	# 099 Lipstick	88.0	259.00	227.92	44.84	39.46
3	№065 Cream "Charlotte" on agar	75.0	205.00	153.75	35.49	26.62
4	No. 095 Blotting syrup	50.0	180.00	90.00	31.16	15.58
	Total	26.1 73.9	1000.00	738.67	173.12	127.88
	Output	26.1 73.9	1000.00	738.67	173.12	127.88

№398 Pastry "Choux tube" recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 89.77 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	# 099 Lipstick	88.0	352.94	310.59	31.68	27.88
3	No. 022 Custard	76.0	235.30	178.83	21.12	16.05
	Total	20.2 79.8	1000.00	798.24	89.77	71.66
	Output	20.2 79.8	1000.00	798.24	89.77	71.66

No. 397 Pastry "Biscuit" with whipped cream, glazed with lipstick recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 38.47 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№087 Protein cream (custard)	70.0	267.00	186.90	10.27	7.19
3	# 099 Lipstick	88.0	233.00	205.04	8.96	7.89
4	No. 095 Blotting syrup	50.0	133.00	66.50	5.12	2.56
5	№065 Cream "Charlotte" on agar	75.0	100.00	75.00	3.85	2.89
	Total	26.6 73.4	1000.00	733.69	38.47	28.23
	Output	26.6 73.4	1000.00	733.69	38.47	28.23

№404 Cake "Basket" with cream and jelly recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 38.47 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№065 Cream "Charlotte" on agar	75.0	400.00	300.00	15.39	11.54
3	No. 104 Jelly	50.0	200.00	100.00	7.69	3.85
	Total	22.2 77.8	1000.00	778.00	38.47	29.93
	Output	22.2 77.8	1000.00	778.00	38.47	29.93

№403 Pastry "Air" with cream and jam recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 32.06 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№065 Cream "Charlotte" on agar	75.0	333.50	250.12	10.69	8.02
3	No. 023 Air	96.5	222.00	214.23	7.12	6.87
	Total	21.6 78.4	1000.00	784.40	32.06	25.15
	Output	21.6 78.4	1000.00	784.40	32.06	25.15

№399 Pastry piece "Puff" ("Bows") recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 19.24 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№065 Cream "Charlotte" on agar	75.0	250.00	187.50	4.81	3.61
3	Powdered sugar	99.85	12.50	12.48	0.24	0.24
	Total	11.8 88.2	1000.00	882.17	19.24	16.97
	Output	11.8 88.2	1000.00	882.17	19.24	16.97

№401 Pastry "Basket" with cream and jam recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 19.24 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 016 Sand (main)	94.5	375.00	354.38	7.21	6.82
3	№065 Cream "Charlotte" on agar	75.0	187.00	140.25	3.60	2.70
	Total	19.0 81.0	1000.00	809.98	19.24	15.58
	Output	19.0 81.0	1000.00	809.98	19.24	15.58

No. 402 Pastry "Air" with cream (double) recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 12.82 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№065 Cream "Charlotte" on agar	75.0	450.00	337.50	5.77	4.33
	Total	13.2 86.8	1000.00	868.25	12.82	11.13
	Output	13.2 86.8	1000.00	868.25	12.82	11.13

№400 Puff tube cake recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 6.41 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№065 Cream "Charlotte" on agar	75.0	429.00	321.75	2.75	2.06
	Total	15.0 85.0	1000.00	849.92	6.41	5.45
	Output	15.0 85.0	1000.00	849.92	6.41	5.45

Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 11.43 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	459.72	386.16	5.25	4.41
3	Cocoa powder [Skurikhin]	95.0	53.63	50.95	0.61	0.58
4	Cognac	—	1.53	—	0.017	—
5	Vanilla essence	—	1.38	—	0.016	—
	Total	23.3 76.7	1021.41	783.44	11.67	8.95
	Losses 2.1%			16.44		0.19
	Output	23.3 76.7	1000.00	767.00	11.43	8.76
	Losses before baking/boiling, shrinkage 1.04948%	76.7	10.72	8.22	0.12	0.094
	Baking/boiling -0.0%		-0.029		-0.00
	Losses after baking/boiling, shrinkage 1.04948%	76.7	10.72	8.22	0.12	0.094

№065 Cream "Charlotte" on agar basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 185.96 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	355.99	355.46	66.20	66.10
3	Fresh whole milk the weight ratio of fat 3.2%	12.0	213.59	25.63	39.72	4.77
4	Chicken eggs [chicken egg] [2]	27.0	31.64	8.54	5.88	1.59
5	Vanilla powder	99.85	3.95	3.94	0.73	0.73
6	Sign up
7	Agar (E406)	85.0	0.47	0.40	0.087	0.074
	Total	27.1 72.9	1050.23	766.10	195.30	142.47
	Losses 2.1%			16.10		2.99
	Output	25.0 75.0	1000.00	750.00	185.96	139.47
	Losses before baking/boiling, shrinkage 1.05088%	72.9	11.04	8.05	2.05	1.50
	Baking/boiling 2.74%		28.46		5.29
	Losses after baking/boiling, shrinkage 1.05088%	75.0	10.73	8.05	2.00	1.50

No. 001 Biscuit (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 148.08 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	51.40	51.32
3	Flour, premium	85.5	281.16	240.39	41.63	35.60
4	Potato starch	80.0	69.42	55.54	10.28	8.22
5	Essence	—	3.47	—	0.51	—
	Total	37.6 62.4	1279.69	798.72	189.49	118.27
	Losses 6.1%			48.72		7.21
	Output	25.0 75.0	1000.00	750.00	148.08	111.06
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	5.78	3.61
	Baking/boiling 16.78%		208.18		30.83
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	4.81	3.61

No. 095 Blotting syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 88.75 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	45.54	45.47
3	Cognac or dessert wine	—	47.95	—	4.26	—
4	Essence of rum	—	1.92	—	0.17	—
	Total	54.6 45.4	1127.32	512.30	100.06	45.47
	Losses 2.4%			12.30		1.09
	Output	50.0 50.0	1000.00	500.00	88.75	44.38
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	1.20	0.55
	Baking/boiling 9.11%		101.49		9.01
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	1.09	0.55

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 85.49 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	22.66	—
3	Starch syrup	78.0	119.29	93.05	10.20	7.95
4	Essence	—	2.76	—	0.24	—
	Total	25.0 75.0	1182.37	887.09	101.08	75.83
	Losses 0.8%			7.09		0.61
	Output	12.0 88.0	1000.00	880.00	85.49	75.23
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.40	0.30
	Baking/boiling 14.74%		173.61		14.84
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.34	0.30

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 22.6 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	6.99	5.87
3	Granulated sugar	99.85	206.17	205.86	4.66	4.65
4	Melange	27.0	72.16	19.48	1.63	0.44
5	Flour, premium (on the dust)	85.5	41.24	35.26	0.93	0.80
6	Sign up
7	Salt	96.5	2.06	1.99	0.047	0.045
8	Ammonium carbonic (E503(i))	—	0.52	—	0.012	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.012	0.006
	Total	16.2 83.8	1149.41	963.31	25.98	21.77
	Losses 1.9%			18.31		0.41
	Output	5.5 94.5	1000.00	945.00	22.60	21.36
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	0.25	0.21
	Baking/boiling 11.31%		128.80		2.91
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	0.22	0.21

No. 022 Custard basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 21.12 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	455.46	389.42	9.62	8.23
3	water	—	260.93	—	5.51	—
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	227.69	191.26	4.81	4.04
5	Salt	96.5	5.70	5.50	0.12	0.12
	Total	54.0 46.0	1735.46	798.31	36.66	16.86
	Losses 4.8%			38.31		0.81
	Output	24.0 76.0	1000.00	760.00	21.12	16.05
	Losses before baking/boiling, shrinkage 2.39956%	46.0	41.64	19.16	0.88	0.40
	Baking/boiling 39.47%		668.61		14.12
	Losses after baking/boiling, shrinkage 2.39956%	76.0	25.21	19.16	0.53	0.40

No. 021 Puff basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 17.85 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	438.58	368.41	7.83	6.58
3	Melange	27.0	33.34	9.00	0.60	0.16
4	Salt	96.5	5.26	5.08	0.094	0.091
5	Citric acid (E330)	98.0	0.87	0.85	0.016	0.015
	Total	16.7 83.3	1135.91	945.81	20.27	16.88
	Losses 2.2%			20.81		0.37
	Output	7.5 92.5	1000.00	925.00	17.85	16.51
	Losses before baking/boiling, shrinkage 1.1%	83.3	12.50	10.40	0.22	0.19
	Baking/boiling 9.98%		112.17		2.00
	Losses after baking/boiling, shrinkage 1.1%	92.5	11.25	10.40	0.20	0.19

No. 023 Air basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 14.17 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	5.11	0.61
3	Vanilla powder	99.85	7.21	7.20	0.10	0.10
	Total	24.0 76.0	1329.19	1010.46	18.84	14.32
	Losses 4.5%			45.46		0.64
	Output	3.5 96.5	1000.00	965.00	14.17	13.67
	Losses before baking/boiling, shrinkage 2.24956%	76.0	29.90	22.73	0.42	0.32
	Baking/boiling 21.22%		275.73		3.91
	Losses after baking/boiling, shrinkage 2.24956%	96.5	23.56	22.73	0.33	0.32

№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 10.27 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	324.88	38.99	3.34	0.40
3	Vanilla powder	99.85	24.37	24.33	0.25	0.25
4	water	—	18.29	—	0.19	—
	Total	30.0 70.0	1017.31	712.11	10.45	7.31
	Losses 1.7%			12.11		0.12
	Output	30.0 70.0	1000.00	700.00	10.27	7.19
	Losses before baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	0.089	0.062
	Losses after baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	0.089	0.062

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 7.69 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	3.19	3.18
3	Starch syrup	78.0	103.34	80.61	0.80	0.62
4	Agar (E406)	85.0	10.34	8.79	0.080	0.068
5	Essence	—	3.10	—	0.024	—
6	Sign up
7	Food paint	—	1.00	—	0.008	—
	Total	50.0 50.0	1010.08	505.04	7.77	3.89
	Losses 1.0%			5.04		0.039
	Output	50.0 50.0	1000.00	500.00	7.69	3.85
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.039	0.019
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.039	0.019

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 5.77 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	2.43	0.29
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	0.65	0.17
	Total	38.9 61.1	1164.48	711.21	6.72	4.11
	Losses 3.6%			25.61		0.15
	Output	31.4 68.6	1000.00	685.60	5.77	3.96
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	0.12	0.074
	Baking/boiling 10.92%		124.84		0.72
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.11	0.074

Consolidated recipe, k=1.036592
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 641.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	262.91	262.51	272.53	272.12
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	107.26	90.10	111.19	93.40
3	Melange	27.0	104.49	28.21	108.31	29.24
4	Water	—	82.11	—	85.12	—
5	Flour, premium	85.5	75.58	64.62	78.34	66.98
6	Sign up	12.0	42.15	5.06	43.69	5.24
7	Jam	72.0	27.54	19.83	28.55	20.56
8	Starch syrup	78.0	10.99	8.57	11.39	8.89
9	Potato starch	80.0	10.28	8.22	10.66	8.52
10	Raw egg white	12.0	8.45	1.01	8.76	1.05
11	Sign up	27.0	6.53	1.76	6.77	1.83
12	Cognac or dessert wine	—	4.26	—	4.41	—
13	Vanilla powder	99.85	1.09	1.09	1.13	1.13
14	Essence	—	0.82	—	0.85	—
15	Cocoa powder [Skurikhin]	95.0	0.61	0.58	0.64	0.60
16	Sign up	—	0.31	—	0.32	—
17	Salt	96.5	0.26	0.25	0.27	0.26
18	Powdered sugar	99.85	0.24	0.24	0.25	0.25
19	Essence of rum	—	0.17	—	0.18	—
20	Agar (E406)	85.0	0.17	0.14	0.17	0.15
21	Sign up	98.0	0.031	0.031	0.033	0.032
22	Vanilla essence	—	0.016	—	0.016	—
23	Ammonium carbonic (E503(i))	—	0.012	—	0.012	—
24	Baking soda (E500(ii))	50.0	0.012	0.006	0.012	0.006
25	Food paint	—	0.008	—	0.008	—
	Total		746.30	492.25	773.61	510.26
	Total phase loss 3.0%			14.64
	Other losses 3.5%					18.01
	General losses 6.4%					32.66
	Output	74.5	641.20	477.60	641.20	477.60

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	chicken eggs; 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	fresh whole milk the weight ratio of fat 3.2%; butter	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: No. 394 Small cakes "Jubilee set"

Recipe on No. 394 Small cakes "Jubilee set" contained in handbooks:

calculations, forms, documents: