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All groups → All products → Cakes → Sponge cakes → Sponge-nut and other cakes → №108 Cake "Vare" → recipe number 1 → Consolidated recipe

Consolidated recipe №108 Cake "Vare"

Weight 0.5 kg.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 505.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2# 099 Lipstick88.0 140.00 123.20 70.80 62.30 
Total23.2 76.8 1000.00 768.20 505.70 388.48 
Output23.2 76.8 1000.00 768.20 388.48 
List of recipes
Sponge cake with candied fruit of Vare cake basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 434.9 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85355.10 354.57 154.43 154.20 
3Flour, premium85.5 277.32 237.11 120.61 103.12 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 48.47 40.71 21.08 17.71 
5Potato starch80.0 30.43 24.34 13.23 10.59 
6Sign up
Total34.7 65.3 1223.11 798.70 531.93 347.36 
Losses 6.1%48.70 21.18 
Output25.0 75.0 1000.00 750.00 434.90 326.18 
Losses before baking/boiling, shrinkage 3.04892%65.3 37.29 24.35 16.22 10.59 
Baking/boiling 12.93%153.35 66.69 
Losses after baking/boiling, shrinkage 3.04892%75.0 32.47 24.35 14.12 10.59 
# 099 Lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 70.8 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  265.08 —   18.77 —   
3Starch syrup78.0 119.29 93.05 8.45 6.59 
4Essence—  2.76 —   0.20 —   
Total25.0 75.0 1182.37 887.09 83.71 62.80 
Losses 0.8%7.09 0.50 
Output12.0 88.0 1000.00 880.00 70.80 62.30 
Losses before baking/boiling, shrinkage 0.39981%75.0 4.73 3.55 0.33 0.25 
Baking/boiling 14.74%173.61 12.29 
Losses after baking/boiling, shrinkage 0.39981%88.0 4.03 3.55 0.29 0.25 
Consolidated recipe, k=1.030614
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 505.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up27.0 219.64 59.30 226.36 61.12 
2Granulated sugar99.85210.74 210.42 217.19 216.86 
3Flour, premium85.5 120.61 103.12 124.30 106.28 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 21.08 17.71 21.73 18.25 
5Water—  18.77 —   19.34 —   
6Sign up80.0 13.23 10.59 13.64 10.91 
7Starch syrup78.0 8.45 6.59 8.70 6.79 
8Candied fruit83.0 2.94 2.44 3.03 2.51 
9Essence—  0.20 —   0.20 —   
Total615.64 410.16 634.49 422.72 
Total phase loss 5.3%21.68 
Other losses 3.0%12.56 
General losses 8.1%34.24 
Output76.8 505.70 388.48 505.70 388.48 
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