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All groups → All products → Cakes → Tiny cakes → # 365 Pastry "Potato" sprinkled → recipe number 2 → Consolidated recipe

Consolidated recipe # 365 Pastry "Potato" sprinkled

Weight 90 g.

recipe number 2
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 69.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 046 Creamy cream (basic)	86.0	443.00	380.98	30.70	26.40
3	Powdered sugar	99.85	31.00	30.95	2.15	2.15
4	Cognac	—	24.00	—	1.66	—
5	Cocoa powder [Skurikhin]	95.0	11.00	10.45	0.76	0.72
6	Sign up
	Total	21.1 78.9	1000.00	789.13	69.30	54.69
	Output	21.1 78.9	1000.00	789.13		54.69

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No. 001a Biscuit semi-finished product crumb No. 1 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 33.89 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	350.73	350.20	11.89	11.87
3	Flour, premium	85.5	284.09	242.90	9.63	8.23
4	Potato starch	80.0	70.15	56.12	2.38	1.90
5	Essence	—	3.51	—	0.12	—
	Total	37.6 62.4	1294.03	807.32	43.85	27.36
	Losses 7.1%			57.32		1.94
	Output	25.0 75.0	1000.00	750.00	33.89	25.42
	Losses before baking/boiling, shrinkage 3.54998%	62.4	45.94	28.66	1.56	0.97
	Baking/boiling 16.82%		209.88		7.11
	Losses after baking/boiling, shrinkage 3.54998%	75.0	38.21	28.66	1.29	0.97

No. 046 Creamy cream (basic) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 30.7 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	278.57	278.15	8.55	8.54
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	208.92	154.60	6.41	4.75
4	Vanilla powder	99.85	5.15	5.14	0.16	0.16
5	Cognac or dessert wine	—	1.72	—	0.053	—
	Total	13.8 86.2	1016.69	876.65	31.21	26.91
	Losses 1.9%			16.65		0.51
	Output	14.0 86.0	1000.00	860.00	30.70	26.40
	Losses before baking/boiling, shrinkage 0.94977%	86.2	9.66	8.33	0.30	0.26
	Baking/boiling -0.26%		-2.65		-0.081
	Losses after baking/boiling, shrinkage 0.94977%	86.0	9.68	8.33	0.30	0.26

Consolidated recipe, k=1.001108
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 69.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	27.0	19.84	5.36	19.86	5.36
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	16.04	13.47	16.05	13.48
3	Granulated sugar	99.85	11.89	11.87	11.90	11.88
4	Powdered sugar	99.85	10.70	10.68	10.71	10.70
5	Flour, premium	85.5	9.63	8.23	9.64	8.24
6	Sign up	74.0	6.41	4.75	6.42	4.75
7	Potato starch	80.0	2.38	1.90	2.38	1.90
8	Cognac	—	1.66	—	1.67	—
9	Cocoa powder [Skurikhin]	95.0	0.76	0.72	0.76	0.72
10	Vanilla powder	99.85	0.16	0.16	0.16	0.16
11	Sign up	—	0.14	—	0.14	—
12	Essence	—	0.12	—	0.12	—
13	Cognac or dessert wine	—	0.053	—	0.053	—
	Total		79.78	57.14	79.86	57.20
	Total phase loss 4.3%			2.45
	Other losses 0.11%					0.063
	General losses 4.4%					2.52
	Output	78.9	69.30	54.69	69.30	54.69

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Consolidated recipe # 365 Pastry "Potato" sprinkled

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