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 Congratulations [Noginsk] → Recipe No. 1 → Consolidated recipe

Consolidated recipe Cake Congratulations [Noginsk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 62.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	250.00	195.00	15.70	12.25
3	Jam	69.0	195.00	134.55	12.25	8.45
4	No. 095 Blotting syrup	50.0	160.00	80.00	10.05	5.02
5	No. 104 Jelly	50.0	30.00	15.00	1.88	0.94
6	Sign up
	Total	29.9 70.1	1000.00	701.15	62.80	44.03
	Output	29.9 70.1	1000.00	701.15		44.03

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 15.7 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	7.21	6.06
3	Vanilla powder	99.85	4.07	4.06	0.064	0.064
4	Cognac	—	0.86	—	0.014	—
5	Wine	—	0.86	—	0.014	—
	Total	22.1 77.9	1022.42	796.74	16.05	12.51
	Losses 2.1%			16.74		0.26
	Output	22.0 78.0	1000.00	780.00	15.70	12.25
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	0.17	0.13
	Baking/boiling 0.09%		0.94		0.015
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	0.17	0.13

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 21.98 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	7.63	7.62
3	Flour, premium	85.5	281.16	240.39	6.18	5.28
4	Potato starch	80.0	69.42	55.54	1.53	1.22
5	Essence	—	3.47	—	0.076	—
	Total	37.6 62.4	1279.69	798.72	28.13	17.56
	Losses 6.1%			48.72		1.07
	Output	25.0 75.0	1000.00	750.00	21.98	16.48
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	0.86	0.54
	Baking/boiling 16.78%		208.18		4.58
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	0.71	0.54

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 10.05 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	5.16	5.15
3	Cognac or dessert wine	—	47.95	—	0.48	—
4	Essence of rum	—	1.92	—	0.019	—
	Total	54.6 45.4	1127.32	512.30	11.33	5.15
	Losses 2.4%			12.30		0.12
	Output	50.0 50.0	1000.00	500.00	10.05	5.02
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.14	0.062
	Baking/boiling 9.11%		101.49		1.02
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.12	0.062

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 8.75 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	2.98	0.36
	Total	28.6 71.4	1053.30	752.58	9.21	6.58
	Losses 3.0%			22.58		0.20
	Output	27.0 73.0	1000.00	730.00	8.75	6.39
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.14	0.10
	Baking/boiling 2.12%		22.03		0.19
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.14	0.10

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 1.88 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	0.78	0.78
3	Starch syrup	78.0	103.34	80.61	0.19	0.15
4	Agar (E406)	85.0	10.34	8.79	0.019	0.017
5	Essence	—	3.10	—	0.006	—
6	Sign up
7	Food paint	—	1.00	—	0.002	—
	Total	50.0 50.0	1010.08	505.04	1.90	0.95
	Losses 1.0%			5.04		0.010
	Output	50.0 50.0	1000.00	500.00	1.88	0.94
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.010	0.005
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.010	0.005

№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 0.94 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	0.41	0.41
3	Flour, premium	85.5	356.18	304.53	0.34	0.29
4	Potato starch	80.0	87.95	70.36	0.083	0.066
5	Essence	—	4.40	—	0.004	—
	Total	37.6 62.4	1621.13	1011.83	1.53	0.95
	Losses 7.1%			71.83		0.068
	Output	6.0 94.0	1000.00	940.00	0.94	0.89
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.054	0.034
	Baking/boiling 33.6%		525.38		0.49
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.036	0.034

Consolidated recipe, k=1.033462
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 62.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	20.21	20.18	20.89	20.86
2	Melange	27.0	13.41	3.62	13.86	3.74
3	Jam	69.0	12.25	8.45	12.66	8.73
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	7.21	6.06	7.45	6.26
5	Water	—	6.57	—	6.79	—
6	Sign up	85.5	6.52	5.57	6.73	5.76
7	Fresh whole milk the weight ratio of fat 3.2%	12.0	2.98	0.36	3.08	0.37
8	Potato starch	80.0	1.61	1.29	1.66	1.33
9	Cognac or dessert wine	—	0.48	—	0.50	—
10	Starch syrup	78.0	0.19	0.15	0.20	0.16
11	Sign up	—	0.086	—	0.089	—
12	Vanilla powder	99.85	0.064	0.064	0.066	0.066
13	Agar (E406)	85.0	0.019	0.017	0.020	0.017
14	Essence of rum	—	0.019	—	0.020	—
15	Cognac	—	0.014	—	0.014	—
16	Sign up	—	0.014	—	0.014	—
17	Citric acid (E330)	98.0	0.004	0.004	0.004	0.004
18	Food paint	—	0.002	—	0.002	—
	Total		71.65	45.76	74.05	47.30
	Total phase loss 3.8%			1.73
	Other losses 3.2%					1.53
	General losses 6.9%					3.26
	Output	70.1	62.80	44.03	62.80	44.03

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 Congratulations [Noginsk]

calculations, forms, documents: