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 → №401 Pastry "Basket" with cream and jam → recipe number 1 → Consolidated recipe

Consolidated recipe: №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 899.5 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	337.31	318.76
3	№065 Cream "Charlotte" on agar	75.0	187.00	140.25	168.21	126.15
	Total	19.0 81.0	1000.00	809.98	899.50	728.58
	Output	19.0 81.0	1000.00	809.98		728.58

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 337.31 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	104.31	87.62
3	Granulated sugar	99.85	206.17	205.86	69.54	69.44
4	Melange	27.0	72.16	19.48	24.34	6.57
5	Flour, premium (on the dust)	85.5	41.24	35.26	13.91	11.89
6	Sign up
7	Salt	96.5	2.06	1.99	0.69	0.67
8	Ammonium carbonic (E503(i))	—	0.52	—	0.18	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.18	0.088
	Total	16.2 83.8	1149.41	963.31	387.71	324.94
	Losses 1.9%			18.31		6.17
	Output	5.5 94.5	1000.00	945.00	337.31	318.76
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	3.68	3.09
	Baking/boiling 11.31%		128.80		43.45
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	3.27	3.09

№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 168.21 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	355.99	355.46	59.88	59.79
3	Fresh whole milk the weight ratio of fat 3.2%	12.0	213.59	25.63	35.93	4.31
4	Chicken eggs [chicken egg] [2]	27.0	31.64	8.54	5.32	1.44
5	Vanilla powder	99.85	3.95	3.94	0.66	0.66
6	Sign up
7	Agar (E406)	85.0	0.47	0.40	0.079	0.067
	Total	27.1 72.9	1050.23	766.10	176.66	128.86
	Losses 2.1%			16.10		2.71
	Output	25.0 75.0	1000.00	750.00	168.21	126.15
	Losses before baking/boiling, shrinkage 1.05088%	72.9	11.04	8.05	1.86	1.35
	Baking/boiling 2.74%		28.46		4.79
	Losses after baking/boiling, shrinkage 1.05088%	75.0	10.73	8.05	1.81	1.35

Consolidated recipe, k=1.032345
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 899.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	72.0	393.98	283.67	406.72	292.84
2	Flour, premium	85.5	187.77	160.54	193.84	165.73
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	178.83	150.22	184.62	155.08
4	Granulated sugar	99.85	129.42	129.23	133.61	133.41
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	35.93	4.31	37.09	4.45
6	Sign up	27.0	24.34	6.57	25.13	6.78
7	Chicken eggs [chicken egg] [2]	27.0	5.32	1.44	5.49	1.48
8	Essence	—	0.70	—	0.72	—
9	Salt	96.5	0.69	0.67	0.72	0.69
10	Vanilla powder	99.85	0.66	0.66	0.69	0.68
11	Sign up	—	0.27	—	0.27	—
12	Ammonium carbonic (E503(i))	—	0.18	—	0.18	—
13	Baking soda (E500(ii))	50.0	0.18	0.088	0.18	0.091
14	Agar (E406)	85.0	0.079	0.067	0.082	0.069
	Total		958.35	737.46	989.34	761.32
	Total phase loss 1.2%			8.88
	Other losses 3.1%					23.85
	General losses 4.3%					32.74
	Output	81.0	899.50	728.58	899.50	728.58

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	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

№401 Pastry "Basket" with cream and jam (recipe number 1) included in recipes:

	№393 Pastries "Moscow set"	recipe number 1
	No. 394 Small cakes "Jubilee set"	recipe number 1

Consolidated recipe: №401 Pastry "Basket" with cream and jam

№401 Pastry "Basket" with cream and jam (recipe number 1) included in recipes:

Recipe on №401 Pastry "Basket" with cream and jam contained in handbooks:

calculations, forms, documents: