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All groups → All products → Cakes → Sets of cakes → №404 Cake "Basket" with cream and jelly → recipe number 1 → Consolidated recipe

Consolidated recipe: №404 Cake "Basket" with cream and jelly

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 634.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№065 Cream "Charlotte" on agar	75.0	400.00	300.00	253.84	190.38
3	No. 104 Jelly	50.0	200.00	100.00	126.92	63.46
	Total	22.2 77.8	1000.00	778.00	634.60	493.72
	Output	22.2 77.8	1000.00	778.00		493.72

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No. 016 Sand (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 253.84 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	309.25	259.77	78.50	65.94
3	Granulated sugar	99.85	206.17	205.86	52.33	52.26
4	Melange	27.0	72.16	19.48	18.32	4.95
5	Flour, premium (on the dust)	85.5	41.24	35.26	10.47	8.95
6	Sign up
7	Salt	96.5	2.06	1.99	0.52	0.50
8	Ammonium carbonic (E503(i))	—	0.52	—	0.13	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.13	0.066
	Total	16.2 83.8	1149.41	963.31	291.77	244.53
	Losses 1.9%			18.31		4.65
	Output	5.5 94.5	1000.00	945.00	253.84	239.88
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	2.77	2.32
	Baking/boiling 11.31%		128.80		32.70
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	2.46	2.32

№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 253.84 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	355.99	355.46	90.36	90.23
3	Fresh whole milk the weight ratio of fat 3.2%	12.0	213.59	25.63	54.22	6.51
4	Chicken eggs [chicken egg] [2]	27.0	31.64	8.54	8.03	2.17
5	Vanilla powder	99.85	3.95	3.94	1.00	1.00
6	Sign up
7	Agar (E406)	85.0	0.47	0.40	0.12	0.10
	Total	27.1 72.9	1050.23	766.10	266.59	194.47
	Losses 2.1%			16.10		4.09
	Output	25.0 75.0	1000.00	750.00	253.84	190.38
	Losses before baking/boiling, shrinkage 1.05088%	72.9	11.04	8.05	2.80	2.04
	Baking/boiling 2.74%		28.46		7.22
	Losses after baking/boiling, shrinkage 1.05088%	75.0	10.73	8.05	2.72	2.04

No. 104 Jelly basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 126.92 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	52.58	52.50
3	Starch syrup	78.0	103.34	80.61	13.12	10.23
4	Agar (E406)	85.0	10.34	8.79	1.31	1.12
5	Essence	—	3.10	—	0.39	—
6	Sign up
7	Food paint	—	1.00	—	0.13	—
	Total	50.0 50.0	1010.08	505.04	128.20	64.10
	Losses 1.0%			5.04		0.64
	Output	50.0 50.0	1000.00	500.00	126.92	63.46
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.64	0.32
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.64	0.32

Consolidated recipe, k=1.025462
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 634.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	195.28	194.98	200.25	199.95
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	190.95	160.40	195.82	164.49
3	Flour, premium	85.5	141.30	120.81	144.90	123.89
4	water	—	60.41	—	61.95	—
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	54.22	6.51	55.60	6.67
6	Sign up	27.0	18.32	4.95	18.78	5.07
7	Starch syrup	78.0	13.12	10.23	13.45	10.49
8	Chicken eggs [chicken egg] [2]	27.0	8.03	2.17	8.24	2.22
9	Agar (E406)	85.0	1.43	1.22	1.47	1.25
10	Vanilla powder	99.85	1.00	1.00	1.03	1.03
11	Sign up	—	0.92	—	0.94	—
12	Salt	96.5	0.52	0.50	0.54	0.52
13	Cognac	—	0.40	—	0.41	—
14	Citric acid (E330)	98.0	0.26	0.26	0.27	0.26
15	Ammonium carbonic (E503(i))	—	0.13	—	0.14	—
16	Sign up	50.0	0.13	0.066	0.14	0.068
17	Food paint	—	0.13	—	0.13	—
	Total		686.56	503.09	704.04	515.90
	Total phase loss 1.9%			9.37
	Other losses 2.5%					12.81
	General losses 4.3%					22.18
	Output	77.8	634.60	493.72	634.60	493.72

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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№404 Cake "Basket" with cream and jelly (recipe number 1) included in recipes:

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Consolidated recipe: №404 Cake "Basket" with cream and jelly

№404 Cake "Basket" with cream and jelly (recipe number 1) included in recipes:

Recipe on №404 Cake "Basket" with cream and jelly contained in handbooks:

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