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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 519.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Fruit filling74.0 186.00 137.64 96.65 71.52 
3# 099 Lipstick88.0 174.00 153.12 90.41 79.56 
4No. 095 Blotting syrup50.0 140.00 70.00 72.74 36.37 
5№067 Cream "Charlotte" chocolate75.5 93.00 70.22 48.32 36.48 
Total26.4 73.6 1000.00 736.22 519.60 382.54 
Output26.4 73.6 1000.00 736.22 382.54 
List of recipes
№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 48.32 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 382.33 321.16 18.48 15.52 
3Cocoa powder [Skurikhin]95.0 48.14 45.73 2.33 2.21 
4Cognac—  1.52 —   0.073—   
5Vanilla powder99.851.42 1.42 0.0690.069
Total24.5 75.5 1021.07 771.21 49.34 37.27 
Losses 2.1%16.21 0.78 
Output24.5 75.5 1000.00 755.00 48.32 36.48 
Losses before baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.52 0.39 
Baking/boiling -0.04%-0.39 -0.019
Losses after baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.52 0.39 
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 211.48 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 73.41 73.30 
3Flour, premium85.5 281.16 240.39 59.46 50.84 
4Potato starch80.0 69.42 55.54 14.68 11.74 
5Essence—  3.47 —   0.73 —   
Total37.6 62.4 1279.69 798.72 270.63 168.91 
Losses 6.1%48.72 10.30 
Output25.0 75.0 1000.00 750.00 211.48 158.61 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 8.25 5.15 
Baking/boiling 16.78%208.18 44.03 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 6.87 5.15 
# 099 Lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 90.41 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  265.08 —   23.97 —   
3Starch syrup78.0 119.29 93.05 10.79 8.41 
4Essence—  2.76 —   0.25 —   
Total25.0 75.0 1182.37 887.09 106.90 80.20 
Losses 0.8%7.09 0.64 
Output12.0 88.0 1000.00 880.00 90.41 79.56 
Losses before baking/boiling, shrinkage 0.39981%75.0 4.73 3.55 0.43 0.32 
Baking/boiling 14.74%173.61 15.70 
Losses after baking/boiling, shrinkage 0.39981%88.0 4.03 3.55 0.36 0.32 
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 72.74 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 37.32 37.27 
3Cognac or dessert wine—  47.95 —   3.49 —   
4Essence of rum—  1.92 —   0.14 —   
Total54.6 45.4 1127.32 512.30 82.01 37.27 
Losses 2.4%12.30 0.89 
Output50.0 50.0 1000.00 500.00 72.74 36.37 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 0.98 0.45 
Baking/boiling 9.11%101.49 7.38 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.89 0.45 
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 28.4 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 420.90 50.51 11.95 1.43 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 3.19 0.86 
Total38.9 61.1 1164.48 711.21 33.07 20.20 
Losses 3.6%25.61 0.73 
Output31.4 68.6 1000.00 685.60 28.40 19.47 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 0.60 0.36 
Baking/boiling 10.92%124.84 3.55 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 0.53 0.36 
Consolidated recipe, k=1.042373
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 519.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85200.55 200.25 209.05 208.74 
2Melange27.0 122.35 33.03 127.53 34.43 
3Fruit filling74.0 96.65 71.52 100.74 74.55 
4Water—  65.02 —   67.78 —   
5Flour, premium85.5 59.46 50.84 61.98 52.99 
6Sign up84.0 18.48 15.52 19.26 16.18 
7Potato starch80.0 14.68 11.74 15.30 12.24 
8Fresh whole milk the weight ratio of fat 3.2%12.0 11.95 1.43 12.46 1.50 
9Starch syrup78.0 10.79 8.41 11.24 8.77 
10Cognac or dessert wine—  3.49 —   3.64 —   
11Sign up27.0 3.19 0.86 3.32 0.90 
12Cocoa powder [Skurikhin]95.0 2.33 2.21 2.42 2.30 
13Essence—  0.98 —   1.03 —   
14Essence of rum—  0.14 —   0.15 —   
15Cognac—  0.073—   0.077—   
16Sign up99.850.0690.0690.0720.071
Total610.19 395.89 636.04 412.67 
Total phase loss 3.4%13.35 
Other losses 4.1%16.78 
General losses 7.3%30.12 
Output73.6 519.60 382.54 519.60 382.54 
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