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All groups → All products → Cakes → Sets of cakes → №407 Pety-fur cake (sliced) → recipe number 1 → Consolidated recipe

Consolidated recipe: №407 Pety-fur cake (sliced)

Weight 60 g.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 65.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 046 Creamy cream (basic)86.0 364.00 313.04 23.88 20.54 
Total8.9 91.1 1000.00 910.88 65.60 59.75 
Output8.9 91.1 1000.00 910.88 59.75 
List of recipes
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 41.72 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 375.81 45.10 15.68 1.88 
3Raw almond kernels94.0 289.09 271.74 12.06 11.34 
4Raw egg yolk46.0 75.16 34.57 3.14 1.44 
5Flour, premium85.5 72.27 61.79 3.02 2.58 
Total28.8 71.2 1390.50 990.51 58.01 41.33 
Losses 5.1%50.51 2.11 
Output6.0 94.0 1000.00 940.00 41.72 39.22 
Losses before baking/boiling, shrinkage 2.54965%71.2 35.45 25.25 1.48 1.05 
Baking/boiling 24.22%328.18 13.69 
Losses after baking/boiling, shrinkage 2.54965%94.0 26.87 25.25 1.12 1.05 
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 23.88 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85278.57 278.15 6.65 6.64 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 208.92 154.60 4.99 3.69 
4Vanilla powder99.855.15 5.14 0.12 0.12 
5Cognac or dessert wine—  1.72 —   0.041—   
Total13.8 86.2 1016.69 876.65 24.28 20.93 
Losses 1.9%16.65 0.40 
Output14.0 86.0 1000.00 860.00 23.88 20.54 
Losses before baking/boiling, shrinkage 0.94977%86.2 9.66 8.33 0.23 0.20 
Baking/boiling -0.26%-2.65 -0.063
Losses after baking/boiling, shrinkage 0.94977%86.0 9.68 8.33 0.23 0.20 
Consolidated recipe, k=1.011344
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 65.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8524.12 24.09 24.40 24.36 
2Raw egg white12.0 15.68 1.88 15.86 1.90 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 12.47 10.48 12.61 10.60 
4Raw almond kernels94.0 12.06 11.34 12.20 11.47 
5Powdered sugar99.856.65 6.64 6.73 6.72 
6Sign up74.0 4.99 3.69 5.05 3.73 
7Raw egg yolk46.0 3.14 1.44 3.17 1.46 
8Flour, premium85.5 3.02 2.58 3.05 2.61 
9Vanilla powder99.850.12 0.12 0.12 0.12 
10Cognac or dessert wine—  0.041—   0.042—   
Total82.29 62.26 83.22 62.96 
Total phase loss 4.0%2.50 
Other losses 1.1%0.71 
General losses 5.1%3.21 
Output91.1 65.60 59.75 65.60 59.75 
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.Yesraw egg yolk; raw egg whiteno 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).Yesbutter; whole condensed milk with sugar the weight ratio of fat 8.5%no 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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