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 → Sand-air cakes → №225 Cake "Festive" → No. 225 → Consolidated recipe

Consolidated recipe: №225 Cake "Festive"

Weight 1.5 and 2 kg.

No. 225
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 604.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 101 Chocolate lipstick	88.0	200.00	176.00	120.90	106.39
3	No. 028 Almond for "Krakowski"	94.5	180.00	170.10	108.81	102.83
4	№047 Cream cream "New"	75.0	170.00	127.50	102.76	77.07
5	Roasted kernels	97.5	60.00	58.50	36.27	35.36
6	Sign up
	Total	9.8 90.2	1000.00	902.49	604.50	545.56
	Output	9.8 90.2	1000.00	902.49		545.56

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

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 211.58 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	65.43	54.96
3	Granulated sugar	99.85	206.17	205.86	43.62	43.55
4	Melange	27.0	72.16	19.48	15.27	4.12
5	Flour, premium (on the dust)	85.5	41.24	35.26	8.73	7.46
6	Sign up
7	Salt	96.5	2.06	1.99	0.44	0.42
8	Ammonium carbonic (E503(i))	—	0.52	—	0.11	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.11	0.055
	Total	16.2 83.8	1149.41	963.31	243.19	203.81
	Losses 1.9%			18.31		3.87
	Output	5.5 94.5	1000.00	945.00	211.58	199.94
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	2.31	1.94
	Baking/boiling 11.31%		128.80		27.25
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	2.05	1.94

No. 101 Chocolate lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 120.9 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	251.50	—	30.41	—
3	Starch syrup	78.0	113.18	88.28	13.68	10.67
4	Cocoa powder [Skurikhin]	95.0	47.23	44.87	5.71	5.42
5	Essence	—	2.62	—	0.32	—
6	Sign up
	Total	24.1 75.9	1171.40	888.88	141.62	107.47
	Losses 1.0%			8.88		1.07
	Output	12.0 88.0	1000.00	880.00	120.90	106.39
	Losses before baking/boiling, shrinkage 0.49971%	75.9	5.85	4.44	0.71	0.54
	Baking/boiling 13.77%		160.50		19.40
	Losses after baking/boiling, shrinkage 0.49971%	88.0	5.05	4.44	0.61	0.54

No. 028 Almond for "Krakowski" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 108.81 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted almond kernel	97.5	298.27	290.81	32.45	31.64
3	Raw egg white	12.0	259.43	31.13	28.23	3.39
4	Flour, premium	85.5	144.13	123.23	15.68	13.41
	Total	20.5 79.5	1253.27	995.79	136.37	108.35
	Losses 5.1%			50.79		5.53
	Output	5.5 94.5	1000.00	945.00	108.81	102.83
	Losses before baking/boiling, shrinkage 2.55018%	79.5	31.96	25.39	3.48	2.76
	Baking/boiling 15.92%		194.44		21.16
	Losses after baking/boiling, shrinkage 2.55018%	94.5	26.87	25.39	2.92	2.76

№047 Cream cream "New" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 102.77 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	287.10	286.67	29.50	29.46
3	water	—	149.67	—	15.38	—
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	109.63	81.13	11.27	8.34
5	Vanilla powder	99.85	5.13	5.12	0.53	0.53
6	Sign up
	Total	25.0 75.0	1019.39	764.54	104.76	78.57
	Losses 1.9%			14.54		1.49
	Output	25.0 75.0	1000.00	750.00	102.76	77.07
	Losses before baking/boiling, shrinkage 0.95107%	75.0	9.70	7.27	1.00	0.75
	Losses after baking/boiling, shrinkage 0.95107%	75.0	9.70	7.27	1.00	0.75

Consolidated recipe, k=1.032209
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 604.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	224.35	224.01	231.57	231.23
2	Flour, premium	85.5	133.46	114.11	137.76	117.78
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	113.34	95.21	116.99	98.27
4	Water	—	45.79	—	47.26	—
5	Roasted kernels	97.5	36.27	35.36	37.44	36.50
6	Sign up	97.5	32.45	31.64	33.50	32.66
7	Raw egg white	12.0	28.23	3.39	29.14	3.50
8	Chocolate glaze [Skurikhin]	99.1	24.18	23.96	24.96	24.73
9	Melange	27.0	15.27	4.12	15.76	4.25
10	Starch syrup	78.0	13.68	10.67	14.12	11.02
11	Sign up	74.0	11.27	8.34	11.63	8.61
12	Cocoa powder [Skurikhin]	95.0	5.71	5.42	5.89	5.60
13	Vanilla powder	99.85	0.81	0.81	0.84	0.84
14	Essence	—	0.75	—	0.78	—
15	Salt	96.5	0.44	0.42	0.45	0.43
16	Sign up	—	0.17	—	0.17	—
17	Ammonium carbonic (E503(i))	—	0.11	—	0.11	—
18	Baking soda (E500(ii))	50.0	0.11	0.055	0.11	0.057
	Total		686.38	557.52	708.49	575.48
	Total phase loss 2.1%			11.97
	Other losses 3.1%					17.96
	General losses 5.2%					29.92
	Output	90.2	604.50	545.56	604.50	545.56

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	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	butter; whole condensed milk with sugar the weight ratio of fat 8.5%	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 №225 Cake "Festive" contained in handbooks:

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

Consolidated recipe: №225 Cake "Festive"

Recipe on №225 Cake "Festive" contained in handbooks:

calculations, forms, documents: