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All groups → All products → Cakes → Sponge cakes → Sponge cakes with curd cream → №101 Cake "Narcissus" → recipe number 1 → Consolidated recipe

Consolidated recipe №101 Cake "Narcissus"

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 966.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0 350.00 262.50 338.20 253.65 
3№002 Fried biscuit crumb94.0 5.00 4.70 4.83 4.54 
Total29.4 70.6 1000.00 705.80 966.30 682.01 
Output29.4 70.6 1000.00 705.80 682.01 
List of recipes
Curd cream (in No. 101, 156) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 623.26 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 277.35 232.97 172.86 145.20 
3Granulated sugar99.85277.35 276.93 172.86 172.60 
4Vanilla powder99.853.69 3.68 2.30 2.30 
Total32.0 68.0 1020.64 693.87 636.13 432.46 
Losses 2.0%13.87 8.64 
Output32.0 68.0 1000.00 680.00 623.26 423.82 
Losses before baking/boiling, shrinkage 0.99946%68.0 10.20 6.93 6.36 4.32 
Baking/boiling 0.02%0.24 0.15 
Losses after baking/boiling, shrinkage 0.99946%68.0 10.20 6.93 6.36 4.32 
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 338.21 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 117.39 117.22 
3Flour, premium85.5 281.16 240.39 95.09 81.30 
4Potato starch80.0 69.42 55.54 23.48 18.78 
5Essence—  3.47 —   1.17 —   
Total37.6 62.4 1279.69 798.72 432.80 270.13 
Losses 6.1%48.72 16.48 
Output25.0 75.0 1000.00 750.00 338.20 253.65 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 13.20 8.24 
Baking/boiling 16.78%208.18 70.41 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 10.98 8.24 
№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 4.83 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 2.12 2.12 
3Flour, premium85.5 356.18 304.53 1.72 1.47 
4Potato starch80.0 87.95 70.36 0.42 0.34 
5Essence—  4.40 —   0.021—   
Total37.6 62.4 1621.13 1011.83 7.83 4.89 
Losses 7.1%71.83 0.35 
Output6.0 94.0 1000.00 940.00 4.83 4.54 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.28 0.17 
Baking/boiling 33.6%525.38 2.54 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.18 0.17 
Consolidated recipe, k=1.035446
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 966.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85292.38 291.94 302.74 302.29 
2Cottage mass fraction of fat twenty%39.0 288.10 112.36 298.32 116.34 
3Melange27.0 199.20 53.78 206.26 55.69 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 172.86 145.20 178.99 150.35 
5Flour, premium85.5 96.81 82.77 100.24 85.71 
6Sign up80.0 23.90 19.12 24.75 19.80 
7Vanilla powder99.852.30 2.30 2.38 2.38 
8Essence—  1.19 —   1.24 —   
Total1076.76 707.48 1114.92 732.56 
Total phase loss 3.6%25.47 
Other losses 3.4%25.08 
General losses 6.9%50.55 
Output70.6 966.30 682.01 966.30 682.01 
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