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 Tenderness [Ivanteevka] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Cake Tenderness [Ivanteevka]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 494.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter-whipped semi-finished product	95.0	450.00	427.50	222.48	211.36
3	№083 Protein cream on agar	70.0	40.00	28.00	19.78	13.84
4	Coconut sprinkle	98.0	30.00	29.40	14.83	14.54
5	№023а Semi-finished product crumb "Air" №23	96.5	20.00	19.30	9.89	9.54
	Total	14.6 85.4	1000.00	853.80	494.40	422.12
	Output	14.6 85.4	1000.00	853.80		422.12

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 227.42 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	51.46	43.23
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	25.05	18.54
4	Raw egg white	12.0	64.25	7.71	14.61	1.75
5	Citric acid (E330)	98.0	3.80	3.72	0.86	0.85
6	Sign up
	Total	24.2 75.8	1017.72	771.57	231.45	175.47
	Losses 1.5%			11.57		2.63
	Output	24.0 76.0	1000.00	760.00	227.42	172.84
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	1.74	1.32
	Baking/boiling 0.24%		2.47		0.56
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	1.73	1.32

Butter-whipped semi-finished product basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 222.48 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	317.92	317.44	70.73	70.62
3	Margarine	84.0	317.92	267.05	70.73	59.41
4	Melange	27.0	224.18	60.53	49.88	13.47
	Total	21.6 78.4	1280.02	1004.12	284.78	223.40
	Losses 5.4%			54.12		12.04
	Output	5.0 95.0	1000.00	950.00	222.48	211.36
	Losses before baking/boiling, shrinkage 2.69511%	78.4	34.50	27.06	7.68	6.02
	Baking/boiling 17.43%		217.04		48.29
	Losses after baking/boiling, shrinkage 2.69511%	95.0	28.49	27.06	6.34	6.02

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 138.89 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	40.65	31.71
3	Water	—	146.34	—	20.33	—
4	Water (for soaking agar-agar)	—	40.80	—	5.67	—
5	Agar (E406)	85.0	8.16	6.94	1.13	0.96
	Total	23.6 76.4	1073.30	819.67	149.07	113.84
	Losses 2.4%			19.67		2.73
	Output	20.0 80.0	1000.00	800.00	138.89	111.11
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	1.79	1.37
	Baking/boiling 4.54%		48.12		6.68
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	1.71	1.37

№083 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 19.78 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	334.46	40.14	6.61	0.79
3	Agar (E406)	85.0	4.78	4.06	0.095	0.080
	Total	29.4 70.6	1008.16	712.11	19.94	14.08
	Losses 1.7%			12.11		0.24
	Output	30.0 70.0	1000.00	700.00	19.78	13.84
	Losses before baking/boiling, shrinkage 0.85062%	70.6	8.58	6.06	0.17	0.12
	Baking/boiling -0.91%		-9.07		-0.18
	Losses after baking/boiling, shrinkage 0.85062%	70.0	8.65	6.06	0.17	0.12

№023а Semi-finished product crumb "Air" №23 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 9.89 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	364.36	43.72	3.60	0.43
3	Vanilla powder	99.85	7.28	7.27	0.072	0.072
	Total	24.0 76.0	1343.26	1021.15	13.28	10.10
	Losses 5.5%			56.15		0.56
	Output	3.5 96.5	1000.00	965.00	9.89	9.54
	Losses before baking/boiling, shrinkage 2.74958%	76.0	36.93	28.08	0.37	0.28
	Baking/boiling 21.22%		277.23		2.74
	Losses after baking/boiling, shrinkage 2.74958%	96.5	29.10	28.08	0.29	0.28

Consolidated recipe, k=1.037516
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 494.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	174.86	174.60	181.42	181.15
2	Flour, premium	85.5	93.44	79.89	96.95	82.89
3	Margarine	84.0	70.73	59.41	73.38	61.64
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	51.46	43.23	53.39	44.85
5	Melange	27.0	49.88	13.47	51.75	13.97
6	Sign up	78.0	40.65	31.71	42.17	32.89
7	Water	—	25.99	—	26.97	—
8	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	25.05	18.54	25.99	19.23
9	Raw egg white	12.0	24.83	2.98	25.76	3.09
10	Coconut sprinkle	98.0	14.83	14.54	15.39	15.08
11	Sign up	85.0	1.23	1.04	1.27	1.08
12	Citric acid (E330)	98.0	0.86	0.85	0.90	0.88
13	Citrus essence	—	0.58	—	0.60	—
14	Vanilla powder	99.85	0.072	0.072	0.075	0.075
	Total		574.46	440.32	596.02	456.84
	Total phase loss 4.1%			18.20
	Other losses 3.6%					16.52
	General losses 7.6%					34.72
	Output	85.4	494.40	422.12	494.40	422.12

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 Tenderness [Ivanteevka]

calculations, forms, documents: