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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 417.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	# 099 Lipstick	88.0	259.00	227.92	108.03	95.07
3	№065 Cream "Charlotte" on agar	75.0	205.00	153.75	85.51	64.13
4	No. 095 Blotting syrup	50.0	180.00	90.00	75.08	37.54
	Total	26.1 73.9	1000.00	738.67	417.10	308.10
	Output	26.1 73.9	1000.00	738.67		308.10

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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 148.49 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	51.54	51.46
3	Flour, premium	85.5	281.16	240.39	41.75	35.70
4	Potato starch	80.0	69.42	55.54	10.31	8.25
5	Essence	—	3.47	—	0.52	—
	Total	37.6 62.4	1279.69	798.72	190.02	118.60
	Losses 6.1%			48.72		7.23
	Output	25.0 75.0	1000.00	750.00	148.49	111.37
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	5.80	3.62
	Baking/boiling 16.78%		208.18		30.91
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	4.82	3.62

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 108.03 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	28.64	—
3	Starch syrup	78.0	119.29	93.05	12.89	10.05
4	Essence	—	2.76	—	0.30	—
	Total	25.0 75.0	1182.37	887.09	127.73	95.83
	Losses 0.8%			7.09		0.77
	Output	12.0 88.0	1000.00	880.00	108.03	95.07
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.51	0.38
	Baking/boiling 14.74%		173.61		18.76
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.44	0.38

№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 85.51 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	355.99	355.46	30.44	30.39
3	Fresh whole milk the weight ratio of fat 3.2%	12.0	213.59	25.63	18.26	2.19
4	Chicken eggs [chicken egg] [2]	27.0	31.64	8.54	2.71	0.73
5	Vanilla powder	99.85	3.95	3.94	0.34	0.34
6	Sign up
7	Agar (E406)	85.0	0.47	0.40	0.040	0.034
	Total	27.1 72.9	1050.23	766.10	89.80	65.51
	Losses 2.1%			16.10		1.38
	Output	25.0 75.0	1000.00	750.00	85.51	64.13
	Losses before baking/boiling, shrinkage 1.05088%	72.9	11.04	8.05	0.94	0.69
	Baking/boiling 2.74%		28.46		2.43
	Losses after baking/boiling, shrinkage 1.05088%	75.0	10.73	8.05	0.92	0.69

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 75.08 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	38.52	38.46
3	Cognac or dessert wine	—	47.95	—	3.60	—
4	Essence of rum	—	1.92	—	0.14	—
	Total	54.6 45.4	1127.32	512.30	84.64	38.46
	Losses 2.4%			12.30		0.92
	Output	50.0 50.0	1000.00	500.00	75.08	37.54
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	1.02	0.46
	Baking/boiling 9.11%		101.49		7.62
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.92	0.46

Consolidated recipe, k=1.039364
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 417.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	206.41	206.10	214.53	214.21
2	Melange	27.0	85.90	23.19	89.29	24.11
3	Water	—	71.01	—	73.80	—
4	Flour, premium	85.5	41.75	35.70	43.39	37.10
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	37.88	31.82	39.37	33.07
6	Sign up	12.0	18.26	2.19	18.98	2.28
7	Starch syrup	78.0	12.89	10.05	13.39	10.45
8	Potato starch	80.0	10.31	8.25	10.71	8.57
9	Cognac or dessert wine	—	3.60	—	3.74	—
10	Chicken eggs [chicken egg] [2]	27.0	2.71	0.73	2.81	0.76
11	Sign up	—	0.81	—	0.85	—
12	Vanilla powder	99.85	0.34	0.34	0.35	0.35
13	Essence of rum	—	0.14	—	0.15	—
14	Cognac	—	0.14	—	0.14	—
15	Agar (E406)	85.0	0.040	0.034	0.042	0.036
	Total		492.19	318.40	511.56	330.93
	Total phase loss 3.2%			10.30
	Other losses 3.8%					12.53
	General losses 6.9%					22.83
	Output	73.9	417.10	308.10	417.10	308.10

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

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