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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №001 Biscuit-cream cake → recipe No. 3 (Glasse cream) → Consolidated recipe

Consolidated recipe: №001 Biscuit-cream cake

Weight 1 kg or less.

recipe No. 3 (Glasse cream)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 17.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№074 Cream "Glace"	78.0	360.00	280.80	6.34	4.94
3	No. 096 Fortified blotting syrup	50.0	200.00	100.00	3.52	1.76
4	№073 Cream "Glasse" chocolate	80.0	40.00	32.00	0.70	0.56
5	Fruit	70.0	17.50	12.25	0.31	0.22
6	Sign up
	Total	28.7 71.3	1000.00	713.35	17.60	12.55
	Output	28.7 71.3	1000.00	713.35		12.55

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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 6.6 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	2.29	2.29
3	Flour, premium	85.5	281.16	240.39	1.86	1.59
4	Potato starch	80.0	69.42	55.54	0.46	0.37
5	Essence	—	3.47	—	0.023	—
	Total	37.6 62.4	1279.69	798.72	8.45	5.27
	Losses 6.1%			48.72		0.32
	Output	25.0 75.0	1000.00	750.00	6.60	4.95
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	0.26	0.16
	Baking/boiling 16.78%		208.18		1.37
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	0.21	0.16

№074 Cream "Glace" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 6.34 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	395.48	394.89	2.51	2.50
3	Chicken eggs [chicken egg] [2]	27.0	237.29	64.07	1.50	0.41
4	Vanilla powder	99.85	3.95	3.94	0.025	0.025
5	Cognac or dessert wine	—	1.98	—	0.013	—
	Total	23.1 76.9	1034.18	795.10	6.55	5.04
	Losses 1.9%			15.10		0.10
	Output	22.0 78.0	1000.00	780.00	6.34	4.94
	Losses before baking/boiling, shrinkage 0.94971%	76.9	9.82	7.55	0.062	0.048
	Baking/boiling 1.43%		14.68		0.093
	Losses after baking/boiling, shrinkage 0.94971%	78.0	9.68	7.55	0.061	0.048

No. 096 Fortified blotting syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 3.52 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	405.36	—	1.43	—
3	Cognac	—	56.30	—	0.20	—
4	Cognac or dessert wine	—	47.95	—	0.17	—
5	Essence of rum	—	1.92	—	0.007	—
	Total	50.0 50.0	1024.60	512.30	3.61	1.80
	Losses 2.4%			12.30		0.043
	Output	50.0 50.0	1000.00	500.00	3.52	1.76
	Losses before baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.043	0.022
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.043	0.022

№073 Cream "Glasse" chocolate basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.7 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	374.28	373.72	0.26	0.26
3	Chicken eggs [chicken egg] [2]	27.0	224.56	60.63	0.16	0.043
4	Cocoa powder [Skurikhin]	95.0	49.78	47.29	0.035	0.033
5	Vanilla powder	99.85	3.75	3.74	0.003	0.003
6	Sign up
	Total	22.1 77.9	1047.23	815.50	0.74	0.57
	Losses 1.9%			15.50		0.011
	Output	20.0 80.0	1000.00	800.00	0.70	0.56
	Losses before baking/boiling, shrinkage 0.95014%	77.9	9.95	7.75	0.007	0.005
	Baking/boiling 2.66%		27.59		0.019
	Losses after baking/boiling, shrinkage 0.95014%	80.0	9.69	7.75	0.007	0.005

№002 Fried biscuit crumb basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.13 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	0.058	0.058
3	Flour, premium	85.5	356.18	304.53	0.047	0.040
4	Potato starch	80.0	87.95	70.36	0.012	0.009
5	Essence	—	4.40	—	0.001	—
	Total	37.6 62.4	1621.13	1011.83	0.21	0.13
	Losses 7.1%			71.83		0.009
	Output	6.0 94.0	1000.00	940.00	0.13	0.12
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.008	0.005
	Baking/boiling 33.6%		525.38		0.069
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.005	0.005

Consolidated recipe, k=1.034487
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 17.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	6.92	6.91	7.16	7.15
2	Melange	27.0	3.92	1.06	4.05	1.09
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	2.78	2.34	2.88	2.42
4	Flour, premium	85.5	1.90	1.63	1.97	1.68
5	Chicken eggs [chicken egg] [2]	27.0	1.66	0.45	1.72	0.46
6	Sign up	—	1.43	—	1.48	—
7	Potato starch	80.0	0.47	0.38	0.49	0.39
8	Fruit	70.0	0.31	0.22	0.32	0.22
9	Cognac	—	0.20	—	0.21	—
10	Cognac or dessert wine	—	0.18	—	0.19	—
11	Sign up	95.0	0.035	0.033	0.036	0.034
12	Vanilla powder	99.85	0.028	0.028	0.029	0.029
13	Essence	—	0.023	—	0.024	—
14	Essence of rum	—	0.007	—	0.007	—
	Total		19.86	13.04	20.55	13.49
	Total phase loss 3.7%			0.48
	Other losses 3.3%					0.45
	General losses 6.9%					0.93
	Output	71.3	17.60	12.55	17.60	12.55

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; 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

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Consolidated recipe: №001 Biscuit-cream cake

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