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 → Sand cakes → Sandy cream cakes → №131 Cake "Walnut branch" → No. 131 → Consolidated recipe

Consolidated recipe: №131 Cake "Walnut branch"

Weight 2 kg or less.

No. 131
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 164 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 020 Sand with cocoa powder	94.5	364.00	343.98	59.70	56.41
3	No. 018 Sand with walnut	94.5	176.00	166.32	28.86	27.28
4	№047 Cream cream "New"	75.0	50.00	37.50	8.20	6.15
5	Roasted kernels	97.5	20.00	19.50	3.28	3.20
6	Sign up
	Total	16.0 84.0	1000.00	839.66	164.00	137.70
	Output	16.0 84.0	1000.00	839.66		137.70

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

Creamy fruit cream with cocoa (in No. 131) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 62.32 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	№047 Cream cream "New"	75.0	200.66	150.50	12.51	9.38
3	Cocoa powder [Skurikhin]	95.0	50.16	47.65	3.13	2.97
	Total	30.8 69.2	1003.29	694.78	62.53	43.30
	Losses 0.4%			2.78		0.17
	Output	30.8 69.2	1000.00	692.00	62.32	43.13
	Losses before baking/boiling, shrinkage 0.19986%	69.2	2.01	1.39	0.12	0.087
	Baking/boiling -0.07%		-0.72		-0.045
	Losses after baking/boiling, shrinkage 0.19986%	69.2	2.01	1.39	0.13	0.087

No. 020 Sand 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 59.7 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	220.72	185.40	13.18	11.07
3	Granulated sugar	99.85	220.38	220.05	13.16	13.14
4	Cocoa powder [Skurikhin]	95.0	60.53	57.50	3.61	3.43
5	Flour, premium (on the dust)	85.5	40.86	34.94	2.44	2.09
6	Sign up
7	Essence	—	2.80	—	0.17	—
8	Salt	96.5	0.97	0.94	0.058	0.056
9	Ammonium carbonic (E503(i))	—	0.38	—	0.023	—
10	Baking soda (E500(ii))	50.0	0.38	0.19	0.023	0.011
	Total	13.3 86.7	1111.42	963.30	66.35	57.51
	Losses 1.9%			18.30		1.09
	Output	5.5 94.5	1000.00	945.00	59.70	56.41
	Losses before baking/boiling, shrinkage 0.94985%	86.7	10.56	9.15	0.63	0.55
	Baking/boiling 8.28%		91.18		5.44
	Losses after baking/boiling, shrinkage 0.94985%	94.5	9.68	9.15	0.58	0.55

No. 018 Sand with walnut basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 28.86 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	217.88	183.02	6.29	5.28
3	Granulated sugar	99.85	217.54	217.21	6.28	6.27
4	Roasted kernels	97.5	150.38	146.62	4.34	4.23
5	Flour, premium (on the dust)	85.5	40.33	34.48	1.16	1.00
6	Sign up
7	Essence	—	2.77	—	0.080	—
8	Salt	96.5	0.96	0.93	0.028	0.027
9	Ammonium carbonic (E503(i))	—	0.38	—	0.011	—
10	Baking soda (E500(ii))	50.0	0.38	0.19	0.011	0.005
	Total	12.2 87.8	1097.14	963.28	31.67	27.80
	Losses 1.9%			18.28		0.53
	Output	5.5 94.5	1000.00	945.00	28.86	27.28
	Losses before baking/boiling, shrinkage 0.94881%	87.8	10.41	9.14	0.30	0.26
	Baking/boiling 7.09%		77.06		2.22
	Losses after baking/boiling, shrinkage 0.94881%	94.5	9.67	9.14	0.28	0.26

№047 Cream cream "New" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 20.71 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	287.10	286.67	5.94	5.94
3	water	—	149.67	—	3.10	—
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	109.63	81.13	2.27	1.68
5	Vanilla powder	99.85	5.13	5.12	0.11	0.11
6	Sign up
	Total	25.0 75.0	1019.39	764.54	21.11	15.83
	Losses 1.9%			14.54		0.30
	Output	25.0 75.0	1000.00	750.00	20.71	15.53
	Losses before baking/boiling, shrinkage 0.95107%	75.0	9.70	7.27	0.20	0.15
	Losses after baking/boiling, shrinkage 0.95107%	75.0	9.70	7.27	0.20	0.15

№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 1.64 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	0.72	0.72
3	Flour, premium	85.5	356.18	304.53	0.58	0.50
4	Potato starch	80.0	87.95	70.36	0.14	0.12
5	Essence	—	4.40	—	0.007	—
	Total	37.6 62.4	1621.13	1011.83	2.66	1.66
	Losses 7.1%			71.83		0.12
	Output	6.0 94.0	1000.00	940.00	1.64	1.54
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.094	0.059
	Baking/boiling 33.6%		525.38		0.86
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.063	0.059

Consolidated recipe, k=1.032729
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 164 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	48.59	41.54	50.18	42.90
2	Jam	66.0	46.89	30.95	48.43	31.96
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	29.12	24.46	30.07	25.26
4	Granulated sugar	99.85	26.10	26.06	26.95	26.91
5	Roasted kernels	97.5	7.62	7.43	7.87	7.67
6	Sign up	95.0	6.74	6.40	6.96	6.61
7	Melange	27.0	3.96	1.07	4.09	1.10
8	water	—	3.10	—	3.20	—
9	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	2.27	1.68	2.34	1.73
10	Essence	—	0.25	—	0.26	—
11	Sign up	80.0	0.14	0.12	0.15	0.12
12	Vanilla powder	99.85	0.11	0.11	0.11	0.11
13	Salt	96.5	0.086	0.083	0.088	0.085
14	Cognac or dessert wine	—	0.034	—	0.035	—
15	Ammonium carbonic (E503(i))	—	0.034	—	0.035	—
16	Sign up	50.0	0.034	0.017	0.035	0.017
	Total		175.08	139.92	180.81	144.50
	Total phase loss 1.6%			2.21
	Other losses 3.2%					4.58
	General losses 4.7%					6.79
	Output	84.0	164.00	137.70	164.00	137.70

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	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	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 №131 Cake "Walnut branch" contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 2. Cakes shortbread, puff, custard, etc.

Consolidated recipe: №131 Cake "Walnut branch"

Recipe on №131 Cake "Walnut branch" contained in handbooks:

calculations, forms, documents: