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 → №205 Cake "Sakta" → No. 205 → Consolidated recipe

Consolidated recipe №205 Cake "Sakta"

Weight 1 kg or more.

No. 205
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 206.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Rum filling (in # 205)	80.0	262.00	209.60	54.05	43.24
3	No. 016 Sand (main)	94.5	188.00	177.66	38.78	36.65
4	Fruit filling	74.0	123.00	91.02	25.37	18.78
5	No. 095 Blotting syrup	50.0	107.00	53.50	22.07	11.04
6	Sign up
7	№002 Fried biscuit crumb	94.0	7.50	7.05	1.55	1.45
	Total	21.5 78.5	1000.00	785.40	206.30	162.03
	Output	21.5 78.5	1000.00	785.40		162.03

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

Rum filling (in # 205) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 54.05 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	# 099 Lipstick	88.0	266.10	234.17	14.38	12.66
3	Praline	99.0	176.65	174.88	9.55	9.45
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	88.13	65.22	4.76	3.52
5	Cocoa powder [Skurikhin]	95.0	43.68	41.50	2.36	2.24
6	Sign up
7	water	—	40.40	—	2.18	—
8	Essence of rum	—	4.30	—	0.23	—
	Total	20.0 80.0	1015.22	812.17	54.87	43.90
	Losses 1.5%			12.17		0.66
	Output	20.0 80.0	1000.00	800.00	54.05	43.24
	Losses before baking/boiling, shrinkage 0.7495%	80.0	7.61	6.09	0.41	0.33
	Losses after baking/boiling, shrinkage 0.7495%	80.0	7.61	6.09	0.41	0.33

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 54.15 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	18.80	18.77
3	Flour, premium	85.5	281.16	240.39	15.23	13.02
4	Potato starch	80.0	69.42	55.54	3.76	3.01
5	Essence	—	3.47	—	0.19	—
	Total	37.6 62.4	1279.69	798.72	69.30	43.25
	Losses 6.1%			48.72		2.64
	Output	25.0 75.0	1000.00	750.00	54.15	40.62
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	2.11	1.32
	Baking/boiling 16.78%		208.18		11.27
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	1.76	1.32

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 38.78 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	11.99	10.08
3	Granulated sugar	99.85	206.17	205.86	8.00	7.98
4	Melange	27.0	72.16	19.48	2.80	0.76
5	Flour, premium (on the dust)	85.5	41.24	35.26	1.60	1.37
6	Sign up
7	Salt	96.5	2.06	1.99	0.080	0.077
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	44.58	37.36
	Losses 1.9%			18.31		0.71
	Output	5.5 94.5	1000.00	945.00	38.78	36.65
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	0.42	0.36
	Baking/boiling 11.31%		128.80		5.00
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	0.38	0.36

No. 095 Blotting syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 22.07 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	11.33	11.31
3	Cognac or dessert wine	—	47.95	—	1.06	—
4	Essence of rum	—	1.92	—	0.042	—
	Total	54.6 45.4	1127.32	512.30	24.88	11.31
	Losses 2.4%			12.30		0.27
	Output	50.0 50.0	1000.00	500.00	22.07	11.04
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.30	0.14
	Baking/boiling 9.11%		101.49		2.24
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.27	0.14

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 14.38 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	3.81	—
3	Starch syrup	78.0	119.29	93.05	1.72	1.34
4	Essence	—	2.76	—	0.040	—
	Total	25.0 75.0	1182.37	887.09	17.01	12.76
	Losses 0.8%			7.09		0.10
	Output	12.0 88.0	1000.00	880.00	14.38	12.66
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.068	0.051
	Baking/boiling 14.74%		173.61		2.50
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.058	0.051

№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 1.55 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	0.68	0.68
3	Flour, premium	85.5	356.18	304.53	0.55	0.47
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	2.51	1.57
	Losses 7.1%			71.83		0.11
	Output	6.0 94.0	1000.00	940.00	1.55	1.45
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.089	0.056
	Baking/boiling 33.6%		525.38		0.81
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.059	0.056

Consolidated recipe, k=1.035138
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 206.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	50.24	50.16	52.00	51.92
2	Flour, premium	85.5	37.37	31.95	38.68	33.07
3	Melange	27.0	35.26	9.52	36.50	9.86
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	31.07	26.10	32.16	27.01
5	Fruit filling	74.0	25.37	18.78	26.27	19.44
6	Sign up	—	18.45	—	19.10	—
7	"Patterned" chocolate	99.4	10.32	10.25	10.68	10.61
8	Praline	99.0	9.55	9.45	9.88	9.78
9	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	4.76	3.52	4.93	3.65
10	Potato starch	80.0	3.90	3.12	4.03	3.23
11	Sign up	95.0	2.36	2.24	2.44	2.32
12	Cognac	—	2.33	—	2.41	—
13	Starch syrup	78.0	1.72	1.34	1.78	1.39
14	Cognac or dessert wine	—	1.06	—	1.10	—
15	Essence	—	0.31	—	0.33	—
16	Sign up	—	0.27	—	0.28	—
17	Salt	96.5	0.080	0.077	0.083	0.080
18	Ammonium carbonic (E503(i))	—	0.020	—	0.021	—
19	Baking soda (E500(ii))	50.0	0.020	0.010	0.021	0.010
	Total		234.46	166.52	242.70	172.37
	Total phase loss 2.7%			4.49
	Other losses 3.4%					5.85
	General losses 6.0%					10.34
	Output	78.5	206.30	162.03	206.30	162.03

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

Call me back, I want to calculate my recipe.

Recipe on №205 Cake "Sakta" contained in handbooks:

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

Consolidated recipe №205 Cake "Sakta"

Recipe on №205 Cake "Sakta" contained in handbooks:

calculations, forms, documents: