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All groups → All products → Cakes → Biscuit sliced cakes → No. 267 Pastry "Biscuit", glazed with lipstick, with cream (sliced) → recipe No. 3 → Consolidated recipe

Consolidated recipe: No. 267 Pastry "Biscuit", glazed with lipstick, with cream (sliced)

Weight 80 g.

recipe No. 3
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 678.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Fruit filling	74.0	186.00	137.64	126.20	93.39
3	# 099 Lipstick	88.0	174.00	153.12	118.06	103.89
4	No. 095 Blotting syrup	50.0	140.00	70.00	94.99	47.50
5	№067 Cream "Charlotte" chocolate	75.5	93.00	70.22	63.10	47.64
	Total	26.4 73.6	1000.00	736.22	678.50	499.53
	Output	26.4 73.6	1000.00	736.22		499.53

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№067 Cream "Charlotte" chocolate basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 63.1 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	382.33	321.16	24.13	20.27
3	Cocoa powder [Skurikhin]	95.0	48.14	45.73	3.04	2.89
4	Cognac	—	1.52	—	0.10	—
5	Vanilla powder	99.85	1.42	1.42	0.090	0.089
	Total	24.5 75.5	1021.07	771.21	64.43	48.66
	Losses 2.1%			16.21		1.02
	Output	24.5 75.5	1000.00	755.00	63.10	47.64
	Losses before baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.68	0.51
	Baking/boiling -0.04%		-0.39		-0.025
	Losses after baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.68	0.51

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 276.15 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	95.85	95.71
3	Flour, premium	85.5	281.16	240.39	77.64	66.38
4	Potato starch	80.0	69.42	55.54	19.17	15.34
5	Essence	—	3.47	—	0.96	—
	Total	37.6 62.4	1279.69	798.72	353.39	220.57
	Losses 6.1%			48.72		13.45
	Output	25.0 75.0	1000.00	750.00	276.15	207.11
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	10.78	6.73
	Baking/boiling 16.78%		208.18		57.49
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	8.97	6.73

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 118.06 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	31.30	—
3	Starch syrup	78.0	119.29	93.05	14.08	10.98
4	Essence	—	2.76	—	0.33	—
	Total	25.0 75.0	1182.37	887.09	139.59	104.73
	Losses 0.8%			7.09		0.84
	Output	12.0 88.0	1000.00	880.00	118.06	103.89
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.56	0.42
	Baking/boiling 14.74%		173.61		20.50
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.48	0.42

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 94.99 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	48.74	48.66
3	Cognac or dessert wine	—	47.95	—	4.55	—
4	Essence of rum	—	1.92	—	0.18	—
	Total	54.6 45.4	1127.32	512.30	107.08	48.66
	Losses 2.4%			12.30		1.17
	Output	50.0 50.0	1000.00	500.00	94.99	47.50
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	1.29	0.58
	Baking/boiling 9.11%		101.49		9.64
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	1.17	0.58

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 37.08 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	15.61	1.87
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	4.16	1.12
	Total	38.9 61.1	1164.48	711.21	43.18	26.37
	Losses 3.6%			25.61		0.95
	Output	31.4 68.6	1000.00	685.60	37.08	25.42
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	0.78	0.47
	Baking/boiling 10.92%		124.84		4.63
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.69	0.47

Consolidated recipe, k=1.042373
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 678.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	261.89	261.49	272.98	272.57
2	Melange	27.0	159.76	43.14	166.53	44.96
3	Fruit filling	74.0	126.20	93.39	131.55	97.35
4	Water	—	84.91	—	88.50	—
5	Flour, premium	85.5	77.64	66.38	80.93	69.20
6	Sign up	84.0	24.13	20.27	25.15	21.12
7	Potato starch	80.0	19.17	15.34	19.98	15.99
8	Fresh whole milk the weight ratio of fat 3.2%	12.0	15.61	1.87	16.27	1.95
9	Starch syrup	78.0	14.08	10.98	14.68	11.45
10	Cognac or dessert wine	—	4.55	—	4.75	—
11	Sign up	27.0	4.16	1.12	4.34	1.17
12	Cocoa powder [Skurikhin]	95.0	3.04	2.89	3.17	3.01
13	Essence	—	1.28	—	1.34	—
14	Essence of rum	—	0.18	—	0.19	—
15	Cognac	—	0.10	—	0.10	—
16	Sign up	99.85	0.090	0.089	0.093	0.093
	Total		796.79	516.96	830.55	538.87
	Total phase loss 3.4%			17.43
	Other losses 4.1%					21.91
	General losses 7.3%					39.34
	Output	73.6	678.50	499.53	678.50	499.53

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	chicken eggs; 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).	Yes	fresh whole milk the weight ratio of fat 3.2%; butter	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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Recipe on No. 267 Pastry "Biscuit", glazed with lipstick, with cream (sliced) contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 3. Cakes, muffins, rolls, semi-finished products

Consolidated recipe: No. 267 Pastry "Biscuit", glazed with lipstick, with cream (sliced)

Recipe on No. 267 Pastry "Biscuit", glazed with lipstick, with cream (sliced) contained in handbooks:

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