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All groups → All products → Cakes → Biscuit sliced cakes → No. 266 Biscuit cake with butter cream (sliced) → recipe No. 3 → Consolidated recipe

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

Weight 75 g.

recipe No. 3
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 171.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№074 Cream "Glace"	78.0	363.00	283.14	62.11	48.45
3	No. 095 Blotting syrup	50.0	168.00	84.00	28.74	14.37
4	Fruit filling	74.0	25.00	18.50	4.28	3.17
	Total	28.1 71.9	1000.00	718.64	171.10	122.96
	Output	28.1 71.9	1000.00	718.64		122.96

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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 75.97 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	26.37	26.33
3	Flour, premium	85.5	281.16	240.39	21.36	18.26
4	Potato starch	80.0	69.42	55.54	5.27	4.22
5	Essence	—	3.47	—	0.26	—
	Total	37.6 62.4	1279.69	798.72	97.22	60.68
	Losses 6.1%			48.72		3.70
	Output	25.0 75.0	1000.00	750.00	75.97	56.98
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	2.96	1.85
	Baking/boiling 16.78%		208.18		15.82
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	2.47	1.85

№074 Cream "Glace" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 62.11 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	395.48	394.89	24.56	24.53
3	Chicken eggs [chicken egg] [2]	27.0	237.29	64.07	14.74	3.98
4	Vanilla powder	99.85	3.95	3.94	0.25	0.24
5	Cognac or dessert wine	—	1.98	—	0.12	—
	Total	23.1 76.9	1034.18	795.10	64.23	49.38
	Losses 1.9%			15.10		0.94
	Output	22.0 78.0	1000.00	780.00	62.11	48.45
	Losses before baking/boiling, shrinkage 0.94971%	76.9	9.82	7.55	0.61	0.47
	Baking/boiling 1.43%		14.68		0.91
	Losses after baking/boiling, shrinkage 0.94971%	78.0	9.68	7.55	0.60	0.47

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 28.74 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	14.75	14.73
3	Cognac or dessert wine	—	47.95	—	1.38	—
4	Essence of rum	—	1.92	—	0.055	—
	Total	54.6 45.4	1127.32	512.30	32.40	14.73
	Losses 2.4%			12.30		0.35
	Output	50.0 50.0	1000.00	500.00	28.74	14.37
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.39	0.18
	Baking/boiling 9.11%		101.49		2.92
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.35	0.18

Consolidated recipe, k=1.036655
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 171.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	65.68	65.58	68.09	67.99
2	Melange	27.0	43.95	11.87	45.56	12.30
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	24.56	20.63	25.46	21.39
4	Flour, premium	85.5	21.36	18.26	22.14	18.93
5	Water	—	16.22	—	16.82	—
6	Sign up	27.0	14.74	3.98	15.28	4.13
7	Potato starch	80.0	5.27	4.22	5.47	4.37
8	Fruit filling	74.0	4.28	3.17	4.43	3.28
9	Cognac or dessert wine	—	1.50	—	1.56	—
10	Essence	—	0.26	—	0.27	—
11	Sign up	99.85	0.25	0.24	0.25	0.25
12	Essence of rum	—	0.055	—	0.057	—
	Total		198.13	127.95	205.39	132.64
	Total phase loss 3.9%			4.99
	Other losses 3.5%					4.69
	General losses 7.3%					9.68
	Output	71.9	171.10	122.96	171.10	122.96

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

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