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All groups → All products → Cakes → Sponge cakes → Sponge-nut and other cakes → №102 Cake "Nut" → recipe No. 3 → Consolidated recipe

Consolidated recipe: №102 Cake "Nut"

Weight 0.4 kg.

recipe No. 3
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 229.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	# 099 Lipstick	88.0	206.00	181.28	47.19	41.53
3	No. 095 Blotting syrup	50.0	142.00	71.00	32.53	16.27
4	№076 Cream "Glasse" nut	80.0	125.00	100.00	28.64	22.91
5	Fruit	70.0	100.00	70.00	22.91	16.04
6	Sign up
	Total	24.6 75.4	1000.00	754.23	229.10	172.79
	Output	24.6 75.4	1000.00	754.23		172.79

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List of recipes

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 85.91 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	29.82	29.78
3	Flour, premium	85.5	281.16	240.39	24.16	20.65
4	Potato starch	80.0	69.42	55.54	5.96	4.77
5	Essence	—	3.47	—	0.30	—
	Total	37.6 62.4	1279.69	798.72	109.94	68.62
	Losses 6.1%			48.72		4.19
	Output	25.0 75.0	1000.00	750.00	85.91	64.43
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	3.35	2.09
	Baking/boiling 16.78%		208.18		17.89
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	2.79	2.09

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 47.19 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	12.51	—
3	Starch syrup	78.0	119.29	93.05	5.63	4.39
4	Essence	—	2.76	—	0.13	—
	Total	25.0 75.0	1182.37	887.09	55.80	41.87
	Losses 0.8%			7.09		0.33
	Output	12.0 88.0	1000.00	880.00	47.19	41.53
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.22	0.17
	Baking/boiling 14.74%		173.61		8.19
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.19	0.17

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 32.53 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	16.69	16.67
3	Cognac or dessert wine	—	47.95	—	1.56	—
4	Essence of rum	—	1.92	—	0.062	—
	Total	54.6 45.4	1127.32	512.30	36.67	16.67
	Losses 2.4%			12.30		0.40
	Output	50.0 50.0	1000.00	500.00	32.53	16.27
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.44	0.20
	Baking/boiling 9.11%		101.49		3.30
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.40	0.20

№076 Cream "Glasse" nut basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 28.64 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	381.05	380.48	10.91	10.90
3	Chicken eggs [chicken egg] [2]	27.0	228.64	61.73	6.55	1.77
4	Roasted kernels	97.5	50.68	49.41	1.45	1.42
5	Vanilla powder	99.85	3.81	3.80	0.11	0.11
6	Sign up
	Total	22.1 77.9	1047.13	815.51	29.99	23.35
	Losses 1.9%			15.51		0.44
	Output	20.0 80.0	1000.00	800.00	28.64	22.91
	Losses before baking/boiling, shrinkage 0.95097%	77.9	9.96	7.76	0.29	0.22
	Baking/boiling 2.65%		27.48		0.79
	Losses after baking/boiling, shrinkage 0.95097%	80.0	9.69	7.76	0.28	0.22

Consolidated recipe, k=1.04177
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 229.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	94.96	94.81	98.92	98.77
2	Melange	27.0	49.70	13.42	51.78	13.98
3	Water	—	30.87	—	32.16	—
4	Flour, premium	85.5	24.16	20.65	25.16	21.52
5	Fruit	70.0	22.91	16.04	23.87	16.71
6	Sign up	97.5	13.36	13.03	13.92	13.57
7	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	10.91	9.17	11.37	9.55
8	Chicken eggs [chicken egg] [2]	27.0	6.55	1.77	6.82	1.84
9	Potato starch	80.0	5.96	4.77	6.21	4.97
10	Starch syrup	78.0	5.63	4.39	5.86	4.57
11	Sign up	—	1.61	—	1.68	—
12	Essence	—	0.43	—	0.45	—
13	Vanilla powder	99.85	0.11	0.11	0.11	0.11
14	Essence of rum	—	0.062	—	0.065	—
	Total		267.23	178.16	278.39	185.60
	Total phase loss 3.0%			5.36
	Other losses 4.0%					7.44
	General losses 6.9%					12.81
	Output	75.4	229.10	172.79	229.10	172.79

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	chicken eggs; 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: №102 Cake "Nut"

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