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All groups → All products → Cupcakes → Cupcakes with chemical leavening agents → Butter cupcakes → №429 Cupcake "Golden Label" → recipe number 1 → Consolidated recipe

Consolidated recipe №429 Cupcake "Golden Label"

Weight 0.5 kg.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 917.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Saffron lipstick (at # 429)88.0 120.00 105.60 110.05 96.85 
Total15.5 84.5 1000.00 844.80 917.10 774.77 
Output15.5 84.5 1000.00 844.80 774.77 
List of recipes
cake
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 807.05 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 305.46 256.59 246.52 207.08 
3Granulated sugar99.85305.46 305.00 246.52 246.15 
4Flour, premium85.5 229.15 195.92 184.94 158.12 
5Potato starch80.0 76.31 61.05 61.59 49.27 
6Sign up
7Alcohol—  0.080—   0.065—   
8Vanillin—  0.080—   0.065—   
Total27.0 73.0 1239.41 905.18 1000.26 730.52 
Losses 7.2%65.18 52.60 
Output16.0 84.0 1000.00 840.00 807.05 677.92 
Losses before baking/boiling, shrinkage 3.60029%73.0 44.62 32.59 36.01 26.30 
Baking/boiling 13.06%155.99 125.89 
Losses after baking/boiling, shrinkage 3.60029%84.0 38.80 32.59 31.31 26.30 
Saffron lipstick (at # 429) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 110.05 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  98.84 —   10.88 —   
3Starch syrup78.0 82.39 64.26 9.07 7.07 
4Essence—  2.77 —   0.30 —   
5Saffron100.0 0.21 0.21 0.0230.023
Total12.0 88.0 1008.08 887.11 110.94 97.63 
Losses 0.8%7.11 0.78 
Output12.0 88.0 1000.00 880.00 110.05 96.85 
Losses before baking/boiling, shrinkage 0.40065%88.0 4.04 3.55 0.44 0.39 
Losses after baking/boiling, shrinkage 0.40065%88.0 4.04 3.55 0.44 0.39 
Consolidated recipe, k=1.005955
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 917.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85337.19 336.68 339.20 338.69 
2Chicken eggs [chicken egg] [2]27.0 258.91 69.91 260.45 70.32 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 246.52 207.08 247.99 208.31 
4Flour, premium85.5 184.94 158.12 186.04 159.06 
5Potato starch80.0 61.59 49.27 61.95 49.56 
6Sign up—  10.88 —   10.94 —   
7Starch syrup78.0 9.07 7.07 9.12 7.11 
8Ammonium carbonic (E503(i))—  1.66 —   1.67 —   
9Essence—  0.30 —   0.31 —   
10Alcohol—  0.065—   0.065—   
11Sign up—  0.065—   0.065—   
12Saffron100.0 0.0230.0230.0230.023
Total1111.20 828.15 1117.82 833.08 
Total phase loss 6.4%53.38 
Other losses 0.59%4.93 
General losses 7.0%58.32 
Output84.5 917.10 774.77 917.10 774.77 
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