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 → Sponge air cakes → №211 Cake "Assorted" → No. 211 → Consolidated recipe

Consolidated recipe: №211 Cake "Assorted"

Weight 1 kg.

No. 211
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 756.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 016 Sand (main)	94.5	200.00	189.00	151.28	142.96
3	№059 Cream "Charlotte" (main)	75.0	190.00	142.50	143.72	107.79
4	No. 027 Airy nut	97.0	150.00	145.50	113.46	110.06
5	No. 007 Sponge cake with cocoa powder	76.0	140.00	106.40	105.90	80.48
6	Sign up
7	№002 Fried biscuit crumb	94.0	10.00	9.40	7.56	7.11
	Total	19.6 80.4	1000.00	803.90	756.40	608.07
	Output	19.6 80.4	1000.00	803.90		608.07

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

№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 166.41 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	63.62	53.44
3	Cocoa powder [Skurikhin]	95.0	48.14	45.73	8.01	7.61
4	Cognac	—	1.52	—	0.25	—
5	Vanilla powder	99.85	1.42	1.42	0.24	0.24
	Total	24.5 75.5	1021.07	771.21	169.91	128.34
	Losses 2.1%			16.21		2.70
	Output	24.5 75.5	1000.00	755.00	166.41	125.64
	Losses before baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	1.79	1.35
	Baking/boiling -0.04%		-0.39		-0.065
	Losses after baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	1.79	1.35

№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 143.72 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	60.68	50.97
3	Vanilla powder	99.85	4.10	4.09	0.59	0.59
4	Cognac or dessert wine	—	1.64	—	0.24	—
	Total	25.0 75.0	1022.08	766.09	146.89	110.10
	Losses 2.1%			16.09		2.31
	Output	25.0 75.0	1000.00	750.00	143.72	107.79
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	1.54	1.16
	Baking/boiling 0.06%		0.62		0.089
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	1.54	1.16

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 183.17 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	77.10	9.25
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	20.56	5.55
	Total	38.9 61.1	1164.48	711.21	213.30	130.27
	Losses 3.6%			25.61		4.69
	Output	31.4 68.6	1000.00	685.60	183.17	125.58
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	3.84	2.35
	Baking/boiling 10.92%		124.84		22.87
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	3.42	2.35

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 151.28 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	46.78	39.30
3	Granulated sugar	99.85	206.17	205.86	31.19	31.14
4	Melange	27.0	72.16	19.48	10.92	2.95
5	Flour, premium (on the dust)	85.5	41.24	35.26	6.24	5.33
6	Sign up
7	Salt	96.5	2.06	1.99	0.31	0.30
8	Ammonium carbonic (E503(i))	—	0.52	—	0.079	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.079	0.039
	Total	16.2 83.8	1149.41	963.31	173.88	145.73
	Losses 1.9%			18.31		2.77
	Output	5.5 94.5	1000.00	945.00	151.28	142.96
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	1.65	1.38
	Baking/boiling 11.31%		128.80		19.49
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	1.47	1.38

No. 027 Airy nut basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 113.46 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	471.51	56.58	53.50	6.42
3	Roasted kernels	97.5	334.96	326.59	38.00	37.05
4	Flour, premium	85.5	104.30	89.18	11.83	10.12
5	Vanilla powder	99.85	2.68	2.68	0.30	0.30
	Total	30.1 69.9	1461.38	1022.13	165.81	115.97
	Losses 5.1%			52.13		5.91
	Output	3.0 97.0	1000.00	970.00	113.46	110.06
	Losses before baking/boiling, shrinkage 2.54996%	69.9	37.26	26.06	4.23	2.96
	Baking/boiling 27.89%		397.25		45.07
	Losses after baking/boiling, shrinkage 2.54996%	97.0	26.87	26.06	3.05	2.96

No. 007 Sponge cake with cocoa powder basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 105.9 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	344.02	343.50	36.43	36.38
3	Flour, premium	85.5	278.65	238.25	29.51	25.23
4	Cocoa powder [Skurikhin]	95.0	57.34	54.47	6.07	5.77
5	Potato starch	80.0	22.93	18.34	2.43	1.94
	Total	36.6 63.4	1276.30	809.37	135.16	85.71
	Losses 6.1%			49.37		5.23
	Output	24.0 76.0	1000.00	760.00	105.90	80.48
	Losses before baking/boiling, shrinkage 3.05013%	63.4	38.93	24.69	4.12	2.61
	Baking/boiling 16.56%		204.89		21.70
	Losses after baking/boiling, shrinkage 3.05013%	76.0	32.48	24.69	3.44	2.61

No. 096 Fortified blotting syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 68.08 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	405.36	—	27.60	—
3	Cognac	—	56.30	—	3.83	—
4	Cognac or dessert wine	—	47.95	—	3.26	—
5	Essence of rum	—	1.92	—	0.13	—
	Total	50.0 50.0	1024.60	512.30	69.75	34.88
	Losses 2.4%			12.30		0.84
	Output	50.0 50.0	1000.00	500.00	68.08	34.04
	Losses before baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.84	0.42
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.84	0.42

№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 7.56 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	3.33	3.32
3	Flour, premium	85.5	356.18	304.53	2.69	2.30
4	Potato starch	80.0	87.95	70.36	0.67	0.53
5	Essence	—	4.40	—	0.033	—
	Total	37.6 62.4	1621.13	1011.83	12.26	7.65
	Losses 7.1%			71.83		0.54
	Output	6.0 94.0	1000.00	940.00	7.56	7.11
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.44	0.27
	Baking/boiling 33.6%		525.38		3.97
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.29	0.27

Consolidated recipe, k=1.027295
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 756.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	283.69	283.26	291.43	290.99
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	171.09	143.71	175.76	147.64
3	Flour, premium	85.5	128.25	109.65	131.75	112.64
4	Melange	27.0	77.18	20.84	79.28	21.41
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	77.10	9.25	79.20	9.50
6	Sign up	12.0	53.50	6.42	54.96	6.59
7	Roasted kernels	97.5	38.00	37.05	39.04	38.07
8	water	—	27.60	—	28.35	—
9	Chicken eggs [chicken egg] [2]	27.0	20.56	5.55	21.12	5.70
10	Cocoa powder [Skurikhin]	95.0	14.08	13.38	14.47	13.74
11	Sign up	—	4.09	—	4.20	—
12	Cognac or dessert wine	—	3.50	—	3.60	—
13	Potato starch	80.0	3.09	2.47	3.18	2.54
14	Vanilla powder	99.85	1.13	1.13	1.16	1.16
15	Essence	—	0.35	—	0.36	—
16	Sign up	96.5	0.31	0.30	0.32	0.31
17	Essence of rum	—	0.13	—	0.13	—
18	Ammonium carbonic (E503(i))	—	0.079	—	0.081	—
19	Baking soda (E500(ii))	50.0	0.079	0.039	0.081	0.040
	Total		903.79	633.06	928.46	650.34
	Total phase loss 3.9%			24.99
	Other losses 2.7%					17.28
	General losses 6.5%					42.27
	Output	80.4	756.40	608.07	756.40	608.07

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; raw egg white	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 №211 Cake "Assorted" contained in handbooks:

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

Consolidated recipe: №211 Cake "Assorted"

Recipe on №211 Cake "Assorted" contained in handbooks:

calculations, forms, documents: