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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 551 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	# 099 Lipstick	88.0	206.00	181.28	113.51	99.89
3	No. 095 Blotting syrup	50.0	142.00	71.00	78.24	39.12
4	№076 Cream "Glasse" nut	80.0	125.00	100.00	68.88	55.10
5	Fruit	70.0	100.00	70.00	55.10	38.57
6	Sign up
	Total	24.6 75.4	1000.00	754.23	551.00	415.58
	Output	24.6 75.4	1000.00	754.23		415.58

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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 206.63 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	71.72	71.61
3	Flour, premium	85.5	281.16	240.39	58.09	49.67
4	Potato starch	80.0	69.42	55.54	14.34	11.48
5	Essence	—	3.47	—	0.72	—
	Total	37.6 62.4	1279.69	798.72	264.42	165.04
	Losses 6.1%			48.72		10.07
	Output	25.0 75.0	1000.00	750.00	206.62	154.97
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	8.06	5.03
	Baking/boiling 16.78%		208.18		43.02
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	6.71	5.03

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 113.51 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	30.09	—
3	Starch syrup	78.0	119.29	93.05	13.54	10.56
4	Essence	—	2.76	—	0.31	—
	Total	25.0 75.0	1182.37	887.09	134.21	100.69
	Losses 0.8%			7.09		0.81
	Output	12.0 88.0	1000.00	880.00	113.51	99.89
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.54	0.40
	Baking/boiling 14.74%		173.61		19.71
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.46	0.40

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 78.24 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	40.14	40.08
3	Cognac or dessert wine	—	47.95	—	3.75	—
4	Essence of rum	—	1.92	—	0.15	—
	Total	54.6 45.4	1127.32	512.30	88.20	40.08
	Losses 2.4%			12.30		0.96
	Output	50.0 50.0	1000.00	500.00	78.24	39.12
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	1.06	0.48
	Baking/boiling 9.11%		101.49		7.94
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.96	0.48

№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 68.88 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	381.05	380.48	26.24	26.21
3	Chicken eggs [chicken egg] [2]	27.0	228.64	61.73	15.75	4.25
4	Roasted kernels	97.5	50.68	49.41	3.49	3.40
5	Vanilla powder	99.85	3.81	3.80	0.26	0.26
6	Sign up
	Total	22.1 77.9	1047.13	815.51	72.12	56.17
	Losses 1.9%			15.51		1.07
	Output	20.0 80.0	1000.00	800.00	68.88	55.10
	Losses before baking/boiling, shrinkage 0.95097%	77.9	9.96	7.76	0.69	0.53
	Baking/boiling 2.65%		27.48		1.89
	Losses after baking/boiling, shrinkage 0.95097%	80.0	9.69	7.76	0.67	0.53

Consolidated recipe, k=1.04177
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 551 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	228.37	228.03	237.91	237.56
2	Melange	27.0	119.54	32.28	124.53	33.62
3	Water	—	74.25	—	77.35	—
4	Flour, premium	85.5	58.09	49.67	60.52	51.75
5	Fruit	70.0	55.10	38.57	57.40	40.18
6	Sign up	97.5	32.14	31.34	33.49	32.65
7	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	26.24	22.05	27.34	22.97
8	Chicken eggs [chicken egg] [2]	27.0	15.75	4.25	16.41	4.43
9	Potato starch	80.0	14.34	11.48	14.94	11.95
10	Starch syrup	78.0	13.54	10.56	14.11	11.00
11	Sign up	—	3.88	—	4.04	—
12	Essence	—	1.03	—	1.07	—
13	Vanilla powder	99.85	0.26	0.26	0.27	0.27
14	Essence of rum	—	0.15	—	0.16	—
	Total		642.70	428.48	669.54	446.38
	Total phase loss 3.0%			12.90
	Other losses 4.0%					17.90
	General losses 6.9%					30.80
	Output	75.4	551.00	415.58	551.00	415.58

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Consolidated recipe №102 Cake "Nut"

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