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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 167.3 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	33.46	16.73
3	Fruit filling	74.0	173.00	128.02	28.94	21.42
4	Creamy cream (in # 112, 113, 115, 116)	86.0	150.00	129.00	25.10	21.58
5	Fruit	70.0	120.00	84.00	20.08	14.05
6	Sign up
7	№002 Fried biscuit crumb	94.0	7.00	6.58	1.17	1.10
	Total	30.2 69.8	1000.00	697.60	167.30	116.71
	Output	30.2 69.8	1000.00	697.60		116.71

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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 50.19 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	17.42	17.40
3	Flour, premium	85.5	281.16	240.39	14.11	12.07
4	Potato starch	80.0	69.42	55.54	3.48	2.79
5	Essence	—	3.47	—	0.17	—
	Total	37.6 62.4	1279.69	798.72	64.23	40.09
	Losses 6.1%			48.72		2.45
	Output	25.0 75.0	1000.00	750.00	50.19	37.64
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	1.96	1.22
	Baking/boiling 16.78%		208.18		10.45
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	1.63	1.22

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 33.46 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	334.01	333.51	11.18	11.16
3	Cherry syrup	70.0	255.41	178.79	8.55	5.98
	Total	50.0 50.0	1024.59	512.30	34.28	17.14
	Losses 2.4%			12.30		0.41
	Output	50.0 50.0	1000.00	500.00	33.46	16.73
	Losses before baking/boiling, shrinkage 1.20009%	50.0	12.30	6.15	0.41	0.21
	Losses after baking/boiling, shrinkage 1.20009%	50.0	12.30	6.15	0.41	0.21

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 25.1 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	278.57	278.15	6.99	6.98
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	208.92	154.60	5.24	3.88
4	Vanilla powder	99.85	5.15	5.14	0.13	0.13
	Total	13.6 86.4	1014.97	876.65	25.47	22.00
	Losses 1.9%			16.65		0.42
	Output	14.0 86.0	1000.00	860.00	25.10	21.58
	Losses before baking/boiling, shrinkage 0.94977%	86.4	9.64	8.33	0.24	0.21
	Baking/boiling -0.43%		-4.35		-0.11
	Losses after baking/boiling, shrinkage 0.94977%	86.0	9.68	8.33	0.24	0.21

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 8.37 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	354.80	—	2.97	—
3	Granulated sugar	99.85	147.81	147.59	1.24	1.23
4	Agar (E406)	85.0	14.78	12.56	0.12	0.11
	Total	50.0 50.0	1010.10	505.05	8.45	4.22
	Losses 1.0%			5.05		0.042
	Output	50.0 50.0	1000.00	500.00	8.36	4.18
	Losses before baking/boiling, shrinkage 0.49978%	50.0	5.05	2.52	0.042	0.021
	Losses after baking/boiling, shrinkage 0.49978%	50.0	5.05	2.52	0.042	0.021

№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 1.17 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	0.51	0.51
3	Flour, premium	85.5	356.18	304.53	0.42	0.36
4	Potato starch	80.0	87.95	70.36	0.10	0.082
5	Essence	—	4.40	—	0.005	—
	Total	37.6 62.4	1621.13	1011.83	1.90	1.18
	Losses 7.1%			71.83		0.084
	Output	6.0 94.0	1000.00	940.00	1.17	1.10
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.067	0.042
	Baking/boiling 33.6%		525.38		0.62
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.045	0.042

Consolidated recipe, k=1.0437
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 167.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	30.35	30.30	31.68	31.63
2	Melange	27.0	29.89	8.07	31.20	8.42
3	Fruit filling	74.0	28.94	21.42	30.21	22.35
4	Fruit	70.0	20.08	14.05	20.95	14.67
5	water	—	17.53	—	18.29	—
6	Sign up	85.5	14.53	12.42	15.16	12.96
7	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	13.11	11.01	13.68	11.49
8	Cherry syrup	70.0	12.67	8.87	13.22	9.25
9	Powdered sugar	99.85	6.99	6.98	7.30	7.29
10	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	5.24	3.88	5.47	4.05
11	Sign up	80.0	3.59	2.87	3.74	3.00
12	Essence	—	0.18	—	0.19	—
13	Vanilla powder	99.85	0.13	0.13	0.13	0.13
14	Agar (E406)	85.0	0.12	0.11	0.13	0.11
	Total		183.35	120.11	191.36	125.36
	Total phase loss 2.8%			3.40
	Other losses 4.2%					5.25
	General losses 6.9%					8.65
	Output	69.8	167.30	116.71	167.30	116.71

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Consolidated recipe №112 Cake "Berry"

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