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 → Combination cakes → Biscuit and sand cakes → №196 Cake "Punchy" → No. 196 → Consolidated recipe

Consolidated recipe: №196 Cake "Punchy"

Weight 1 kg.

No. 196
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 195.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 001 Biscuit (main)	75.0	200.00	150.00	39.04	29.28
3	No. 016 Sand (main)	94.5	200.00	189.00	39.04	36.89
4	Punch blotting syrup (in # 196)	35.0	150.00	52.50	29.28	10.25
5	Roasted kernels	97.5	40.00	39.00	7.81	7.61
6	Sign up
7	№002 Fried biscuit crumb	94.0	8.00	7.52	1.56	1.47
8	№067 Cream "Charlotte" chocolate	75.5	2.00	1.51	0.39	0.29
	Total	26.5 73.5	1000.00	735.45	195.20	143.56
	Output	26.5 73.5	1000.00	735.45		143.56

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

Charlotte punch cream (in # 196) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 73.98 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Jam apricot	72.0	271.12	195.21	20.06	14.44
3	Wine	—	22.47	—	1.66	—
4	Cognac	—	11.23	—	0.83	—
	Total	28.2 71.8	1037.84	744.97	76.78	55.11
	Losses 0.4%			2.97		0.22
	Output	25.8 74.2	1000.00	742.00	73.98	54.89
	Losses before baking/boiling, shrinkage 0.19943%	71.8	2.07	1.49	0.15	0.11
	Baking/boiling 3.26%		33.77		2.50
	Losses after baking/boiling, shrinkage 0.19943%	74.2	2.00	1.49	0.15	0.11

№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 54.23 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	22.90	19.23
3	Vanilla powder	99.85	4.10	4.09	0.22	0.22
4	Cognac or dessert wine	—	1.64	—	0.089	—
	Total	25.0 75.0	1022.08	766.09	55.43	41.54
	Losses 2.1%			16.09		0.87
	Output	25.0 75.0	1000.00	750.00	54.23	40.67
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.58	0.44
	Baking/boiling 0.06%		0.62		0.034
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.58	0.44

№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 0.39 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	0.15	0.13
3	Cocoa powder [Skurikhin]	95.0	48.14	45.73	0.019	0.018
4	Cognac	—	1.52	—	0.001	—
5	Vanilla powder	99.85	1.42	1.42	0.001	0.001
	Total	24.5 75.5	1021.07	771.21	0.40	0.30
	Losses 2.1%			16.21		0.006
	Output	24.5 75.5	1000.00	755.00	0.39	0.29
	Losses before baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.004	0.003
	Baking/boiling -0.04%		-0.39		-0.00
	Losses after baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.004	0.003

No. 001 Biscuit (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 39.04 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	13.55	13.53
3	Flour, premium	85.5	281.16	240.39	10.98	9.38
4	Potato starch	80.0	69.42	55.54	2.71	2.17
5	Essence	—	3.47	—	0.14	—
	Total	37.6 62.4	1279.69	798.72	49.96	31.18
	Losses 6.1%			48.72		1.90
	Output	25.0 75.0	1000.00	750.00	39.04	29.28
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	1.52	0.95
	Baking/boiling 16.78%		208.18		8.13
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	1.27	0.95

No. 016 Sand (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 39.04 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	309.25	259.77	12.07	10.14
3	Granulated sugar	99.85	206.17	205.86	8.05	8.04
4	Melange	27.0	72.16	19.48	2.82	0.76
5	Flour, premium (on the dust)	85.5	41.24	35.26	1.61	1.38
6	Sign up
7	Salt	96.5	2.06	1.99	0.080	0.078
8	Ammonium carbonic (E503(i))	—	0.52	—	0.020	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.020	0.010
	Total	16.2 83.8	1149.41	963.31	44.87	37.61
	Losses 1.9%			18.31		0.71
	Output	5.5 94.5	1000.00	945.00	39.04	36.89
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	0.43	0.36
	Baking/boiling 11.31%		128.80		5.03
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	0.38	0.36

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 32.45 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	13.66	1.64
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	3.64	0.98
	Total	38.9 61.1	1164.48	711.21	37.78	23.08
	Losses 3.6%			25.61		0.83
	Output	31.4 68.6	1000.00	685.60	32.45	22.25
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	0.68	0.42
	Baking/boiling 10.92%		124.84		4.05
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.61	0.42

Punch blotting syrup (in # 196) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 29.28 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	261.01	260.62	7.64	7.63
3	water	—	161.79	—	4.74	—
4	Cognac	—	24.39	—	0.71	—
5	Essence of rum	—	0.98	—	0.029	—
	Total	65.0 35.0	1024.60	358.61	30.00	10.50
	Losses 2.4%			8.61		0.25
	Output	65.0 35.0	1000.00	350.00	29.28	10.25
	Losses before baking/boiling, shrinkage 1.20068%	35.0	12.30	4.31	0.36	0.13
	Losses after baking/boiling, shrinkage 1.20068%	35.0	12.30	4.31	0.36	0.13

№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 1.56 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	0.69	0.69
3	Flour, premium	85.5	356.18	304.53	0.56	0.48
4	Potato starch	80.0	87.95	70.36	0.14	0.11
5	Essence	—	4.40	—	0.007	—
	Total	37.6 62.4	1621.13	1011.83	2.53	1.58
	Losses 7.1%			71.83		0.11
	Output	6.0 94.0	1000.00	940.00	1.56	1.47
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.090	0.056
	Baking/boiling 33.6%		525.38		0.82
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.060	0.056

Consolidated recipe, k=1.02212
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 195.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	50.41	50.34	51.53	51.45
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	35.12	29.50	35.90	30.15
3	Flour, premium	85.5	33.26	28.44	34.00	29.07
4	Melange	27.0	26.55	7.17	27.13	7.33
5	Jam apricot	72.0	20.06	14.44	20.50	14.76
6	Sign up	17.0	16.88	2.87	17.25	2.93
7	Fresh whole milk the weight ratio of fat 3.2%	12.0	13.66	1.64	13.96	1.68
8	Roasted kernels	97.5	7.81	7.61	7.98	7.78
9	water	—	4.74	—	4.84	—
10	Fruit	70.0	4.10	2.87	4.19	2.93
11	Sign up	27.0	3.64	0.98	3.72	1.01
12	Potato starch	80.0	2.85	2.28	2.91	2.33
13	Wine	—	1.66	—	1.70	—
14	Cognac	—	1.55	—	1.58	—
15	Essence	—	0.22	—	0.23	—
16	Sign up	99.85	0.22	0.22	0.23	0.23
17	Cognac or dessert wine	—	0.089	—	0.091	—
18	Salt	96.5	0.080	0.078	0.082	0.079
19	Essence of rum	—	0.029	—	0.029	—
20	Ammonium carbonic (E503(i))	—	0.020	—	0.021	—
21	Sign up	50.0	0.020	0.010	0.021	0.010
22	Cocoa powder [Skurikhin]	95.0	0.019	0.018	0.019	0.018
	Total		222.98	148.47	227.92	151.75
	Total phase loss 3.3%			4.91
	Other losses 2.2%					3.28
	General losses 5.4%					8.19
	Output	73.5	195.20	143.56	195.20	143.56

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 №196 Cake "Punchy" contained in handbooks:

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

Consolidated recipe: №196 Cake "Punchy"

Recipe on №196 Cake "Punchy" contained in handbooks:

calculations, forms, documents: