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 → №405 Pastries "Baku set" → recipe number 1 → Consolidated recipe

Consolidated recipe: №405 Pastries "Baku set"

Produced by weight.

№405 Pastries "Baku set" recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 872.4 kg product set
			in kind	in solids	in kind	in solids
1	Sign up
2	№408 Pastry "Yuzhnoye" (sliced)	80.7	200.00	161.33	174.48	140.74
3	№407 Pety-fur cake (sliced)	91.1	180.00	163.96	157.03	143.04
4	№406 Pastry "Almond tartlet"	91.8	150.00	137.72	130.86	120.15
5	№409 Pastry "Almond"	90.3	130.00	117.34	113.41	102.37
6	Sign up
	Total	10.8 89.2	1000.00	891.58	872.40	777.82
	Output	10.8 89.2	1000.00	891.58		777.82

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

# 411 Pastry "Almond Basket" recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 183.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 046 Creamy cream (basic)	86.0	440.00	378.40	80.61	69.32
	Total	9.2 90.8	1000.00	907.60	183.20	166.28
	Output	9.2 90.8	1000.00	907.60	183.20	166.28

№408 Pastry "Yuzhnoye" (sliced) recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 174.48 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 057 Creamy cream with cocoa powder	86.0	333.00	286.38	58.10	49.97
3	Semi-finished product Yuzhny with cocoa (in No. 408)	78.0	224.00	174.72	39.08	30.49
	Total	19.3 80.7	1000.00	806.64	174.48	140.74
	Output	19.3 80.7	1000.00	806.64	174.48	140.74

№407 Pety-fur cake (sliced) recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 157.03 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 046 Creamy cream (basic)	86.0	364.00	313.04	57.16	49.16
	Total	8.9 91.1	1000.00	910.88	157.03	143.04
	Output	8.9 91.1	1000.00	910.88	157.03	143.04

№406 Pastry "Almond tartlet" recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 130.86 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 046 Creamy cream (basic)	86.0	216.90	186.53	28.38	24.41
3	№002 Fried biscuit crumb	94.0	65.10	61.19	8.52	8.01
4	Powdered sugar	99.85	39.00	38.94	5.10	5.10
	Total	8.2 91.8	1000.00	918.14	130.86	120.15
	Output	8.2 91.8	1000.00	918.14	130.86	120.15

№409 Pastry "Almond" recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 113.41 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Apple podvarka	69.0	149.60	103.22	16.97	11.71
	Total	9.7 90.3	1000.00	902.60	113.41	102.37
	Output	9.7 90.3	1000.00	902.60	113.41	102.37

№410 Cake "Horn" recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 113.41 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw almond kernels (for finishing)	94.0	291.19	273.72	33.02	31.04
3	Raw almond kernels	94.0	266.34	250.36	30.21	28.39
4	Raw egg white	12.0	103.87	12.46	11.78	1.41
5	Flour, premium	85.5	39.94	34.15	4.53	3.87
6	Sign up
	Total	11.9 88.1	1100.99	969.67	124.87	109.97
	Losses 4.3%			41.67		4.73
	Output	7.2 92.8	1000.00	928.00	113.41	105.25
	Losses before baking/boiling, shrinkage 2.14877%	88.1	23.66	20.84	2.68	2.36
	Baking/boiling 5.09%		54.88		6.22
	Losses after baking/boiling, shrinkage 2.14877%	92.8	22.45	20.84	2.55	2.36

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 166.15 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	278.57	278.15	46.29	46.22
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	208.92	154.60	34.71	25.69
4	Vanilla powder	99.85	5.15	5.14	0.86	0.85
5	Cognac or dessert wine	—	1.72	—	0.29	—
	Total	13.8 86.2	1016.69	876.65	168.93	145.66
	Losses 1.9%			16.65		2.77
	Output	14.0 86.0	1000.00	860.00	166.15	142.89
	Losses before baking/boiling, shrinkage 0.94977%	86.2	9.66	8.33	1.60	1.38
	Baking/boiling -0.26%		-2.65		-0.44
	Losses after baking/boiling, shrinkage 0.94977%	86.0	9.68	8.33	1.61	1.38

