Weight 75 g.
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Consolidated recipe No. 266 Biscuit cake with butter cream (sliced)
Name of raw materials | Raw material consumption | |||
---|---|---|---|---|
sum of phases | on 761.1 kg finished product | |||
in kind | in solids | in kind | in solids | |
Sign up | 195.50 | 52.79 | 202.83 | 54.76 |
Granulated sugar | 182.90 | 182.63 | 189.76 | 189.47 |
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 144.31 | 121.22 | 149.72 | 125.76 |
Flour, premium | 95.01 | 81.24 | 98.57 | 84.28 |
Powdered sugar | 76.96 | 76.85 | 79.85 | 79.73 |
Sign up | 72.16 | — | 74.87 | — |
Whole condensed milk with sugar the weight ratio of fat 8.5% | 57.72 | 42.71 | 59.88 | 44.31 |
Potato starch | 23.46 | 18.77 | 24.34 | 19.47 |
Fruit filling | 19.03 | 14.08 | 19.74 | 14.61 |
Cognac or dessert wine | 6.61 | — | 6.85 | — |
Sign up | 1.42 | 1.42 | 1.48 | 1.47 |
Essence | 1.17 | — | 1.22 | — |
Essence of rum | 0.25 | — | 0.25 | — |
Total | 876.51 | 591.70 | 909.36 | 613.87 |
Total phase loss 3.8% | 22.64 | |||
Other losses 3.6% | 22.18 | |||
General losses 7.3% | 44.81 | |||
Output | 761.10 | 569.06 | 761.10 | 569.06 |
Recipe on No. 266 Biscuit cake with butter cream (sliced) contained in handbooks:
calculations, forms, documents:
- Consolidated recipe No. 266 Biscuit cake with butter cream (sliced)
- Technological map No. 266 Biscuit cake with butter cream (sliced)
- Energy value No. 266 Biscuit cake with butter cream (sliced)
- Mass fraction of sugar and fat No. 266 Biscuit cake with butter cream (sliced)
- Nutritional value No. 266 Biscuit cake with butter cream (sliced)
- Constructor ganache No. 266 Biscuit cake with butter cream (sliced)
- The cost of raw materials for No. 266 Biscuit cake with butter cream (sliced)
- Homemade recipe No. 266 Biscuit cake with butter cream (sliced)
- Technology instruction No. 266 Biscuit cake with butter cream (sliced)
- Recipe No. 266 Biscuit cake with butter cream (sliced)
- Technical and technological map No. 266 Biscuit cake with butter cream (sliced)