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All groups → All products → Cakes → Sponge cakes → Sponge-fruit cakes → №063 Cake "Amber" → recipe number 1 → Consolidated recipe

Consolidated recipe №063 Cake "Amber"

Weight 1.5 kg or more.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 273.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№003 Biscuit75.0 265.00 198.75 72.42 54.32 
3Apricots from compote17.0 70.00 11.90 19.13 3.25 
4No. 104 Jelly50.0 60.00 30.00 16.40 8.20 
5№002 Fried biscuit crumb94.0 10.00 9.40 2.73 2.57 
Total32.2 67.8 1000.00 678.45 273.30 185.42 
Output32.2 67.8 1000.00 678.45 185.42 
List of recipes
№003 Biscuit basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 72.42 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 384.41 328.67 27.84 23.80 
3Granulated sugar99.85346.00 345.48 25.06 25.02 
4Citrus essence—  2.98 —   0.22 —   
Total33.1 66.9 1194.74 798.72 86.53 57.85 
Losses 6.1%48.72 3.53 
Output25.0 75.0 1000.00 750.00 72.42 54.32 
Losses before baking/boiling, shrinkage 3.04965%66.9 36.44 24.36 2.64 1.76 
Baking/boiling 10.86%125.83 9.11 
Losses after baking/boiling, shrinkage 3.04965%75.0 32.48 24.36 2.35 1.76 
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 16.4 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85414.25 413.63 6.79 6.78 
3Starch syrup78.0 103.34 80.61 1.69 1.32 
4Agar (E406)85.0 10.34 8.79 0.17 0.14 
5Essence—  3.10 —   0.051—   
6Sign up
7Food paint—  1.00 —   0.016—   
Total50.0 50.0 1010.08 505.04 16.56 8.28 
Losses 1.0%5.04 0.083
Output50.0 50.0 1000.00 500.00 16.40 8.20 
Losses before baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.0830.041
Losses after baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.0830.041
№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 2.73 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 1.20 1.20 
3Flour, premium85.5 356.18 304.53 0.97 0.83 
4Potato starch80.0 87.95 70.36 0.24 0.19 
5Essence—  4.40 —   0.012—   
Total37.6 62.4 1621.13 1011.83 4.43 2.77 
Losses 7.1%71.83 0.20 
Output6.0 94.0 1000.00 940.00 2.73 2.57 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.16 0.10 
Baking/boiling 33.6%525.38 1.44 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.10 0.10 
Consolidated recipe, k=1.031453
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 273.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up72.0 162.61 117.08 167.73 120.76 
2Melange27.0 35.42 9.56 36.53 9.86 
3Granulated sugar99.8533.05 33.00 34.09 34.04 
4Flour, premium85.5 28.81 24.64 29.72 25.41 
5Apricots from compote17.0 19.13 3.25 19.73 3.35 
6Sign up—  7.81 —   8.05 —   
7Starch syrup78.0 1.69 1.32 1.75 1.36 
8Potato starch80.0 0.24 0.19 0.25 0.20 
9Citrus essence—  0.22 —   0.22 —   
10Agar (E406)85.0 0.17 0.14 0.17 0.15 
11Sign up—  0.063—   0.065—   
12Citric acid (E330)98.0 0.0340.0330.0350.034
13Food paint—  0.016—   0.017—   
Total289.27 189.23 298.37 195.18 
Total phase loss 2.0%3.81 
Other losses 3.0%5.95 
General losses 5.0%9.76 
Output67.8 273.30 185.42 273.30 185.42 
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