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All groups → All products → Cakes → Sponge cakes → Sponge cakes with jam → №071 Cake "Salute" → recipe number 1 → Consolidated recipe

Consolidated recipe №071 Cake "Salute"

Weight 1 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 809.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 096 Fortified blotting syrup50.0 230.00 115.00 186.28 93.14 
3№065 Cream "Charlotte" on agar75.0 207.00 155.25 167.65 125.74 
4Apple jam66.0 140.00 92.40 113.39 74.83 
5No. 104 Jelly50.0 70.00 35.00 56.69 28.35 
6Sign up
Total33.7 66.3 1000.00 662.97 809.90 536.94 
Output33.7 66.3 1000.00 662.97 536.94 
List of recipes
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 283.47 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 98.39 98.25 
3Flour, premium85.5 281.16 240.39 79.70 68.14 
4Potato starch80.0 69.42 55.54 19.68 15.74 
5Essence—  3.47 —   0.98 —   
Total37.6 62.4 1279.69 798.72 362.75 226.41 
Losses 6.1%48.72 13.81 
Output25.0 75.0 1000.00 750.00 283.46 212.60 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 11.06 6.91 
Baking/boiling 16.78%208.18 59.01 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 9.21 6.91 
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 186.28 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  405.36 —   75.51 —   
3Cognac—  56.30 —   10.49 —   
4Cognac or dessert wine—  47.95 —   8.93 —   
5Essence of rum—  1.92 —   0.36 —   
Total50.0 50.0 1024.60 512.30 190.86 95.43 
Losses 2.4%12.30 2.29 
Output50.0 50.0 1000.00 500.00 186.28 93.14 
Losses before baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 2.29 1.15 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 2.29 1.15 
№065 Cream "Charlotte" on agar basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 167.65 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85355.99 355.46 59.68 59.59 
3Fresh whole milk the weight ratio of fat 3.2%12.0 213.59 25.63 35.81 4.30 
4Chicken eggs [chicken egg] [2]27.0 31.64 8.54 5.30 1.43 
5Vanilla powder99.853.95 3.94 0.66 0.66 
6Sign up
7Agar (E406)85.0 0.47 0.40 0.0790.067
Total27.1 72.9 1050.23 766.10 176.07 128.44 
Losses 2.1%16.10 2.70 
Output25.0 75.0 1000.00 750.00 167.65 125.74 
Losses before baking/boiling, shrinkage 1.05088%72.9 11.04 8.05 1.85 1.35 
Baking/boiling 2.74%28.46 4.77 
Losses after baking/boiling, shrinkage 1.05088%75.0 10.73 8.05 1.80 1.35 
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 56.69 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85414.25 413.63 23.49 23.45 
3Starch syrup78.0 103.34 80.61 5.86 4.57 
4Agar (E406)85.0 10.34 8.79 0.59 0.50 
5Essence—  3.10 —   0.18 —   
6Sign up
7Food paint—  1.00 —   0.057—   
Total50.0 50.0 1010.08 505.04 57.26 28.63 
Losses 1.0%5.04 0.29 
Output50.0 50.0 1000.00 500.00 56.69 28.35 
Losses before baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.29 0.14 
Losses after baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.29 0.14 
№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 2.43 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 1.07 1.07 
3Flour, premium85.5 356.18 304.53 0.87 0.74 
4Potato starch80.0 87.95 70.36 0.21 0.17 
5Essence—  4.40 —   0.011—   
Total37.6 62.4 1621.13 1011.83 3.94 2.46 
Losses 7.1%71.83 0.17 
Output6.0 94.0 1000.00 940.00 2.43 2.28 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.14 0.087
Baking/boiling 33.6%525.38 1.28 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.0930.087
Consolidated recipe, k=1.026989
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 809.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85278.20 277.78 285.71 285.28 
2Melange27.0 165.77 44.76 170.25 45.97 
3Apple jam66.0 113.39 74.83 116.45 76.85 
4water—  102.49 —   105.26 —   
5Flour, premium85.5 80.56 68.88 82.74 70.74 
6Sign up84.0 74.27 62.39 76.27 64.07 
7Fresh whole milk the weight ratio of fat 3.2%12.0 35.81 4.30 36.77 4.41 
8Potato starch80.0 19.89 15.91 20.43 16.34 
9Cognac—  10.75 —   11.04 —   
10Cognac or dessert wine—  8.93 —   9.17 —   
11Sign up78.0 5.86 4.57 6.02 4.69 
12Chicken eggs [chicken egg] [2]27.0 5.30 1.43 5.45 1.47 
13Essence—  1.17 —   1.20 —   
14Agar (E406)85.0 0.66 0.57 0.68 0.58 
15Vanilla powder99.850.66 0.66 0.68 0.68 
16Sign up—  0.36 —   0.37 —   
17Citric acid (E330)98.0 0.12 0.11 0.12 0.12 
18Food paint—  0.057—   0.058—   
Total904.27 556.20 928.67 571.21 
Total phase loss 3.5%19.26 
Other losses 2.6%15.01 
General losses 6.0%34.27 
Output66.3 809.90 536.94 809.90 536.94 
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