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All groups → All products → Cakes → Sets of cakes → №384 Pastry "Cubes" → recipe number 1 → Consolidated recipe

Consolidated recipe №384 Pastry "Cubes"

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 962.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0 370.00 277.50 356.05 267.04 
3No. 095 Blotting syrup50.0 231.00 115.50 222.29 111.15 
4Fruit filling74.0 12.00 8.88 11.55 8.55 
5Cocoa powder [Skurikhin]95.0 5.00 4.75 4.81 4.57 
Total30.7 69.3 1000.00 693.13 962.30 667.00 
Output30.7 69.3 1000.00 693.13 667.00 
List of recipes
№059 Cream "Charlotte" (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 367.6 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 422.23 354.67 155.21 130.38 
3Vanilla powder99.854.10 4.09 1.51 1.50 
4Cognac or dessert wine—  1.64 —   0.60 —   
Total25.0 75.0 1022.08 766.09 375.72 281.61 
Losses 2.1%16.09 5.91 
Output25.0 75.0 1000.00 750.00 367.60 275.70 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 3.95 2.96 
Baking/boiling 0.06%0.62 0.23 
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 3.94 2.96 
No. 001 Biscuit (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 356.05 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 123.59 123.40 
3Flour, premium85.5 281.16 240.39 100.11 85.59 
4Potato starch80.0 69.42 55.54 24.72 19.77 
5Essence—  3.47 —   1.24 —   
Total37.6 62.4 1279.69 798.72 455.63 284.39 
Losses 6.1%48.72 17.35 
Output25.0 75.0 1000.00 750.00 356.05 267.04 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 13.90 8.67 
Baking/boiling 16.78%208.18 74.12 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 11.56 8.67 
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 222.29 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 114.05 113.88 
3Cognac or dessert wine—  47.95 —   10.66 —   
4Essence of rum—  1.92 —   0.43 —   
Total54.6 45.4 1127.32 512.30 250.59 113.88 
Losses 2.4%12.30 2.73 
Output50.0 50.0 1000.00 500.00 222.29 111.15 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 3.01 1.37 
Baking/boiling 9.11%101.49 22.56 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 2.73 1.37 
No. 060 Charlotte syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 218.39 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 420.90 50.51 91.92 11.03 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 24.51 6.62 
Total38.9 61.1 1164.48 711.21 254.32 155.32 
Losses 3.6%25.61 5.59 
Output31.4 68.6 1000.00 685.60 218.39 149.73 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 4.58 2.80 
Baking/boiling 10.92%124.84 27.27 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 4.08 2.80 
Consolidated recipe, k=1.025546
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 962.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85375.52 374.96 385.11 384.54 
2Melange27.0 205.99 55.62 211.25 57.04 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 155.21 130.38 159.18 133.71 
4Water—  125.46 —   128.66 —   
5Flour, premium85.5 100.11 85.59 102.66 87.78 
6Sign up12.0 91.92 11.03 94.27 11.31 
7Potato starch80.0 24.72 19.77 25.35 20.28 
8Chicken eggs [chicken egg] [2]27.0 24.51 6.62 25.14 6.79 
9Fruit filling74.0 11.55 8.55 11.84 8.76 
10Cognac or dessert wine—  11.26 —   11.55 —   
11Sign up95.0 4.81 4.57 4.93 4.69 
12Vanilla powder99.851.51 1.50 1.55 1.54 
13Essence—  1.24 —   1.27 —   
14Essence of rum—  0.43 —   0.44 —   
Total1134.22 698.59 1163.20 716.43 
Total phase loss 4.5%31.59 
Other losses 2.5%17.85 
General losses 6.9%49.43 
Output69.3 962.30 667.00 962.30 667.00 
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