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 → Biscuit-jam cake [Noginsk] → Recipe No. 1 → Consolidated recipe

Consolidated recipe Biscuit-jam cake [Noginsk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 117.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Jam, confiture, preserves	72.0	220.00	158.40	25.89	18.64
3	No. 095 Blotting syrup	50.0	150.00	75.00	17.66	8.83
4	Jam	66.0	140.00	92.40	16.48	10.88
5	No. 104 Jelly	50.0	50.00	25.00	5.88	2.94
6	Sign up
7	№002 Fried biscuit crumb	94.0	10.00	9.40	1.18	1.11
	Total	31.9 68.1	1000.00	680.70	117.70	80.12
	Output	31.9 68.1	1000.00	680.70		80.12

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

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 45.9 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	15.93	15.91
3	Flour, premium	85.5	281.16	240.39	12.91	11.03
4	Potato starch	80.0	69.42	55.54	3.19	2.55
5	Essence	—	3.47	—	0.16	—
	Total	37.6 62.4	1279.69	798.72	58.74	36.66
	Losses 6.1%			48.72		2.24
	Output	25.0 75.0	1000.00	750.00	45.90	34.43
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	1.79	1.12
	Baking/boiling 16.78%		208.18		9.56
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	1.49	1.12

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 17.66 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	9.06	9.04
3	Cognac or dessert wine	—	47.95	—	0.85	—
4	Essence of rum	—	1.92	—	0.034	—
	Total	54.6 45.4	1127.32	512.30	19.90	9.04
	Losses 2.4%			12.30		0.22
	Output	50.0 50.0	1000.00	500.00	17.66	8.83
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.24	0.11
	Baking/boiling 9.11%		101.49		1.79
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.22	0.11

No. 104 Jelly basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 5.89 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	2.44	2.43
3	Starch syrup	78.0	103.34	80.61	0.61	0.47
4	Agar (E406)	85.0	10.34	8.79	0.061	0.052
5	Essence	—	3.10	—	0.018	—
6	Sign up
7	Food paint	—	1.00	—	0.006	—
	Total	50.0 50.0	1010.08	505.04	5.94	2.97
	Losses 1.0%			5.04		0.030
	Output	50.0 50.0	1000.00	500.00	5.88	2.94
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.030	0.015
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.030	0.015

№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 4.71 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	334.36	40.12	1.57	0.19
3	Agar (E406)	85.0	4.78	4.06	0.022	0.019
4	Vanillin	—	0.93	—	0.004	—
5	Citric acid (E330)	98.0	0.20	0.20	0.001	0.001
	Total	29.4 70.6	1009.00	712.11	4.75	3.35
	Losses 1.7%			12.11		0.057
	Output	30.0 70.0	1000.00	700.00	4.71	3.30
	Losses before baking/boiling, shrinkage 0.85023%	70.6	8.58	6.05	0.040	0.028
	Baking/boiling -0.82%		-8.23		-0.039
	Losses after baking/boiling, shrinkage 0.85023%	70.0	8.65	6.05	0.041	0.028

№002 Fried biscuit crumb basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 1.18 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	0.52	0.52
3	Flour, premium	85.5	356.18	304.53	0.42	0.36
4	Potato starch	80.0	87.95	70.36	0.10	0.083
5	Essence	—	4.40	—	0.005	—
	Total	37.6 62.4	1621.13	1011.83	1.91	1.19
	Losses 7.1%			71.83		0.085
	Output	6.0 94.0	1000.00	940.00	1.18	1.11
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.068	0.042
	Baking/boiling 33.6%		525.38		0.62
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.045	0.042

Consolidated recipe, k=1.052476
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 117.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	31.10	31.05	32.73	32.68
2	Melange	27.0	27.42	7.40	28.86	7.79
3	Jam, confiture, preserves	72.0	25.89	18.64	27.25	19.62
4	Jam	66.0	16.48	10.88	17.34	11.45
5	Flour, premium	85.5	13.33	11.39	14.02	11.99
6	Sign up	—	12.77	—	13.44	—
7	Potato starch	80.0	3.29	2.63	3.46	2.77
8	Raw egg white	12.0	1.57	0.19	1.66	0.20
9	Cognac or dessert wine	—	0.85	—	0.89	—
10	Starch syrup	78.0	0.61	0.47	0.64	0.50
11	Sign up	—	0.18	—	0.19	—
12	Agar (E406)	85.0	0.083	0.071	0.088	0.075
13	Essence of rum	—	0.034	—	0.036	—
14	Citric acid (E330)	98.0	0.013	0.013	0.014	0.013
15	Food paint	—	0.006	—	0.006	—
16	Sign up	—	0.004	—	0.005	—
	Total		133.62	82.74	140.63	87.09
	Total phase loss 3.2%			2.62
	Other losses 5.0%					4.34
	General losses 8.0%					6.97
	Output	68.1	117.70	80.12	117.70	80.12

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 Biscuit-jam cake [Noginsk]

calculations, forms, documents: