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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 704.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Fruit filling	74.0	334.00	247.16	235.27	174.10
3	Fruit	70.0	132.00	92.40	92.98	65.09
4	No. 104 Jelly	50.0	102.00	51.00	71.85	35.92
5	No. 095 Blotting syrup	50.0	81.00	40.50	57.06	28.53
	Total	30.6 69.4	1000.00	694.31	704.40	489.07
	Output	30.6 69.4	1000.00	694.31		489.07

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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 247.24 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	85.82	85.69
3	Flour, premium	85.5	281.16	240.39	69.52	59.44
4	Potato starch	80.0	69.42	55.54	17.16	13.73
5	Essence	—	3.47	—	0.86	—
	Total	37.6 62.4	1279.69	798.72	316.40	197.48
	Losses 6.1%			48.72		12.05
	Output	25.0 75.0	1000.00	750.00	247.24	185.43
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	9.65	6.02
	Baking/boiling 16.78%		208.18		51.47
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	8.03	6.02

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 71.85 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	29.76	29.72
3	Starch syrup	78.0	103.34	80.61	7.42	5.79
4	Agar (E406)	85.0	10.34	8.79	0.74	0.63
5	Essence	—	3.10	—	0.22	—
6	Sign up
7	Food paint	—	1.00	—	0.072	—
	Total	50.0 50.0	1010.08	505.04	72.57	36.29
	Losses 1.0%			5.04		0.36
	Output	50.0 50.0	1000.00	500.00	71.85	35.92
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.36	0.18
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.36	0.18

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 57.06 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	29.27	29.23
3	Cognac or dessert wine	—	47.95	—	2.74	—
4	Essence of rum	—	1.92	—	0.11	—
	Total	54.6 45.4	1127.32	512.30	64.32	29.23
	Losses 2.4%			12.30		0.70
	Output	50.0 50.0	1000.00	500.00	57.06	28.53
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.77	0.35
	Baking/boiling 9.11%		101.49		5.79
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.70	0.35

Consolidated recipe, k=1.050587
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 704.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	74.0	235.27	174.10	247.17	182.91
2	Granulated sugar	99.85	144.86	144.64	152.19	151.96
3	Melange	27.0	143.04	38.62	150.27	40.57
4	Fruit	70.0	92.98	65.09	97.68	68.38
5	Flour, premium	85.5	69.52	59.44	73.03	62.44
6	Sign up	—	66.40	—	69.76	—
7	Potato starch	80.0	17.16	13.73	18.03	14.43
8	Starch syrup	78.0	7.42	5.79	7.80	6.08
9	Cognac or dessert wine	—	2.74	—	2.87	—
10	Essence	—	1.08	—	1.14	—
11	Sign up	85.0	0.74	0.63	0.78	0.66
12	Citric acid (E330)	98.0	0.15	0.15	0.16	0.15
13	Essence of rum	—	0.11	—	0.12	—
14	Food paint	—	0.072	—	0.075	—
	Total		781.54	502.18	821.08	527.59
	Total phase loss 2.6%			13.11
	Other losses 4.8%					25.40
	General losses 7.3%					38.51
	Output	69.4	704.40	489.07	704.40	489.07

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

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