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All groups → All products → Cakes → Sponge cakes with piece baked semi-finished product → # 280 Biscuit cake with nuts → recipe number 1 → Consolidated recipe

Consolidated recipe: # 280 Biscuit cake with nuts

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 431.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Roasted kernels97.5 267.00 260.32 115.32 112.43 
3No. 115 Apricot marmalade79.0 200.00 158.00 86.38 68.24 
4Fruit filling74.0 133.50 98.79 57.66 42.67 
5"Patterned" chocolate99.4 13.50 13.42 5.83 5.80 
Total14.5 85.5 1000.00 854.77 431.90 369.18 
Output14.5 85.5 1000.00 854.77 369.18 
List of recipes
No. 005 Sponge cake round basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 166.71 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 389.37 332.91 64.91 55.50 
3Granulated sugar99.85341.88 341.37 57.00 56.91 
4Raw egg yolk46.0 341.88 157.26 57.00 26.22 
5Essence—  2.28 —   0.38 —   
6Sign up
Total43.7 56.3 1589.73 894.57 265.03 149.14 
Losses 6.1%54.57 9.10 
Output16.0 84.0 1000.00 840.00 166.71 140.04 
Losses before baking/boiling, shrinkage 3.05001%56.3 48.49 27.28 8.08 4.55 
Baking/boiling 33.01%508.76 84.82 
Losses after baking/boiling, shrinkage 3.05001%84.0 32.48 27.28 5.42 4.55 
No. 115 Apricot marmalade basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 86.38 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Apricot puree10.0 501.46 50.15 43.32 4.33 
Total36.1 63.9 1253.66 801.22 108.29 69.21 
Losses 1.4%11.22 0.97 
Output21.0 79.0 1000.00 790.00 86.38 68.24 
Losses before baking/boiling, shrinkage 0.70004%63.9 8.78 5.61 0.76 0.48 
Baking/boiling 19.1%237.78 20.54 
Losses after baking/boiling, shrinkage 0.70004%79.0 7.10 5.61 0.61 0.48 
Consolidated recipe, k=1.038908
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 431.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85121.97 121.79 126.72 126.53 
2Roasted kernels97.5 115.32 112.43 119.80 116.81 
3Raw egg white12.0 85.49 10.26 88.82 10.66 
4Flour, premium85.5 64.91 55.50 67.44 57.66 
5Fruit filling74.0 57.66 42.67 59.90 44.33 
6Sign up46.0 57.00 26.22 59.21 27.24 
7Apricot puree10.0 43.32 4.33 45.00 4.50 
8"Patterned" chocolate99.4 5.83 5.80 6.06 6.02 
9Essence—  0.38 —   0.39 —   
10Citric acid (E330)98.0 0.25 0.25 0.26 0.26 
Total552.13 379.24 573.61 394.00 
Total phase loss 2.7%10.07 
Other losses 3.7%14.76 
General losses 6.3%24.82 
Output85.5 431.90 369.18 431.90 369.18 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.Yesflour, premiumno data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yesraw egg yolk; raw egg whiteno data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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Recipe on # 280 Biscuit cake with nuts contained in handbooks:

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