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 → Lemon-fruit cake [Yakhroma] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Lemon-fruit cake [Yakhroma]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 546.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Lemon filling	74.0	150.00	111.00	81.96	60.65
3	№061 Cream "New"	78.0	125.00	97.50	68.30	53.27
4	No. 104 Jelly	50.0	116.25	58.12	63.52	31.76
5	No. 095 Blotting syrup	50.0	100.00	50.00	54.64	27.32
6	Sign up
7	Fruit cooking	69.0	37.50	25.88	20.49	14.14
8	№002 Fried biscuit crumb	94.0	8.75	8.22	4.78	4.49
	Total	30.7 69.3	1000.00	693.22	546.40	378.78
	Output	30.7 69.3	1000.00	693.22		378.78

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

№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 68.3 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	31.38	26.36
3	Vanilla powder	99.85	4.07	4.06	0.28	0.28
4	Cognac	—	0.86	—	0.059	—
5	Wine	—	0.86	—	0.059	—
	Total	22.1 77.9	1022.42	796.74	69.83	54.42
	Losses 2.1%			16.74		1.14
	Output	22.0 78.0	1000.00	780.00	68.30	53.27
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.73	0.57
	Baking/boiling 0.09%		0.94		0.064
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.73	0.57

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 204.9 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	71.12	71.02
3	Flour, premium	85.5	281.16	240.39	57.61	49.26
4	Potato starch	80.0	69.42	55.54	14.22	11.38
5	Essence	—	3.47	—	0.71	—
	Total	37.6 62.4	1279.69	798.72	262.21	163.66
	Losses 6.1%			48.72		9.98
	Output	25.0 75.0	1000.00	750.00	204.90	153.68
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	8.00	4.99
	Baking/boiling 16.78%		208.18		42.66
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	6.66	4.99

Lemon filling Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 81.96 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fresh lemons	10.0	365.24	36.52	29.94	2.99
	Total	30.7 69.3	1075.73	745.95	88.17	61.14
	Losses 0.8%			5.95		0.49
	Output	26.0 74.0	1000.00	740.00	81.96	60.65
	Losses before baking/boiling, shrinkage 0.3987%	69.3	4.29	2.97	0.35	0.24
	Baking/boiling 6.29%		67.42		5.53
	Losses after baking/boiling, shrinkage 0.3987%	74.0	4.02	2.97	0.33	0.24

No. 104 Jelly basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 63.52 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	26.31	26.27
3	Starch syrup	78.0	103.34	80.61	6.56	5.12
4	Agar (E406)	85.0	10.34	8.79	0.66	0.56
5	Essence	—	3.10	—	0.20	—
6	Sign up
7	Food paint	—	1.00	—	0.064	—
	Total	50.0 50.0	1010.08	505.04	64.16	32.08
	Losses 1.0%			5.04		0.32
	Output	50.0 50.0	1000.00	500.00	63.52	31.76
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.32	0.16
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.32	0.16

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 54.64 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	28.03	27.99
3	Cognac or dessert wine	—	47.95	—	2.62	—
4	Essence of rum	—	1.92	—	0.10	—
	Total	54.6 45.4	1127.32	512.30	61.60	27.99
	Losses 2.4%			12.30		0.67
	Output	50.0 50.0	1000.00	500.00	54.64	27.32
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.74	0.34
	Baking/boiling 9.11%		101.49		5.55
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.67	0.34

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 38.05 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	12.96	1.55
	Total	28.6 71.4	1053.30	752.58	40.08	28.64
	Losses 3.0%			22.58		0.86
	Output	27.0 73.0	1000.00	730.00	38.05	27.78
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.60	0.43
	Baking/boiling 2.12%		22.03		0.84
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.59	0.43

№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 4.78 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	2.10	2.10
3	Flour, premium	85.5	356.18	304.53	1.70	1.46
4	Potato starch	80.0	87.95	70.36	0.42	0.34
5	Essence	—	4.40	—	0.021	—
	Total	37.6 62.4	1621.13	1011.83	7.75	4.84
	Losses 7.1%			71.83		0.34
	Output	6.0 94.0	1000.00	940.00	4.78	4.49
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.28	0.17
	Baking/boiling 33.6%		525.38		2.51
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.18	0.17

Consolidated recipe, k=1.036332
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 546.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	212.93	212.61	220.67	220.33
2	Melange	27.0	122.04	32.95	126.48	34.15
3	water	—	61.07	—	63.29	—
4	Flour, premium	85.5	59.31	50.71	61.47	52.55
5	Fruit	70.0	47.81	33.47	49.55	34.68
6	Sign up	84.0	31.38	26.36	32.52	27.32
7	Fresh lemons	10.0	29.94	2.99	31.02	3.10
8	Fruit cooking	69.0	20.49	14.14	21.23	14.65
9	Potato starch	80.0	14.64	11.72	15.18	12.14
10	Fresh whole milk the weight ratio of fat 3.2%	12.0	12.96	1.55	13.43	1.61
11	Sign up	78.0	6.56	5.12	6.80	5.31
12	Cognac or dessert wine	—	2.62	—	2.72	—
13	Essence	—	0.93	—	0.96	—
14	Agar (E406)	85.0	0.66	0.56	0.68	0.58
15	Vanilla powder	99.85	0.28	0.28	0.29	0.29
16	Sign up	98.0	0.13	0.13	0.14	0.13
17	Essence of rum	—	0.10	—	0.11	—
18	Food paint	—	0.064	—	0.066	—
19	Cognac	—	0.059	—	0.061	—
20	Wine	—	0.059	—	0.061	—
	Total		624.04	392.59	646.71	406.85
	Total phase loss 3.5%			13.81
	Other losses 3.5%					14.26
	General losses 6.9%					28.07
	Output	69.3	546.40	378.78	546.40	378.78

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).	Yes	fresh whole milk the weight ratio of fat 3.2%; butter	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: Lemon-fruit cake [Yakhroma]

calculations, forms, documents: