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All groups → All products → Cakes → Biscuit sliced cakes → No. 277 Pastry "Amateur roll" (sliced) → recipe number 1 → Consolidated recipe

Consolidated recipe No. 277 Pastry "Amateur roll" (sliced)

Weight 90 g.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 622.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0 162.00 121.50 100.83 75.62 
3№059 Cream "Charlotte" (main)75.0 36.00 27.00 22.41 16.80 
4№002 Fried biscuit crumb94.0 24.00 22.56 14.94 14.04 
Total26.6 73.4 1000.00 733.55 622.40 456.56 
Output26.6 73.4 1000.00 733.55 456.56 
List of recipes
Filling "Amateur" (in # 277) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 484.23 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0 252.35 189.26 122.19 91.65 
3No. 096 Fortified blotting syrup50.0 176.58 88.29 85.50 42.75 
4No. 022 Custard76.0 166.59 126.61 80.67 61.31 
5No. 016 Sand (main)94.5 80.76 76.32 39.11 36.96 
Total27.6 72.4 1009.36 730.29 488.76 353.63 
Losses 1.0%7.29 3.53 
Output27.7 72.3 1000.00 723.00 484.23 350.10 
Losses before baking/boiling, shrinkage 0.49906%72.4 5.04 3.64 2.44 1.76 
Baking/boiling -0.07%-0.72 -0.35 
Losses after baking/boiling, shrinkage 0.49906%72.3 5.04 3.64 2.44 1.76 
№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 183.69 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 77.56 65.15 
3Vanilla powder99.854.10 4.09 0.75 0.75 
4Cognac or dessert wine—  1.64 —   0.30 —   
Total25.0 75.0 1022.08 766.09 187.75 140.73 
Losses 2.1%16.09 2.96 
Output25.0 75.0 1000.00 750.00 183.69 137.77 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 1.97 1.48 
Baking/boiling 0.06%0.62 0.11 
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 1.97 1.48 
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 223.02 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 77.41 77.30 
3Flour, premium85.5 281.16 240.39 62.71 53.61 
4Potato starch80.0 69.42 55.54 15.48 12.39 
5Essence—  3.47 —   0.77 —   
Total37.6 62.4 1279.69 798.72 285.40 178.13 
Losses 6.1%48.72 10.87 
Output25.0 75.0 1000.00 750.00 223.02 167.27 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 8.70 5.43 
Baking/boiling 16.78%208.18 46.43 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 7.24 5.43 
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 109.13 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 45.93 5.51 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 12.25 3.31 
Total38.9 61.1 1164.48 711.21 127.08 77.62 
Losses 3.6%25.61 2.79 
Output31.4 68.6 1000.00 685.60 109.13 74.82 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 2.29 1.40 
Baking/boiling 10.92%124.84 13.62 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 2.04 1.40 
No. 096 Fortified blotting syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 85.5 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  405.36 —   34.66 —   
3Cognac—  56.30 —   4.81 —   
4Cognac or dessert wine—  47.95 —   4.10 —   
5Essence of rum—  1.92 —   0.16 —   
Total50.0 50.0 1024.60 512.30 87.61 43.80 
Losses 2.4%12.30 1.05 
Output50.0 50.0 1000.00 500.00 85.50 42.75 
Losses before baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 1.05 0.53 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 1.05 0.53 
No. 022 Custard basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 80.67 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 455.46 389.42 36.74 31.41 
3water—  260.93 —   21.05 —   
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 227.69 191.26 18.37 15.43 
5Salt96.5 5.70 5.50 0.46 0.44 
Total54.0 46.0 1735.46 798.31 140.00 64.40 
Losses 4.8%38.31 3.09 
Output24.0 76.0 1000.00 760.00 80.67 61.31 
Losses before baking/boiling, shrinkage 2.39956%46.0 41.64 19.16 3.36 1.55 
Baking/boiling 39.47%668.61 53.94 
Losses after baking/boiling, shrinkage 2.39956%76.0 25.21 19.16 2.03 1.55 
No. 016 Sand (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 39.11 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 309.25 259.77 12.09 10.16 
3Granulated sugar99.85206.17 205.86 8.06 8.05 
4Melange27.0 72.16 19.48 2.82 0.76 
5Flour, premium (on the dust)85.5 41.24 35.26 1.61 1.38 
6Sign up
7Salt96.5 2.06 1.99 0.0810.078
8Ammonium carbonic (E503(i))—  0.52 —   0.020—   
9Baking soda (E500(ii))50.0 0.52 0.26 0.0200.010
Total16.2 83.8 1149.41 963.31 44.95 37.67 
Losses 1.9%18.31 0.72 
Output5.5 94.5 1000.00 945.00 39.11 36.96 
Losses before baking/boiling, shrinkage 0.95017%83.8 10.92 9.15 0.43 0.36 
Baking/boiling 11.31%128.80 5.04 
Losses after baking/boiling, shrinkage 0.95017%94.5 9.69 9.15 0.38 0.36 
№002 Fried biscuit crumb basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 14.94 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 6.57 6.56 
3Flour, premium85.5 356.18 304.53 5.32 4.55 
4Potato starch80.0 87.95 70.36 1.31 1.05 
5Essence—  4.40 —   0.066—   
Total37.6 62.4 1621.13 1011.83 24.22 15.11 
Losses 7.1%71.83 1.07 
Output6.0 94.0 1000.00 940.00 14.94 14.04 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.86 0.54 
Baking/boiling 33.6%525.38 7.85 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.57 0.54 
Consolidated recipe, k=1.018269
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 622.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up27.0 206.17 55.67 209.94 56.68 
2Granulated sugar99.85204.82 204.51 208.56 208.24 
3Flour, premium85.5 126.54 108.19 128.85 110.16 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 108.02 90.74 109.99 92.40 
5water—  55.71 —   56.73 —   
6Sign up12.0 45.93 5.51 46.77 5.61 
7Potato starch80.0 16.80 13.44 17.10 13.68 
8Chicken eggs [chicken egg] [2]27.0 12.25 3.31 12.47 3.37 
9Cognac—  4.81 —   4.90 —   
10Cognac or dessert wine—  4.40 —   4.48 —   
11Sign up—  0.92 —   0.94 —   
12Vanilla powder99.850.75 0.75 0.77 0.77 
13Salt96.5 0.54 0.52 0.55 0.53 
14Essence of rum—  0.16 —   0.17 —   
15Ammonium carbonic (E503(i))—  0.020—   0.021—   
16Sign up50.0 0.0200.0100.0210.010
Total787.87 482.64 802.26 491.46 
Total phase loss 5.4%26.08 
Other losses 1.8%8.82 
General losses 7.1%34.89 
Output73.4 622.40 456.56 622.40 456.56 
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Recipe on No. 277 Pastry "Amateur roll" (sliced) contained in handbooks:

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