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All groups → All products → Cakes → Biscuit sliced cakes → No. 273 Pastry "Chisinau" (sliced) → recipe number 1 → Consolidated recipe

Consolidated recipe No. 273 Pastry "Chisinau" (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 619.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2# 099 Lipstick88.0 182.00 160.16 112.79 99.25 
3№059 Cream "Charlotte" (main)75.0 182.00 136.50 112.79 84.59 
4No. 095 Blotting syrup50.0 168.00 84.00 104.11 52.05 
5Fruit filling74.0 24.00 17.76 14.87 11.01 
Total26.4 73.6 1000.00 735.86 619.70 456.01 
Output26.4 73.6 1000.00 735.86 456.01 
List of recipes
№059 Cream "Charlotte" (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 112.79 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 422.23 354.67 47.62 40.00 
3Vanilla powder99.854.10 4.09 0.46 0.46 
4Cognac or dessert wine—  1.64 —   0.18 —   
Total25.0 75.0 1022.08 766.09 115.28 86.40 
Losses 2.1%16.09 1.81 
Output25.0 75.0 1000.00 750.00 112.79 84.59 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 1.21 0.91 
Baking/boiling 0.06%0.62 0.070
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 1.21 0.91 
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 275.15 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85344.02 343.50 94.66 94.51 
3Flour, premium85.5 278.65 238.25 76.67 65.55 
4Cocoa powder [Skurikhin]95.0 57.34 54.47 15.78 14.99 
5Potato starch80.0 22.93 18.34 6.31 5.05 
Total36.6 63.4 1276.30 809.37 351.17 222.70 
Losses 6.1%49.37 13.59 
Output24.0 76.0 1000.00 760.00 275.15 209.11 
Losses before baking/boiling, shrinkage 3.05013%63.4 38.93 24.69 10.71 6.79 
Baking/boiling 16.56%204.89 56.37 
Losses after baking/boiling, shrinkage 3.05013%76.0 32.48 24.69 8.94 6.79 
# 099 Lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 112.79 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  265.08 —   29.90 —   
3Starch syrup78.0 119.29 93.05 13.45 10.49 
4Essence—  2.76 —   0.31 —   
Total25.0 75.0 1182.37 887.09 133.35 100.05 
Losses 0.8%7.09 0.80 
Output12.0 88.0 1000.00 880.00 112.79 99.25 
Losses before baking/boiling, shrinkage 0.39981%75.0 4.73 3.55 0.53 0.40 
Baking/boiling 14.74%173.61 19.58 
Losses after baking/boiling, shrinkage 0.39981%88.0 4.03 3.55 0.45 0.40 
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 104.11 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 53.42 53.34 
3Cognac or dessert wine—  47.95 —   4.99 —   
4Essence of rum—  1.92 —   0.20 —   
Total54.6 45.4 1127.32 512.30 117.36 53.34 
Losses 2.4%12.30 1.28 
Output50.0 50.0 1000.00 500.00 104.11 52.05 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 1.41 0.64 
Baking/boiling 9.11%101.49 10.57 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 1.28 0.64 
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 67.01 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 28.20 3.38 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 7.52 2.03 
Total38.9 61.1 1164.48 711.21 78.03 47.66 
Losses 3.6%25.61 1.72 
Output31.4 68.6 1000.00 685.60 67.01 45.94 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 1.40 0.86 
Baking/boiling 10.92%124.84 8.37 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 1.25 0.86 
Consolidated recipe, k=1.035173
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 619.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85280.07 279.65 289.92 289.48 
2Melange27.0 157.76 42.59 163.31 44.09 
3Water—  88.65 —   91.77 —   
4Flour, premium85.5 76.67 65.55 79.37 67.86 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 47.62 40.00 49.30 41.41 
6Sign up12.0 28.20 3.38 29.20 3.50 
7Cocoa powder [Skurikhin]95.0 15.78 14.99 16.33 15.52 
8Fruit filling74.0 14.87 11.01 15.40 11.39 
9Starch syrup78.0 13.45 10.49 13.93 10.86 
10Chicken eggs [chicken egg] [2]27.0 7.52 2.03 7.79 2.10 
11Sign up80.0 6.31 5.05 6.53 5.22 
12Cognac or dessert wine—  5.18 —   5.36 —   
13Vanilla powder99.850.46 0.46 0.48 0.48 
14Essence—  0.31 —   0.32 —   
15Essence of rum—  0.20 —   0.21 —   
Total743.06 475.21 769.19 491.92 
Total phase loss 4.0%19.20 
Other losses 3.4%16.71 
General losses 7.3%35.91 
Output73.6 619.70 456.01 619.70 456.01 
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