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All groups → All products → Cakes → Biscuit sliced cakes → No. 267 Pastry "Biscuit", glazed with lipstick, with cream (sliced) → recipe No. 4 → Consolidated recipe

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

Weight 80 g.

recipe No. 4
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 932.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Fruit filling	74.0	186.00	137.64	173.39	128.31
3	# 099 Lipstick	88.0	174.00	153.12	162.20	142.74
4	No. 095 Blotting syrup	50.0	140.00	70.00	130.51	65.25
5	№074 Cream "Glace"	78.0	93.00	72.54	86.69	67.62
	Total	26.1 73.9	1000.00	738.55	932.20	688.48
	Output	26.1 73.9	1000.00	738.55		688.48

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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 379.41 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	131.70	131.50
3	Flour, premium	85.5	281.16	240.39	106.67	91.21
4	Potato starch	80.0	69.42	55.54	26.34	21.07
5	Essence	—	3.47	—	1.32	—
	Total	37.6 62.4	1279.69	798.72	485.52	303.04
	Losses 6.1%			48.72		18.48
	Output	25.0 75.0	1000.00	750.00	379.41	284.55
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	14.81	9.24
	Baking/boiling 16.78%		208.18		78.98
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	12.32	9.24

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 162.2 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	43.00	—
3	Starch syrup	78.0	119.29	93.05	19.35	15.09
4	Essence	—	2.76	—	0.45	—
	Total	25.0 75.0	1182.37	887.09	191.78	143.89
	Losses 0.8%			7.09		1.15
	Output	12.0 88.0	1000.00	880.00	162.20	142.74
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.77	0.58
	Baking/boiling 14.74%		173.61		28.16
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.65	0.58

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 130.51 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	66.96	66.86
3	Cognac or dessert wine	—	47.95	—	6.26	—
4	Essence of rum	—	1.92	—	0.25	—
	Total	54.6 45.4	1127.32	512.30	147.12	66.86
	Losses 2.4%			12.30		1.61
	Output	50.0 50.0	1000.00	500.00	130.51	65.25
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	1.77	0.80
	Baking/boiling 9.11%		101.49		13.24
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	1.61	0.80

№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 86.69 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	395.48	394.89	34.29	34.23
3	Chicken eggs [chicken egg] [2]	27.0	237.29	64.07	20.57	5.55
4	Vanilla powder	99.85	3.95	3.94	0.34	0.34
5	Cognac or dessert wine	—	1.98	—	0.17	—
	Total	23.1 76.9	1034.18	795.10	89.66	68.93
	Losses 1.9%			15.10		1.31
	Output	22.0 78.0	1000.00	780.00	86.69	67.62
	Losses before baking/boiling, shrinkage 0.94971%	76.9	9.82	7.55	0.85	0.65
	Baking/boiling 1.43%		14.68		1.27
	Losses after baking/boiling, shrinkage 0.94971%	78.0	9.68	7.55	0.84	0.65

Consolidated recipe, k=1.044537
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 932.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	361.93	361.39	378.05	377.48
2	Melange	27.0	219.50	59.26	229.27	61.90
3	Fruit filling	74.0	173.39	128.31	181.11	134.02
4	Water	—	116.65	—	121.85	—
5	Flour, premium	85.5	106.67	91.21	111.42	95.27
6	Sign up	84.0	34.29	28.80	35.81	30.08
7	Potato starch	80.0	26.34	21.07	27.51	22.01
8	Chicken eggs [chicken egg] [2]	27.0	20.57	5.55	21.49	5.80
9	Starch syrup	78.0	19.35	15.09	20.21	15.76
10	Cognac or dessert wine	—	6.43	—	6.72	—
11	Sign up	—	1.76	—	1.84	—
12	Vanilla powder	99.85	0.34	0.34	0.36	0.36
13	Essence of rum	—	0.25	—	0.26	—
	Total		1087.48	711.03	1135.91	742.69
	Total phase loss 3.2%			22.55
	Other losses 4.3%					31.67
	General losses 7.3%					54.22
	Output	73.9	932.20	688.48	932.20	688.48

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

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