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All groups → All products → Cakes → Sponge cakes with piece baked semi-finished product → No. 281 Glazed biscuit cake with cream → recipe No. 4 → Consolidated recipe

Consolidated recipe No. 281 Glazed biscuit cake with cream

Weight 70 g.

recipe No. 4
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 796.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№074 Cream "Glace"	78.0	257.00	200.46	204.73	159.69
3	# 099 Lipstick	88.0	214.30	188.58	170.71	150.23
4	No. 095 Blotting syrup	50.0	173.00	86.50	137.81	68.91
5	Cocoa powder [Skurikhin]	95.0	5.70	5.42	4.54	4.31
	Total	22.5 77.5	1000.00	774.96	796.60	617.33
	Output	22.5 77.5	1000.00	774.96		617.33

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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 278.81 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	389.37	332.91	108.56	92.82
3	Granulated sugar	99.85	341.88	341.37	95.32	95.18
4	Raw egg yolk	46.0	341.88	157.26	95.32	43.85
5	Essence	—	2.28	—	0.64	—
6	Sign up
	Total	43.7 56.3	1589.73	894.57	443.23	249.41
	Losses 6.1%			54.57		15.21
	Output	16.0 84.0	1000.00	840.00	278.81	234.20
	Losses before baking/boiling, shrinkage 3.05001%	56.3	48.49	27.28	13.52	7.61
	Baking/boiling 33.01%		508.76		141.85
	Losses after baking/boiling, shrinkage 3.05001%	84.0	32.48	27.28	9.06	7.61

№074 Cream "Glace" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 204.73 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	395.48	394.89	80.97	80.84
3	Chicken eggs [chicken egg] [2]	27.0	237.29	64.07	48.58	13.12
4	Vanilla powder	99.85	3.95	3.94	0.81	0.81
5	Cognac or dessert wine	—	1.98	—	0.41	—
	Total	23.1 76.9	1034.18	795.10	211.72	162.78
	Losses 1.9%			15.10		3.09
	Output	22.0 78.0	1000.00	780.00	204.73	159.69
	Losses before baking/boiling, shrinkage 0.94971%	76.9	9.82	7.55	2.01	1.55
	Baking/boiling 1.43%		14.68		3.00
	Losses after baking/boiling, shrinkage 0.94971%	78.0	9.68	7.55	1.98	1.55

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 170.71 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	45.25	—
3	Starch syrup	78.0	119.29	93.05	20.36	15.88
4	Essence	—	2.76	—	0.47	—
	Total	25.0 75.0	1182.37	887.09	201.84	151.44
	Losses 0.8%			7.09		1.21
	Output	12.0 88.0	1000.00	880.00	170.71	150.23
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.81	0.61
	Baking/boiling 14.74%		173.61		29.64
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.69	0.61

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 137.81 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	70.71	70.60
3	Cognac or dessert wine	—	47.95	—	6.61	—
4	Essence of rum	—	1.92	—	0.26	—
	Total	54.6 45.4	1127.32	512.30	155.36	70.60
	Losses 2.4%			12.30		1.70
	Output	50.0 50.0	1000.00	500.00	137.81	68.91
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	1.87	0.85
	Baking/boiling 9.11%		101.49		13.99
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	1.70	0.85

Consolidated recipe, k=1.031783
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 796.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	382.75	382.17	394.91	394.32
2	Raw egg white	12.0	142.97	17.16	147.52	17.70
3	Water	—	123.03	—	126.94	—
4	Flour, premium	85.5	108.56	92.82	112.01	95.77
5	Raw egg yolk	46.0	95.32	43.85	98.35	45.24
6	Sign up	84.0	80.97	68.01	83.54	70.17
7	Chicken eggs [chicken egg] [2]	27.0	48.58	13.12	50.12	13.53
8	Starch syrup	78.0	20.36	15.88	21.01	16.39
9	Cognac or dessert wine	—	7.01	—	7.24	—
10	Cocoa powder [Skurikhin]	95.0	4.54	4.31	4.68	4.45
11	Sign up	—	1.11	—	1.14	—
12	Vanilla powder	99.85	0.81	0.81	0.83	0.83
13	Citric acid (E330)	98.0	0.42	0.42	0.44	0.43
14	Essence of rum	—	0.26	—	0.27	—
	Total		1016.70	638.54	1049.01	658.84
	Total phase loss 3.3%			21.21
	Other losses 3.1%					20.29
	General losses 6.3%					41.51
	Output	77.5	796.60	617.33	796.60	617.33

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Consolidated recipe No. 281 Glazed biscuit cake with cream

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