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 → Wafer cakes with praline and other fillings → №259 Cake "Gulshen" → No. 259 → Consolidated recipe

Consolidated recipe: №259 Cake "Gulshen"

Weight over 1 kg.

No. 259
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 861.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Praline filling (in # 259)	98.7	290.00	286.23	249.89	246.64
3	Chocolate glaze [Skurikhin]	99.1	160.00	158.56	137.87	136.63
4	No. 045 Wafers sheet	97.5	130.00	126.75	112.02	109.22
5	Glaze white	99.9	70.00	69.93	60.32	60.26
	Total	1.4 98.6	1000.00	986.26	861.70	849.86
	Output	1.4 98.6	1000.00	986.26		849.86

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

Filling "Gulshen" (in # 259) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 301.6 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Coconut oil	100.0	314.93	314.93	94.98	94.98
3	Whole milk powder	95.0	229.06	217.61	69.08	65.63
4	Cocoa-butter [cocoa butter]	100.0	49.10	49.10	14.81	14.81
5	Vanilla essence	—	2.86	—	0.86	—
	Total	1.5 98.5	1004.98	990.05	303.10	298.60
	Losses 0.5%			4.95		1.49
	Output	1.5 98.5	1000.00	985.10	301.60	297.10
	Losses before baking/boiling, shrinkage 0.25016%	98.5	2.51	2.48	0.76	0.75
	Baking/boiling -0.0%		-0.048		-0.015
	Losses after baking/boiling, shrinkage 0.25016%	98.5	2.51	2.48	0.76	0.75

Praline filling (in # 259) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 249.89 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted kernels	97.5	373.99	364.64	93.46	91.12
3	Cocoa-butter [cocoa butter]	100.0	54.70	54.70	13.67	13.67
4	Cocoa powder [Skurikhin]	95.0	46.32	44.00	11.58	11.00
5	Vanilla essence	—	1.09	—	0.27	—
	Total	1.3 98.7	1008.51	994.96	252.02	248.63
	Losses 0.8%			7.96		1.99
	Output	1.3 98.7	1000.00	987.00	249.89	246.64
	Losses before baking/boiling, shrinkage 0.3998%	98.7	4.03	3.98	1.01	0.99
	Baking/boiling 0.04%		0.45		0.11
	Losses after baking/boiling, shrinkage 0.3998%	98.7	4.03	3.98	1.01	0.99

No. 045 Wafers sheet basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 112.02 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Melange	27.0	93.64	25.28	10.49	2.83
3	Vegetable oil	100.0	7.29	7.29	0.82	0.82
4	Baking soda (E500(ii))	50.0	5.84	2.92	0.65	0.33
5	Salt	96.5	5.84	5.64	0.65	0.63
6	Sign up
	Total	18.5 81.5	1359.58	1107.95	152.30	124.11
	Losses 12.0%			132.95		14.89
	Output	2.5 97.5	1000.00	975.00	112.02	109.22
	Losses before baking/boiling, shrinkage 5.99985%	81.5	81.57	66.48	9.14	7.45
	Baking/boiling 16.42%		209.83		23.51
	Losses after baking/boiling, shrinkage 5.99985%	97.5	68.18	66.48	7.64	7.45

Glaze white recipe for cake "Gulshen"
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 60.32 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa-butter [cocoa butter]	100.0	329.51	329.51	19.88	19.88
3	Vanilla powder	99.85	16.51	16.49	1.00	0.99
	Total	0.1 99.9	1005.04	1004.03	60.62	60.56
	Losses 0.5%			5.03		0.30
	Output	0.1 99.9	1000.00	999.00	60.32	60.26
	Losses before baking/boiling, shrinkage 0.25033%	99.9	2.52	2.51	0.15	0.15
	Baking/boiling 0.0%		0.008		0.00
	Losses after baking/boiling, shrinkage 0.25033%	99.9	2.52	2.51	0.15	0.15

Consolidated recipe, k=1.026752
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 861.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	296.16	295.71	304.08	303.62
2	Flour, premium	85.5	139.12	118.94	142.84	122.13
3	Chocolate glaze [Skurikhin]	99.1	137.87	136.63	141.56	140.29
4	Coconut oil	100.0	94.98	94.98	97.52	97.52
5	Roasted kernels	97.5	93.46	91.12	95.96	93.56
6	Sign up	95.0	69.08	65.63	70.93	67.38
7	Cocoa-butter [cocoa butter]	100.0	48.35	48.35	49.65	49.65
8	Cocoa powder [Skurikhin]	95.0	11.58	11.00	11.88	11.29
9	Melange	27.0	10.49	2.83	10.77	2.91
10	Vanilla essence	—	1.13	—	1.17	—
11	Sign up	99.85	1.00	0.99	1.02	1.02
12	Vegetable oil	100.0	0.82	0.82	0.84	0.84
13	Baking soda (E500(ii))	50.0	0.65	0.33	0.67	0.34
14	Salt	96.5	0.65	0.63	0.67	0.65
15	Phosphatide concentrates	98.5	0.57	0.56	0.59	0.58
	Total		905.91	868.53	930.15	891.77
	Total phase loss 2.2%			18.68
	Other losses 2.6%					23.23
	General losses 4.7%					41.91
	Output	98.6	861.70	849.86	861.70	849.86

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	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).	no data		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 №259 Cake "Gulshen" contained in handbooks:

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

Consolidated recipe: №259 Cake "Gulshen"

Recipe on №259 Cake "Gulshen" contained in handbooks:

calculations, forms, documents: