A collection of recipes for pastry and bakery products for catering enterprises is a regulatory and technical document , containing uniform requirements for raw materials and finished products , determining the consumption of raw materials in the preparation of confectionery and bakery products at public catering enterprises . The following recipes are included in the Collection: foodservice products of mass demand for flour confectionery products in accordance with technological instructions for the development of bakery products . Recipes are based on the output of 100 pcs. finished products (for piece products) and 10 kg of finished products (for weight products and semi-finished products) taking into account the maximum permissible losses. Changes in recipes are allowed only in accordance with the instructions for recipes . The collection includes six product groups:1. Cakes. 2. Cakes . 3. Cupcakes and Roulettes . 4. Cookies and gingerbread . 5. Buffet bakery products. 6. Low-calorie products .