Semi-finished almond tartlet (in No. 411) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 102.59 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	273.44	233.79	28.05	23.99
3	Powdered sugar	99.85	273.44	273.03	28.05	28.01
4	Raw almond kernels	94.0	273.44	257.03	28.05	26.37
5	Chicken eggs [chicken egg] [2]	27.0	43.64	11.78	4.48	1.21
	Total	11.6 88.4	1137.40	1005.33	116.69	103.14
	Losses 6.0%			60.33		6.19
	Output	5.5 94.5	1000.00	945.00	102.59	96.95
	Losses before baking/boiling, shrinkage 3.00037%	88.4	34.13	30.16	3.50	3.09
	Baking/boiling 6.47%		71.35		7.32
	Losses after baking/boiling, shrinkage 3.00037%	94.5	31.92	30.16	3.27	3.09

Semi-finished protein-almond product (in No. 193, 407) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 99.87 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	375.81	45.10	37.53	4.50
3	Raw almond kernels	94.0	289.09	271.74	28.87	27.14
4	Raw egg yolk	46.0	75.16	34.57	7.51	3.45
5	Flour, premium	85.5	72.27	61.79	7.22	6.17
	Total	28.8 71.2	1390.50	990.51	138.87	98.92
	Losses 5.1%			50.51		5.04
	Output	6.0 94.0	1000.00	940.00	99.87	93.88
	Losses before baking/boiling, shrinkage 2.54965%	71.2	35.45	25.25	3.54	2.52
	Baking/boiling 24.22%		328.18		32.78
	Losses after baking/boiling, shrinkage 2.54965%	94.0	26.87	25.25	2.68	2.52

Almond semi-finished product (in No. 409) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 96.45 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw almond kernels	94.0	347.11	326.28	33.48	31.47
3	Raw egg white	12.0	270.70	32.48	26.11	3.13
4	Flour, premium	85.5	60.74	51.93	5.86	5.01
5	Baking soda (E500(ii))	50.0	0.17	0.085	0.016	0.008
	Total	21.2 78.8	1268.83	1000.01	122.37	96.45
	Losses 6.0%			60.01		5.79
	Output	6.0 94.0	1000.00	940.00	96.45	90.66
	Losses before baking/boiling, shrinkage 3.00047%	78.8	38.07	30.00	3.67	2.89
	Baking/boiling 16.16%		198.84		19.18
	Losses after baking/boiling, shrinkage 3.00047%	94.0	31.92	30.00	3.08	2.89

Semi-finished Almond Tartlet (in No. 406) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 88.85 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	401.40	48.17	35.67	4.28
3	Raw almond kernels	94.0	308.77	290.24	27.44	25.79
4	Flour, premium	85.5	40.14	34.32	3.57	3.05
	Total	27.7 72.3	1367.86	989.36	121.54	87.91
	Losses 6.0%			59.36		5.27
	Output	7.0 93.0	1000.00	930.00	88.85	82.63
	Losses before baking/boiling, shrinkage 2.99969%	72.3	41.03	29.68	3.65	2.64
	Baking/boiling 22.23%		294.92		26.20
	Losses after baking/boiling, shrinkage 2.99969%	93.0	31.91	29.68	2.84	2.64

Semi-finished product Yuzhny (in # 408) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 77.29 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	256.62	215.56	19.84	16.66
3	Flour, premium	85.5	256.62	219.41	19.84	16.96
4	Powdered sugar	99.85	256.62	256.24	19.84	19.81
	Total	35.3 64.7	1283.11	829.78	99.18	64.14
	Losses 6.0%			49.78		3.85
	Output	22.0 78.0	1000.00	780.00	77.29	60.29
	Losses before baking/boiling, shrinkage 2.99979%	64.7	38.49	24.89	2.98	1.92
	Baking/boiling 17.09%		212.71		16.44
	Losses after baking/boiling, shrinkage 2.99979%	78.0	31.91	24.89	2.47	1.92

No. 057 Creamy cream with cocoa powder basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 58.1 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	264.90	264.50	15.39	15.37
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	198.67	147.02	11.54	8.54
4	Cocoa powder [Skurikhin]	95.0	48.02	45.62	2.79	2.65
5	Vanilla powder	99.85	2.32	2.32	0.13	0.13
6	Sign up
	Total	13.4 86.6	1012.25	876.67	58.81	50.94
	Losses 1.9%			16.67		0.97
	Output	14.0 86.0	1000.00	860.00	58.10	49.97
	Losses before baking/boiling, shrinkage 0.95049%	86.6	9.62	8.33	0.56	0.48
	Baking/boiling -0.7%		-7.06		-0.41
	Losses after baking/boiling, shrinkage 0.95049%	86.0	9.69	8.33	0.56	0.48

Semi-finished product Yuzhny with cocoa (in No. 408) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 39.08 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	255.13	214.31	9.97	8.38
3	Powdered sugar	99.85	255.13	254.75	9.97	9.96
4	Flour, premium	85.5	204.09	174.50	7.98	6.82
5	Cocoa powder [Skurikhin]	95.0	51.02	48.47	1.99	1.89
	Total	35.0 65.0	1275.62	829.79	49.86	32.43
	Losses 6.0%			49.79		1.95
	Output	22.0 78.0	1000.00	780.00	39.08	30.49
	Losses before baking/boiling, shrinkage 3.00015%	65.0	38.27	24.89	1.50	0.97
	Baking/boiling 16.6%		205.43		8.03
	Losses after baking/boiling, shrinkage 3.00015%	78.0	31.92	24.89	1.25	0.97

№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 8.52 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	3.75	3.74
3	Flour, premium	85.5	356.18	304.53	3.03	2.59
4	Potato starch	80.0	87.95	70.36	0.75	0.60
5	Essence	—	4.40	—	0.037	—
	Total	37.6 62.4	1621.13	1011.83	13.81	8.62
	Losses 7.1%			71.83		0.61
	Output	6.0 94.0	1000.00	940.00	8.52	8.01
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.49	0.31
	Baking/boiling 33.6%		525.38		4.48
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.33	0.31

Consolidated recipe, k=1.009948
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 872.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	226.86	226.52	229.12	228.78
2	Raw almond kernels	94.0	181.07	170.20	182.87	171.90
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	173.50	145.74	175.23	147.19
4	Granulated sugar	99.85	116.36	116.19	117.52	117.34
5	Raw egg white	12.0	111.09	13.33	112.19	13.46
6	Sign up	85.5	80.07	68.46	80.87	69.14
7	Chicken eggs [chicken egg] [2]	27.0	64.09	17.30	64.73	17.48
8	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	46.26	34.23	46.72	34.57
9	Apple podvarka	69.0	16.97	11.71	17.14	11.82
10	Raw egg yolk	46.0	7.51	3.45	7.58	3.49
11	Sign up	27.0	6.24	1.69	6.31	1.70
12	Cocoa powder [Skurikhin]	95.0	4.78	4.54	4.83	4.59
13	Vanilla powder	99.85	0.99	0.99	1.00	1.00
14	Potato starch	80.0	0.75	0.60	0.76	0.61
15	Cognac or dessert wine	—	0.38	—	0.39	—
16	Sign up	—	0.037	—	0.038	—
17	Baking soda (E500(ii))	50.0	0.032	0.016	0.033	0.016
	Total		1036.99	814.98	1047.31	823.09
	Total phase loss 4.6%			37.16
	Other losses 1.0%					8.11
	General losses 5.5%					45.27
	Output	89.2	872.40	777.82	872.40	777.82

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; raw egg yolk; 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	butter; whole condensed milk with sugar the weight ratio of fat 8.5%	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

Recipe on №405 Pastries "Baku set" contained in handbooks:

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

Consolidated recipe: №405 Pastries "Baku set"

Recipe on №405 Pastries "Baku set" contained in handbooks:

calculations, forms, documents: