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 → Air cakes → Airy nut cakes → №173 Cake "Flight" → No. 173 → Consolidated recipe

Consolidated recipe №173 Cake "Flight"

Weight 0.5 and 1 kg.

No. 173
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 496.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 025 Airy nut	96.5	430.00	414.95	213.45	205.98
3	No. 023 Air	96.5	30.00	28.95	14.89	14.37
4	№025а Semi-finished product crumb "Air-nut" №25	96.5	20.00	19.30	9.93	9.58
5	Powdered sugar	99.85	15.00	14.98	7.45	7.43
6	Sign up
	Total	14.3 85.7	1000.00	857.00	496.40	425.42
	Output	14.3 85.7	1000.00	857.00		425.42

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

№059 Cream "Charlotte" (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 243.24 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	422.23	354.67	102.70	86.27
3	Vanilla powder	99.85	4.10	4.09	1.00	1.00
4	Cognac or dessert wine	—	1.64	—	0.40	—
	Total	25.0 75.0	1022.08	766.09	248.61	186.34
	Losses 2.1%			16.09		3.91
	Output	25.0 75.0	1000.00	750.00	243.24	182.43
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	2.61	1.96
	Baking/boiling 0.06%		0.62		0.15
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	2.61	1.96

№067 Cream "Charlotte" chocolate basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 7.45 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	382.33	321.16	2.85	2.39
3	Cocoa powder [Skurikhin]	95.0	48.14	45.73	0.36	0.34
4	Cognac	—	1.52	—	0.011	—
5	Vanilla powder	99.85	1.42	1.42	0.011	0.011
	Total	24.5 75.5	1021.07	771.21	7.60	5.74
	Losses 2.1%			16.21		0.12
	Output	24.5 75.5	1000.00	755.00	7.45	5.62
	Losses before baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.080	0.060
	Baking/boiling -0.04%		-0.39		-0.003
	Losses after baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.080	0.060

No. 025 Airy nut basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 213.45 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	341.94	41.03	72.99	8.76
3	Roasted kernels	97.5	290.64	283.37	62.04	60.49
4	Vanilla powder	99.85	8.55	8.54	1.83	1.82
	Total	23.3 76.7	1324.99	1015.78	282.82	216.82
	Losses 5.0%			50.78		10.84
	Output	3.5 96.5	1000.00	965.00	213.45	205.98
	Losses before baking/boiling, shrinkage 2.49947%	76.7	33.12	25.39	7.07	5.42
	Baking/boiling 20.56%		265.56		56.68
	Losses after baking/boiling, shrinkage 2.49947%	96.5	26.31	25.39	5.62	5.42

No. 060 Charlotte syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 148.88 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fresh whole milk the weight ratio of fat 3.2%	12.0	420.90	50.51	62.67	7.52
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	16.71	4.51
	Total	38.9 61.1	1164.48	711.21	173.37	105.89
	Losses 3.6%			25.61		3.81
	Output	31.4 68.6	1000.00	685.60	148.88	102.08
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	3.12	1.91
	Baking/boiling 10.92%		124.84		18.59
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	2.78	1.91

No. 023 Air basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 14.89 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	5.37	0.64
3	Vanilla powder	99.85	7.21	7.20	0.11	0.11
	Total	24.0 76.0	1329.19	1010.46	19.79	15.05
	Losses 4.5%			45.46		0.68
	Output	3.5 96.5	1000.00	965.00	14.89	14.37
	Losses before baking/boiling, shrinkage 2.24956%	76.0	29.90	22.73	0.45	0.34
	Baking/boiling 21.22%		275.73		4.11
	Losses after baking/boiling, shrinkage 2.24956%	96.5	23.56	22.73	0.35	0.34

№025а Semi-finished product crumb "Air-nut" №25 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 9.93 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	345.58	41.47	3.43	0.41
3	Roasted kernels	97.5	293.73	286.39	2.92	2.84
4	Vanilla powder	99.85	8.64	8.63	0.086	0.086
	Total	23.3 76.7	1339.09	1026.59	13.29	10.19
	Losses 6.0%			61.59		0.61
	Output	3.5 96.5	1000.00	965.00	9.93	9.58
	Losses before baking/boiling, shrinkage 2.99958%	76.7	40.17	30.79	0.40	0.31
	Baking/boiling 20.56%		267.01		2.65
	Losses after baking/boiling, shrinkage 2.99958%	96.5	31.91	30.79	0.32	0.31

Consolidated recipe, k=1.030372
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 496.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	261.15	260.76	269.08	268.68
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	105.55	88.66	108.75	91.35
3	Raw egg white	12.0	81.79	9.81	84.27	10.11
4	Roasted kernels	97.5	64.95	63.33	66.93	65.25
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	62.67	7.52	64.57	7.75
6	Sign up	27.0	16.71	4.51	17.22	4.65
7	Powdered sugar	99.85	7.45	7.43	7.67	7.66
8	Vanilla powder	99.85	3.03	3.02	3.12	3.11
9	Cognac or dessert wine	—	0.40	—	0.41	—
10	Cocoa powder [Skurikhin]	95.0	0.36	0.34	0.37	0.35
11	Sign up	—	0.011	—	0.012	—
	Total		604.05	445.39	622.40	458.92
	Total phase loss 4.5%			19.97
	Other losses 2.9%					13.53
	General losses 7.3%					33.50
	Output	85.7	496.40	425.42	496.40	425.42

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

Call me back, I want to calculate my recipe.

Consolidated recipe №173 Cake "Flight"

Recipe on №173 Cake "Flight" contained in handbooks:

calculations, forms, documents: