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All groups → All products → Cakes → Biscuit sliced cakes → No. 266 Biscuit cake with butter cream (sliced) → recipe number 1 → Consolidated recipe

Consolidated recipe No. 266 Biscuit cake with butter 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 579 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№059 Cream "Charlotte" (main)	75.0	363.00	272.25	210.18	157.63
3	No. 095 Blotting syrup	50.0	168.00	84.00	97.27	48.64
4	Fruit filling	74.0	25.00	18.50	14.48	10.71
	Total	29.2 70.8	1000.00	707.75	579.00	409.79
	Output	29.2 70.8	1000.00	707.75		409.79

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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 210.18 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	88.74	74.54
3	Vanilla powder	99.85	4.10	4.09	0.86	0.86
4	Cognac or dessert wine	—	1.64	—	0.34	—
	Total	25.0 75.0	1022.08	766.09	214.82	161.01
	Losses 2.1%			16.09		3.38
	Output	25.0 75.0	1000.00	750.00	210.18	157.63
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	2.26	1.69
	Baking/boiling 0.06%		0.62		0.13
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	2.25	1.69

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 257.08 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	89.23	89.10
3	Flour, premium	85.5	281.16	240.39	72.28	61.80
4	Potato starch	80.0	69.42	55.54	17.85	14.28
5	Essence	—	3.47	—	0.89	—
	Total	37.6 62.4	1279.69	798.72	328.98	205.33
	Losses 6.1%			48.72		12.52
	Output	25.0 75.0	1000.00	750.00	257.08	192.81
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	10.03	6.26
	Baking/boiling 16.78%		208.18		53.52
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	8.35	6.26

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 124.87 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	52.56	6.31
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	14.02	3.78
	Total	38.9 61.1	1164.48	711.21	145.41	88.81
	Losses 3.6%			25.61		3.20
	Output	31.4 68.6	1000.00	685.60	124.87	85.61
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	2.62	1.60
	Baking/boiling 10.92%		124.84		15.59
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	2.33	1.60

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 97.27 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	49.91	49.83
3	Cognac or dessert wine	—	47.95	—	4.66	—
4	Essence of rum	—	1.92	—	0.19	—
	Total	54.6 45.4	1127.32	512.30	109.66	49.83
	Losses 2.4%			12.30		1.20
	Output	50.0 50.0	1000.00	500.00	97.27	48.64
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	1.32	0.60
	Baking/boiling 9.11%		101.49		9.87
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	1.20	0.60

Consolidated recipe, k=1.027832
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 579 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	217.98	217.65	224.04	223.71
2	Melange	27.0	148.73	40.16	152.87	41.27
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	88.74	74.54	91.21	76.62
4	Flour, premium	85.5	72.28	61.80	74.29	63.52
5	Water	—	54.90	—	56.43	—
6	Sign up	12.0	52.56	6.31	54.02	6.48
7	Potato starch	80.0	17.85	14.28	18.34	14.67
8	Fruit filling	74.0	14.48	10.71	14.88	11.01
9	Chicken eggs [chicken egg] [2]	27.0	14.02	3.78	14.41	3.89
10	Cognac or dessert wine	—	5.01	—	5.15	—
11	Sign up	—	0.89	—	0.92	—
12	Vanilla powder	99.85	0.86	0.86	0.89	0.88
13	Essence of rum	—	0.19	—	0.19	—
	Total		688.47	430.09	707.63	442.06
	Total phase loss 4.7%			20.30
	Other losses 2.7%					11.97
	General losses 7.3%					32.27
	Output	70.8	579.00	409.79	579.00	409.79

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Consolidated recipe No. 266 Biscuit cake with butter cream (sliced)

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