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All groups → All products → Cakes → Sets of cakes → No. 396 Pastry "Sponge cake" with cream, glazed with lipstick → recipe number 1 → Consolidated recipe

Consolidated recipe: No. 396 Pastry "Sponge cake" with cream, glazed with lipstick

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 952.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2# 099 Lipstick88.0 259.00 227.92 246.67 217.07 
3№065 Cream "Charlotte" on agar75.0 205.00 153.75 195.24 146.43 
4No. 095 Blotting syrup50.0 180.00 90.00 171.43 85.72 
Total26.1 73.9 1000.00 738.67 952.40 703.51 
Output26.1 73.9 1000.00 738.67 703.51 
List of recipes
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 339.05 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 117.69 117.51 
3Flour, premium85.5 281.16 240.39 95.33 81.51 
4Potato starch80.0 69.42 55.54 23.54 18.83 
5Essence—  3.47 —   1.18 —   
Total37.6 62.4 1279.69 798.72 433.88 270.81 
Losses 6.1%48.72 16.52 
Output25.0 75.0 1000.00 750.00 339.05 254.29 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 13.23 8.26 
Baking/boiling 16.78%208.18 70.58 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 11.01 8.26 
# 099 Lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 246.67 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  265.08 —   65.39 —   
3Starch syrup78.0 119.29 93.05 29.43 22.95 
4Essence—  2.76 —   0.68 —   
Total25.0 75.0 1182.37 887.09 291.66 218.82 
Losses 0.8%7.09 1.75 
Output12.0 88.0 1000.00 880.00 246.67 217.07 
Losses before baking/boiling, shrinkage 0.39981%75.0 4.73 3.55 1.17 0.87 
Baking/boiling 14.74%173.61 42.83 
Losses after baking/boiling, shrinkage 0.39981%88.0 4.03 3.55 0.99 0.87 
№065 Cream "Charlotte" on agar basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 195.24 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85355.99 355.46 69.50 69.40 
3Fresh whole milk the weight ratio of fat 3.2%12.0 213.59 25.63 41.70 5.00 
4Chicken eggs [chicken egg] [2]27.0 31.64 8.54 6.18 1.67 
5Vanilla powder99.853.95 3.94 0.77 0.77 
6Sign up
7Agar (E406)85.0 0.47 0.40 0.0920.078
Total27.1 72.9 1050.23 766.10 205.05 149.58 
Losses 2.1%16.10 3.14 
Output25.0 75.0 1000.00 750.00 195.24 146.43 
Losses before baking/boiling, shrinkage 1.05088%72.9 11.04 8.05 2.15 1.57 
Baking/boiling 2.74%28.46 5.56 
Losses after baking/boiling, shrinkage 1.05088%75.0 10.73 8.05 2.10 1.57 
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 171.43 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 87.96 87.82 
3Cognac or dessert wine—  47.95 —   8.22 —   
4Essence of rum—  1.92 —   0.33 —   
Total54.6 45.4 1127.32 512.30 193.26 87.82 
Losses 2.4%12.30 2.11 
Output50.0 50.0 1000.00 500.00 171.43 85.72 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 2.32 1.05 
Baking/boiling 9.11%101.49 17.40 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 2.11 1.05 
Consolidated recipe, k=1.039364
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 952.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85471.31 470.61 489.87 489.13 
2Melange27.0 196.15 52.96 203.87 55.05 
3Water—  162.14 —   168.52 —   
4Flour, premium85.5 95.33 81.51 99.08 84.71 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 86.49 72.66 89.90 75.52 
6Sign up12.0 41.70 5.00 43.34 5.20 
7Starch syrup78.0 29.43 22.95 30.58 23.86 
8Potato starch80.0 23.54 18.83 24.46 19.57 
9Cognac or dessert wine—  8.22 —   8.54 —   
10Chicken eggs [chicken egg] [2]27.0 6.18 1.67 6.42 1.73 
11Sign up—  1.86 —   1.93 —   
12Vanilla powder99.850.77 0.77 0.80 0.80 
13Essence of rum—  0.33 —   0.34 —   
14Cognac—  0.31 —   0.32 —   
15Agar (E406)85.0 0.0920.0780.10 0.081
Total1123.85 727.03 1168.09 755.65 
Total phase loss 3.2%23.52 
Other losses 3.8%28.62 
General losses 6.9%52.14 
Output73.9 952.40 703.51 952.40 703.51 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.Yesflour, premiumno data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yeschicken eggs; melangeno data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesfresh whole milk the weight ratio of fat 3.2%; butterno data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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Recipe on No. 396 Pastry "Sponge cake" with cream, glazed with lipstick contained in handbooks:

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