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All groups → All products → Cakes → Sponge cakes → Sponge cakes with curd cream → №100 Cake "With curd cream" → recipe number 1 → Consolidated recipe

Consolidated recipe: №100 Cake "With curd cream"

Weight 0.5 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 159.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 001 Biscuit (main)	75.0	358.00	268.50	56.99	42.75
3	Syrup for wetting the cake "With cream"	54.8	194.00	106.31	30.88	16.92
4	Chocolate glaze [Skurikhin]	99.1	30.00	29.73	4.78	4.73
5	№002 Fried biscuit crumb	94.0	6.00	5.64	0.96	0.90
	Total	33.3 66.7	1000.00	666.86	159.20	106.16
	Output	33.3 66.7	1000.00	666.86		106.16

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Curd cream (in No. 100) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 65.59 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	281.34	236.33	18.45	15.50
3	Granulated sugar	99.85	267.50	267.10	17.55	17.52
4	Vanilla powder	99.85	6.59	6.58	0.43	0.43
	Total	37.7 62.3	1018.68	635.08	66.82	41.66
	Losses 1.9%			12.08		0.79
	Output	37.7 62.3	1000.00	623.00	65.59	40.86
	Losses before baking/boiling, shrinkage 0.95121%	62.3	9.69	6.04	0.64	0.40
	Baking/boiling -0.07%		-0.71		-0.046
	Losses after baking/boiling, shrinkage 0.95121%	62.3	9.70	6.04	0.64	0.40

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 56.99 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	19.78	19.75
3	Flour, premium	85.5	281.16	240.39	16.02	13.70
4	Potato starch	80.0	69.42	55.54	3.96	3.17
5	Essence	—	3.47	—	0.20	—
	Total	37.6 62.4	1279.69	798.72	72.93	45.52
	Losses 6.1%			48.72		2.78
	Output	25.0 75.0	1000.00	750.00	56.99	42.75
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	2.22	1.39
	Baking/boiling 16.78%		208.18		11.86
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	1.85	1.39

Syrup for wetting the cake "With cream" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 30.88 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	512.93	512.16	15.84	15.82
	Total	45.6 54.4	1032.00	561.47	31.87	17.34
	Losses 2.4%			13.47		0.42
	Output	45.2 54.8	1000.00	548.00	30.88	16.92
	Losses before baking/boiling, shrinkage 1.19973%	54.4	12.38	6.74	0.38	0.21
	Baking/boiling 0.72%		7.33		0.23
	Losses after baking/boiling, shrinkage 1.19973%	54.8	12.29	6.74	0.38	0.21

№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 0.96 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	0.42	0.42
3	Flour, premium	85.5	356.18	304.53	0.34	0.29
4	Potato starch	80.0	87.95	70.36	0.084	0.067
5	Essence	—	4.40	—	0.004	—
	Total	37.6 62.4	1621.13	1011.83	1.55	0.97
	Losses 7.1%			71.83		0.069
	Output	6.0 94.0	1000.00	940.00	0.96	0.90
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.055	0.034
	Baking/boiling 33.6%		525.38		0.50
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.036	0.034

Consolidated recipe, k=1.024701
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 159.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	53.59	53.51	54.91	54.83
2	Melange	27.0	33.67	9.09	34.50	9.32
3	Cottage cheese mdzh nine%	27.0	30.38	8.20	31.14	8.41
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	18.45	15.50	18.91	15.88
5	Flour, premium	85.5	16.36	13.99	16.77	14.34
6	Sign up	9.5	16.03	1.52	16.43	1.56
7	Chocolate glaze [Skurikhin]	99.1	4.78	4.73	4.89	4.85
8	Potato starch	80.0	4.04	3.23	4.14	3.31
9	Vanilla powder	99.85	0.43	0.43	0.44	0.44
10	Essence	—	0.20	—	0.21	—
	Total		177.95	110.22	182.34	112.94
	Total phase loss 3.7%			4.05
	Other losses 2.4%					2.72
	General losses 6.0%					6.78
	Output	66.7	159.20	106.16	159.20	106.16

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	Yes	flour, premium	no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	melange	no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	Yes	butter	no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

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Consolidated recipe: №100 Cake "With curd cream"

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