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All groups → All products → Cakes → Biscuit sliced cakes → No. 262 Biscuit cake glazed with milk fondant (sliced) → recipe number 1 → Consolidated recipe

Consolidated recipe: No. 262 Biscuit cake glazed with milk fondant (sliced)

Weight 80 g.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 445.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 102 Milk lipstick	88.0	216.00	190.08	96.25	84.70
3	Fruit filling	74.0	192.00	142.08	85.56	63.31
4	No. 095 Blotting syrup	50.0	144.00	72.00	64.17	32.08
5	Cocoa powder [Skurikhin]	95.0	24.00	22.80	10.69	10.16
	Total	25.5 74.5	1000.00	744.96	445.60	331.95
	Output	25.5 74.5	1000.00	744.96		331.95

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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 188.93 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	65.58	65.48
3	Flour, premium	85.5	281.16	240.39	53.12	45.42
4	Potato starch	80.0	69.42	55.54	13.12	10.49
5	Essence	—	3.47	—	0.66	—
	Total	37.6 62.4	1279.69	798.72	241.78	150.91
	Losses 6.1%			48.72		9.20
	Output	25.0 75.0	1000.00	750.00	188.93	141.70
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	7.37	4.60
	Baking/boiling 16.78%		208.18		39.33
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	6.14	4.60

No. 102 Milk lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 96.25 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	635.62	634.67	61.18	61.09
3	Starch syrup	78.0	198.63	154.93	19.12	14.91
4	Vanilla powder	99.85	3.97	3.96	0.38	0.38
	Total	45.6 54.4	1632.74	888.90	157.15	85.56
	Losses 1.0%			8.90		0.86
	Output	12.0 88.0	1000.00	880.00	96.25	84.70
	Losses before baking/boiling, shrinkage 0.50086%	54.4	8.18	4.45	0.79	0.43
	Baking/boiling 38.13%		619.50		59.63
	Losses after baking/boiling, shrinkage 0.50086%	88.0	5.06	4.45	0.49	0.43

No. 095 Blotting syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 64.17 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	32.92	32.87
3	Cognac or dessert wine	—	47.95	—	3.08	—
4	Essence of rum	—	1.92	—	0.12	—
	Total	54.6 45.4	1127.32	512.30	72.34	32.87
	Losses 2.4%			12.30		0.79
	Output	50.0 50.0	1000.00	500.00	64.17	32.08
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.87	0.39
	Baking/boiling 9.11%		101.49		6.51
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.79	0.39

Consolidated recipe, k=1.054843
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 445.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	159.68	159.44	168.44	168.19
2	Melange	27.0	109.30	29.51	115.30	31.13
3	Fruit filling	74.0	85.56	63.31	90.25	66.78
4	Fresh whole milk the weight ratio of fat 3.2%	12.0	76.47	9.18	80.67	9.68
5	Flour, premium	85.5	53.12	45.42	56.03	47.91
6	Sign up	—	36.21	—	38.20	—
7	Starch syrup	78.0	19.12	14.91	20.17	15.73
8	Potato starch	80.0	13.12	10.49	13.84	11.07
9	Cocoa powder [Skurikhin]	95.0	10.69	10.16	11.28	10.72
10	Cognac or dessert wine	—	3.08	—	3.25	—
11	Sign up	—	0.66	—	0.69	—
12	Vanilla powder	99.85	0.38	0.38	0.40	0.40
13	Essence of rum	—	0.12	—	0.13	—
	Total		567.51	342.81	598.64	361.61
	Total phase loss 3.2%			10.85
	Other losses 5.2%					18.80
	General losses 8.2%					29.65
	Output	74.5	445.60	331.95	445.60	331.95

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	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%	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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Recipe on No. 262 Biscuit cake glazed with milk fondant (sliced) contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 3. Cakes, muffins, rolls, semi-finished products

Consolidated recipe: No. 262 Biscuit cake glazed with milk fondant (sliced)

Recipe on No. 262 Biscuit cake glazed with milk fondant (sliced) contained in handbooks:

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