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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 2 → Consolidated recipe

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

Weight 75 g.

recipe number 2
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 886.1 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	227.73	159.41
3	# 099 Lipstick	88.0	178.00	156.64	157.73	138.80
4	№067 Cream "Charlotte" chocolate	75.5	142.50	107.59	126.27	95.33
5	Fruit filling	74.0	108.00	79.92	95.70	70.82
	Total	24.0 76.0	1000.00	759.92	886.10	673.37
	Output	24.0 76.0	1000.00	759.92		673.37

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№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 126.27 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	382.33	321.16	48.28	40.55
3	Cocoa powder [Skurikhin]	95.0	48.14	45.73	6.08	5.77
4	Cognac	—	1.52	—	0.19	—
5	Vanilla powder	99.85	1.42	1.42	0.18	0.18
	Total	24.5 75.5	1021.07	771.21	128.93	97.38
	Losses 2.1%			16.21		2.05
	Output	24.5 75.5	1000.00	755.00	126.27	95.33
	Losses before baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	1.35	1.02
	Baking/boiling -0.04%		-0.39		-0.050
	Losses after baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	1.36	1.02

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 278.68 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	96.73	96.59
3	Flour, premium	85.5	281.16	240.39	78.35	66.99
4	Potato starch	80.0	69.42	55.54	19.35	15.48
5	Essence	—	3.47	—	0.97	—
	Total	37.6 62.4	1279.69	798.72	356.62	222.59
	Losses 6.1%			48.72		13.58
	Output	25.0 75.0	1000.00	750.00	278.68	209.01
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	10.88	6.79
	Baking/boiling 16.78%		208.18		58.02
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	9.05	6.79

№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 227.73 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	324.88	38.99	73.98	8.88
3	Vanilla powder	99.85	24.37	24.33	5.55	5.54
4	water	—	18.29	—	4.16	—
	Total	30.0 70.0	1017.31	712.11	231.67	162.17
	Losses 1.7%			12.11		2.76
	Output	30.0 70.0	1000.00	700.00	227.73	159.41
	Losses before baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	1.97	1.38
	Losses after baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	1.97	1.38

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 157.73 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	41.81	—
3	Starch syrup	78.0	119.29	93.05	18.82	14.68
4	Essence	—	2.76	—	0.44	—
	Total	25.0 75.0	1182.37	887.09	186.49	139.92
	Losses 0.8%			7.09		1.12
	Output	12.0 88.0	1000.00	880.00	157.73	138.80
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.75	0.56
	Baking/boiling 14.74%		173.61		27.38
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.64	0.56

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 74.2 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	31.23	3.75
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	8.33	2.25
	Total	38.9 61.1	1164.48	711.21	86.41	52.77
	Losses 3.6%			25.61		1.90
	Output	31.4 68.6	1000.00	685.60	74.20	50.87
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	1.56	0.95
	Baking/boiling 10.92%		124.84		9.26
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	1.39	0.95

Consolidated recipe, k=1.045519
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 886.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	416.98	416.35	435.96	435.31
2	Melange	27.0	161.22	43.53	168.56	45.51
3	Fruit filling	74.0	95.70	70.82	100.05	74.04
4	Flour, premium	85.5	78.35	66.99	81.92	70.04
5	Raw egg white	12.0	73.98	8.88	77.35	9.28
6	Sign up	84.0	48.28	40.55	50.47	42.40
7	water	—	45.97	—	48.07	—
8	Fresh whole milk the weight ratio of fat 3.2%	12.0	31.23	3.75	32.65	3.92
9	Potato starch	80.0	19.35	15.48	20.23	16.18
10	Starch syrup	78.0	18.82	14.68	19.67	15.34
11	Sign up	27.0	8.33	2.25	8.71	2.35
12	Cocoa powder [Skurikhin]	95.0	6.08	5.77	6.36	6.04
13	Vanilla powder	99.85	5.73	5.72	5.99	5.98
14	Essence	—	1.40	—	1.47	—
15	Cognac	—	0.19	—	0.20	—
	Total		1011.61	694.77	1057.66	726.39
	Total phase loss 3.1%			21.40
	Other losses 4.4%					31.63
	General losses 7.3%					53.03
	Output	76.0	886.10	673.37	886.10	673.37

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

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