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All groups → All products → Cakes → Sand cakes → Glazed sand cakes → No. 117 Cake "Abricotin" → recipe number 2 → Consolidated recipe

Consolidated recipe No. 117 Cake "Abricotin"

Weight 1 kg.

recipe number 2
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 865.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№059 Cream "Charlotte" (main)75.0 270.00 202.50 233.68 175.26 
3# 099 Lipstick88.0 206.00 181.28 178.29 156.90 
4Apricot liqueur40.0 25.00 10.00 21.64 8.66 
5Fruit70.0 25.00 17.50 21.64 15.15 
6Sign up
7№067 Cream "Charlotte" chocolate75.5 9.00 6.80 7.79 5.88 
8№002 Fried biscuit crumb94.0 6.00 5.64 5.19 4.88 
Total14.2 85.8 1000.00 857.74 865.50 742.37 
Output14.2 85.8 1000.00 857.74 742.37 
List of recipes
№059 Cream "Charlotte" (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 233.69 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 422.23 354.67 98.67 82.88 
3Vanilla powder99.854.10 4.09 0.96 0.96 
4Cognac or dessert wine—  1.64 —   0.38 —   
Total25.0 75.0 1022.08 766.09 238.84 179.02 
Losses 2.1%16.09 3.76 
Output25.0 75.0 1000.00 750.00 233.68 175.26 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 2.51 1.88 
Baking/boiling 0.06%0.62 0.15 
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 2.51 1.88 
№067 Cream "Charlotte" chocolate basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 7.79 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 382.33 321.16 2.98 2.50 
3Cocoa powder [Skurikhin]95.0 48.14 45.73 0.37 0.36 
4Cognac—  1.52 —   0.012—   
5Vanilla powder99.851.42 1.42 0.0110.011
Total24.5 75.5 1021.07 771.21 7.95 6.01 
Losses 2.1%16.21 0.13 
Output24.5 75.5 1000.00 755.00 7.79 5.88 
Losses before baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.0840.063
Baking/boiling -0.04%-0.39 -0.003
Losses after baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.0840.063
No. 016 Sand (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 389.48 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 309.25 259.77 120.45 101.17 
3Granulated sugar99.85206.17 205.86 80.30 80.18 
4Melange27.0 72.16 19.48 28.10 7.59 
5Flour, premium (on the dust)85.5 41.24 35.26 16.06 13.73 
6Sign up
7Salt96.5 2.06 1.99 0.80 0.77 
8Ammonium carbonic (E503(i))—  0.52 —   0.20 —   
9Baking soda (E500(ii))50.0 0.52 0.26 0.20 0.10 
Total16.2 83.8 1149.41 963.31 447.67 375.18 
Losses 1.9%18.31 7.13 
Output5.5 94.5 1000.00 945.00 389.48 368.05 
Losses before baking/boiling, shrinkage 0.95017%83.8 10.92 9.15 4.25 3.56 
Baking/boiling 11.31%128.80 50.17 
Losses after baking/boiling, shrinkage 0.95017%94.5 9.69 9.15 3.77 3.56 
# 099 Lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 178.29 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  265.08 —   47.26 —   
3Starch syrup78.0 119.29 93.05 21.27 16.59 
4Essence—  2.76 —   0.49 —   
Total25.0 75.0 1182.37 887.09 210.81 158.16 
Losses 0.8%7.09 1.26 
Output12.0 88.0 1000.00 880.00 178.29 156.90 
Losses before baking/boiling, shrinkage 0.39981%75.0 4.73 3.55 0.84 0.63 
Baking/boiling 14.74%173.61 30.95 
Losses after baking/boiling, shrinkage 0.39981%88.0 4.03 3.55 0.72 0.63 
No. 060 Charlotte syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 143.41 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 420.90 50.51 60.36 7.24 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 16.10 4.35 
Total38.9 61.1 1164.48 711.21 167.00 102.00 
Losses 3.6%25.61 3.67 
Output31.4 68.6 1000.00 685.60 143.41 98.32 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 3.01 1.84 
Baking/boiling 10.92%124.84 17.90 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 2.68 1.84 
№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 5.19 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 2.28 2.28 
3Flour, premium85.5 356.18 304.53 1.85 1.58 
4Potato starch80.0 87.95 70.36 0.46 0.37 
5Essence—  4.40 —   0.023—   
Total37.6 62.4 1621.13 1011.83 8.42 5.25 
Losses 7.1%71.83 0.37 
Output6.0 94.0 1000.00 940.00 5.19 4.88 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.30 0.19 
Baking/boiling 33.6%525.38 2.73 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.20 0.19 
Consolidated recipe, k=1.026739
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 865.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85314.91 314.44 323.33 322.84 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 222.09 186.56 228.03 191.55 
3Flour, premium85.5 218.65 186.95 224.50 191.95 
4Fresh whole milk the weight ratio of fat 3.2%12.0 60.36 7.24 61.98 7.44 
5Water—  47.26 —   48.53 —   
6Sign up27.0 31.91 8.62 32.76 8.85 
7Apricot liqueur40.0 21.64 8.66 22.22 8.89 
8Fruit70.0 21.64 15.15 22.22 15.55 
9Starch syrup78.0 21.27 16.59 21.84 17.03 
10Chicken eggs [chicken egg] [2]27.0 16.10 4.35 16.53 4.46 
11Sign up97.5 7.79 7.59 8.00 7.80 
12Essence—  1.32 —   1.36 —   
13Vanilla powder99.850.97 0.97 1.00 0.99 
14Salt96.5 0.80 0.77 0.82 0.79 
15Potato starch80.0 0.46 0.37 0.47 0.38 
16Sign up—  0.38 —   0.39 —   
17Cocoa powder [Skurikhin]95.0 0.37 0.36 0.39 0.37 
18Ammonium carbonic (E503(i))—  0.20 —   0.21 —   
19Baking soda (E500(ii))50.0 0.20 0.10 0.21 0.10 
20Cognac—  0.012—   0.012—   
Total988.34 758.70 1014.77 778.99 
Total phase loss 2.2%16.33 
Other losses 2.6%20.29 
General losses 4.7%36.61 
Output85.8 865.50 742.37 865.50 742.37 
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