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All groups → All products → Cakes → Sets of cakes → №405 Pastries "Baku set" → recipe number 1 → Consolidated recipe

Consolidated recipe №405 Pastries "Baku set"

Produced by weight.

№405 Pastries "Baku set" recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 929.7 kg product set
in kind
in solids
in kind
in solids
1Sign up
2№408 Pastry "Yuzhnoye" (sliced)80.7 200.00 161.33 185.94 149.99 
3№407 Pety-fur cake (sliced)91.1 180.00 163.96 167.35 152.43 
4№406 Pastry "Almond tartlet"91.8 150.00 137.72 139.46 128.04 
5№409 Pastry "Almond"90.3 130.00 117.34 120.86 109.09 
6Sign up
Total10.8 89.2 1000.00 891.58 929.70 828.90 
Output10.8 89.2 1000.00 891.58 828.90 
List of recipes
# 411 Pastry "Almond Basket" recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 195.24 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 046 Creamy cream (basic)86.0 440.00 378.40 85.90 73.88 
Total9.2 90.8 1000.00 907.60 195.24 177.20 
Output9.2 90.8 1000.00 907.60 195.24 177.20 
№408 Pastry "Yuzhnoye" (sliced) recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 185.94 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 057 Creamy cream with cocoa powder86.0 333.00 286.38 61.92 53.25 
3Semi-finished product Yuzhny with cocoa (in No. 408)78.0 224.00 174.72 41.65 32.49 
Total19.3 80.7 1000.00 806.64 185.94 149.99 
Output19.3 80.7 1000.00 806.64 185.94 149.99 
№407 Pety-fur cake (sliced) recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 167.35 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 046 Creamy cream (basic)86.0 364.00 313.04 60.91 52.39 
Total8.9 91.1 1000.00 910.88 167.35 152.43 
Output8.9 91.1 1000.00 910.88 167.35 152.43 
№406 Pastry "Almond tartlet" recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 139.46 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 046 Creamy cream (basic)86.0 216.90 186.53 30.25 26.01 
3№002 Fried biscuit crumb94.0 65.10 61.19 9.08 8.53 
4Powdered sugar99.8539.00 38.94 5.44 5.43 
Total8.2 91.8 1000.00 918.14 139.46 128.04 
Output8.2 91.8 1000.00 918.14 139.46 128.04 
№409 Pastry "Almond" recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 120.86 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Apple podvarka69.0 149.60 103.22 18.08 12.48 
Total9.7 90.3 1000.00 902.60 120.86 109.09 
Output9.7 90.3 1000.00 902.60 120.86 109.09 
№410 Cake "Horn" recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 120.86 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Raw almond kernels (for finishing)94.0 291.19 273.72 35.19 33.08 
3Raw almond kernels94.0 266.34 250.36 32.19 30.26 
4Raw egg white12.0 103.87 12.46 12.55 1.51 
5Flour, premium85.5 39.94 34.15 4.83 4.13 
6Sign up
Total11.9 88.1 1100.99 969.67 133.07 117.20 
Losses 4.3%41.67 5.04 
Output7.2 92.8 1000.00 928.00 120.86 112.16 
Losses before baking/boiling, shrinkage 2.14877%88.1 23.66 20.84 2.86 2.52 
Baking/boiling 5.09%54.88 6.63 
Losses after baking/boiling, shrinkage 2.14877%92.8 22.45 20.84 2.71 2.52 
No. 046 Creamy cream (basic) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 177.07 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85278.57 278.15 49.33 49.25 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 208.92 154.60 36.99 27.37 
4Vanilla powder99.855.15 5.14 0.91 0.91 
5Cognac or dessert wine—  1.72 —   0.30 —   
Total13.8 86.2 1016.69 876.65 180.02 155.23 
Losses 1.9%16.65 2.95 
Output14.0 86.0 1000.00 860.00 177.07 152.28 
Losses before baking/boiling, shrinkage 0.94977%86.2 9.66 8.33 1.71 1.47 
Baking/boiling -0.26%-2.65 -0.47 
Losses after baking/boiling, shrinkage 0.94977%86.0 9.68 8.33 1.71 1.47 
Semi-finished almond tartlet (in No. 411) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 109.33 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 273.44 233.79 29.90 25.56 
3Powdered sugar99.85273.44 273.03 29.90 29.85 
4Raw almond kernels94.0 273.44 257.03 29.90 28.10 
5Chicken eggs [chicken egg] [2]27.0 43.64 11.78 4.77 1.29 
Total11.6 88.4 1137.40 1005.33 124.36 109.92 
Losses 6.0%60.33 6.60 
Output5.5 94.5 1000.00 945.00 109.33 103.32 
Losses before baking/boiling, shrinkage 3.00037%88.4 34.13 30.16 3.73 3.30 
Baking/boiling 6.47%71.35 7.80 
Losses after baking/boiling, shrinkage 3.00037%94.5 31.92 30.16 3.49 3.30 
Semi-finished protein-almond product (in No. 193, 407) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 106.43 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 375.81 45.10 40.00 4.80 
3Raw almond kernels94.0 289.09 271.74 30.77 28.92 
4Raw egg yolk46.0 75.16 34.57 8.00 3.68 
5Flour, premium85.5 72.27 61.79 7.69 6.58 
Total28.8 71.2 1390.50 990.51 147.99 105.42 
Losses 5.1%50.51 5.38 
Output6.0 94.0 1000.00 940.00 106.43 100.05 
Losses before baking/boiling, shrinkage 2.54965%71.2 35.45 25.25 3.77 2.69 
Baking/boiling 24.22%328.18 34.93 
Losses after baking/boiling, shrinkage 2.54965%94.0 26.87 25.25 2.86 2.69 
Almond semi-finished product (in No. 409) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 102.78 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw almond kernels94.0 347.11 326.28 35.68 33.54 
3Raw egg white12.0 270.70 32.48 27.82 3.34 
4Flour, premium85.5 60.74 51.93 6.24 5.34 
5Baking soda (E500(ii))50.0 0.17 0.0850.0170.009
Total21.2 78.8 1268.83 1000.01 130.41 102.78 
Losses 6.0%60.01 6.17 
Output6.0 94.0 1000.00 940.00 102.78 96.61 
Losses before baking/boiling, shrinkage 3.00047%78.8 38.07 30.00 3.91 3.08 
Baking/boiling 16.16%198.84 20.44 
Losses after baking/boiling, shrinkage 3.00047%94.0 31.92 30.00 3.28 3.08 
Semi-finished Almond Tartlet (in No. 406) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 94.69 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 401.40 48.17 38.01 4.56 
3Raw almond kernels94.0 308.77 290.24 29.24 27.48 
4Flour, premium85.5 40.14 34.32 3.80 3.25 
Total27.7 72.3 1367.86 989.36 129.52 93.68 
Losses 6.0%59.36 5.62 
Output7.0 93.0 1000.00 930.00 94.69 88.06 
Losses before baking/boiling, shrinkage 2.99969%72.3 41.03 29.68 3.89 2.81 
Baking/boiling 22.23%294.92 27.93 
Losses after baking/boiling, shrinkage 2.99969%93.0 31.91 29.68 3.02 2.81 
Semi-finished product Yuzhny (in # 408) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 82.37 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 256.62 215.56 21.14 17.76 
3Flour, premium85.5 256.62 219.41 21.14 18.07 
4Powdered sugar99.85256.62 256.24 21.14 21.11 
Total35.3 64.7 1283.11 829.78 105.69 68.35 
Losses 6.0%49.78 4.10 
Output22.0 78.0 1000.00 780.00 82.37 64.25 
Losses before baking/boiling, shrinkage 2.99979%64.7 38.49 24.89 3.17 2.05 
Baking/boiling 17.09%212.71 17.52 
Losses after baking/boiling, shrinkage 2.99979%78.0 31.91 24.89 2.63 2.05 
No. 057 Creamy cream with cocoa powder basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 61.92 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85264.90 264.50 16.40 16.38 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 198.67 147.02 12.30 9.10 
4Cocoa powder [Skurikhin]95.0 48.02 45.62 2.97 2.82 
5Vanilla powder99.852.32 2.32 0.14 0.14 
6Sign up
Total13.4 86.6 1012.25 876.67 62.68 54.28 
Losses 1.9%16.67 1.03 
Output14.0 86.0 1000.00 860.00 61.92 53.25 
Losses before baking/boiling, shrinkage 0.95049%86.6 9.62 8.33 0.60 0.52 
Baking/boiling -0.7%-7.06 -0.44 
Losses after baking/boiling, shrinkage 0.95049%86.0 9.69 8.33 0.60 0.52 
Semi-finished product Yuzhny with cocoa (in No. 408) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 41.65 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 255.13 214.31 10.63 8.93 
3Powdered sugar99.85255.13 254.75 10.63 10.61 
4Flour, premium85.5 204.09 174.50 8.50 7.27 
5Cocoa powder [Skurikhin]95.0 51.02 48.47 2.13 2.02 
Total35.0 65.0 1275.62 829.79 53.13 34.56 
Losses 6.0%49.79 2.07 
Output22.0 78.0 1000.00 780.00 41.65 32.49 
Losses before baking/boiling, shrinkage 3.00015%65.0 38.27 24.89 1.59 1.04 
Baking/boiling 16.6%205.43 8.56 
Losses after baking/boiling, shrinkage 3.00015%78.0 31.92 24.89 1.33 1.04 
№002 Fried biscuit crumb basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 9.08 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 3.99 3.99 
3Flour, premium85.5 356.18 304.53 3.23 2.76 
4Potato starch80.0 87.95 70.36 0.80 0.64 
5Essence—  4.40 —   0.040—   
Total37.6 62.4 1621.13 1011.83 14.72 9.19 
Losses 7.1%71.83 0.65 
Output6.0 94.0 1000.00 940.00 9.08 8.53 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.52 0.33 
Baking/boiling 33.6%525.38 4.77 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.35 0.33 
Consolidated recipe, k=1.009948
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 929.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85241.76 241.40 244.17 243.80 
2Raw almond kernels94.0 192.96 181.38 194.88 183.19 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 184.90 155.32 186.74 156.86 
4Granulated sugar99.85124.00 123.82 125.24 125.05 
5Raw egg white12.0 118.38 14.21 119.56 14.35 
6Sign up85.5 85.33 72.96 86.18 73.68 
7Chicken eggs [chicken egg] [2]27.0 68.30 18.44 68.98 18.62 
8Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 49.29 36.48 49.78 36.84 
9Apple podvarka69.0 18.08 12.48 18.26 12.60 
10Raw egg yolk46.0 8.00 3.68 8.08 3.72 
11Sign up27.0 6.65 1.80 6.72 1.81 
12Cocoa powder [Skurikhin]95.0 5.10 4.84 5.15 4.89 
13Vanilla powder99.851.06 1.05 1.07 1.06 
14Potato starch80.0 0.80 0.64 0.81 0.65 
15Cognac or dessert wine—  0.41 —   0.41 —   
16Sign up—  0.040—   0.040—   
17Baking soda (E500(ii))50.0 0.0340.0170.0350.017
Total1105.11 868.51 1116.10 877.15 
Total phase loss 4.6%39.60 
Other losses 1.0%8.64 
General losses 5.5%48.24 
Output89.2 929.70 828.90 929.70 828.90 
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