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. 413 Small cake "Chocolate" → recipe number 1 → Consolidated recipe

Consolidated recipe No. 413 Small cake "Chocolate"

Weight 40 g.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 540.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	# 099 Lipstick	88.0	247.00	217.36	133.58	117.55
3	Marzipan filling	80.0	247.00	197.60	133.58	106.86
4	Chocolate glaze [Skurikhin]	99.1	12.50	12.39	6.76	6.70
5	Cocoa powder [Skurikhin]	95.0	12.50	11.88	6.76	6.42
	Total	13.3 86.7	1000.00	867.31	540.80	469.04
	Output	13.3 86.7	1000.00	867.31		469.04

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

Cinnamon sponge cake for cakes "Chocolate", "Praline", "Nut", "Strawberry", "Mokka"
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 260.12 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	278.91	278.49	72.55	72.44
3	Flour, premium	85.5	278.73	238.31	72.50	61.99
4	Chicken eggs [chicken egg] [2]	27.0	239.76	64.74	62.37	16.84
5	No. 108 Marzipan for fruits and vegetables	93.0	139.52	129.75	36.29	33.75
6	Sign up
7	Cinnamon	100.0	0.56	0.56	0.15	0.15
8	Lemon essence	—	0.50	—	0.13	—
	Total	22.2 77.8	1217.62	946.82	316.73	246.29
	Losses 6.0%			56.82		14.78
	Output	11.0 89.0	1000.00	890.00	260.12	231.51
	Losses before baking/boiling, shrinkage 3.0008%	77.8	36.54	28.41	9.50	7.39
	Baking/boiling 12.63%		149.16		38.80
	Losses after baking/boiling, shrinkage 3.0008%	89.0	31.92	28.41	8.30	7.39

Marzipan filling in cake No. 413
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 133.58 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	# 099 Lipstick	88.0	225.90	198.79	30.18	26.55
3	No. 108 Marzipan for fruits and vegetables	93.0	225.90	210.09	30.18	28.06
4	water	—	76.42	—	10.21	—
5	Cocoa powder [Skurikhin]	95.0	19.01	18.06	2.54	2.41
6	Sign up
	Total	20.0 80.0	1008.05	806.44	134.65	107.72
	Losses 0.8%			6.44		0.86
	Output	20.0 80.0	1000.00	800.00	133.58	106.86
	Losses before baking/boiling, shrinkage 0.39941%	80.0	4.03	3.22	0.54	0.43
	Losses after baking/boiling, shrinkage 0.39941%	80.0	4.03	3.22	0.54	0.43

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 163.75 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	43.41	—
3	Starch syrup	78.0	119.29	93.05	19.53	15.24
4	Essence	—	2.76	—	0.45	—
	Total	25.0 75.0	1182.37	887.09	193.62	145.26
	Losses 0.8%			7.09		1.16
	Output	12.0 88.0	1000.00	880.00	163.75	144.10
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.77	0.58
	Baking/boiling 14.74%		173.61		28.43
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.66	0.58

No. 108 Marzipan for fruits and vegetables basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 66.47 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	398.09	397.49	26.46	26.42
3	Powdered sugar	99.85	99.52	99.37	6.61	6.60
4	Cognac or dessert wine	—	29.85	—	1.98	—
5	water	—	19.45	—	1.29	—
6	Sign up
7	Dye	—	1.00	—	0.066	—
	Total	7.0 93.0	1060.45	986.21	70.49	65.55
	Losses 5.7%			56.21		3.74
	Output	7.0 93.0	1000.00	930.00	66.47	61.82
	Losses before baking/boiling, shrinkage 2.85002%	93.0	30.22	28.11	2.01	1.87
	Losses after baking/boiling, shrinkage 2.85002%	93.0	30.22	28.11	2.01	1.87

Consolidated recipe, k=1.02905
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 540.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	156.68	156.45	161.23	160.99
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	132.94	111.67	136.80	114.91
3	Powdered sugar	99.85	79.17	79.05	81.47	81.34
4	Flour, premium	85.5	72.50	61.99	74.61	63.79
5	Chicken eggs [chicken egg] [2]	27.0	62.37	16.84	64.18	17.33
6	Sign up	—	54.91	—	56.50	—
7	Dried almond kernel	96.0	33.08	31.75	34.04	32.67
8	Starch syrup	78.0	20.53	16.01	21.12	16.48
9	Cocoa powder [Skurikhin]	95.0	9.30	8.83	9.57	9.09
10	Chocolate glaze [Skurikhin]	99.1	6.76	6.70	6.96	6.89
11	Sign up	—	1.98	—	2.04	—
12	Alcohol	—	1.21	—	1.24	—
13	Essence	—	0.45	—	0.47	—
14	Salt	96.5	0.15	0.15	0.16	0.15
15	Cinnamon	100.0	0.15	0.15	0.15	0.15
16	Sign up	—	0.13	—	0.13	—
17	Dye	—	0.066	—	0.068	—
	Total		632.37	489.58	650.74	503.81
	Total phase loss 4.2%			20.54
	Other losses 2.8%					14.22
	General losses 6.9%					34.76
	Output	86.7	540.80	469.04	540.80	469.04

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 No. 413 Small cake "Chocolate" contained in handbooks:

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

Consolidated recipe No. 413 Small cake "Chocolate"

Recipe on No. 413 Small cake "Chocolate" contained in handbooks:

calculations, forms, documents: