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All groups → All products → Cakes → Biscuit sliced cakes → No. 271 Pastry "Dnepr" (sliced) → recipe number 1 → Consolidated recipe

Consolidated recipe No. 271 Pastry "Dnepr" (sliced)

Weight 75 g.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 229.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Milk cream (in # 271)90.0 270.00 243.00 61.96 55.77 
3No. 095 Blotting syrup50.0 180.00 90.00 41.31 20.66 
Total25.4 74.6 1000.00 745.50 229.50 171.09 
Output25.4 74.6 1000.00 745.50 171.09 
List of recipes
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 126.23 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 43.81 43.75 
3Flour, premium85.5 281.16 240.39 35.49 30.34 
4Potato starch80.0 69.42 55.54 8.76 7.01 
5Essence—  3.47 —   0.44 —   
Total37.6 62.4 1279.69 798.72 161.53 100.82 
Losses 6.1%48.72 6.15 
Output25.0 75.0 1000.00 750.00 126.22 94.67 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 4.93 3.07 
Baking/boiling 16.78%208.18 26.28 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 4.10 3.07 
Milk cream (in # 271) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 61.97 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85236.35 236.00 14.65 14.62 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 100.54 84.45 6.23 5.23 
4Cocoa powder [Skurikhin]95.0 7.51 7.13 0.47 0.44 
5Essence—  2.50 —   0.15 —   
Total19.8 80.2 1136.45 911.85 70.42 56.50 
Losses 1.3%11.85 0.73 
Output10.0 90.0 1000.00 900.00 61.96 55.77 
Losses before baking/boiling, shrinkage 0.64981%80.2 7.38 5.93 0.46 0.37 
Baking/boiling 10.85%122.48 7.59 
Losses after baking/boiling, shrinkage 0.64981%90.0 6.58 5.93 0.41 0.37 
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 41.31 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 21.19 21.16 
3Cognac or dessert wine—  47.95 —   1.98 —   
4Essence of rum—  1.92 —   0.079—   
Total54.6 45.4 1127.32 512.30 46.57 21.16 
Losses 2.4%12.30 0.51 
Output50.0 50.0 1000.00 500.00 41.31 20.66 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 0.56 0.25 
Baking/boiling 9.11%101.49 4.19 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.51 0.25 
Consolidated recipe, k=1.026321
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 229.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8579.65 79.53 81.75 81.63 
2Melange27.0 73.02 19.72 74.95 20.24 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 48.92 36.20 50.21 37.16 
4Flour, premium85.5 35.49 30.34 36.42 31.14 
5Water—  23.31 —   23.93 —   
6Sign up80.0 8.76 7.01 8.99 7.19 
7Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 6.23 5.23 6.39 5.37 
8Cognac or dessert wine—  1.98 —   2.03 —   
9Essence—  0.59 —   0.61 —   
10Cocoa powder [Skurikhin]95.0 0.47 0.44 0.48 0.45 
11Sign up—  0.079—   0.081—   
Total278.52 178.48 285.85 183.18 
Total phase loss 4.1%7.39 
Other losses 2.6%4.70 
General losses 6.6%12.09 
Output74.6 229.50 171.09 229.50 171.09 
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Recipe on No. 271 Pastry "Dnepr" (sliced) contained in handbooks:

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