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 Leopold [Serpukhov] → Recipe No. 1 → Consolidated recipe

Consolidated recipe Cake Leopold [Serpukhov]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 717.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	260.00	202.80	186.60	145.55
3	No. 095 Blotting syrup	50.0	200.00	100.00	143.54	71.77
4	№062 Cream "New" chocolate	78.8	150.00	118.20	107.66	84.83
5	Chocolate	99.4	5.00	4.97	3.59	3.57
6	Sign up
	Total	28.4 71.6	1000.00	715.80	717.70	513.73
	Output	28.4 71.6	1000.00	715.80		513.73

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 186.6 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	85.74	72.02
3	Vanilla powder	99.85	4.07	4.06	0.76	0.76
4	Cognac	—	0.86	—	0.16	—
5	Wine	—	0.86	—	0.16	—
	Total	22.1 77.9	1022.42	796.74	190.79	148.67
	Losses 2.1%			16.74		3.12
	Output	22.0 78.0	1000.00	780.00	186.60	145.55
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	2.00	1.56
	Baking/boiling 0.09%		0.94		0.18
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	2.00	1.56

№062 Cream "New" chocolate basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 107.66 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	45.70	38.39
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	5.19	4.93
4	Vanilla powder	99.85	3.76	3.75	0.40	0.40
5	Cognac	—	1.94	—	0.21	—
	Total	21.4 78.6	1024.68	804.92	110.31	86.65
	Losses 2.1%			16.92		1.82
	Output	21.2 78.8	1000.00	788.00	107.66	84.83
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	1.16	0.91
	Baking/boiling 0.31%		3.18		0.34
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	1.16	0.91

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 272.73 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	94.67	94.52
3	Flour, premium	85.5	281.16	240.39	76.68	65.56
4	Potato starch	80.0	69.42	55.54	18.93	15.15
5	Essence	—	3.47	—	0.95	—
	Total	37.6 62.4	1279.69	798.72	349.00	217.83
	Losses 6.1%			48.72		13.29
	Output	25.0 75.0	1000.00	750.00	272.73	204.54
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	10.64	6.64
	Baking/boiling 16.78%		208.18		56.78
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	8.86	6.64

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 162.77 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	55.43	6.65
	Total	28.6 71.4	1053.30	752.58	171.45	122.50
	Losses 3.0%			22.58		3.68
	Output	27.0 73.0	1000.00	730.00	162.77	118.82
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	2.57	1.84
	Baking/boiling 2.12%		22.03		3.59
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	2.52	1.84

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 143.54 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	73.65	73.54
3	Cognac or dessert wine	—	47.95	—	6.88	—
4	Essence of rum	—	1.92	—	0.28	—
	Total	54.6 45.4	1127.32	512.30	161.82	73.54
	Losses 2.4%			12.30		1.77
	Output	50.0 50.0	1000.00	500.00	143.54	71.77
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	1.94	0.88
	Baking/boiling 9.11%		101.49		14.57
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	1.77	0.88

No. 023 Air basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 3.59 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	1.29	0.16
3	Vanilla powder	99.85	7.21	7.20	0.026	0.026
	Total	24.0 76.0	1329.19	1010.46	4.77	3.63
	Losses 4.5%			45.46		0.16
	Output	3.5 96.5	1000.00	965.00	3.59	3.46
	Losses before baking/boiling, shrinkage 2.24956%	76.0	29.90	22.73	0.11	0.082
	Baking/boiling 21.22%		275.73		0.99
	Losses after baking/boiling, shrinkage 2.24956%	96.5	23.56	22.73	0.085	0.082

Consolidated recipe, k=1.026484
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 717.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	287.79	287.35	295.41	294.96
2	Melange	27.0	157.78	42.60	161.96	43.73
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	131.44	110.41	134.92	113.33
4	Water	—	81.01	—	83.16	—
5	Flour, premium	85.5	76.68	65.56	78.71	67.30
6	Sign up	12.0	55.43	6.65	56.89	6.83
7	Potato starch	80.0	18.93	15.15	19.43	15.55
8	Cognac or dessert wine	—	6.88	—	7.07	—
9	Cocoa powder [Skurikhin]	95.0	5.19	4.93	5.33	5.06
10	Chocolate	99.4	3.59	3.57	3.68	3.66
11	Sign up	12.0	1.29	0.16	1.33	0.16
12	Vanilla powder	99.85	1.19	1.19	1.22	1.22
13	Essence	—	0.95	—	0.97	—
14	Cognac	—	0.37	—	0.38	—
15	Essence of rum	—	0.28	—	0.28	—
16	Sign up	—	0.16	—	0.16	—
	Total		828.95	537.56	850.91	551.80
	Total phase loss 4.4%			23.84
	Other losses 2.6%					14.24
	General losses 6.9%					38.07
	Output	71.6	717.70	513.73	717.70	513.73

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 Leopold [Serpukhov]

calculations, forms, documents: