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All groups → All products → Cakes → Sponge cakes → Sponge cakes with jam → №078 Cake "Home" → recipe number 1 → Consolidated recipe

Consolidated recipe №078 Cake "Home"

Weighted.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 186.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 095 Blotting syrup50.0 254.50 127.25 47.52 23.76 
3Jam66.0 227.00 149.82 42.38 27.97 
4Powdered sugar99.8527.50 27.46 5.13 5.13 
5№002 Fried biscuit crumb94.0 9.00 8.46 1.68 1.58 
Total32.6 67.4 1000.00 674.49 186.70 125.93 
Output32.6 67.4 1000.00 674.49 125.93 
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 89.99 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 31.24 31.19 
3Flour, premium85.5 281.16 240.39 25.30 21.63 
4Potato starch80.0 69.42 55.54 6.25 5.00 
5Essence—  3.47 —   0.31 —   
Total37.6 62.4 1279.69 798.72 115.16 71.88 
Losses 6.1%48.72 4.38 
Output25.0 75.0 1000.00 750.00 89.99 67.49 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 3.51 2.19 
Baking/boiling 16.78%208.18 18.73 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 2.92 2.19 
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 47.52 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 24.38 24.34 
3Cognac or dessert wine—  47.95 —   2.28 —   
4Essence of rum—  1.92 —   0.091—   
Total54.6 45.4 1127.32 512.30 53.56 24.34 
Losses 2.4%12.30 0.58 
Output50.0 50.0 1000.00 500.00 47.52 23.76 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 0.64 0.29 
Baking/boiling 9.11%101.49 4.82 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.58 0.29 
№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 1.68 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 0.74 0.74 
3Flour, premium85.5 356.18 304.53 0.60 0.51 
4Potato starch80.0 87.95 70.36 0.15 0.12 
5Essence—  4.40 —   0.007—   
Total37.6 62.4 1621.13 1011.83 2.72 1.70 
Losses 7.1%71.83 0.12 
Output6.0 94.0 1000.00 940.00 1.68 1.58 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.10 0.060
Baking/boiling 33.6%525.38 0.88 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.0640.060
Consolidated recipe, k=1.045869
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 186.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8556.35 56.27 58.94 58.85 
2Melange27.0 53.29 14.39 55.74 15.05 
3Jam66.0 42.38 27.97 44.32 29.25 
4Water—  26.82 —   28.05 —   
5Flour, premium85.5 25.90 22.14 27.09 23.16 
6Sign up80.0 6.39 5.12 6.69 5.35 
7Powdered sugar99.855.13 5.13 5.37 5.36 
8Cognac or dessert wine—  2.28 —   2.38 —   
9Essence—  0.32 —   0.33 —   
10Essence of rum—  0.091—   0.10 —   
Total218.96 131.02 229.01 137.03 
Total phase loss 3.9%5.09 
Other losses 4.4%6.01 
General losses 8.1%11.10 
Output67.4 186.70 125.93 186.70 125.93 
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