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All groups → All products → Cakes → Sponge cakes → Biscuit baby cakes → №112 Cake "Berry" → recipe number 1 → Consolidated recipe

Consolidated recipe: №112 Cake "Berry"

Weight 0.25 kg.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 204.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Blotting syrup (in No. 039, 112, 113)	50.0	200.00	100.00	40.88	20.44
3	Fruit filling	74.0	173.00	128.02	35.36	26.17
4	Creamy cream (in # 112, 113, 115, 116)	86.0	150.00	129.00	30.66	26.37
5	Fruit	70.0	120.00	84.00	24.53	17.17
6	Sign up
7	№002 Fried biscuit crumb	94.0	7.00	6.58	1.43	1.34
	Total	30.2 69.8	1000.00	697.60	204.40	142.59
	Output	30.2 69.8	1000.00	697.60		142.59

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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 61.32 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	21.28	21.25
3	Flour, premium	85.5	281.16	240.39	17.24	14.74
4	Potato starch	80.0	69.42	55.54	4.26	3.41
5	Essence	—	3.47	—	0.21	—
	Total	37.6 62.4	1279.69	798.72	78.47	48.98
	Losses 6.1%			48.72		2.99
	Output	25.0 75.0	1000.00	750.00	61.32	45.99
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	2.39	1.49
	Baking/boiling 16.78%		208.18		12.77
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	1.99	1.49

Blotting syrup (in No. 039, 112, 113) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 40.88 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	334.01	333.51	13.65	13.63
3	Cherry syrup	70.0	255.41	178.79	10.44	7.31
	Total	50.0 50.0	1024.59	512.30	41.89	20.94
	Losses 2.4%			12.30		0.50
	Output	50.0 50.0	1000.00	500.00	40.88	20.44
	Losses before baking/boiling, shrinkage 1.20009%	50.0	12.30	6.15	0.50	0.25
	Losses after baking/boiling, shrinkage 1.20009%	50.0	12.30	6.15	0.50	0.25

Creamy cream (in # 112, 113, 115, 116) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 30.66 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	278.57	278.15	8.54	8.53
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	208.92	154.60	6.41	4.74
4	Vanilla powder	99.85	5.15	5.14	0.16	0.16
	Total	13.6 86.4	1014.97	876.65	31.12	26.88
	Losses 1.9%			16.65		0.51
	Output	14.0 86.0	1000.00	860.00	30.66	26.37
	Losses before baking/boiling, shrinkage 0.94977%	86.4	9.64	8.33	0.30	0.26
	Baking/boiling -0.43%		-4.35		-0.13
	Losses after baking/boiling, shrinkage 0.94977%	86.0	9.68	8.33	0.30	0.26

Jelly with cherry syrup (in No. 39, 112, 113) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 10.22 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	354.80	—	3.63	—
3	Granulated sugar	99.85	147.81	147.59	1.51	1.51
4	Agar (E406)	85.0	14.78	12.56	0.15	0.13
	Total	50.0 50.0	1010.10	505.05	10.32	5.16
	Losses 1.0%			5.05		0.052
	Output	50.0 50.0	1000.00	500.00	10.22	5.11
	Losses before baking/boiling, shrinkage 0.49978%	50.0	5.05	2.52	0.052	0.026
	Losses after baking/boiling, shrinkage 0.49978%	50.0	5.05	2.52	0.052	0.026

№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 1.43 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	0.63	0.63
3	Flour, premium	85.5	356.18	304.53	0.51	0.44
4	Potato starch	80.0	87.95	70.36	0.13	0.10
5	Essence	—	4.40	—	0.006	—
	Total	37.6 62.4	1621.13	1011.83	2.32	1.45
	Losses 7.1%			71.83		0.10
	Output	6.0 94.0	1000.00	940.00	1.43	1.34
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.082	0.051
	Baking/boiling 33.6%		525.38		0.75
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.055	0.051

Consolidated recipe, k=1.0437
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 204.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	37.08	37.02	38.70	38.64
2	Melange	27.0	36.52	9.86	38.12	10.29
3	Fruit filling	74.0	35.36	26.17	36.91	27.31
4	Fruit	70.0	24.53	17.17	25.60	17.92
5	water	—	21.42	—	22.35	—
6	Sign up	85.5	17.75	15.18	18.53	15.84
7	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	16.01	13.45	16.71	14.04
8	Cherry syrup	70.0	15.48	10.83	16.15	11.31
9	Powdered sugar	99.85	8.54	8.53	8.91	8.90
10	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	6.41	4.74	6.69	4.95
11	Sign up	80.0	4.38	3.51	4.57	3.66
12	Essence	—	0.22	—	0.23	—
13	Vanilla powder	99.85	0.16	0.16	0.16	0.16
14	Agar (E406)	85.0	0.15	0.13	0.16	0.13
	Total		224.01	146.74	233.80	153.16
	Total phase loss 2.8%			4.16
	Other losses 4.2%					6.41
	General losses 6.9%					10.57
	Output	69.8	204.40	142.59	204.40	142.59

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	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; whole condensed milk with sugar the weight ratio of fat 8.5%	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: №112 Cake "Berry"

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