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 → Cupcakes → Yeast muffins → Butter cupcakes → Baba → Basic recipe → Consolidated recipe

Consolidated recipe: Baba

Weight 100 g

Basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 625.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 100 Sugar lipstick	88.0	210.00	184.80	131.29	115.54
3	No. 095 Blotting syrup	50.0	50.00	25.00	31.26	15.63
	Total	21.3 78.7	1000.00	787.00	625.20	492.03
	Output	21.3 78.7	1000.00	787.00		492.03

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

Baked semi-finished product baba Basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 462.65 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	546.52	467.27	252.84	216.18
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	136.56	114.71	63.18	53.07
4	Granulated sugar	99.85	136.56	136.36	63.18	63.09
5	Melange	27.0	109.22	29.49	50.53	13.64
6	Sign up
7	Pressed bakery yeast	25.0	27.34	6.83	12.65	3.16
8	Vanilla powder	99.85	2.73	2.73	1.26	1.26
9	Salt	96.5	1.65	1.59	0.76	0.73
	Total	50.0 50.0	1627.33	813.66	752.88	376.44
	Losses 4.1%			33.66		15.57
	Output	22.0 78.0	1000.00	780.00	462.65	360.87
	Losses before baking/boiling, shrinkage 2.06862%	50.0	33.66	16.83	15.57	7.79
	Baking/boiling 35.9%		572.08		264.67
	Losses after baking/boiling, shrinkage 2.06862%	78.0	21.58	16.83	9.98	7.79

No. 100 Sugar lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 131.29 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	274.69	—	36.06	—
3	Starch syrup	78.0	82.40	64.27	10.82	8.44
	Total	24.9 75.1	1181.15	887.10	155.08	116.47
	Losses 0.8%			7.10		0.93
	Output	12.0 88.0	1000.00	880.00	131.29	115.54
	Losses before baking/boiling, shrinkage 0.39995%	75.1	4.72	3.55	0.62	0.47
	Baking/boiling 14.65%		172.39		22.63
	Losses after baking/boiling, shrinkage 0.39995%	88.0	4.03	3.55	0.53	0.47

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 31.26 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	16.04	16.01
3	Cognac or dessert wine	—	47.95	—	1.50	—
4	Essence of rum	—	1.92	—	0.060	—
	Total	54.6 45.4	1127.32	512.30	35.24	16.01
	Losses 2.4%			12.30		0.38
	Output	50.0 50.0	1000.00	500.00	31.26	15.63
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.42	0.19
	Baking/boiling 9.11%		101.49		3.17
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.38	0.19

Consolidated recipe, k=1.01833
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 625.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	—	330.55	—	336.61	—
2	Flour, premium	85.5	252.84	216.18	257.48	220.14
3	Granulated sugar	99.85	187.41	187.13	190.85	190.56
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	63.18	53.07	64.34	54.04
5	Melange	27.0	50.53	13.64	51.46	13.89
6	Sign up	80.0	31.62	25.30	32.20	25.76
7	Pressed bakery yeast	25.0	12.65	3.16	12.88	3.22
8	Starch syrup	78.0	10.82	8.44	11.02	8.59
9	Cognac or dessert wine	—	1.50	—	1.53	—
10	Vanilla powder	99.85	1.26	1.26	1.29	1.29
11	Sign up	96.5	0.76	0.73	0.78	0.75
12	Essence of rum	—	0.060	—	0.061	—
	Total		943.19	508.92	960.48	518.25
	Total phase loss 3.3%			16.89
	Other losses 1.8%					—
	General losses 5.1%					26.22
	Output	78.7	625.20	492.03	625.20	492.03

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	butter	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

Recipe on Baba contained in handbooks:

1986 Collection of recipes for flour confectionery and bakery products for catering

Consolidated recipe: Baba

Recipe on Baba contained in handbooks:

calculations, forms, documents: