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Marzipan filling → in cake No. 413 → Consolidated recipe

Consolidated recipe: Marzipan filling

Marzipan filling in cake No. 413
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 936.7 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	# 099 Lipstick	88.0	225.90	198.79	211.60	186.21
3	No. 108 Marzipan for fruits and vegetables	93.0	225.90	210.09	211.60	196.79
4	water	—	76.42	—	71.59	—
5	Cocoa powder [Skurikhin]	95.0	19.01	18.06	17.81	16.92
6	Sign up
	Total	20.0 80.0	1008.05	806.44	944.24	755.39
	Losses 0.8%			6.44		6.03
	Output	20.0 80.0	1000.00	800.00		749.36
	Losses before baking/boiling, shrinkage 0.39941%	80.0	4.03	3.22	3.77	3.02
	Losses after baking/boiling, shrinkage 0.39941%	80.0	4.03	3.22	3.77	3.02

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# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 211.6 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	56.09	—
3	Starch syrup	78.0	119.29	93.05	25.24	19.69
4	Essence	—	2.76	—	0.58	—
	Total	25.0 75.0	1182.37	887.09	250.19	187.71
	Losses 0.8%			7.09		1.50
	Output	12.0 88.0	1000.00	880.00	211.60	186.21
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	1.00	0.75
	Baking/boiling 14.74%		173.61		36.74
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.85	0.75

No. 108 Marzipan for fruits and vegetables basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 211.6 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	398.09	397.49	84.24	84.11
3	Powdered sugar	99.85	99.52	99.37	21.06	21.03
4	Cognac or dessert wine	—	29.85	—	6.32	—
5	water	—	19.45	—	4.11	—
6	Sign up
7	Dye	—	1.00	—	0.21	—
	Total	7.0 93.0	1060.45	986.21	224.39	208.68
	Losses 5.7%			56.21		11.90
	Output	7.0 93.0	1000.00	930.00	211.60	196.79
	Losses before baking/boiling, shrinkage 2.85002%	93.0	30.22	28.11	6.40	5.95
	Losses after baking/boiling, shrinkage 2.85002%	93.0	30.22	28.11	6.40	5.95

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 936.7 kg finished product
			in kind	in solids
1	Sign up	84.0	423.19	355.48
2	Granulated sugar	99.85	252.51	252.13
3	water	—	131.79	—
4	Dried almond kernel	96.0	105.29	101.08
5	Starch syrup	78.0	28.40	22.15
6	Sign up	99.85	21.06	21.03
7	Cocoa powder [Skurikhin]	95.0	17.81	16.92
8	Alcohol	—	8.46	—
9	Cognac or dessert wine	—	6.32	—
10	Essence	—	0.58	—
11	Sign up	—	0.21	—
	Total		995.62	768.79
	General losses 2.5%			19.43
	Output	80.0	936.70	749.36

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	no data		no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	no data		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

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Marzipan filling (in cake No. 413) included in recipes:

	No. 412 Small cakes "Latvian set"	recipe number 1
	No. 413 Small cake "Chocolate"	recipe number 1

Recipe on Marzipan filling contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 3. Cakes, muffins, rolls, semi-finished products

Consolidated recipe: Marzipan filling

Marzipan filling (in cake No. 413) included in recipes:

Recipe on Marzipan filling contained in handbooks:

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