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All groups → All products → Cakes → Sponge cakes → Sponge-fruit cakes → №058 "Biscuit-fruit" cake → recipe number 1 → Consolidated recipe

Consolidated recipe №058 "Biscuit-fruit" cake

Weight 2 kg or less.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 809.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 001 Biscuit (main)	75.0	300.00	225.00	242.76	182.07
3	No. 095 Blotting syrup	50.0	130.00	65.00	105.20	52.60
4	Fruit	70.0	125.00	87.50	101.15	70.80
5	No. 104 Jelly	50.0	75.00	37.50	60.69	30.34
6	Sign up
	Total	30.9 69.1	1000.00	690.80	809.20	559.00
	Output	30.9 69.1	1000.00	690.80		559.00

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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 242.76 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	84.26	84.14
3	Flour, premium	85.5	281.16	240.39	68.25	58.36
4	Potato starch	80.0	69.42	55.54	16.85	13.48
5	Essence	—	3.47	—	0.84	—
	Total	37.6 62.4	1279.69	798.72	310.66	193.90
	Losses 6.1%			48.72		11.83
	Output	25.0 75.0	1000.00	750.00	242.76	182.07
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	9.47	5.91
	Baking/boiling 16.78%		208.18		50.54
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	7.88	5.91

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 105.2 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	53.97	53.89
3	Cognac or dessert wine	—	47.95	—	5.04	—
4	Essence of rum	—	1.92	—	0.20	—
	Total	54.6 45.4	1127.32	512.30	118.59	53.89
	Losses 2.4%			12.30		1.29
	Output	50.0 50.0	1000.00	500.00	105.20	52.60
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	1.42	0.65
	Baking/boiling 9.11%		101.49		10.68
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	1.29	0.65

No. 104 Jelly basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 60.69 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	25.14	25.10
3	Starch syrup	78.0	103.34	80.61	6.27	4.89
4	Agar (E406)	85.0	10.34	8.79	0.63	0.53
5	Essence	—	3.10	—	0.19	—
6	Sign up
7	Food paint	—	1.00	—	0.061	—
	Total	50.0 50.0	1010.08	505.04	61.30	30.65
	Losses 1.0%			5.04		0.31
	Output	50.0 50.0	1000.00	500.00	60.69	30.34
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.31	0.15
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.31	0.15

№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 8.09 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	3.56	3.55
3	Flour, premium	85.5	356.18	304.53	2.88	2.46
4	Potato starch	80.0	87.95	70.36	0.71	0.57
5	Essence	—	4.40	—	0.036	—
	Total	37.6 62.4	1621.13	1011.83	13.12	8.19
	Losses 7.1%			71.83		0.58
	Output	6.0 94.0	1000.00	940.00	8.09	7.61
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.47	0.29
	Baking/boiling 33.6%		525.38		4.25
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.31	0.29

Consolidated recipe, k=1.053512
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 809.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	74.0	291.31	215.57	306.90	227.11
2	Granulated sugar	99.85	166.94	166.69	175.87	175.61
3	Melange	27.0	146.37	39.52	154.21	41.64
4	Fruit	70.0	101.15	70.80	106.56	74.59
5	Water	—	88.26	—	92.98	—
6	Sign up	85.5	71.14	60.82	74.94	64.08
7	Potato starch	80.0	17.56	14.05	18.50	14.80
8	Starch syrup	78.0	6.27	4.89	6.61	5.15
9	Cognac or dessert wine	—	5.04	—	5.31	—
10	Essence	—	1.07	—	1.12	—
11	Sign up	85.0	0.63	0.53	0.66	0.56
12	Essence of rum	—	0.20	—	0.21	—
13	Citric acid (E330)	98.0	0.13	0.12	0.13	0.13
14	Food paint	—	0.061	—	0.064	—
	Total		896.13	573.00	944.08	603.67
	Total phase loss 2.4%			14.01
	Other losses 5.1%					30.66
	General losses 7.4%					44.67
	Output	69.1	809.20	559.00	809.20	559.00

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Consolidated recipe №058 "Biscuit-fruit" cake

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