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 → Waffle cakes → Waffle cakes with fat filling → №237 Cake "Northern" → No. 237 → Consolidated recipe

Consolidated recipe №237 Cake "Northern"

Weight 0.5 and 1 kg.

No. 237
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 37.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 042 Sheet wafers	97.5	180.00	175.50	6.79	6.62
3	Powdered sugar	99.85	20.00	19.97	0.75	0.75
	Total	0.93 99.07	1000.00	990.67	37.70	37.35
	Output	0.93 99.07	1000.00	990.67		37.35

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

Lemon-fat filling (in # 237, 247, 378) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 30.16 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Confectionery fat	99.7	398.87	397.67	12.03	11.99
3	Citric acid (E330)	98.0	3.99	3.91	0.12	0.12
4	Lemon essence	—	3.99	—	0.12	—
	Total	0.61 99.39	1005.15	998.99	30.32	30.13
	Losses 0.5%			4.99		0.15
	Output	0.6 99.4	1000.00	994.00	30.16	29.98
	Losses before baking/boiling, shrinkage 0.24956%	99.39	2.51	2.49	0.076	0.075
	Baking/boiling 0.01%		0.13		0.004
	Losses after baking/boiling, shrinkage 0.24956%	99.4	2.51	2.49	0.076	0.075

No. 042 Sheet wafers basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 6.79 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg yolk	46.0	121.98	56.11	0.83	0.38
3	Baking soda (E500(ii))	50.0	6.10	3.05	0.041	0.021
4	Salt	96.5	6.10	5.89	0.041	0.040
	Total	18.2 81.8	1353.95	1107.95	9.19	7.52
	Losses 12.0%			132.95		0.90
	Output	2.5 97.5	1000.00	975.00	6.79	6.62
	Losses before baking/boiling, shrinkage 5.99985%	81.8	81.23	66.48	0.55	0.45
	Baking/boiling 16.07%		204.54		1.39
	Losses after baking/boiling, shrinkage 5.99985%	97.5	68.18	66.48	0.46	0.45

Consolidated recipe, k=1.019486
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 37.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	18.80	18.77	19.17	19.14
2	Confectionery fat	99.7	12.03	11.99	12.26	12.23
3	Flour, premium	85.5	8.28	7.08	8.44	7.22
4	Raw egg yolk	46.0	0.83	0.38	0.84	0.39
5	Citric acid (E330)	98.0	0.12	0.12	0.12	0.12
6	Sign up	—	0.12	—	0.12	—
7	Baking soda (E500(ii))	50.0	0.041	0.021	0.042	0.021
8	Salt	96.5	0.041	0.040	0.042	0.041
	Total		40.26	38.40	41.04	39.15
	Total phase loss 2.7%			1.05
	Other losses 1.9%					0.75
	General losses 4.6%					1.80
	Output	99.07	37.70	37.35	37.70	37.35

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 №237 Cake "Northern" contained in handbooks:

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

Consolidated recipe №237 Cake "Northern"

Recipe on №237 Cake "Northern" contained in handbooks:

calculations, forms, documents: