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All groups → All products → Cakes → Sets of cakes → №386 Pastries "Bochata" and "Domino" → recipe number 1 → Consolidated recipe

Consolidated recipe: №386 Pastries "Bochata" and "Domino"

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 16.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	# 099 Lipstick	88.0	335.00	294.80	5.49	4.83
3	No. 095 Blotting syrup	50.0	168.00	84.00	2.76	1.38
4	№059 Cream "Charlotte" (main)	75.0	134.00	100.50	2.20	1.65
5	Cocoa powder [Skurikhin]	95.0	5.00	4.75	0.082	0.078
	Total	24.7 75.3	1000.00	752.55	16.40	12.34
	Output	24.7 75.3	1000.00	752.55		12.34

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№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 2.2 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	422.23	354.67	0.93	0.78
3	Vanilla powder	99.85	4.10	4.09	0.009	0.009
4	Cognac or dessert wine	—	1.64	—	0.004	—
	Total	25.0 75.0	1022.08	766.09	2.25	1.68
	Losses 2.1%			16.09		0.035
	Output	25.0 75.0	1000.00	750.00	2.20	1.65
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.024	0.018
	Baking/boiling 0.06%		0.62		0.001
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.024	0.018

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 5.87 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	2.04	2.03
3	Flour, premium	85.5	281.16	240.39	1.65	1.41
4	Potato starch	80.0	69.42	55.54	0.41	0.33
5	Essence	—	3.47	—	0.020	—
	Total	37.6 62.4	1279.69	798.72	7.51	4.69
	Losses 6.1%			48.72		0.29
	Output	25.0 75.0	1000.00	750.00	5.87	4.40
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	0.23	0.14
	Baking/boiling 16.78%		208.18		1.22
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	0.19	0.14

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 5.49 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	1.46	—
3	Starch syrup	78.0	119.29	93.05	0.66	0.51
4	Essence	—	2.76	—	0.015	—
	Total	25.0 75.0	1182.37	887.09	6.50	4.87
	Losses 0.8%			7.09		0.039
	Output	12.0 88.0	1000.00	880.00	5.49	4.83
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.026	0.019
	Baking/boiling 14.74%		173.61		0.95
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.022	0.019

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 2.76 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	1.41	1.41
3	Cognac or dessert wine	—	47.95	—	0.13	—
4	Essence of rum	—	1.92	—	0.005	—
	Total	54.6 45.4	1127.32	512.30	3.11	1.41
	Losses 2.4%			12.30		0.034
	Output	50.0 50.0	1000.00	500.00	2.76	1.38
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.037	0.017
	Baking/boiling 9.11%		101.49		0.28
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.034	0.017

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 1.31 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fresh whole milk the weight ratio of fat 3.2%	12.0	420.90	50.51	0.55	0.066
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	0.15	0.040
	Total	38.9 61.1	1164.48	711.21	1.52	0.93
	Losses 3.6%			25.61		0.033
	Output	31.4 68.6	1000.00	685.60	1.31	0.90
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	0.027	0.017
	Baking/boiling 10.92%		124.84		0.16
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.024	0.017

Consolidated recipe, k=1.038138
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 16.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	8.64	8.63	8.97	8.96
2	Melange	27.0	3.40	0.92	3.53	0.95
3	Water	—	3.01	—	3.13	—
4	Flour, premium	85.5	1.65	1.41	1.71	1.47
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	0.93	0.78	0.96	0.81
6	Sign up	78.0	0.66	0.51	0.68	0.53
7	Fresh whole milk the weight ratio of fat 3.2%	12.0	0.55	0.066	0.57	0.068
8	Potato starch	80.0	0.41	0.33	0.42	0.34
9	Chicken eggs [chicken egg] [2]	27.0	0.15	0.040	0.15	0.041
10	Cognac or dessert wine	—	0.14	—	0.14	—
11	Sign up	95.0	0.082	0.078	0.085	0.081
12	Essence	—	0.036	—	0.037	—
13	Vanilla powder	99.85	0.009	0.009	0.009	0.009
14	Essence of rum	—	0.005	—	0.005	—
	Total		19.66	12.77	20.41	13.26
	Total phase loss 3.3%			0.43
	Other losses 3.7%					0.49
	General losses 6.9%					0.91
	Output	75.3	16.40	12.34	16.40	12.34

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	Yes	flour, premium	no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	chicken eggs; melange	no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	Yes	fresh whole milk the weight ratio of fat 3.2%; butter	no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

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Recipe on №386 Pastries "Bochata" and "Domino" contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 3. Cakes, muffins, rolls, semi-finished products

Consolidated recipe: №386 Pastries "Bochata" and "Domino"

№386 Pastries "Bochata" and "Domino" (recipe number 1) included in recipes:

Recipe on №386 Pastries "Bochata" and "Domino" contained in handbooks:

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