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All groups → All products → Cakes → Biscuit sliced cakes → No. 260 Pastry "Biscuit", glazed with lipstick, with protein cream (sliced) → recipe number 1 → Consolidated recipe

Consolidated recipe: No. 260 Pastry "Biscuit", glazed with lipstick, with protein cream (sliced)

Weight 75 g.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 441.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№087 Protein cream (custard)	70.0	257.00	179.90	113.41	79.39
3	# 099 Lipstick	88.0	178.00	156.64	78.55	69.13
4	№059 Cream "Charlotte" (main)	75.0	142.50	106.88	62.89	47.16
5	Fruit filling	74.0	108.00	79.92	47.66	35.27
	Total	24.1 75.9	1000.00	759.21	441.30	335.04
	Output	24.1 75.9	1000.00	759.21		335.04

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№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 62.89 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	422.23	354.67	26.55	22.30
3	Vanilla powder	99.85	4.10	4.09	0.26	0.26
4	Cognac or dessert wine	—	1.64	—	0.10	—
	Total	25.0 75.0	1022.08	766.09	64.27	48.18
	Losses 2.1%			16.09		1.01
	Output	25.0 75.0	1000.00	750.00	62.89	47.16
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.67	0.51
	Baking/boiling 0.06%		0.62		0.039
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.67	0.51

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 138.79 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	48.18	48.10
3	Flour, premium	85.5	281.16	240.39	39.02	33.36
4	Potato starch	80.0	69.42	55.54	9.63	7.71
5	Essence	—	3.47	—	0.48	—
	Total	37.6 62.4	1279.69	798.72	177.61	110.85
	Losses 6.1%			48.72		6.76
	Output	25.0 75.0	1000.00	750.00	138.79	104.09
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	5.42	3.38
	Baking/boiling 16.78%		208.18		28.89
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	4.51	3.38

№087 Protein cream (custard) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 113.41 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	324.88	38.99	36.85	4.42
3	Vanilla powder	99.85	24.37	24.33	2.76	2.76
4	water	—	18.29	—	2.07	—
	Total	30.0 70.0	1017.31	712.11	115.38	80.76
	Losses 1.7%			12.11		1.37
	Output	30.0 70.0	1000.00	700.00	113.41	79.39
	Losses before baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	0.98	0.69
	Losses after baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	0.98	0.69

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 78.55 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	20.82	—
3	Starch syrup	78.0	119.29	93.05	9.37	7.31
4	Essence	—	2.76	—	0.22	—
	Total	25.0 75.0	1182.37	887.09	92.88	69.68
	Losses 0.8%			7.09		0.56
	Output	12.0 88.0	1000.00	880.00	78.55	69.13
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.37	0.28
	Baking/boiling 14.74%		173.61		13.64
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.32	0.28

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 37.36 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fresh whole milk the weight ratio of fat 3.2%	12.0	420.90	50.51	15.73	1.89
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	4.19	1.13
	Total	38.9 61.1	1164.48	711.21	43.51	26.57
	Losses 3.6%			25.61		0.96
	Output	31.4 68.6	1000.00	685.60	37.36	25.61
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	0.78	0.48
	Baking/boiling 10.92%		124.84		4.66
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.70	0.48

Consolidated recipe, k=1.04548
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 441.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	207.92	207.61	217.38	217.05
2	Melange	27.0	80.29	21.68	83.95	22.67
3	Fruit filling	74.0	47.66	35.27	49.83	36.87
4	Flour, premium	85.5	39.02	33.36	40.80	34.88
5	Raw egg white	12.0	36.85	4.42	38.52	4.62
6	Sign up	84.0	26.55	22.30	27.76	23.32
7	water	—	22.90	—	23.94	—
8	Fresh whole milk the weight ratio of fat 3.2%	12.0	15.73	1.89	16.44	1.97
9	Potato starch	80.0	9.63	7.71	10.07	8.06
10	Starch syrup	78.0	9.37	7.31	9.80	7.64
11	Sign up	27.0	4.19	1.13	4.38	1.18
12	Vanilla powder	99.85	3.02	3.02	3.16	3.15
13	Essence	—	0.70	—	0.73	—
14	Cognac or dessert wine	—	0.10	—	0.11	—
	Total		503.94	345.70	526.86	361.42
	Total phase loss 3.1%			10.66
	Other losses 4.4%					15.72
	General losses 7.3%					26.38
	Output	75.9	441.30	335.04	441.30	335.04

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	chicken eggs; 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	fresh whole milk the weight ratio of fat 3.2%; 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: No. 260 Pastry "Biscuit", glazed with lipstick, with protein cream (sliced)

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