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All groups → All products → Cakes → Sponge cakes with piece baked semi-finished product → # 282 Biscuit cake glazed with milk fondant (oval) → recipe number 1 → Consolidated recipe

Consolidated recipe # 282 Biscuit cake glazed with milk fondant (oval)

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 476.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 102 Milk lipstick88.0 228.00 200.64 108.69 95.65 
3No. 115 Apricot marmalade79.0 214.00 169.06 102.01 80.59 
4Fruit filling74.0 143.00 105.82 68.17 50.44 
Total17.6 82.4 1000.00 824.12 476.70 392.86 
Output17.6 82.4 1000.00 824.12 392.86 
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 197.83 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 389.37 332.91 77.03 65.86 
3Granulated sugar99.85341.88 341.37 67.63 67.53 
4Raw egg yolk46.0 341.88 157.26 67.63 31.11 
5Essence—  2.28 —   0.45 —   
6Sign up
Total43.7 56.3 1589.73 894.57 314.50 176.97 
Losses 6.1%54.57 10.80 
Output16.0 84.0 1000.00 840.00 197.83 166.18 
Losses before baking/boiling, shrinkage 3.05001%56.3 48.49 27.28 9.59 5.40 
Baking/boiling 33.01%508.76 100.65 
Losses after baking/boiling, shrinkage 3.05001%84.0 32.48 27.28 6.43 5.40 
No. 102 Milk lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 108.69 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85635.62 634.67 69.08 68.98 
3Starch syrup78.0 198.63 154.93 21.59 16.84 
4Vanilla powder99.853.97 3.96 0.43 0.43 
Total45.6 54.4 1632.74 888.90 177.46 96.61 
Losses 1.0%8.90 0.97 
Output12.0 88.0 1000.00 880.00 108.69 95.65 
Losses before baking/boiling, shrinkage 0.50086%54.4 8.18 4.45 0.89 0.48 
Baking/boiling 38.13%619.50 67.33 
Losses after baking/boiling, shrinkage 0.50086%88.0 5.06 4.45 0.55 0.48 
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 102.01 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Apricot puree10.0 501.46 50.15 51.16 5.12 
Total36.1 63.9 1253.66 801.22 127.89 81.74 
Losses 1.4%11.22 1.14 
Output21.0 79.0 1000.00 790.00 102.01 80.59 
Losses before baking/boiling, shrinkage 0.70004%63.9 8.78 5.61 0.90 0.57 
Baking/boiling 19.1%237.78 24.26 
Losses after baking/boiling, shrinkage 0.70004%79.0 7.10 5.61 0.72 0.57 
Consolidated recipe, k=1.033287
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 476.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85213.45 213.13 220.56 220.23 
2Raw egg white12.0 101.45 12.17 104.82 12.58 
3Fresh whole milk the weight ratio of fat 3.2%12.0 86.35 10.36 89.23 10.71 
4Flour, premium85.5 77.03 65.86 79.59 68.05 
5Fruit filling74.0 68.17 50.44 70.44 52.12 
6Sign up46.0 67.63 31.11 69.89 32.15 
7Apricot puree10.0 51.16 5.12 52.86 5.29 
8Starch syrup78.0 21.59 16.84 22.31 17.40 
9Essence—  0.45 —   0.47 —   
10Vanilla powder99.850.43 0.43 0.45 0.45 
11Sign up98.0 0.30 0.29 0.31 0.30 
Total688.01 405.77 710.92 419.27 
Total phase loss 3.2%12.91 
Other losses 3.2%13.51 
General losses 6.3%26.41 
Output82.4 476.70 392.86 476.70 392.86 
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Recipe on # 282 Biscuit cake glazed with milk fondant (oval) contained in handbooks:

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