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All groups → All products → Cakes → Biscuit sliced cakes → №265 Fruit-jelly cake "Biscuit" (sliced) → recipe number 1 → Consolidated recipe

Consolidated recipe: №265 Fruit-jelly cake "Biscuit" (sliced)

Weight 90 g.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 122.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Fruit filling	74.0	334.00	247.16	40.85	30.23
3	Fruit	70.0	132.00	92.40	16.14	11.30
4	No. 104 Jelly	50.0	102.00	51.00	12.47	6.24
5	No. 095 Blotting syrup	50.0	81.00	40.50	9.91	4.95
	Total	30.6 69.4	1000.00	694.31	122.30	84.91
	Output	30.6 69.4	1000.00	694.31		84.91

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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 42.93 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	14.90	14.88
3	Flour, premium	85.5	281.16	240.39	12.07	10.32
4	Potato starch	80.0	69.42	55.54	2.98	2.38
5	Essence	—	3.47	—	0.15	—
	Total	37.6 62.4	1279.69	798.72	54.93	34.29
	Losses 6.1%			48.72		2.09
	Output	25.0 75.0	1000.00	750.00	42.93	32.20
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	1.68	1.05
	Baking/boiling 16.78%		208.18		8.94
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	1.39	1.05

No. 104 Jelly basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 12.47 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	5.17	5.16
3	Starch syrup	78.0	103.34	80.61	1.29	1.01
4	Agar (E406)	85.0	10.34	8.79	0.13	0.11
5	Essence	—	3.10	—	0.039	—
6	Sign up
7	Food paint	—	1.00	—	0.012	—
	Total	50.0 50.0	1010.08	505.04	12.60	6.30
	Losses 1.0%			5.04		0.063
	Output	50.0 50.0	1000.00	500.00	12.47	6.24
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.063	0.031
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.063	0.031

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 9.91 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	5.08	5.08
3	Cognac or dessert wine	—	47.95	—	0.48	—
4	Essence of rum	—	1.92	—	0.019	—
	Total	54.6 45.4	1127.32	512.30	11.17	5.08
	Losses 2.4%			12.30		0.12
	Output	50.0 50.0	1000.00	500.00	9.91	4.95
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.13	0.061
	Baking/boiling 9.11%		101.49		1.01
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.12	0.061

Consolidated recipe, k=1.050587
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 122.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	74.0	40.85	30.23	42.91	31.76
2	Granulated sugar	99.85	25.15	25.11	26.42	26.38
3	Melange	27.0	24.83	6.71	26.09	7.04
4	Fruit	70.0	16.14	11.30	16.96	11.87
5	Flour, premium	85.5	12.07	10.32	12.68	10.84
6	Sign up	—	11.53	—	12.11	—
7	Potato starch	80.0	2.98	2.38	3.13	2.50
8	Starch syrup	78.0	1.29	1.01	1.35	1.06
9	Cognac or dessert wine	—	0.48	—	0.50	—
10	Essence	—	0.19	—	0.20	—
11	Sign up	85.0	0.13	0.11	0.14	0.12
12	Citric acid (E330)	98.0	0.026	0.025	0.027	0.026
13	Essence of rum	—	0.019	—	0.020	—
14	Food paint	—	0.012	—	0.013	—
	Total		135.69	87.19	142.56	91.60
	Total phase loss 2.6%			2.28
	Other losses 4.8%					4.41
	General losses 7.3%					6.69
	Output	69.4	122.30	84.91	122.30	84.91

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).	no data		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: №265 Fruit-jelly cake "Biscuit" (sliced)

№265 Fruit-jelly cake "Biscuit" (sliced) (recipe number 1) included in recipes:

Recipe on №265 Fruit-jelly cake "Biscuit" (sliced) contained in handbooks:

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