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All groups → All products → Cakes → Sponge cakes → Sponge cakes with protein cream → №093 Cake "Seil" → recipe number 1 → Consolidated recipe

Consolidated recipe №093 Cake "Seil"

Weight 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 303.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Seil cake protein cream70.6 315.00 222.39 95.63 67.52 
3No. 095 Blotting syrup50.0 145.00 72.50 44.02 22.01 
4№083 Protein cream on agar70.0 130.00 91.00 39.47 27.63 
Total30.7 69.3 1000.00 693.39 303.60 210.51 
Output30.7 69.3 1000.00 693.39 210.51 
List of recipes
Seil cake protein cream basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 95.63 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Jam apricot72.0 301.81 217.30 28.86 20.78 
Total29.4 70.6 1006.03 710.26 96.21 67.92 
Losses 0.6%4.26 0.41 
Output29.4 70.6 1000.00 706.00 95.63 67.52 
Losses before baking/boiling, shrinkage 0.29969%70.6 3.02 2.13 0.29 0.20 
Baking/boiling -0.0%-0.00 -0.00 
Losses after baking/boiling, shrinkage 0.29969%70.6 3.02 2.13 0.29 0.20 
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 124.48 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 43.21 43.14 
3Flour, premium85.5 281.16 240.39 35.00 29.92 
4Potato starch80.0 69.42 55.54 8.64 6.91 
5Essence—  3.47 —   0.43 —   
Total37.6 62.4 1279.69 798.72 159.29 99.42 
Losses 6.1%48.72 6.06 
Output25.0 75.0 1000.00 750.00 124.48 93.36 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 4.86 3.03 
Baking/boiling 16.78%208.18 25.91 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 4.04 3.03 
№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 106.82 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 334.46 40.14 35.73 4.29 
3Agar (E406)85.0 4.78 4.06 0.51 0.43 
Total29.4 70.6 1008.16 712.11 107.69 76.06 
Losses 1.7%12.11 1.29 
Output30.0 70.0 1000.00 700.00 106.82 74.77 
Losses before baking/boiling, shrinkage 0.85062%70.6 8.58 6.06 0.92 0.65 
Baking/boiling -0.91%-9.07 -0.97 
Losses after baking/boiling, shrinkage 0.85062%70.0 8.65 6.06 0.92 0.65 
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 44.02 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 22.59 22.55 
3Cognac or dessert wine—  47.95 —   2.11 —   
4Essence of rum—  1.92 —   0.085—   
Total54.6 45.4 1127.32 512.30 49.63 22.55 
Losses 2.4%12.30 0.54 
Output50.0 50.0 1000.00 500.00 44.02 22.01 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 0.60 0.27 
Baking/boiling 9.11%101.49 4.47 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.54 0.27 
Consolidated recipe, k=1.033337
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 303.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85137.24 137.04 141.82 141.61 
2Melange27.0 72.01 19.44 74.41 20.09 
3Raw egg white12.0 35.73 4.29 36.92 4.43 
4Flour, premium85.5 35.00 29.92 36.16 30.92 
5Jam apricot72.0 28.86 20.78 29.83 21.47 
6Sign up—  24.85 —   25.67 —   
7Potato starch80.0 8.64 6.91 8.93 7.14 
8Cognac or dessert wine—  2.11 —   2.18 —   
9Agar (E406)85.0 0.51 0.43 0.53 0.45 
10Essence—  0.43 —   0.45 —   
11Sign up—  0.085—   0.087—   
Total345.47 218.82 356.98 226.12 
Total phase loss 3.8%8.31 
Other losses 3.2%7.29 
General losses 6.9%15.60 
Output69.3 303.60 210.51 303.60 210.51 
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