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All groups → All products → Cakes → Sponge cakes → Sponge cakes with marshmallow and soufflé → №095 "Marshmallow-biscuit" cake → recipe number 1 → Consolidated recipe

Consolidated recipe №095 "Marshmallow-biscuit" cake

Weight 1 kg.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 954.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0 270.00 202.50 257.61 193.21 
3No. 095 Blotting syrup50.0 270.00 135.00 257.61 128.80 
4Fruit filling74.0 110.00 81.40 104.95 77.66 
5No. 104 Jelly50.0 30.00 15.00 28.62 14.31 
6Sign up
Total28.8 71.2 1000.00 712.38 954.10 679.68 
Output28.8 71.2 1000.00 712.38 679.68 
List of recipes
Marshmallow cake filling Zephyr-biscuit. basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 295.77 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 399.05 39.90 118.03 11.80 
3Raw egg white12.0 53.21 6.39 15.74 1.89 
4Powdered sugar99.8530.59 30.54 9.05 9.03 
5Agar (E406)85.0 8.80 7.48 2.60 2.21 
6Sign up
7Dye—  1.23 —   0.36 —   
8Essence—  1.02 —   0.30 —   
9Vanilla essence—  1.02 —   0.30 —   
Total32.0 68.0 1301.62 885.70 384.98 261.96 
Losses 2.0%17.70 5.23 
Output13.2 86.8 1000.00 868.00 295.77 256.73 
Losses before baking/boiling, shrinkage 0.99913%68.0 13.00 8.85 3.85 2.62 
Baking/boiling 21.61%278.42 82.35 
Losses after baking/boiling, shrinkage 0.99913%86.8 10.20 8.85 3.02 2.62 
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 257.61 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 89.42 89.28 
3Flour, premium85.5 281.16 240.39 72.43 61.93 
4Potato starch80.0 69.42 55.54 17.88 14.31 
5Essence—  3.47 —   0.89 —   
Total37.6 62.4 1279.69 798.72 329.66 205.76 
Losses 6.1%48.72 12.55 
Output25.0 75.0 1000.00 750.00 257.61 193.21 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 10.05 6.28 
Baking/boiling 16.78%208.18 53.63 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 8.37 6.28 
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 257.61 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 132.17 131.97 
3Cognac or dessert wine—  47.95 —   12.35 —   
4Essence of rum—  1.92 —   0.49 —   
Total54.6 45.4 1127.32 512.30 290.41 131.97 
Losses 2.4%12.30 3.17 
Output50.0 50.0 1000.00 500.00 257.61 128.80 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 3.49 1.58 
Baking/boiling 9.11%101.49 26.14 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 3.17 1.58 
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 28.62 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85414.25 413.63 11.86 11.84 
3Starch syrup78.0 103.34 80.61 2.96 2.31 
4Agar (E406)85.0 10.34 8.79 0.30 0.25 
5Essence—  3.10 —   0.089—   
6Sign up
7Food paint—  1.00 —   0.029—   
Total50.0 50.0 1010.08 505.04 28.91 14.46 
Losses 1.0%5.04 0.14 
Output50.0 50.0 1000.00 500.00 28.62 14.31 
Losses before baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.14 0.072
Losses after baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.14 0.072
№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 9.54 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 4.20 4.19 
3Flour, premium85.5 356.18 304.53 3.40 2.91 
4Potato starch80.0 87.95 70.36 0.84 0.67 
5Essence—  4.40 —   0.042—   
Total37.6 62.4 1621.13 1011.83 15.47 9.65 
Losses 7.1%71.83 0.69 
Output6.0 94.0 1000.00 940.00 9.54 8.97 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.55 0.34 
Baking/boiling 33.6%525.38 5.01 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.36 0.34 
Consolidated recipe, k=1.032991
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 954.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85474.21 473.50 489.85 489.12 
2Water—  159.01 —   164.26 —   
3Melange27.0 156.03 42.13 161.17 43.52 
4Apple puree [GOST]10.0 118.03 11.80 121.92 12.19 
5Fruit filling74.0 104.95 77.66 108.41 80.23 
6Sign up85.5 75.83 64.83 78.33 66.97 
7Potato starch80.0 18.72 14.98 19.34 15.47 
8Raw egg white12.0 15.74 1.89 16.26 1.95 
9Cognac or dessert wine—  12.35 —   12.76 —   
10Powdered sugar99.859.05 9.03 9.35 9.33 
11Sign up78.0 2.96 2.31 3.06 2.38 
12Agar (E406)85.0 2.90 2.46 2.99 2.55 
13Lactic acid (E270)40.0 2.03 0.81 2.10 0.84 
14Essence—  1.33 —   1.37 —   
15Essence of rum—  0.49 —   0.51 —   
16Sign up—  0.36 —   0.38 —   
17Vanilla essence—  0.30 —   0.31 —   
18Citric acid (E330)98.0 0.0590.0580.0610.060
19Food paint—  0.029—   0.030—   
Total1154.37 701.47 1192.46 724.61 
Total phase loss 3.1%21.78 
Other losses 3.2%23.14 
General losses 6.2%44.93 
Output71.2 954.10 679.68 954.10 679.68 
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