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All groups → All products → Cakes → Sponge cakes → Sponge cakes with protein cream → №084 Cake "Anapa" → recipe number 1 → Consolidated recipe

Consolidated recipe №084 Cake "Anapa"

Weight 0.5 kg.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 810.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№083 Protein cream on agar70.0 230.00 161.00 186.37 130.46 
3# 099 Lipstick88.0 200.00 176.00 162.06 142.61 
4Jam72.0 130.00 93.60 105.34 75.84 
5Syrup for wet cake Anapa50.0 130.00 65.00 105.34 52.67 
6Sign up
7№002 Fried biscuit crumb94.0 10.00 9.40 8.10 7.62 
Total27.2 72.8 1000.00 727.50 810.30 589.49 
Output27.2 72.8 1000.00 727.50 589.49 
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 234.99 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 81.57 81.44 
3Flour, premium85.5 281.16 240.39 66.07 56.49 
4Potato starch80.0 69.42 55.54 16.31 13.05 
5Essence—  3.47 —   0.82 —   
Total37.6 62.4 1279.69 798.72 300.71 187.69 
Losses 6.1%48.72 11.45 
Output25.0 75.0 1000.00 750.00 234.99 176.24 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 9.17 5.72 
Baking/boiling 16.78%208.18 48.92 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 7.63 5.72 
№083 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 186.37 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 334.46 40.14 62.33 7.48 
3Agar (E406)85.0 4.78 4.06 0.89 0.76 
Total29.4 70.6 1008.16 712.11 187.89 132.72 
Losses 1.7%12.11 2.26 
Output30.0 70.0 1000.00 700.00 186.37 130.46 
Losses before baking/boiling, shrinkage 0.85062%70.6 8.58 6.06 1.60 1.13 
Baking/boiling -0.91%-9.07 -1.69 
Losses after baking/boiling, shrinkage 0.85062%70.0 8.65 6.06 1.61 1.13 
# 099 Lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 162.06 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  265.08 —   42.96 —   
3Starch syrup78.0 119.29 93.05 19.33 15.08 
4Essence—  2.76 —   0.45 —   
Total25.0 75.0 1182.37 887.09 191.61 143.76 
Losses 0.8%7.09 1.15 
Output12.0 88.0 1000.00 880.00 162.06 142.61 
Losses before baking/boiling, shrinkage 0.39981%75.0 4.73 3.55 0.77 0.57 
Baking/boiling 14.74%173.61 28.14 
Losses after baking/boiling, shrinkage 0.39981%88.0 4.03 3.55 0.65 0.57 
Syrup for wet cake Anapa basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 105.34 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85417.60 416.97 43.99 43.92 
3Essence—  1.92 —   0.20 —   
Total53.4 46.6 1100.45 512.30 115.92 53.97 
Losses 2.4%12.30 1.30 
Output50.0 50.0 1000.00 500.00 105.34 52.67 
Losses before baking/boiling, shrinkage 1.20083%46.6 13.21 6.15 1.39 0.65 
Baking/boiling 6.89%74.93 7.89 
Losses after baking/boiling, shrinkage 1.20083%50.0 12.30 6.15 1.30 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 8.1 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85414.25 413.63 3.36 3.35 
3Starch syrup78.0 103.34 80.61 0.84 0.65 
4Agar (E406)85.0 10.34 8.79 0.0840.071
5Essence—  3.10 —   0.025—   
6Sign up
7Food paint—  1.00 —   0.008—   
Total50.0 50.0 1010.08 505.04 8.18 4.09 
Losses 1.0%5.04 0.041
Output50.0 50.0 1000.00 500.00 8.10 4.05 
Losses before baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.0410.020
Losses after baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.0410.020
№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 8.1 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 3.56 3.56 
3Flour, premium85.5 356.18 304.53 2.89 2.47 
4Potato starch80.0 87.95 70.36 0.71 0.57 
5Essence—  4.40 —   0.036—   
Total37.6 62.4 1621.13 1011.83 13.14 8.20 
Losses 7.1%71.83 0.58 
Output6.0 94.0 1000.00 940.00 8.10 7.62 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.47 0.29 
Baking/boiling 33.6%525.38 4.26 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.31 0.29 
Consolidated recipe, k=1.0366
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 810.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85386.02 385.44 400.15 399.55 
2Melange27.0 141.89 38.31 147.08 39.71 
3Jam72.0 105.34 75.84 109.19 78.62 
4Grape juice14.0 71.73 10.04 74.35 10.41 
5Flour, premium85.5 68.96 58.96 71.48 61.11 
6Sign up12.0 62.33 7.48 64.61 7.75 
7Water—  46.82 —   48.53 —   
8Starch syrup78.0 20.17 15.73 20.91 16.31 
9Potato starch80.0 17.03 13.62 17.65 14.12 
10Essence—  1.53 —   1.58 —   
11Sign up85.0 0.97 0.83 1.01 0.86 
12Citric acid (E330)98.0 0.0170.0160.0170.017
13Food paint—  0.008—   0.008—   
Total922.80 606.27 956.57 628.46 
Total phase loss 2.8%16.77 
Other losses 3.5%22.19 
General losses 6.2%38.96 
Output72.8 810.30 589.49 810.30 589.49 
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