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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 723.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0 361.00 270.75 261.11 195.83 
3No. 101 Chocolate lipstick88.0 120.00 105.60 86.80 76.38 
4№067 Cream "Charlotte" chocolate75.5 107.00 80.78 77.39 58.43 
5№059 Cream "Charlotte" (main)75.0 40.00 30.00 28.93 21.70 
Total26.4 73.6 1000.00 736.38 723.30 532.62 
Output26.4 73.6 1000.00 736.38 532.62 
List of recipes
№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 77.39 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 382.33 321.16 29.59 24.86 
3Cocoa powder [Skurikhin]95.0 48.14 45.73 3.73 3.54 
4Cognac—  1.52 —   0.12 —   
5Vanilla powder99.851.42 1.42 0.11 0.11 
Total24.5 75.5 1021.07 771.21 79.02 59.69 
Losses 2.1%16.21 1.25 
Output24.5 75.5 1000.00 755.00 77.39 58.43 
Losses before baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.83 0.63 
Baking/boiling -0.04%-0.39 -0.030
Losses after baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.83 0.63 
№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 28.93 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 12.22 10.26 
3Vanilla powder99.854.10 4.09 0.12 0.12 
4Cognac or dessert wine—  1.64 —   0.047—   
Total25.0 75.0 1022.08 766.09 29.57 22.16 
Losses 2.1%16.09 0.47 
Output25.0 75.0 1000.00 750.00 28.93 21.70 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.31 0.23 
Baking/boiling 0.06%0.62 0.018
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.31 0.23 
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 261.11 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 90.63 90.50 
3Flour, premium85.5 281.16 240.39 73.41 62.77 
4Potato starch80.0 69.42 55.54 18.13 14.50 
5Essence—  3.47 —   0.91 —   
Total37.6 62.4 1279.69 798.72 334.14 208.55 
Losses 6.1%48.72 12.72 
Output25.0 75.0 1000.00 750.00 261.11 195.83 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 10.19 6.36 
Baking/boiling 16.78%208.18 54.36 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 8.48 6.36 
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 86.8 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  251.50 —   21.83 —   
3Starch syrup78.0 113.18 88.28 9.82 7.66 
4Cocoa powder [Skurikhin]95.0 47.23 44.87 4.10 3.89 
5Essence—  2.62 —   0.23 —   
6Sign up
Total24.1 75.9 1171.40 888.88 101.67 77.15 
Losses 1.0%8.88 0.77 
Output12.0 88.0 1000.00 880.00 86.80 76.38 
Losses before baking/boiling, shrinkage 0.49971%75.9 5.85 4.44 0.51 0.39 
Baking/boiling 13.77%160.50 13.93 
Losses after baking/boiling, shrinkage 0.49971%88.0 5.05 4.44 0.44 0.39 
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 62.67 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 26.38 3.17 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 7.03 1.90 
Total38.9 61.1 1164.48 711.21 72.98 44.57 
Losses 3.6%25.61 1.60 
Output31.4 68.6 1000.00 685.60 62.67 42.97 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 1.31 0.80 
Baking/boiling 10.92%124.84 7.82 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 1.17 0.80 
Consolidated recipe, k=1.035676
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 723.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up67.0 269.07 180.28 278.67 186.71 
2Granulated sugar99.85195.69 195.40 202.67 202.37 
3Melange27.0 151.06 40.79 156.45 42.24 
4Flour, premium85.5 73.41 62.77 76.03 65.01 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 41.81 35.12 43.30 36.37 
6Sign up12.0 26.38 3.17 27.32 3.28 
7Water—  21.83 —   22.61 —   
8Potato starch80.0 18.13 14.50 18.77 15.02 
9Starch syrup78.0 9.82 7.66 10.17 7.94 
10Cocoa powder [Skurikhin]95.0 7.83 7.43 8.10 7.70 
11Sign up27.0 7.03 1.90 7.28 1.97 
12Essence—  1.13 —   1.17 —   
13Vanilla powder99.850.43 0.43 0.45 0.45 
14Cognac—  0.12 —   0.12 —   
15Cognac or dessert wine—  0.047—   0.049—   
Total823.78 549.44 853.17 569.04 
Total phase loss 3.1%16.82 
Other losses 3.4%19.60 
General losses 6.4%36.42 
Output73.6 723.30 532.62 723.30 532.62 
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