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All groups → All products → Cakes → Sponge cakes → Sponge-nut and other cakes → №102 Cake "Nut" → recipe number 2 → Consolidated recipe

Consolidated recipe №102 Cake "Nut"

Weight 0.4 kg.

recipe number 2
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 742.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	# 099 Lipstick	88.0	206.00	181.28	153.02	134.65
3	No. 095 Blotting syrup	50.0	142.00	71.00	105.48	52.74
4	№072 Cream "Charlotte" creamy nut	75.4	125.00	94.25	92.85	70.01
5	Fruit	70.0	100.00	70.00	74.28	52.00
6	Sign up
	Total	25.2 74.8	1000.00	748.48	742.80	555.97
	Output	25.2 74.8	1000.00	748.48		555.97

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№072 Cream "Charlotte" creamy nut basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 92.85 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	369.67	310.52	34.32	28.83
3	Walnut kernel (raw)	94.0	50.62	47.58	4.70	4.42
4	Vanilla powder	99.85	3.59	3.58	0.33	0.33
5	Cognac or dessert wine	—	1.43	—	0.13	—
	Total	24.6 75.4	1021.11	770.17	94.81	71.51
	Losses 2.1%			16.17		1.50
	Output	24.6 75.4	1000.00	754.00	92.85	70.01
	Losses before baking/boiling, shrinkage 1.04981%	75.4	10.72	8.09	1.00	0.75
	Baking/boiling -0.03%		-0.33		-0.031
	Losses after baking/boiling, shrinkage 1.04981%	75.4	10.72	8.09	1.00	0.75

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 278.55 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	96.69	96.54
3	Flour, premium	85.5	281.16	240.39	78.32	66.96
4	Potato starch	80.0	69.42	55.54	19.34	15.47
5	Essence	—	3.47	—	0.97	—
	Total	37.6 62.4	1279.69	798.72	356.46	222.48
	Losses 6.1%			48.72		13.57
	Output	25.0 75.0	1000.00	750.00	278.55	208.91
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	10.87	6.79
	Baking/boiling 16.78%		208.18		57.99
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	9.05	6.79

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 153.02 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	40.56	—
3	Starch syrup	78.0	119.29	93.05	18.25	14.24
4	Essence	—	2.76	—	0.42	—
	Total	25.0 75.0	1182.37	887.09	180.92	135.74
	Losses 0.8%			7.09		1.09
	Output	12.0 88.0	1000.00	880.00	153.02	134.65
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.72	0.54
	Baking/boiling 14.74%		173.61		26.57
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.62	0.54

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 105.48 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	54.12	54.04
3	Cognac or dessert wine	—	47.95	—	5.06	—
4	Essence of rum	—	1.92	—	0.20	—
	Total	54.6 45.4	1127.32	512.30	118.91	54.04
	Losses 2.4%			12.30		1.30
	Output	50.0 50.0	1000.00	500.00	105.48	52.74
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	1.43	0.65
	Baking/boiling 9.11%		101.49		10.70
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	1.30	0.65

No. 060 Charlotte syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 55.32 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fresh whole milk the weight ratio of fat 3.2%	12.0	420.90	50.51	23.28	2.79
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	6.21	1.68
	Total	38.9 61.1	1164.48	711.21	64.42	39.34
	Losses 3.6%			25.61		1.42
	Output	31.4 68.6	1000.00	685.60	55.32	37.93
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	1.16	0.71
	Baking/boiling 10.92%		124.84		6.91
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	1.03	0.71

Consolidated recipe, k=1.038851
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 742.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	307.42	306.95	319.36	318.88
2	Melange	27.0	161.15	43.51	167.41	45.20
3	Water	—	100.09	—	103.98	—
4	Flour, premium	85.5	78.32	66.96	81.36	69.56
5	Fruit	70.0	74.28	52.00	77.17	54.02
6	Sign up	97.5	38.63	37.66	40.13	39.12
7	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	34.32	28.83	35.66	29.95
8	Fresh whole milk the weight ratio of fat 3.2%	12.0	23.28	2.79	24.19	2.90
9	Potato starch	80.0	19.34	15.47	20.09	16.07
10	Starch syrup	78.0	18.25	14.24	18.96	14.79
11	Sign up	27.0	6.21	1.68	6.45	1.74
12	Cognac or dessert wine	—	5.19	—	5.39	—
13	Walnut kernel (raw)	94.0	4.70	4.42	4.88	4.59
14	Essence	—	1.39	—	1.44	—
15	Vanilla powder	99.85	0.33	0.33	0.35	0.35
16	Sign up	—	0.20	—	0.21	—
	Total		873.10	574.84	907.02	597.18
	Total phase loss 3.3%			18.87
	Other losses 3.7%					22.33
	General losses 6.9%					41.21
	Output	74.8	742.80	555.97	742.80	555.97

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Consolidated recipe №102 Cake "Nut"

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