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All groups → All products → Cakes → Sets of cakes → №385 Cakes "Cubes" and "Rhombics" → recipe number 1 → Consolidated recipe

Consolidated recipe №385 Cakes "Cubes" and "Rhombics"

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 493.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2# 099 Lipstick88.0 308.00 271.04 152.09 133.84 
3No. 095 Blotting syrup50.0 174.50 87.25 86.17 43.08 
4№059 Cream "Charlotte" (main)75.0 140.00 105.00 69.13 51.85 
5№002 Fried biscuit crumb94.0 5.50 5.17 2.72 2.55 
Total25.3 74.7 1000.00 747.46 493.80 369.10 
Output25.3 74.7 1000.00 747.46 369.10 
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 69.13 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 29.19 24.52 
3Vanilla powder99.854.10 4.09 0.28 0.28 
4Cognac or dessert wine—  1.64 —   0.11 —   
Total25.0 75.0 1022.08 766.09 70.66 52.96 
Losses 2.1%16.09 1.11 
Output25.0 75.0 1000.00 750.00 69.13 51.85 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.74 0.56 
Baking/boiling 0.06%0.62 0.043
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.74 0.56 
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 183.69 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 63.76 63.67 
3Flour, premium85.5 281.16 240.39 51.65 44.16 
4Potato starch80.0 69.42 55.54 12.75 10.20 
5Essence—  3.47 —   0.64 —   
Total37.6 62.4 1279.69 798.72 235.07 146.72 
Losses 6.1%48.72 8.95 
Output25.0 75.0 1000.00 750.00 183.69 137.77 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 7.17 4.47 
Baking/boiling 16.78%208.18 38.24 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 5.97 4.47 
# 099 Lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 152.09 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  265.08 —   40.32 —   
3Starch syrup78.0 119.29 93.05 18.14 14.15 
4Essence—  2.76 —   0.42 —   
Total25.0 75.0 1182.37 887.09 179.83 134.92 
Losses 0.8%7.09 1.08 
Output12.0 88.0 1000.00 880.00 152.09 133.84 
Losses before baking/boiling, shrinkage 0.39981%75.0 4.73 3.55 0.72 0.54 
Baking/boiling 14.74%173.61 26.40 
Losses after baking/boiling, shrinkage 0.39981%88.0 4.03 3.55 0.61 0.54 
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 86.17 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 44.21 44.14 
3Cognac or dessert wine—  47.95 —   4.13 —   
4Essence of rum—  1.92 —   0.17 —   
Total54.6 45.4 1127.32 512.30 97.14 44.14 
Losses 2.4%12.30 1.06 
Output50.0 50.0 1000.00 500.00 86.17 43.08 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 1.17 0.53 
Baking/boiling 9.11%101.49 8.74 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 1.06 0.53 
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 41.07 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 17.29 2.07 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 4.61 1.24 
Total38.9 61.1 1164.48 711.21 47.83 29.21 
Losses 3.6%25.61 1.05 
Output31.4 68.6 1000.00 685.60 41.07 28.16 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 0.86 0.53 
Baking/boiling 10.92%124.84 5.13 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 0.77 0.53 
№002 Fried biscuit crumb basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 2.72 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 1.19 1.19 
3Flour, premium85.5 356.18 304.53 0.97 0.83 
4Potato starch80.0 87.95 70.36 0.24 0.19 
5Essence—  4.40 —   0.012—   
Total37.6 62.4 1621.13 1011.83 4.40 2.75 
Losses 7.1%71.83 0.20 
Output6.0 94.0 1000.00 940.00 2.72 2.55 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.16 0.10 
Baking/boiling 33.6%525.38 1.43 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.10 0.10 
Consolidated recipe, k=1.036356
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 493.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85256.05 255.66 265.35 264.96 
2Melange27.0 108.26 29.23 112.20 30.29 
3Water—  88.95 —   92.18 —   
4Flour, premium85.5 52.61 44.99 54.53 46.62 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 29.19 24.52 30.25 25.41 
6Sign up78.0 18.14 14.15 18.80 14.67 
7Fresh whole milk the weight ratio of fat 3.2%12.0 17.29 2.07 17.92 2.15 
8Potato starch80.0 12.99 10.39 13.46 10.77 
9Chicken eggs [chicken egg] [2]27.0 4.61 1.24 4.78 1.29 
10Cognac or dessert wine—  4.25 —   4.40 —   
11Sign up—  1.07 —   1.11 —   
12Vanilla powder99.850.28 0.28 0.29 0.29 
13Essence of rum—  0.17 —   0.17 —   
Total593.85 382.54 615.44 396.45 
Total phase loss 3.5%13.45 
Other losses 3.5%13.91 
General losses 6.9%27.36 
Output74.7 493.80 369.10 493.80 369.10 
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