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 → №184 Cake "Serenade" → No. 184 → Consolidated recipe

Consolidated recipe: №184 Cake "Serenade"

Weight 2 kg.

No. 184
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 732.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№065 Cream "Charlotte" on agar	75.0	480.00	360.00	351.50	263.63
3	Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395)	76.7	15.00	11.50	10.98	8.43
4	№002 Fried biscuit crumb	94.0	5.00	4.70	3.66	3.44
	Total	15.1 84.9	1000.00	848.70	732.30	621.51
	Output	15.1 84.9	1000.00	848.70		621.51

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 10.98 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	459.72	386.16	5.05	4.24
3	Cocoa powder [Skurikhin]	95.0	53.63	50.95	0.59	0.56
4	Cognac	—	1.53	—	0.017	—
5	Vanilla essence	—	1.38	—	0.015	—
	Total	23.3 76.7	1021.41	783.44	11.22	8.61
	Losses 2.1%			16.44		0.18
	Output	23.3 76.7	1000.00	767.00	10.98	8.43
	Losses before baking/boiling, shrinkage 1.04948%	76.7	10.72	8.22	0.12	0.090
	Baking/boiling -0.0%		-0.029		-0.00
	Losses after baking/boiling, shrinkage 1.04948%	76.7	10.72	8.22	0.12	0.090

Nut semi-finished product (in No. 184, 185) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 366.15 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	267.58	228.78	97.97	83.77
3	Granulated sugar	99.85	267.58	267.18	97.97	97.83
4	Roasted almond kernel	97.5	267.58	260.89	97.97	95.53
5	Melange	27.0	51.51	13.91	18.86	5.09
6	Sign up
7	Salt	96.5	0.27	0.26	0.10	0.10
	Total	11.3 88.7	1122.44	995.79	410.98	364.61
	Losses 5.1%			50.79		18.60
	Output	5.5 94.5	1000.00	945.00	366.15	346.01
	Losses before baking/boiling, shrinkage 2.55002%	88.7	28.62	25.39	10.48	9.30
	Baking/boiling 6.12%		66.95		24.51
	Losses after baking/boiling, shrinkage 2.55002%	94.5	26.87	25.39	9.84	9.30

№065 Cream "Charlotte" on agar basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 351.5 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	355.99	355.46	125.13	124.94
3	Fresh whole milk the weight ratio of fat 3.2%	12.0	213.59	25.63	75.08	9.01
4	Chicken eggs [chicken egg] [2]	27.0	31.64	8.54	11.12	3.00
5	Vanilla powder	99.85	3.95	3.94	1.39	1.39
6	Sign up
7	Agar (E406)	85.0	0.47	0.40	0.17	0.14
	Total	27.1 72.9	1050.23	766.10	369.16	269.29
	Losses 2.1%			16.10		5.66
	Output	25.0 75.0	1000.00	750.00	351.50	263.63
	Losses before baking/boiling, shrinkage 1.05088%	72.9	11.04	8.05	3.88	2.83
	Baking/boiling 2.74%		28.46		10.00
	Losses after baking/boiling, shrinkage 1.05088%	75.0	10.73	8.05	3.77	2.83

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 5.55 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	2.34	0.28
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	0.62	0.17
	Total	38.9 61.1	1164.48	711.21	6.46	3.95
	Losses 3.6%			25.61		0.14
	Output	31.4 68.6	1000.00	685.60	5.55	3.80
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	0.12	0.071
	Baking/boiling 10.92%		124.84		0.69
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.10	0.071

№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 3.66 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	1.61	1.61
3	Flour, premium	85.5	356.18	304.53	1.30	1.12
4	Potato starch	80.0	87.95	70.36	0.32	0.26
5	Essence	—	4.40	—	0.016	—
	Total	37.6 62.4	1621.13	1011.83	5.94	3.70
	Losses 7.1%			71.83		0.26
	Output	6.0 94.0	1000.00	940.00	3.66	3.44
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.21	0.13
	Baking/boiling 33.6%		525.38		1.92
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.14	0.13

Consolidated recipe, k=1.025125
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 732.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	84.0	258.74	217.34	265.25	222.81
2	Granulated sugar	99.85	228.22	227.88	233.95	233.60
3	Flour, premium	85.5	99.28	84.88	101.77	87.02
4	Roasted almond kernel	97.5	97.97	95.53	100.44	97.93
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	77.41	9.29	79.36	9.52
6	Sign up	27.0	21.54	5.82	22.09	5.96
7	Chicken eggs [chicken egg] [2]	27.0	11.74	3.17	12.04	3.25
8	Vanilla powder	99.85	1.39	1.39	1.42	1.42
9	Cocoa powder [Skurikhin]	95.0	0.59	0.56	0.60	0.57
10	Cognac	—	0.57	—	0.59	—
11	Sign up	80.0	0.32	0.26	0.33	0.26
12	Agar (E406)	85.0	0.17	0.14	0.17	0.14
13	Ammonium carbonic (E503(i))	—	0.12	—	0.13	—
14	Salt	96.5	0.10	0.10	0.10	0.10
15	Essence	—	0.016	—	0.017	—
16	Sign up	—	0.015	—	0.016	—
	Total		798.21	646.35	818.26	662.59
	Total phase loss 3.8%			24.84
	Other losses 2.5%					16.24
	General losses 6.2%					41.08
	Output	84.9	732.30	621.51	732.30	621.51

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; 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	fresh whole milk the weight ratio of fat 3.2%; 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 №184 Cake "Serenade" contained in handbooks:

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

Consolidated recipe: №184 Cake "Serenade"

Recipe on №184 Cake "Serenade" contained in handbooks:

calculations, forms, documents: