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All groups → All products → Cakes → Sponge cakes → Sponge cakes with protein cream → №090 Cake "Bahar" (Spring) → recipe number 1 → Consolidated recipe

Consolidated recipe №090 Cake "Bahar" (Spring)

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 648.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Jelly-fruit cream (No. 89 No. 90)74.0 390.00 288.60 252.80 187.07 
3No. 095 Blotting syrup50.0 200.00 100.00 129.64 64.82 
4№002 Fried biscuit crumb94.0 10.00 9.40 6.48 6.09 
Total30.2 69.8 1000.00 698.00 648.20 452.44 
Output30.2 69.8 1000.00 698.00 452.44 
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 259.28 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 90.00 89.86 
3Flour, premium85.5 281.16 240.39 72.90 62.33 
4Potato starch80.0 69.42 55.54 18.00 14.40 
5Essence—  3.47 —   0.90 —   
Total37.6 62.4 1279.69 798.72 331.80 207.09 
Losses 6.1%48.72 12.63 
Output25.0 75.0 1000.00 750.00 259.28 194.46 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 10.12 6.32 
Baking/boiling 16.78%208.18 53.98 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 8.42 6.32 
Jelly-fruit cream (No. 89 No. 90) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 252.8 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  164.25 —   41.52 —   
3Starch syrup78.0 106.10 82.76 26.82 20.92 
4Potato starch80.0 100.79 80.63 25.48 20.38 
5Fruit cooking69.0 73.82 50.94 18.66 12.88 
6Sign up
7Citric acid (E330)98.0 3.31 3.24 0.84 0.82 
8Essence raspberry—  0.88 —   0.22 —   
9Dye—  0.49 —   0.12 —   
Total26.0 74.0 1015.22 751.26 256.65 189.92 
Losses 1.5%11.26 2.85 
Output26.0 74.0 1000.00 740.00 252.80 187.07 
Losses before baking/boiling, shrinkage 0.74966%74.0 7.61 5.63 1.92 1.42 
Losses after baking/boiling, shrinkage 0.74966%74.0 7.61 5.63 1.92 1.42 
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 129.64 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 66.51 66.41 
3Cognac or dessert wine—  47.95 —   6.22 —   
4Essence of rum—  1.92 —   0.25 —   
Total54.6 45.4 1127.32 512.30 146.15 66.41 
Losses 2.4%12.30 1.59 
Output50.0 50.0 1000.00 500.00 129.64 64.82 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 1.75 0.80 
Baking/boiling 9.11%101.49 13.16 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 1.59 0.80 
№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 6.48 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 2.85 2.85 
3Flour, premium85.5 356.18 304.53 2.31 1.97 
4Potato starch80.0 87.95 70.36 0.57 0.46 
5Essence—  4.40 —   0.029—   
Total37.6 62.4 1621.13 1011.83 10.51 6.56 
Losses 7.1%71.83 0.47 
Output6.0 94.0 1000.00 940.00 6.48 6.09 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.37 0.23 
Baking/boiling 33.6%525.38 3.41 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.25 0.23 
Consolidated recipe, k=1.034028
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 648.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85293.41 292.97 303.39 302.94 
2Melange27.0 154.75 41.78 160.02 43.20 
3water—  114.69 —   118.59 —   
4Flour, premium85.5 75.21 64.30 77.77 66.49 
5Potato starch80.0 44.05 35.24 45.55 36.44 
6Sign up78.0 26.82 20.92 27.73 21.63 
7Fruit cooking69.0 18.66 12.88 19.30 13.31 
8Raw egg white12.0 8.93 1.07 9.24 1.11 
9Cognac or dessert wine—  6.22 —   6.43 —   
10Essence—  0.93 —   0.96 —   
11Sign up98.0 0.84 0.82 0.87 0.85 
12Essence of rum—  0.25 —   0.26 —   
13Essence raspberry—  0.22 —   0.23 —   
14Dye—  0.12 —   0.13 —   
Total745.10 469.98 770.45 485.98 
Total phase loss 3.7%17.54 
Other losses 3.3%15.99 
General losses 6.9%33.53 
Output69.8 648.20 452.44 648.20 452.44 
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