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All groups → All products → Cupcakes → Cupcakes with chemical leavening agents → Butter cupcakes → №430 Cupcake "Moscow" → recipe number 1 → Consolidated recipe

Consolidated recipe: №430 Cupcake "Moscow"

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 420.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	# 099 Lipstick	88.0	136.00	119.68	57.16	50.30
3	Candied fruit	83.0	24.00	19.92	10.09	8.37
	Total	13.8 86.2	1000.00	862.00	420.30	362.30
	Output	13.8 86.2	1000.00	862.00		362.30

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cake
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 353.05 kg phases
			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	269.22	226.14	95.05	79.84
3	Melange	27.0	201.91	54.52	71.28	19.25
4	Granulated sugar	99.85	198.54	198.24	70.09	69.99
5	Raisins	80.0	168.26	134.61	59.40	47.52
6	Sign up
7	Ammonium carbonic (E503(i))	—	1.34	—	0.47	—
8	Essence	—	0.10	—	0.035	—
9	Salt	96.5	0.10	0.10	0.035	0.034
	Total	23.5 76.5	1199.54	917.82	423.50	324.04
	Losses 6.3%			57.82		20.41
	Output	14.0 86.0	1000.00	860.00	353.05	303.62
	Losses before baking/boiling, shrinkage 3.14969%	76.5	37.78	28.91	13.34	10.21
	Baking/boiling 11.03%		128.14		45.24
	Losses after baking/boiling, shrinkage 3.14969%	86.0	33.61	28.91	11.87	10.21

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 57.16 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	15.15	—
3	Starch syrup	78.0	119.29	93.05	6.82	5.32
4	Essence	—	2.76	—	0.16	—
	Total	25.0 75.0	1182.37	887.09	67.59	50.71
	Losses 0.8%			7.09		0.41
	Output	12.0 88.0	1000.00	880.00	57.16	50.30
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.27	0.20
	Baking/boiling 14.74%		173.61		9.92
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.23	0.20

Consolidated recipe, k=1.011403
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 420.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	118.81	101.58	120.16	102.74
2	Granulated sugar	99.85	115.55	115.38	116.87	116.69
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	95.05	79.84	96.13	80.75
4	Melange	27.0	71.28	19.25	72.10	19.47
5	Raisins	80.0	59.40	47.52	60.08	48.07
6	Sign up	—	15.15	—	15.32	—
7	Candied fruit	83.0	10.09	8.37	10.20	8.47
8	Fruit	70.0	8.31	5.82	8.41	5.89
9	Starch syrup	78.0	6.82	5.32	6.90	5.38
10	Ammonium carbonic (E503(i))	—	0.47	—	0.48	—
11	Sign up	—	0.19	—	0.20	—
12	Salt	96.5	0.035	0.034	0.036	0.034
	Total		501.17	383.12	506.89	387.49
	Total phase loss 5.4%			20.82
	Other losses 1.1%					4.37
	General losses 6.5%					25.19
	Output	86.2	420.30	362.30	420.30	362.30

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	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	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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Recipe on №430 Cupcake "Moscow" contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 3. Cakes, muffins, rolls, semi-finished products

Consolidated recipe: №430 Cupcake "Moscow"

Recipe on №430 Cupcake "Moscow" contained in handbooks:

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