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 Evening [Solnechnogorsk] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Cake Evening [Solnechnogorsk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 385.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 095 Blotting syrup	50.0	214.00	107.00	82.50	41.25
3	№062 Cream "New" chocolate	78.8	157.00	123.72	60.52	47.69
4	Chocolate	99.4	100.00	99.40	38.55	38.32
5	No. 106 Chocolate soufflé	79.0	100.00	79.00	38.55	30.45
6	Sign up
7	Roasted kernels	97.5	14.00	13.65	5.40	5.26
	Total	26.7 73.3	1000.00	733.27	385.50	282.67
	Output	26.7 73.3	1000.00	733.27		282.67

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

№062 Cream "New" chocolate with condensed milk syrup
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 60.52 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	25.69	21.58
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	2.92	2.77
4	Vanilla powder	99.85	3.76	3.75	0.23	0.23
5	Cognac	—	1.94	—	0.12	—
	Total	21.4 78.6	1024.68	804.92	62.02	48.72
	Losses 2.1%			16.92		1.02
	Output	21.2 78.8	1000.00	788.00	60.52	47.69
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.65	0.51
	Baking/boiling 0.31%		3.18		0.19
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.65	0.51

No. 106 Chocolate soufflé basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 38.55 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	217.34	182.57	8.38	7.04
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	105.80	78.29	4.08	3.02
4	Cocoa powder [Skurikhin]	95.0	64.07	60.87	2.47	2.35
5	Raw egg white	12.0	61.67	7.40	2.38	0.29
6	Sign up
7	Citrus essence	—	2.45	—	0.094	—
	Total	23.0 77.0	1041.63	802.02	40.15	30.92
	Losses 1.5%			12.02		0.46
	Output	21.0 79.0	1000.00	790.00	38.55	30.45
	Losses before baking/boiling, shrinkage 0.74945%	77.0	7.81	6.01	0.30	0.23
	Baking/boiling 2.54%		26.21		1.01
	Losses after baking/boiling, shrinkage 0.74945%	79.0	7.61	6.01	0.29	0.23

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 154.2 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	53.52	53.44
3	Flour, premium	85.5	281.16	240.39	43.35	37.07
4	Potato starch	80.0	69.42	55.54	10.70	8.56
5	Essence	—	3.47	—	0.54	—
	Total	37.6 62.4	1279.69	798.72	197.33	123.16
	Losses 6.1%			48.72		7.51
	Output	25.0 75.0	1000.00	750.00	154.20	115.65
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	6.02	3.76
	Baking/boiling 16.78%		208.18		32.10
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	5.01	3.76

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 82.5 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	42.33	42.26
3	Cognac or dessert wine	—	47.95	—	3.96	—
4	Essence of rum	—	1.92	—	0.16	—
	Total	54.6 45.4	1127.32	512.30	93.00	42.26
	Losses 2.4%			12.30		1.01
	Output	50.0 50.0	1000.00	500.00	82.50	41.25
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	1.12	0.51
	Baking/boiling 9.11%		101.49		8.37
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	1.01	0.51

No. 063 Milk-sugar syrup on condensed milk
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 33.06 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	243.17	—	8.04	—
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	128.20	94.87	4.24	3.14
	Total	27.0 73.0	1027.74	750.25	33.98	24.80
	Losses 2.7%			20.25		0.67
	Output	27.0 73.0	1000.00	730.00	33.06	24.13
	Losses before baking/boiling, shrinkage 1.34968%	73.0	13.87	10.13	0.46	0.33
	Losses after baking/boiling, shrinkage 1.34968%	73.0	13.87	10.13	0.46	0.33

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 22.62 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	6.62	5.16
3	Water	—	146.34	—	3.31	—
4	Water (for soaking agar-agar)	—	40.80	—	0.92	—
5	Agar (E406)	85.0	8.16	6.94	0.18	0.16
	Total	23.6 76.4	1073.30	819.67	24.27	18.54
	Losses 2.4%			19.67		0.44
	Output	20.0 80.0	1000.00	800.00	22.62	18.09
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	0.29	0.22
	Baking/boiling 4.54%		48.12		1.09
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	0.28	0.22

№085 Protein cream on agar basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 5.78 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	334.36	40.12	1.93	0.23
3	Agar (E406)	85.0	4.78	4.06	0.028	0.023
4	Vanillin	—	0.93	—	0.005	—
5	Citric acid (E330)	98.0	0.20	0.20	0.001	0.001
	Total	29.4 70.6	1009.00	712.11	5.83	4.12
	Losses 1.7%			12.11		0.070
	Output	30.0 70.0	1000.00	700.00	5.78	4.05
	Losses before baking/boiling, shrinkage 0.85023%	70.6	8.58	6.05	0.050	0.035
	Baking/boiling -0.82%		-8.23		-0.048
	Losses after baking/boiling, shrinkage 0.85023%	70.0	8.65	6.05	0.050	0.035

Consolidated recipe, k=1.034292
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 385.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	134.66	134.45	139.27	139.06
2	Melange	27.0	89.21	24.09	92.27	24.91
3	Water	—	58.83	—	60.85	—
4	Flour, premium	85.5	43.35	37.07	44.84	38.34
5	Chocolate	99.4	38.55	38.32	39.87	39.63
6	Sign up	84.0	34.07	28.62	35.24	29.60
7	Potato starch	80.0	10.70	8.56	11.07	8.86
8	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	8.32	6.15	8.60	6.37
9	Starch syrup	78.0	6.62	5.16	6.85	5.34
10	Roasted kernels	97.5	5.40	5.26	5.58	5.44
11	Sign up	95.0	5.39	5.12	5.57	5.29
12	Raw egg white	12.0	4.31	0.52	4.46	0.54
13	Cognac or dessert wine	—	3.96	—	4.09	—
14	Essence	—	0.54	—	0.55	—
15	Vanilla powder	99.85	0.23	0.23	0.24	0.24
16	Sign up	85.0	0.21	0.18	0.22	0.19
17	Essence of rum	—	0.16	—	0.16	—
18	Citric acid (E330)	98.0	0.14	0.14	0.15	0.14
19	Cognac	—	0.12	—	0.12	—
20	Citrus essence	—	0.094	—	0.10	—
21	Sign up	—	0.005	—	0.006	—
	Total		444.86	293.87	460.11	303.95
	Total phase loss 3.8%			11.20
	Other losses 3.3%					10.08
	General losses 7.0%					21.28
	Output	73.3	385.50	282.67	385.50	282.67

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; raw egg white	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	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 Evening [Solnechnogorsk]

calculations, forms, documents: