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 → Fairy cake [Zvenigorod] → Recipe No. 1 → Consolidated recipe

Consolidated recipe Fairy cake [Zvenigorod]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 200.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 001 Biscuit (main)	75.0	200.00	150.00	40.02	30.02
3	No. 095 Blotting syrup	50.0	120.00	60.00	24.01	12.01
4	№061 Cream "New"	78.0	100.00	78.00	20.01	15.61
5	Chocolate	99.4	70.00	69.58	14.01	13.92
6	Sign up
	Total	25.1 74.9	1000.00	749.17	200.10	149.91
	Output	25.1 74.9	1000.00	749.17		149.91

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 96.05 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	21.73	18.26
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	10.58	7.83
4	Raw egg white	12.0	64.25	7.71	6.17	0.74
5	Citric acid (E330)	98.0	3.80	3.72	0.36	0.36
6	Sign up
	Total	24.2 75.8	1017.72	771.57	97.75	74.11
	Losses 1.5%			11.57		1.11
	Output	24.0 76.0	1000.00	760.00	96.05	73.00
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	0.73	0.56
	Baking/boiling 0.24%		2.47		0.24
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	0.73	0.56

№061 Cream "New" with condensed milk syrup
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 20.01 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	9.19	7.72
3	Vanilla powder	99.85	4.07	4.06	0.081	0.081
4	Cognac	—	0.86	—	0.017	—
5	Wine	—	0.86	—	0.017	—
	Total	22.1 77.9	1022.42	796.74	20.46	15.94
	Losses 2.1%			16.74		0.34
	Output	22.0 78.0	1000.00	780.00	20.01	15.61
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.21	0.17
	Baking/boiling 0.09%		0.94		0.019
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.21	0.17

No. 107 Chocolate grits basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 6 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa powder [Skurikhin]	95.0	194.35	184.63	1.17	1.11
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	40.89	34.35	0.25	0.21
4	Vanilla powder	99.85	5.19	5.18	0.031	0.031
	Total	10.8 89.2	1015.94	906.61	6.10	5.44
	Losses 1.5%			13.61		0.082
	Output	10.7 89.3	1000.00	893.00	6.00	5.36
	Losses before baking/boiling, shrinkage 0.75066%	89.2	7.63	6.81	0.046	0.041
	Baking/boiling 0.07%		0.69		0.004
	Losses after baking/boiling, shrinkage 0.75066%	89.3	7.62	6.81	0.046	0.041

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 58.66 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	17.17	13.39
3	Water	—	146.34	—	8.58	—
4	Water (for soaking agar-agar)	—	40.80	—	2.39	—
5	Agar (E406)	85.0	8.16	6.94	0.48	0.41
	Total	23.6 76.4	1073.30	819.67	62.96	48.08
	Losses 2.4%			19.67		1.15
	Output	20.0 80.0	1000.00	800.00	58.66	46.93
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	0.76	0.58
	Baking/boiling 4.54%		48.12		2.82
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	0.72	0.58

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 40.02 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	13.89	13.87
3	Flour, premium	85.5	281.16	240.39	11.25	9.62
4	Potato starch	80.0	69.42	55.54	2.78	2.22
5	Essence	—	3.47	—	0.14	—
	Total	37.6 62.4	1279.69	798.72	51.21	31.96
	Losses 6.1%			48.72		1.95
	Output	25.0 75.0	1000.00	750.00	40.02	30.02
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	1.56	0.97
	Baking/boiling 16.78%		208.18		8.33
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	1.30	0.97

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 24.01 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	12.32	12.30
3	Cognac or dessert wine	—	47.95	—	1.15	—
4	Essence of rum	—	1.92	—	0.046	—
	Total	54.6 45.4	1127.32	512.30	27.07	12.30
	Losses 2.4%			12.30		0.30
	Output	50.0 50.0	1000.00	500.00	24.01	12.01
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.32	0.15
	Baking/boiling 9.11%		101.49		2.44
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.30	0.15

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 11.15 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	243.17	—	2.71	—
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	128.20	94.87	1.43	1.06
	Total	27.0 73.0	1027.74	750.25	11.46	8.36
	Losses 2.7%			20.25		0.23
	Output	27.0 73.0	1000.00	730.00	11.15	8.14
	Losses before baking/boiling, shrinkage 1.34968%	73.0	13.87	10.13	0.15	0.11
	Losses after baking/boiling, shrinkage 1.34968%	73.0	13.87	10.13	0.15	0.11

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 4.66 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	1.23	—
3	Starch syrup	78.0	119.29	93.05	0.56	0.43
4	Essence	—	2.76	—	0.013	—
	Total	25.0 75.0	1182.37	887.09	5.50	4.13
	Losses 0.8%			7.09		0.033
	Output	12.0 88.0	1000.00	880.00	4.66	4.10
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.022	0.017
	Baking/boiling 14.74%		173.61		0.81
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.019	0.017

Consolidated recipe, k=1.039313
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 200.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	71.57	71.46	74.38	74.27
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	31.17	26.18	32.40	27.21
3	Water	—	28.47	—	29.59	—
4	Melange	27.0	23.15	6.25	24.06	6.50
5	Starch syrup	78.0	17.72	13.82	18.42	14.37
6	Sign up	99.4	14.01	13.92	14.56	14.47
7	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	12.01	8.89	12.48	9.24
8	Flour, premium	85.5	11.25	9.62	11.69	10.00
9	Raw egg white	12.0	6.17	0.74	6.41	0.77
10	Potato starch	80.0	2.78	2.22	2.89	2.31
11	Sign up	95.0	1.17	1.11	1.21	1.15
12	Cognac or dessert wine	—	1.15	—	1.20	—
13	Agar (E406)	85.0	0.48	0.41	0.50	0.42
14	Citric acid (E330)	98.0	0.36	0.36	0.38	0.37
15	Citrus essence	—	0.24	—	0.25	—
16	Sign up	—	0.15	—	0.16	—
17	Vanilla powder	99.85	0.11	0.11	0.12	0.12
18	Essence of rum	—	0.046	—	0.048	—
19	Cognac	—	0.017	—	0.018	—
20	Wine	—	0.017	—	0.018	—
	Total		222.05	155.10	230.78	161.19
	Total phase loss 3.3%			5.19
	Other losses 3.8%					6.10
	General losses 7.0%					11.28
	Output	74.9	200.10	149.91	200.10	149.91

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 Fairy cake [Zvenigorod]

calculations, forms, documents: