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 → Mosoblkhleb cakes → Cake For luck [Balashikha] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Cake For luck [Balashikha]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 375.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	130.00	101.40	48.80	38.07
3	№062 Cream "New" chocolate	78.8	70.00	55.16	26.28	20.71
4	Roasted kernels	97.5	50.00	48.75	18.77	18.30
	Total	22.5 77.5	1000.00	775.31	375.40	291.05
	Output	22.5 77.5	1000.00	775.31		291.05

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

№105 Souffle basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 281.55 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	226.27	190.07	63.71	53.51
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	31.01	22.95
4	Raw egg white	12.0	64.25	7.71	18.09	2.17
5	Citric acid (E330)	98.0	3.80	3.72	1.07	1.05
6	Sign up
	Total	24.2 75.8	1017.72	771.57	286.54	217.24
	Losses 1.5%			11.57		3.26
	Output	24.0 76.0	1000.00	760.00	281.55	213.98
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	2.15	1.63
	Baking/boiling 0.24%		2.47		0.70
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	2.14	1.63

№061 Cream "New" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 48.8 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	459.46	385.95	22.42	18.83
3	Vanilla powder	99.85	4.07	4.06	0.20	0.20
4	Cognac	—	0.86	—	0.042	—
5	Wine	—	0.86	—	0.042	—
	Total	22.1 77.9	1022.42	796.74	49.90	38.88
	Losses 2.1%			16.74		0.82
	Output	22.0 78.0	1000.00	780.00	48.80	38.07
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.52	0.41
	Baking/boiling 0.09%		0.94		0.046
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.52	0.41

№062 Cream "New" chocolate basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 26.28 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	424.53	356.61	11.16	9.37
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	1.27	1.20
4	Vanilla powder	99.85	3.76	3.75	0.10	0.10
5	Cognac	—	1.94	—	0.051	—
	Total	21.4 78.6	1024.68	804.92	26.93	21.15
	Losses 2.1%			16.92		0.44
	Output	21.2 78.8	1000.00	788.00	26.28	20.71
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.28	0.22
	Baking/boiling 0.31%		3.18		0.084
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.28	0.22

No. 098 Sugar-agar syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 171.95 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	50.32	39.25
3	Water	—	146.34	—	25.16	—
4	Water (for soaking agar-agar)	—	40.80	—	7.02	—
5	Agar (E406)	85.0	8.16	6.94	1.40	1.19
	Total	23.6 76.4	1073.30	819.67	184.55	140.94
	Losses 2.4%			19.67		3.38
	Output	20.0 80.0	1000.00	800.00	171.95	137.56
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	2.21	1.69
	Baking/boiling 4.54%		48.12		8.27
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	2.11	1.69

No. 063 Milk-sugar syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 41.54 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	340.51	40.86	14.15	1.70
	Total	28.6 71.4	1053.30	752.58	43.76	31.27
	Losses 3.0%			22.58		0.94
	Output	27.0 73.0	1000.00	730.00	41.54	30.33
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.66	0.47
	Baking/boiling 2.12%		22.03		0.92
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.64	0.47

Consolidated recipe, k=1.042449
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 375.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	130.26	130.06	135.79	135.59
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	97.28	81.72	101.41	85.19
3	Starch syrup	78.0	50.32	39.25	52.46	40.92
4	Water	—	32.18	—	33.54	—
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	31.01	22.95	32.33	23.92
6	Sign up	97.5	18.77	18.30	19.57	19.08
7	Raw egg white	12.0	18.09	2.17	18.86	2.26
8	Fresh whole milk the weight ratio of fat 3.2%	12.0	14.15	1.70	14.75	1.77
9	Agar (E406)	85.0	1.40	1.19	1.46	1.24
10	Cocoa powder [Skurikhin]	95.0	1.27	1.20	1.32	1.25
11	Sign up	98.0	1.07	1.05	1.12	1.09
12	Citrus essence	—	0.72	—	0.75	—
13	Vanilla powder	99.85	0.30	0.30	0.31	0.31
14	Cognac	—	0.093	—	0.10	—
15	Wine	—	0.042	—	0.044	—
	Total		396.95	299.89	413.80	312.62
	Total phase loss 2.9%			8.84
	Other losses 4.1%					12.73
	General losses 6.9%					21.57
	Output	77.5	375.40	291.05	375.40	291.05

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	no data		no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	no data		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; 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

Consolidated recipe: Cake For luck [Balashikha]

calculations, forms, documents: