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All groups → All products → Cakes → Biscuit sliced cakes → # 275 Biscuit cake with marmalade (sliced) → recipe number 1 → Consolidated recipe

Consolidated recipe: # 275 Biscuit cake with marmalade (sliced)

Weight 85 g.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 771.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 001 Biscuit (main)	75.0	361.00	270.75	278.55	208.91
3	No. 101 Chocolate lipstick	88.0	120.00	105.60	92.59	81.48
4	№067 Cream "Charlotte" chocolate	75.5	107.00	80.78	82.56	62.33
5	№059 Cream "Charlotte" (main)	75.0	40.00	30.00	30.86	23.15
	Total	26.4 73.6	1000.00	736.38	771.60	568.19
	Output	26.4 73.6	1000.00	736.38		568.19

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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 82.56 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	31.57	26.52
3	Cocoa powder [Skurikhin]	95.0	48.14	45.73	3.97	3.78
4	Cognac	—	1.52	—	0.13	—
5	Vanilla powder	99.85	1.42	1.42	0.12	0.12
	Total	24.5 75.5	1021.07	771.21	84.30	63.67
	Losses 2.1%			16.21		1.34
	Output	24.5 75.5	1000.00	755.00	82.56	62.33
	Losses before baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.89	0.67
	Baking/boiling -0.04%		-0.39		-0.032
	Losses after baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.89	0.67

№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 30.86 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	422.23	354.67	13.03	10.95
3	Vanilla powder	99.85	4.10	4.09	0.13	0.13
4	Cognac or dessert wine	—	1.64	—	0.051	—
	Total	25.0 75.0	1022.08	766.09	31.55	23.64
	Losses 2.1%			16.09		0.50
	Output	25.0 75.0	1000.00	750.00	30.86	23.15
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.33	0.25
	Baking/boiling 0.06%		0.62		0.019
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.33	0.25

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 278.55 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	96.69	96.54
3	Flour, premium	85.5	281.16	240.39	78.32	66.96
4	Potato starch	80.0	69.42	55.54	19.34	15.47
5	Essence	—	3.47	—	0.97	—
	Total	37.6 62.4	1279.69	798.72	356.45	222.48
	Losses 6.1%			48.72		13.57
	Output	25.0 75.0	1000.00	750.00	278.55	208.91
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	10.87	6.79
	Baking/boiling 16.78%		208.18		57.99
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	9.05	6.79

No. 101 Chocolate lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 92.59 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	251.50	—	23.29	—
3	Starch syrup	78.0	113.18	88.28	10.48	8.17
4	Cocoa powder [Skurikhin]	95.0	47.23	44.87	4.37	4.15
5	Essence	—	2.62	—	0.24	—
6	Sign up
	Total	24.1 75.9	1171.40	888.88	108.46	82.30
	Losses 1.0%			8.88		0.82
	Output	12.0 88.0	1000.00	880.00	92.59	81.48
	Losses before baking/boiling, shrinkage 0.49971%	75.9	5.85	4.44	0.54	0.41
	Baking/boiling 13.77%		160.50		14.86
	Losses after baking/boiling, shrinkage 0.49971%	88.0	5.05	4.44	0.47	0.41

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 66.85 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	28.14	3.38
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	7.50	2.03
	Total	38.9 61.1	1164.48	711.21	77.85	47.55
	Losses 3.6%			25.61		1.71
	Output	31.4 68.6	1000.00	685.60	66.85	45.84
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	1.40	0.86
	Baking/boiling 10.92%		124.84		8.35
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	1.25	0.86

Consolidated recipe, k=1.035676
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 771.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	67.0	287.04	192.31	297.28	199.17
2	Granulated sugar	99.85	208.76	208.44	216.20	215.88
3	Melange	27.0	161.15	43.51	166.90	45.06
4	Flour, premium	85.5	78.32	66.96	81.11	69.35
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	44.60	37.46	46.19	38.80
6	Sign up	12.0	28.14	3.38	29.14	3.50
7	Water	—	23.29	—	24.12	—
8	Potato starch	80.0	19.34	15.47	20.03	16.02
9	Starch syrup	78.0	10.48	8.17	10.85	8.47
10	Cocoa powder [Skurikhin]	95.0	8.35	7.93	8.65	8.21
11	Sign up	27.0	7.50	2.03	7.77	2.10
12	Essence	—	1.21	—	1.25	—
13	Vanilla powder	99.85	0.46	0.46	0.48	0.48
14	Cognac	—	0.13	—	0.13	—
15	Cognac or dessert wine	—	0.051	—	0.052	—
	Total		878.79	586.13	910.15	607.04
	Total phase loss 3.1%			17.94
	Other losses 3.4%					20.91
	General losses 6.4%					38.85
	Output	73.6	771.60	568.19	771.60	568.19

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 # 275 Biscuit cake with marmalade (sliced) contained in handbooks:

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

Consolidated recipe: # 275 Biscuit cake with marmalade (sliced)

Recipe on # 275 Biscuit cake with marmalade (sliced) contained in handbooks:

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