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All groups → All products → Cakes → Sponge cakes → Sponge cakes with marshmallow and soufflé → №098 Cake "Periwinkle" → recipe number 1 → Consolidated recipe

Consolidated recipe №098 Cake "Periwinkle"

Weight 0.5 kg and 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 101.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Natural berry syrup70.0 180.00 126.00 18.27 12.79 
3№105 Souffle76.0 180.00 136.80 18.27 13.89 
4No. 106 Chocolate soufflé79.0 140.00 110.60 14.21 11.23 
5No. 107 Chocolate grits89.3 100.00 89.30 10.15 9.06 
Total23.7 76.3 1000.00 762.70 101.50 77.41 
Output23.7 76.3 1000.00 762.70 77.41 
List of recipes
№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 18.27 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 226.27 190.07 4.13 3.47 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 110.14 81.50 2.01 1.49 
4Raw egg white12.0 64.25 7.71 1.17 0.14 
5Citric acid (E330)98.0 3.80 3.72 0.0690.068
6Sign up
Total24.2 75.8 1017.72 771.57 18.59 14.10 
Losses 1.5%11.57 0.21 
Output24.0 76.0 1000.00 760.00 18.27 13.89 
Losses before baking/boiling, shrinkage 0.74992%75.8 7.63 5.79 0.14 0.11 
Baking/boiling 0.24%2.47 0.045
Losses after baking/boiling, shrinkage 0.74992%76.0 7.61 5.79 0.14 0.11 
No. 106 Chocolate soufflé basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 14.21 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 217.34 182.57 3.09 2.59 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 105.80 78.29 1.50 1.11 
4Cocoa powder [Skurikhin]95.0 64.07 60.87 0.91 0.86 
5Raw egg white12.0 61.67 7.40 0.88 0.11 
6Sign up
7Citrus essence—  2.45 —   0.035—   
Total23.0 77.0 1041.63 802.02 14.80 11.40 
Losses 1.5%12.02 0.17 
Output21.0 79.0 1000.00 790.00 14.21 11.23 
Losses before baking/boiling, shrinkage 0.74945%77.0 7.81 6.01 0.11 0.085
Baking/boiling 2.54%26.21 0.37 
Losses after baking/boiling, shrinkage 0.74945%79.0 7.61 6.01 0.11 0.085
No. 107 Chocolate grits basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 10.15 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder [Skurikhin]95.0 194.35 184.63 1.97 1.87 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 40.89 34.35 0.42 0.35 
4Vanilla powder99.855.19 5.18 0.0530.053
Total10.8 89.2 1015.94 906.61 10.31 9.20 
Losses 1.5%13.61 0.14 
Output10.7 89.3 1000.00 893.00 10.15 9.06 
Losses before baking/boiling, shrinkage 0.75066%89.2 7.63 6.81 0.0770.069
Baking/boiling 0.07%0.69 0.007
Losses after baking/boiling, shrinkage 0.75066%89.3 7.62 6.81 0.0770.069
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 40.6 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 14.09 14.07 
3Flour, premium85.5 281.16 240.39 11.42 9.76 
4Potato starch80.0 69.42 55.54 2.82 2.25 
5Essence—  3.47 —   0.14 —   
Total37.6 62.4 1279.69 798.72 51.96 32.43 
Losses 6.1%48.72 1.98 
Output25.0 75.0 1000.00 750.00 40.60 30.45 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 1.58 0.99 
Baking/boiling 16.78%208.18 8.45 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 1.32 0.99 
No. 098 Sugar-agar syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 19.49 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 292.66 228.27 5.71 4.45 
3Water—  146.34 —   2.85 —   
4Water (for soaking agar-agar)—  40.80 —   0.80 —   
5Agar (E406)85.0 8.16 6.94 0.16 0.14 
Total23.6 76.4 1073.30 819.67 20.92 15.98 
Losses 2.4%19.67 0.38 
Output20.0 80.0 1000.00 800.00 19.49 15.60 
Losses before baking/boiling, shrinkage 1.20004%76.4 12.88 9.84 0.25 0.19 
Baking/boiling 4.54%48.12 0.94 
Losses after baking/boiling, shrinkage 1.20004%80.0 12.30 9.84 0.24 0.19 
# 099 Lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 7.87 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  265.08 —   2.09 —   
3Starch syrup78.0 119.29 93.05 0.94 0.73 
4Essence—  2.76 —   0.022—   
Total25.0 75.0 1182.37 887.09 9.31 6.98 
Losses 0.8%7.09 0.056
Output12.0 88.0 1000.00 880.00 7.87 6.93 
Losses before baking/boiling, shrinkage 0.39981%75.0 4.73 3.55 0.0370.028
Baking/boiling 14.74%173.61 1.37 
Losses after baking/boiling, shrinkage 0.39981%88.0 4.03 3.55 0.0320.028
Consolidated recipe, k=1.024935
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 101.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8531.76 31.72 32.55 32.51 
2Melange27.0 23.49 6.34 24.07 6.50 
3Natural berry syrup70.0 18.27 12.79 18.73 13.11 
4Flour, premium85.5 11.42 9.76 11.70 10.00 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 7.64 6.42 7.83 6.58 
6Sign up78.0 6.64 5.18 6.81 5.31 
7Water—  5.73 —   5.88 —   
8Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 3.52 2.60 3.60 2.67 
9Cocoa powder [Skurikhin]95.0 2.88 2.74 2.95 2.81 
10Potato starch80.0 2.82 2.25 2.89 2.31 
11Sign up12.0 2.05 0.25 2.10 0.25 
12Essence—  0.16 —   0.17 —   
13Agar (E406)85.0 0.16 0.14 0.16 0.14 
14Citric acid (E330)98.0 0.12 0.12 0.12 0.12 
15Citrus essence—  0.081—   0.083—   
16Sign up99.850.0530.0530.0540.054
Total116.80 80.35 119.71 82.36 
Total phase loss 3.7%2.94 
Other losses 2.4%2.00 
General losses 6.0%4.94 
Output76.3 101.50 77.41 101.50 77.41 
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