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 Summer Tale [Yakhroma] → Recipe No. 1 → Consolidated recipe

Consolidated recipe Cake Summer Tale [Yakhroma]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 290.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Semi-finished product Margarita	78.0	350.00	273.00	101.68	79.31
3	No. 095 Blotting syrup	50.0	220.00	110.00	63.91	31.96
4	Candied fruit	83.0	30.00	24.90	8.72	7.23
5	№002 Fried biscuit crumb	94.0	10.00	9.40	2.90	2.73
	Total	29.0 71.0	1000.00	709.80	290.50	206.20
	Output	29.0 71.0	1000.00	709.80		206.20

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

Semi-finished product Margarita Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 101.68 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Margarine PREMIUM	80.4	384.98	309.52	39.14	31.47
3	Powdered sugar	99.85	68.77	68.67	6.99	6.98
4	Vanilla powder	99.85	3.73	3.72	0.38	0.38
5	Cognac	—	0.86	—	0.087	—
6	Sign up
	Total	22.5 77.5	1033.96	801.49	105.13	81.49
	Losses 2.7%			21.49		2.18
	Output	22.0 78.0	1000.00	780.00	101.68	79.31
	Losses before baking/boiling, shrinkage 1.34063%	77.5	13.86	10.74	1.41	1.09
	Baking/boiling 0.62%		6.32		0.64
	Losses after baking/boiling, shrinkage 1.34063%	78.0	13.78	10.74	1.40	1.09

No. 001 Biscuit (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 113.3 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	39.33	39.27
3	Flour, premium	85.5	281.16	240.39	31.85	27.24
4	Potato starch	80.0	69.42	55.54	7.86	6.29
5	Essence	—	3.47	—	0.39	—
	Total	37.6 62.4	1279.69	798.72	144.98	90.49
	Losses 6.1%			48.72		5.52
	Output	25.0 75.0	1000.00	750.00	113.30	84.97
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	4.42	2.76
	Baking/boiling 16.78%		208.18		23.59
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	3.68	2.76

No. 095 Blotting syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 63.91 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	32.79	32.74
3	Cognac or dessert wine	—	47.95	—	3.06	—
4	Essence of rum	—	1.92	—	0.12	—
	Total	54.6 45.4	1127.32	512.30	72.05	32.74
	Losses 2.4%			12.30		0.79
	Output	50.0 50.0	1000.00	500.00	63.91	31.96
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.86	0.39
	Baking/boiling 9.11%		101.49		6.49
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.79	0.39

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 58.44 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	19.90	2.39
	Total	28.6 71.4	1053.30	752.58	61.55	43.98
	Losses 3.0%			22.58		1.32
	Output	27.0 73.0	1000.00	730.00	58.44	42.66
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.92	0.66
	Baking/boiling 2.12%		22.03		1.29
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.90	0.66

№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 2.91 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	1.28	1.28
3	Flour, premium	85.5	356.18	304.53	1.03	0.88
4	Potato starch	80.0	87.95	70.36	0.26	0.20
5	Essence	—	4.40	—	0.013	—
	Total	37.6 62.4	1621.13	1011.83	4.71	2.94
	Losses 7.1%			71.83		0.21
	Output	6.0 94.0	1000.00	940.00	2.90	2.73
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.17	0.10
	Baking/boiling 33.6%		525.38		1.53
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.11	0.10

Consolidated recipe, k=1.024341
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 290.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	115.05	114.88	117.85	117.67
2	Melange	27.0	67.67	18.27	69.32	18.72
3	Margarine PREMIUM	80.4	39.14	31.47	40.10	32.24
4	Water	—	36.07	—	36.95	—
5	Flour, premium	85.5	32.89	28.12	33.69	28.80
6	Sign up	12.0	19.90	2.39	20.38	2.45
7	Candied fruit	83.0	8.72	7.23	8.93	7.41
8	Potato starch	80.0	8.12	6.50	8.32	6.65
9	Powdered sugar	99.85	6.99	6.98	7.16	7.15
10	Cognac or dessert wine	—	3.06	—	3.14	—
11	Sign up	—	0.41	—	0.42	—
12	Vanilla powder	99.85	0.38	0.38	0.39	0.39
13	Essence of rum	—	0.12	—	0.13	—
14	Cognac	—	0.087	—	0.090	—
15	Wine	—	0.087	—	0.090	—
	Total		338.70	216.22	346.94	221.48
	Total phase loss 4.6%			10.02
	Other losses 2.4%					5.26
	General losses 6.9%					15.28
	Output	71.0	290.50	206.20	290.50	206.20

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

Call me back, I want to calculate my recipe.

Consolidated recipe Cake Summer Tale [Yakhroma]

calculations, forms, documents: