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All groups → All products → Cakes → Biscuit sliced cakes → No. 270 Pastry "Ugolnichki" (sliced) → recipe number 1 → Consolidated recipe

Consolidated recipe: No. 270 Pastry "Ugolnichki" (sliced)

Weight 70 g.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 851.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 007 Sponge cake with cocoa powder	76.0	293.00	222.68	249.37	189.52
3	№067 Cream "Charlotte" chocolate	75.5	200.00	151.00	170.22	128.52
4	# 099 Lipstick	88.0	160.00	140.80	136.18	119.83
5	Roasted kernels	97.5	54.00	52.65	45.96	44.81
	Total	21.3 78.7	1000.00	786.88	851.10	669.71
	Output	21.3 78.7	1000.00	786.88		669.71

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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 170.22 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	65.08	54.67
3	Cocoa powder [Skurikhin]	95.0	48.14	45.73	8.19	7.78
4	Cognac	—	1.52	—	0.26	—
5	Vanilla powder	99.85	1.42	1.42	0.24	0.24
	Total	24.5 75.5	1021.07	771.21	173.81	131.27
	Losses 2.1%			16.21		2.76
	Output	24.5 75.5	1000.00	755.00	170.22	128.52
	Losses before baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	1.83	1.38
	Baking/boiling -0.04%		-0.39		-0.067
	Losses after baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	1.83	1.38

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 249.37 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	86.56	86.43
3	Flour, premium	85.5	281.16	240.39	70.11	59.95
4	Potato starch	80.0	69.42	55.54	17.31	13.85
5	Essence	—	3.47	—	0.87	—
	Total	37.6 62.4	1279.69	798.72	319.12	199.18
	Losses 6.1%			48.72		12.15
	Output	25.0 75.0	1000.00	750.00	249.37	187.03
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	9.73	6.07
	Baking/boiling 16.78%		208.18		51.91
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	8.10	6.07

No. 007 Sponge cake with cocoa powder basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 249.37 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	344.02	343.50	85.79	85.66
3	Flour, premium	85.5	278.65	238.25	69.49	59.41
4	Cocoa powder [Skurikhin]	95.0	57.34	54.47	14.30	13.58
5	Potato starch	80.0	22.93	18.34	5.72	4.57
	Total	36.6 63.4	1276.30	809.37	318.27	201.84
	Losses 6.1%			49.37		12.31
	Output	24.0 76.0	1000.00	760.00	249.37	189.52
	Losses before baking/boiling, shrinkage 3.05013%	63.4	38.93	24.69	9.71	6.16
	Baking/boiling 16.56%		204.89		51.09
	Losses after baking/boiling, shrinkage 3.05013%	76.0	32.48	24.69	8.10	6.16

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 136.18 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	36.10	—
3	Starch syrup	78.0	119.29	93.05	16.24	12.67
4	Essence	—	2.76	—	0.38	—
	Total	25.0 75.0	1182.37	887.09	161.01	120.80
	Losses 0.8%			7.09		0.97
	Output	12.0 88.0	1000.00	880.00	136.18	119.83
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.64	0.48
	Baking/boiling 14.74%		173.61		23.64
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.55	0.48

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 100.03 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	42.10	5.05
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	11.23	3.03
	Total	38.9 61.1	1164.48	711.21	116.48	71.14
	Losses 3.6%			25.61		2.56
	Output	31.4 68.6	1000.00	685.60	100.03	68.58
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	2.10	1.28
	Baking/boiling 10.92%		124.84		12.49
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	1.87	1.28

Consolidated recipe, k=1.031395
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 851.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	343.80	343.28	354.59	354.06
2	Melange	27.0	287.25	77.56	296.27	79.99
3	Flour, premium	85.5	139.60	119.36	143.98	123.11
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	65.08	54.67	67.12	56.38
5	Roasted kernels	97.5	45.96	44.81	47.40	46.22
6	Sign up	12.0	42.10	5.05	43.43	5.21
7	Water	—	36.10	—	37.23	—
8	Potato starch	80.0	23.03	18.42	23.75	19.00
9	Cocoa powder [Skurikhin]	95.0	22.49	21.37	23.20	22.04
10	Starch syrup	78.0	16.24	12.67	16.75	13.07
11	Sign up	27.0	11.23	3.03	11.58	3.13
12	Essence	—	1.24	—	1.28	—
13	Cognac	—	0.26	—	0.27	—
14	Vanilla powder	99.85	0.24	0.24	0.25	0.25
	Total		1034.62	700.46	1067.10	722.45
	Total phase loss 4.4%			30.75
	Other losses 3.0%					21.99
	General losses 7.3%					52.74
	Output	78.7	851.10	669.71	851.10	669.71

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. 270 Pastry "Ugolnichki" (sliced) contained in handbooks:

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

Consolidated recipe: No. 270 Pastry "Ugolnichki" (sliced)

Recipe on No. 270 Pastry "Ugolnichki" (sliced) contained in handbooks:

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