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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 341.9 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	136.76	102.57
3	No. 104 Jelly	50.0	200.00	100.00	68.38	34.19
	Total	22.2 77.8	1000.00	778.00	341.90	266.00
	Output	22.2 77.8	1000.00	778.00		266.00

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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 136.76 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	42.29	35.53
3	Granulated sugar	99.85	206.17	205.86	28.20	28.15
4	Melange	27.0	72.16	19.48	9.87	2.66
5	Flour, premium (on the dust)	85.5	41.24	35.26	5.64	4.82
6	Sign up
7	Salt	96.5	2.06	1.99	0.28	0.27
8	Ammonium carbonic (E503(i))	—	0.52	—	0.071	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.071	0.036
	Total	16.2 83.8	1149.41	963.31	157.19	131.74
	Losses 1.9%			18.31		2.50
	Output	5.5 94.5	1000.00	945.00	136.76	129.24
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	1.49	1.25
	Baking/boiling 11.31%		128.80		17.62
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	1.32	1.25

№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 136.76 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	355.99	355.46	48.69	48.61
3	Fresh whole milk the weight ratio of fat 3.2%	12.0	213.59	25.63	29.21	3.51
4	Chicken eggs [chicken egg] [2]	27.0	31.64	8.54	4.33	1.17
5	Vanilla powder	99.85	3.95	3.94	0.54	0.54
6	Sign up
7	Agar (E406)	85.0	0.47	0.40	0.064	0.055
	Total	27.1 72.9	1050.23	766.10	143.63	104.77
	Losses 2.1%			16.10		2.20
	Output	25.0 75.0	1000.00	750.00	136.76	102.57
	Losses before baking/boiling, shrinkage 1.05088%	72.9	11.04	8.05	1.51	1.10
	Baking/boiling 2.74%		28.46		3.89
	Losses after baking/boiling, shrinkage 1.05088%	75.0	10.73	8.05	1.47	1.10

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 68.38 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	28.33	28.28
3	Starch syrup	78.0	103.34	80.61	7.07	5.51
4	Agar (E406)	85.0	10.34	8.79	0.71	0.60
5	Essence	—	3.10	—	0.21	—
6	Sign up
7	Food paint	—	1.00	—	0.068	—
	Total	50.0 50.0	1010.08	505.04	69.07	34.53
	Losses 1.0%			5.04		0.34
	Output	50.0 50.0	1000.00	500.00	68.38	34.19
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.34	0.17
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.34	0.17

Consolidated recipe, k=1.025462
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 341.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	105.21	105.05	107.89	107.72
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	102.88	86.42	105.50	88.62
3	Flour, premium	85.5	76.13	65.09	78.07	66.75
4	water	—	32.55	—	33.38	—
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	29.21	3.51	29.95	3.59
6	Sign up	27.0	9.87	2.66	10.12	2.73
7	Starch syrup	78.0	7.07	5.51	7.25	5.65
8	Chicken eggs [chicken egg] [2]	27.0	4.33	1.17	4.44	1.20
9	Agar (E406)	85.0	0.77	0.66	0.79	0.67
10	Vanilla powder	99.85	0.54	0.54	0.55	0.55
11	Sign up	—	0.50	—	0.51	—
12	Salt	96.5	0.28	0.27	0.29	0.28
13	Cognac	—	0.22	—	0.22	—
14	Citric acid (E330)	98.0	0.14	0.14	0.14	0.14
15	Ammonium carbonic (E503(i))	—	0.071	—	0.073	—
16	Sign up	50.0	0.071	0.036	0.073	0.036
17	Food paint	—	0.068	—	0.070	—
	Total		369.89	271.05	379.31	277.95
	Total phase loss 1.9%			5.05
	Other losses 2.5%					6.90
	General losses 4.3%					11.95
	Output	77.8	341.90	266.00	341.90	266.00

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

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