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 → You love cake, you don't love [Noginsk] → Recipe No. 1 → Consolidated recipe

Consolidated recipe You love cake, you don't love [Noginsk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 617.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 114 Zephyr	64.0	244.00	156.16	150.72	96.46
3	Chocolate glaze [Skurikhin]	99.1	178.00	176.40	109.95	108.96
4	No. 095 Blotting syrup	50.0	78.00	39.00	48.18	24.09
5	Raw glaze (in №68, 122, 197)	87.0	56.00	48.72	34.59	30.09
	Total	24.7 75.3	1000.00	753.28	617.70	465.30
	Output	24.7 75.3	1000.00	753.28		465.30

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 274.26 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	95.20	95.06
3	Flour, premium	85.5	281.16	240.39	77.11	65.93
4	Potato starch	80.0	69.42	55.54	19.04	15.23
5	Essence	—	3.47	—	0.95	—
	Total	37.6 62.4	1279.69	798.72	350.97	219.06
	Losses 6.1%			48.72		13.36
	Output	25.0 75.0	1000.00	750.00	274.26	205.69
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	10.70	6.68
	Baking/boiling 16.78%		208.18		57.10
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	8.91	6.68

No. 114 Zephyr basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 150.72 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	256.11	255.73	38.60	38.54
3	Raw egg white	12.0	256.11	30.73	38.60	4.63
4	water	—	15.40	—	2.32	—
5	Agar (E406)	85.0	3.84	3.26	0.58	0.49
6	Sign up
	Total	36.0 64.0	1044.94	668.76	157.49	100.79
	Losses 4.3%			28.76		4.33
	Output	36.0 64.0	1000.00	640.00	150.72	96.46
	Losses before baking/boiling, shrinkage 2.15014%	64.0	22.47	14.38	3.39	2.17
	Losses after baking/boiling, shrinkage 2.15014%	64.0	22.47	14.38	3.39	2.17

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 48.18 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	24.72	24.68
3	Cognac or dessert wine	—	47.95	—	2.31	—
4	Essence of rum	—	1.92	—	0.093	—
	Total	54.6 45.4	1127.32	512.30	54.31	24.68
	Losses 2.4%			12.30		0.59
	Output	50.0 50.0	1000.00	500.00	48.18	24.09
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.65	0.30
	Baking/boiling 9.11%		101.49		4.89
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.59	0.30

Raw glaze (in №68, 122, 197) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 34.59 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	168.99	20.28	5.85	0.70
3	Citric acid (E330)	98.0	0.10	0.10	0.003	0.003
	Total	14.5 85.5	1035.06	885.05	35.80	30.61
	Losses 1.7%			15.05		0.52
	Output	13.0 87.0	1000.00	870.00	34.59	30.09
	Losses before baking/boiling, shrinkage 0.85011%	85.5	8.80	7.52	0.30	0.26
	Baking/boiling 1.72%		17.61		0.61
	Losses after baking/boiling, shrinkage 0.85011%	87.0	8.65	7.52	0.30	0.26

Consolidated recipe, k=1.044724
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 617.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	27.0	158.67	42.84	165.76	44.76
2	Granulated sugar	99.85	158.52	158.28	165.61	165.36
3	Chocolate glaze [Skurikhin]	99.1	109.95	108.96	114.87	113.83
4	Fruit filling	74.0	77.20	57.13	80.65	59.68
5	Flour, premium	85.5	77.11	65.93	80.56	68.88
6	Sign up	12.0	44.45	5.33	46.43	5.57
7	Powdered sugar	99.85	29.95	29.91	31.29	31.25
8	water	—	29.51	—	30.83	—
9	Potato starch	80.0	19.04	15.23	19.89	15.91
10	Cognac or dessert wine	—	2.31	—	2.41	—
11	Sign up	—	0.95	—	0.99	—
12	Agar (E406)	85.0	0.58	0.49	0.60	0.51
13	Dye	—	0.19	—	0.20	—
14	Essence of rum	—	0.093	—	0.10	—
15	Citric acid (E330)	98.0	0.003	0.003	0.004	0.004
	Total		708.53	484.11	740.22	505.76
	Total phase loss 3.9%			18.81
	Other losses 4.3%					21.65
	General losses 8.0%					40.46
	Output	75.3	617.70	465.30	617.70	465.30

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 You love cake, you don't love [Noginsk]

calculations, forms, documents: