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 → Squirrel cake [Voskresensk] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Squirrel cake [Voskresensk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 421.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Jam	72.0	175.00	126.00	73.82	53.15
3	№085 Protein cream on agar	70.0	125.00	87.50	52.72	36.91
4	No. 095 Blotting syrup	50.0	75.00	37.50	31.64	15.82
5	Chocolate glaze [Skurikhin]	99.1	22.50	22.30	9.49	9.41
6	Sign up
7	No. 016а Semi-finished sandy product crumb No. 16	94.5	2.50	2.36	1.05	1.00
	Total	15.7 84.3	1000.00	843.22	421.80	355.67
	Output	15.7 84.3	1000.00	843.22		355.67

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

No. 016 Sand (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 245.17 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	309.25	259.77	75.82	63.69
3	Granulated sugar	99.85	206.17	205.86	50.55	50.47
4	Melange	27.0	72.16	19.48	17.69	4.78
5	Flour, premium (on the dust)	85.5	41.24	35.26	10.11	8.64
6	Sign up
7	Salt	96.5	2.06	1.99	0.51	0.49
8	Ammonium carbonic (E503(i))	—	0.52	—	0.13	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.13	0.064
	Total	16.2 83.8	1149.41	963.31	281.80	236.17
	Losses 1.9%			18.31		4.49
	Output	5.5 94.5	1000.00	945.00	245.17	231.69
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	2.68	2.24
	Baking/boiling 11.31%		128.80		31.58
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	2.37	2.24

№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 52.73 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	334.36	40.12	17.63	2.12
3	Agar (E406)	85.0	4.78	4.06	0.25	0.21
4	Vanillin	—	0.93	—	0.049	—
5	Citric acid (E330)	98.0	0.20	0.20	0.011	0.010
	Total	29.4 70.6	1009.00	712.11	53.20	37.55
	Losses 1.7%			12.11		0.64
	Output	30.0 70.0	1000.00	700.00	52.72	36.91
	Losses before baking/boiling, shrinkage 0.85023%	70.6	8.58	6.05	0.45	0.32
	Baking/boiling -0.82%		-8.23		-0.43
	Losses after baking/boiling, shrinkage 0.85023%	70.0	8.65	6.05	0.46	0.32

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 31.64 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	16.23	16.21
3	Cognac or dessert wine	—	47.95	—	1.52	—
4	Essence of rum	—	1.92	—	0.061	—
	Total	54.6 45.4	1127.32	512.30	35.66	16.21
	Losses 2.4%			12.30		0.39
	Output	50.0 50.0	1000.00	500.00	31.64	15.82
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.43	0.19
	Baking/boiling 9.11%		101.49		3.21
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.39	0.19

No. 016а Semi-finished sandy product crumb No. 16 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 1.05 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	312.44	262.45	0.33	0.28
3	Granulated sugar	99.85	208.29	207.98	0.22	0.22
4	Melange	27.0	72.90	19.68	0.077	0.021
5	Flour, premium (on the dust)	85.5	41.66	35.62	0.044	0.038
6	Sign up
7	Salt	96.5	2.08	2.01	0.002	0.002
8	Ammonium carbonic (E503(i))	—	0.52	—	0.001	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.001	0.00
	Total	16.2 83.8	1161.23	973.22	1.22	1.03
	Losses 2.9%			28.22		0.030
	Output	5.5 94.5	1000.00	945.00	1.05	1.00
	Losses before baking/boiling, shrinkage 1.44987%	83.8	16.84	14.11	0.018	0.015
	Baking/boiling 11.31%		129.46		0.14
	Losses after baking/boiling, shrinkage 1.44987%	94.5	14.93	14.11	0.016	0.015

Consolidated recipe, k=1.048613
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 421.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	137.07	117.19	143.73	122.89
2	Granulated sugar	99.85	102.26	102.10	107.23	107.07
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	76.15	63.96	79.85	67.07
4	Jam	72.0	73.82	53.15	77.40	55.73
5	Water	—	17.85	—	18.72	—
6	Sign up	27.0	17.77	4.80	18.63	5.03
7	Raw egg white	12.0	17.63	2.12	18.49	2.22
8	Chocolate glaze [Skurikhin]	99.1	9.49	9.41	9.95	9.86
9	Roasted kernels	97.5	7.91	7.71	8.29	8.09
10	Cognac or dessert wine	—	1.52	—	1.59	—
11	Sign up	—	0.51	—	0.53	—
12	Salt	96.5	0.51	0.49	0.53	0.51
13	Agar (E406)	85.0	0.25	0.21	0.26	0.22
14	Ammonium carbonic (E503(i))	—	0.13	—	0.13	—
15	Baking soda (E500(ii))	50.0	0.13	0.064	0.13	0.067
16	Sign up	—	0.061	—	0.064	—
17	Vanillin	—	0.049	—	0.051	—
18	Citric acid (E330)	98.0	0.011	0.010	0.011	0.011
	Total		463.10	361.22	485.62	378.78
	Total phase loss 1.5%			5.55
	Other losses 4.6%					17.56
	General losses 6.1%					23.11
	Output	84.3	421.80	355.67	421.80	355.67

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	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: Squirrel cake [Voskresensk]

calculations, forms, documents: