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 curd cakes → №158 Cake "Vitebsk" → No. 158 → Consolidated recipe

Consolidated recipe: №158 Cake "Vitebsk"

Weight 1 kg.

No. 158
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 714 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Fruity and nut filling (in No. 158)	77.0	400.00	308.00	285.60	219.91
3	No. 101 Chocolate lipstick	88.0	130.00	114.40	92.82	81.68
4	A crumb of semi-finished short chewy product (in No. 158)	76.0	20.00	15.20	14.28	10.85
	Total	22.0 78.0	1000.00	779.60	714.00	556.63
	Output	22.0 78.0	1000.00	779.60		556.63

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

A crumb of semi-finished short chewy product (in No. 158) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 14.28 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
	Total	24.0 76.0	1010.71	768.14	14.43	10.97
	Losses 1.1%			8.14		0.12
	Output	24.0 76.0	1000.00	760.00	14.28	10.85
	Losses before baking/boiling, shrinkage 0.53%	76.0	5.36	4.07	0.076	0.058
	Losses after baking/boiling, shrinkage 0.53%	76.0	5.36	4.07	0.076	0.058

short semi-finished product (in No. 158) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 335.73 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Low-fat cottage cheese	22.0	376.46	82.82	126.39	27.81
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	346.74	291.26	116.41	97.79
4	Melange	27.0	43.59	11.77	14.63	3.95
	Total	35.9 64.1	1262.13	809.37	423.74	271.73
	Losses 6.1%			49.37		16.57
	Output	24.0 76.0	1000.00	760.00	335.73	255.16
	Losses before baking/boiling, shrinkage 3.04978%	64.1	38.49	24.68	12.92	8.29
	Baking/boiling 15.62%		191.16		64.18
	Losses after baking/boiling, shrinkage 3.04978%	76.0	32.48	24.68	10.90	8.29

Fruity and nut filling (in No. 158) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 285.6 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted kernels	97.5	262.54	255.98	74.98	73.11
3	Granulated sugar	99.85	100.02	99.87	28.57	28.52
4	Citrus essence	—	0.50	—	0.14	—
	Total	22.5 77.5	1013.16	784.91	289.36	224.17
	Losses 1.9%			14.91		4.26
	Output	23.0 77.0	1000.00	770.00	285.60	219.91
	Losses before baking/boiling, shrinkage 0.94994%	77.5	9.62	7.46	2.75	2.13
	Baking/boiling -0.61%		-6.15		-1.76
	Losses after baking/boiling, shrinkage 0.94994%	77.0	9.68	7.46	2.77	2.13

No. 101 Chocolate lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 92.82 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	251.50	—	23.34	—
3	Starch syrup	78.0	113.18	88.28	10.51	8.19
4	Cocoa powder [Skurikhin]	95.0	47.23	44.87	4.38	4.16
5	Essence	—	2.62	—	0.24	—
6	Sign up
	Total	24.1 75.9	1171.40	888.88	108.73	82.51
	Losses 1.0%			8.88		0.82
	Output	12.0 88.0	1000.00	880.00	92.82	81.68
	Losses before baking/boiling, shrinkage 0.49971%	75.9	5.85	4.44	0.54	0.41
	Baking/boiling 13.77%		160.50		14.90
	Losses after baking/boiling, shrinkage 0.49971%	88.0	5.05	4.44	0.47	0.41

Consolidated recipe, k=1.023782
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 714 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	66.0	185.67	122.54	190.08	125.46
2	Flour, premium	85.5	166.30	142.19	170.26	145.57
3	Low-fat cottage cheese	22.0	126.39	27.81	129.40	28.47
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	116.41	97.79	119.18	100.11
5	Granulated sugar	99.85	98.60	98.45	100.94	100.79
6	Sign up	97.5	74.98	73.11	76.76	74.85
7	Water	—	23.34	—	23.90	—
8	Melange	27.0	14.63	3.95	14.98	4.05
9	Starch syrup	78.0	10.51	8.19	10.76	8.39
10	Cocoa powder [Skurikhin]	95.0	4.38	4.16	4.49	4.26
11	Sign up	—	0.24	—	0.25	—
12	Vanilla powder	99.85	0.22	0.22	0.22	0.22
13	Citrus essence	—	0.14	—	0.15	—
	Total		821.83	578.41	841.37	592.16
	Total phase loss 3.8%			21.77
	Other losses 2.3%					13.76
	General losses 6.0%					35.53
	Output	78.0	714.00	556.63	714.00	556.63

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	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 №158 Cake "Vitebsk" contained in handbooks:

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

Consolidated recipe: №158 Cake "Vitebsk"

Recipe on №158 Cake "Vitebsk" contained in handbooks:

calculations, forms, documents: