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All groups → All products → Cakes → Sand cakes → Glazed sand cakes → №122 Cake "Lily of the valley" → recipe number 1 → Consolidated recipe

Consolidated recipe: №122 Cake "Lily of the valley"

Weight 1 kg.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 739.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Fruit filling	74.0	300.00	222.00	221.94	164.24
3	# 099 Lipstick	88.0	185.00	162.80	136.86	120.44
4	Raw glaze (in №68, 122, 197)	87.0	26.00	22.62	19.23	16.73
5	№002 Fried biscuit crumb	94.0	7.00	6.58	5.18	4.87
6	Sign up
	Total	13.0 87.0	1000.00	869.50	739.80	643.26
	Output	13.0 87.0	1000.00	869.50		643.26

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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 355.1 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	309.25	259.77	109.82	92.25
3	Granulated sugar	99.85	206.17	205.86	73.21	73.10
4	Melange	27.0	72.16	19.48	25.62	6.92
5	Flour, premium (on the dust)	85.5	41.24	35.26	14.64	12.52
6	Sign up
7	Salt	96.5	2.06	1.99	0.73	0.71
8	Ammonium carbonic (E503(i))	—	0.52	—	0.18	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.18	0.092
	Total	16.2 83.8	1149.41	963.31	408.16	342.07
	Losses 1.9%			18.31		6.50
	Output	5.5 94.5	1000.00	945.00	355.10	335.57
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	3.88	3.25
	Baking/boiling 11.31%		128.80		45.74
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	3.44	3.25

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 136.86 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	36.28	—
3	Starch syrup	78.0	119.29	93.05	16.33	12.73
4	Essence	—	2.76	—	0.38	—
	Total	25.0 75.0	1182.37	887.09	161.82	121.41
	Losses 0.8%			7.09		0.97
	Output	12.0 88.0	1000.00	880.00	136.86	120.44
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.65	0.49
	Baking/boiling 14.74%		173.61		23.76
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.55	0.49

Raw glaze (in №68, 122, 197) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 19.23 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	168.99	20.28	3.25	0.39
3	Citric acid (E330)	98.0	0.10	0.10	0.002	0.002
	Total	14.5 85.5	1035.06	885.05	19.91	17.02
	Losses 1.7%			15.05		0.29
	Output	13.0 87.0	1000.00	870.00	19.23	16.73
	Losses before baking/boiling, shrinkage 0.85011%	85.5	8.80	7.52	0.17	0.14
	Baking/boiling 1.72%		17.61		0.34
	Losses after baking/boiling, shrinkage 0.85011%	87.0	8.65	7.52	0.17	0.14

№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 5.18 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	2.28	2.27
3	Flour, premium	85.5	356.18	304.53	1.84	1.58
4	Potato starch	80.0	87.95	70.36	0.46	0.36
5	Essence	—	4.40	—	0.023	—
	Total	37.6 62.4	1621.13	1011.83	8.40	5.24
	Losses 7.1%			71.83		0.37
	Output	6.0 94.0	1000.00	940.00	5.18	4.87
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.30	0.19
	Baking/boiling 33.6%		525.38		2.72
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.20	0.19

Consolidated recipe, k=1.047205
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 739.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	74.0	221.94	164.24	232.42	171.99
2	Flour, premium	85.5	199.52	170.59	208.93	178.64
3	Granulated sugar	99.85	184.33	184.05	193.03	192.74
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	109.82	92.25	115.00	96.60
5	Water	—	36.28	—	37.99	—
6	Sign up	27.0	29.42	7.94	30.81	8.32
7	Powdered sugar	99.85	16.66	16.63	17.44	17.42
8	Starch syrup	78.0	16.33	12.73	17.10	13.34
9	Raw egg white	12.0	3.25	0.39	3.40	0.41
10	Cocoa powder [Skurikhin]	95.0	1.48	1.41	1.55	1.47
11	Sign up	—	1.14	—	1.19	—
12	Salt	96.5	0.73	0.71	0.77	0.74
13	Potato starch	80.0	0.46	0.36	0.48	0.38
14	Ammonium carbonic (E503(i))	—	0.18	—	0.19	—
15	Baking soda (E500(ii))	50.0	0.18	0.092	0.19	0.10
16	Sign up	98.0	0.002	0.002	0.002	0.002
	Total		821.71	651.39	860.50	682.14
	Total phase loss 1.2%			8.13
	Other losses 4.5%					30.75
	General losses 5.7%					38.88
	Output	87.0	739.80	643.26	739.80	643.26

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; raw egg white	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	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: №122 Cake "Lily of the valley"

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