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 → Yeast dough products → Pie "Nevsky" → Recipe No. 3 (Butenko 1980) → Consolidated recipe

Consolidated recipe: Pie "Nevsky"

Weight

Recipe No. 3 (Butenko 1980)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 858.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 095 Blotting syrup	50.0	187.68	93.84	161.16	80.58
3	No. 046 Creamy cream (basic)	85.8	153.99	132.13	132.23	113.46
4	Powdered sugar (for sprinkling)	99.85	27.91	27.87	23.97	23.93
	Total	28.0 72.0	1000.00	720.34	858.70	618.56
	Output	28.0 72.0	1000.00	720.34		618.56

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

baked pie (after Butenko 1980)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 541.34 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	259.54	—	140.50	—
3	Granulated sugar	99.85	143.51	143.30	77.69	77.57
4	Margarine	84.0	124.58	104.65	67.44	56.65
5	Chicken eggs [chicken egg] [2]	27.0	91.60	24.73	49.59	13.39
6	Sign up
7	Pressed bakery yeast	25.0	25.95	6.49	14.05	3.51
8	Vanilla powder	99.85	3.66	3.66	1.98	1.98
9	Salt	96.5	1.53	1.47	0.83	0.80
	Total	36.9 63.1	1213.74	765.97	657.04	414.65
	Losses 3.4%			25.97		14.06
	Output	26.0 74.0	1000.00	740.00	541.34	400.59
	Losses before baking/boiling, shrinkage 1.69514%	63.1	20.57	12.98	11.14	7.03
	Baking/boiling 14.72%		175.62		95.07
	Losses after baking/boiling, shrinkage 1.69514%	74.0	17.55	12.98	9.50	7.03

No. 095 Blotting syrup Recipe (Butenko 1980)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 161.16 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	533.00	532.20	85.90	85.77
3	Cognac or dessert wine	—	48.00	—	7.74	—
4	Essence of rum	—	19.00	—	3.06	—
	Total	53.9 46.1	1154.00	532.20	185.98	85.77
	Losses 6.1%			32.20		5.19
	Output	50.0 50.0	1000.00	500.00	161.16	80.58
	Losses before baking/boiling, shrinkage 3.02522%	46.1	34.91	16.10	5.63	2.59
	Baking/boiling 7.76%		86.89		14.00
	Losses after baking/boiling, shrinkage 3.02522%	50.0	32.20	16.10	5.19	2.59

No. 046 Creamy cream (basic) Recipe (Butenko 1980)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 132.23 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	278.00	277.58	36.76	36.71
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	204.00	150.96	26.98	19.96
4	Vanilla powder	99.85	5.30	5.29	0.70	0.70
5	Cognac or dessert wine	—	1.70	—	0.22	—
	Total	13.7 86.3	1013.00	874.00	133.95	115.57
	Losses 1.8%			16.00		2.12
	Output	14.2 85.8	1000.00	858.00	132.23	113.46
	Losses before baking/boiling, shrinkage 0.91505%	86.3	9.27	8.00	1.23	1.06
	Baking/boiling -0.56%		-5.59		-0.74
	Losses after baking/boiling, shrinkage 0.91505%	85.8	9.32	8.00	1.23	1.06

Consolidated recipe, k=1.039004
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 858.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	304.97	260.75	316.86	270.92
2	Water	—	229.78	—	238.75	—
3	Granulated sugar	99.85	163.59	163.34	169.97	169.71
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	69.29	58.20	71.99	60.47
5	Margarine	84.0	67.44	56.65	70.07	58.86
6	Sign up	99.85	60.73	60.64	63.10	63.00
7	Chicken eggs [chicken egg] [2]	27.0	49.59	13.39	51.52	13.91
8	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	26.98	19.96	28.03	20.74
9	Pressed bakery yeast	25.0	14.05	3.51	14.60	3.65
10	Cognac or dessert wine	—	7.96	—	8.27	—
11	Sign up	—	3.06	—	3.18	—
12	Vanilla powder	99.85	2.68	2.68	2.79	2.78
13	Salt	96.5	0.83	0.80	0.86	0.83
	Total		1000.94	639.92	1039.98	664.88
	Total phase loss 3.3%			21.36
	Other losses 3.8%					—
	General losses 7.0%					46.32
	Output	72.0	858.70	618.56	858.70	618.56

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	chicken eggs	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; 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: Pie "Nevsky"

calculations, forms, documents: