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 Black Prince [Serpukhov] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Cake Black Prince [Serpukhov]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 424.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Creamy cream (in No. 183)	75.0	400.00	300.00	169.84	127.38
3	№062 Cream "New" chocolate	78.8	120.00	94.56	50.95	40.15
4	Coconut sprinkle	98.0	15.00	14.70	6.37	6.24
5	Chocolate	99.4	10.00	9.94	4.25	4.22
6	Sign up
	Total	23.0 77.0	1000.00	770.45	424.60	327.13
	Output	23.0 77.0	1000.00	770.45		327.13

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

№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 50.95 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	21.63	18.17
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	2.46	2.33
4	Vanilla powder	99.85	3.76	3.75	0.19	0.19
5	Cognac	—	1.94	—	0.10	—
	Total	21.4 78.6	1024.68	804.92	52.21	41.01
	Losses 2.1%			16.92		0.86
	Output	21.2 78.8	1000.00	788.00	50.95	40.15
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	0.55	0.43
	Baking/boiling 0.31%		3.18		0.16
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	0.55	0.43

Roll sponge cake (Sickle) Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 191.07 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	308.64	263.89	58.97	50.42
3	Granulated sugar	99.85	308.64	308.18	58.97	58.88
4	Emulsifier	65.0	42.87	27.87	8.19	5.32
5	Baking soda (E500(ii))	50.0	15.43	7.72	2.95	1.47
6	Sign up
7	Salt	96.5	0.57	0.55	0.11	0.11
8	Vanillin	—	0.18	—	0.034	—
	Total	41.4 58.6	1375.91	806.41	262.90	154.08
	Losses 4.5%			36.41		6.96
	Output	23.0 77.0	1000.00	770.00	191.07	147.12
	Losses before baking/boiling, shrinkage 2.2576%	58.6	31.06	18.21	5.94	3.48
	Baking/boiling 23.88%		321.20		61.37
	Losses after baking/boiling, shrinkage 2.2576%	77.0	23.64	18.21	4.52	3.48

Creamy cream (in No. 183) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 169.84 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	289.03	288.60	49.09	49.02
3	water	—	145.15	—	24.65	—
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.37	81.67	18.75	13.87
5	Cognac	—	4.94	—	0.84	—
6	Sign up
	Total	25.0 75.0	1019.38	764.53	173.13	129.85
	Losses 1.9%			14.53		2.47
	Output	25.0 75.0	1000.00	750.00	169.84	127.38
	Losses before baking/boiling, shrinkage 0.95043%	75.0	9.69	7.27	1.65	1.23
	Losses after baking/boiling, shrinkage 0.95043%	75.0	9.69	7.27	1.65	1.23

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 27.83 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	9.48	1.14
	Total	28.6 71.4	1053.30	752.58	29.31	20.95
	Losses 3.0%			22.58		0.63
	Output	27.0 73.0	1000.00	730.00	27.83	20.32
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	0.44	0.31
	Baking/boiling 2.12%		22.03		0.61
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	0.43	0.31

Consolidated recipe, k=1.041668
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 424.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	27.0	131.05	35.38	136.51	36.86
2	Granulated sugar	99.85	127.90	127.71	133.23	133.03
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	101.35	85.13	105.57	88.68
4	Flour, premium	85.5	58.97	50.42	61.43	52.52
5	water	—	24.65	—	25.68	—
6	Sign up	74.0	18.75	13.87	19.53	14.45
7	Fresh whole milk the weight ratio of fat 3.2%	12.0	9.48	1.14	9.87	1.18
8	Emulsifier	65.0	8.19	5.32	8.53	5.55
9	Cocoa powder [Skurikhin]	95.0	7.20	6.84	7.50	7.13
10	Coconut sprinkle	98.0	6.37	6.24	6.63	6.50
11	Sign up	99.4	4.25	4.22	4.42	4.40
12	Baking soda (E500(ii))	50.0	2.95	1.47	3.07	1.54
13	Cognac	—	0.94	—	0.98	—
14	Vanilla powder	99.85	0.19	0.19	0.20	0.20
15	Salt	96.5	0.11	0.11	0.11	0.11
16	Sign up	—	0.090	—	0.094	—
17	Vanillin	—	0.034	—	0.036	—
	Total		502.46	338.05	523.39	352.13
	Total phase loss 3.2%			10.92
	Other losses 4.0%					14.09
	General losses 7.1%					25.00
	Output	77.0	424.60	327.13	424.60	327.13

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	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	fresh whole milk the weight ratio of fat 3.2%; 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 Black Prince [Serpukhov]

calculations, forms, documents: