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All groups → All products → Cakes → Sponge cakes → Sponge cakes with protein cream → №085 Cake "Kolobok" → recipe number 1 → Consolidated recipe

Consolidated recipe №085 Cake "Kolobok"

Weight 0.4 kg and 0.8 kg.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 387.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Cranberry jam72.0 300.00 216.00 116.25 83.70 
3№084 Protein cream on agar70.0 240.00 168.00 93.00 65.10 
4Roasted kernels97.5 60.00 58.50 23.25 22.67 
5No. 104 Jelly50.0 20.00 10.00 7.75 3.88 
Total26.2 73.8 1000.00 737.50 387.50 285.78 
Output26.2 73.8 1000.00 737.50 285.78 
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 147.25 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 51.11 51.04 
3Flour, premium85.5 281.16 240.39 41.40 35.40 
4Potato starch80.0 69.42 55.54 10.22 8.18 
5Essence—  3.47 —   0.51 —   
Total37.6 62.4 1279.69 798.72 188.43 117.61 
Losses 6.1%48.72 7.17 
Output25.0 75.0 1000.00 750.00 147.25 110.44 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 5.75 3.59 
Baking/boiling 16.78%208.18 30.65 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 4.78 3.59 
№084 Protein cream on agar basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 93 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 333.87 40.06 31.05 3.73 
3water—  10.13 —   0.94 —   
4Citric acid (E330)98.0 4.45 4.36 0.41 0.41 
5Agar (E406)85.0 1.11 0.94 0.10 0.088
Total30.0 70.0 1017.30 712.11 94.61 66.23 
Losses 1.7%12.11 1.13 
Output30.0 70.0 1000.00 700.00 93.00 65.10 
Losses before baking/boiling, shrinkage 0.8501%70.0 8.65 6.05 0.80 0.56 
Losses after baking/boiling, shrinkage 0.8501%70.0 8.65 6.05 0.80 0.56 
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 7.75 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85414.25 413.63 3.21 3.21 
3Starch syrup78.0 103.34 80.61 0.80 0.62 
4Agar (E406)85.0 10.34 8.79 0.0800.068
5Essence—  3.10 —   0.024—   
6Sign up
7Food paint—  1.00 —   0.008—   
Total50.0 50.0 1010.08 505.04 7.83 3.91 
Losses 1.0%5.04 0.039
Output50.0 50.0 1000.00 500.00 7.75 3.88 
Losses before baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.0390.020
Losses after baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.0390.020
Consolidated recipe, k=1.033667
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 387.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85116.42 116.25 120.34 120.16 
2Cranberry jam72.0 116.25 83.70 120.16 86.52 
3Melange27.0 85.19 23.00 88.06 23.78 
4Flour, premium85.5 41.40 35.40 42.79 36.59 
5Raw egg white12.0 31.05 3.73 32.10 3.85 
6Sign up97.5 23.25 22.67 24.03 23.43 
7Potato starch80.0 10.22 8.18 10.57 8.45 
8water—  4.63 —   4.79 —   
9Starch syrup78.0 0.80 0.62 0.83 0.65 
10Essence—  0.53 —   0.55 —   
11Sign up98.0 0.43 0.42 0.44 0.44 
12Agar (E406)85.0 0.18 0.16 0.19 0.16 
13Food paint—  0.008—   0.008—   
Total430.37 294.12 444.86 304.02 
Total phase loss 2.8%8.34 
Other losses 3.3%9.90 
General losses 6.0%18.24 
Output73.8 387.50 285.78 387.50 285.78 
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