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All groups → All products → Cakes → Combined cakes → №375 Pastry "Biscuit-air" → recipe number 1 → Consolidated recipe

Consolidated recipe №375 Pastry "Biscuit-air"

Weight 65 g.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 467.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 023 Air96.5 234.00 225.81 109.44 105.61 
3No. 005 Sponge cake round84.0 203.00 170.52 94.94 79.75 
4Fruit filling74.0 156.40 115.74 73.15 54.13 
5Roasted kernels97.5 15.60 15.21 7.30 7.11 
Total16.4 83.6 1000.00 836.17 467.70 391.07 
Output16.4 83.6 1000.00 836.17 391.07 
List of recipes
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 182.87 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Apricot puree10.0 501.46 50.15 91.70 9.17 
Total36.1 63.9 1253.66 801.22 229.26 146.52 
Losses 1.4%11.22 2.05 
Output21.0 79.0 1000.00 790.00 182.87 144.47 
Losses before baking/boiling, shrinkage 0.70004%63.9 8.78 5.61 1.60 1.03 
Baking/boiling 19.1%237.78 43.48 
Losses after baking/boiling, shrinkage 0.70004%79.0 7.10 5.61 1.30 1.03 
No. 023 Air basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 109.44 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 360.54 43.26 39.46 4.73 
3Vanilla powder99.857.21 7.20 0.79 0.79 
Total24.0 76.0 1329.19 1010.46 145.47 110.59 
Losses 4.5%45.46 4.98 
Output3.5 96.5 1000.00 965.00 109.44 105.61 
Losses before baking/boiling, shrinkage 2.24956%76.0 29.90 22.73 3.27 2.49 
Baking/boiling 21.22%275.73 30.18 
Losses after baking/boiling, shrinkage 2.24956%96.5 23.56 22.73 2.58 2.49 
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 94.94 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 389.37 332.91 36.97 31.61 
3Granulated sugar99.85341.88 341.37 32.46 32.41 
4Raw egg yolk46.0 341.88 157.26 32.46 14.93 
5Essence—  2.28 —   0.22 —   
6Sign up
Total43.7 56.3 1589.73 894.57 150.93 84.93 
Losses 6.1%54.57 5.18 
Output16.0 84.0 1000.00 840.00 94.94 79.75 
Losses before baking/boiling, shrinkage 3.05001%56.3 48.49 27.28 4.60 2.59 
Baking/boiling 33.01%508.76 48.30 
Losses after baking/boiling, shrinkage 3.05001%84.0 32.48 27.28 3.08 2.59 
Consolidated recipe, k=1.046094
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 467.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85275.24 274.82 287.92 287.49 
2Apricot puree10.0 91.70 9.17 95.93 9.59 
3Raw egg white12.0 88.14 10.58 92.21 11.06 
4Fruit filling74.0 73.15 54.13 76.52 56.62 
5Flour, premium85.5 36.97 31.61 38.67 33.06 
6Sign up46.0 32.46 14.93 33.96 15.62 
7Roasted kernels97.5 7.30 7.11 7.63 7.44 
8Vanilla powder99.850.79 0.79 0.83 0.82 
9Essence—  0.22 —   0.23 —   
10Citric acid (E330)98.0 0.14 0.14 0.15 0.15 
Total606.10 403.28 634.04 421.87 
Total phase loss 3.0%12.21 
Other losses 4.4%18.59 
General losses 7.3%30.80 
Output83.6 467.70 391.07 467.70 391.07 
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