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All groups → All products → Cupcakes → Cupcakes with chemical leavening agents → Butter cupcakes → №432 "Cupcake in chocolate" → recipe number 1 → Consolidated recipe

Consolidated recipe: №432 "Cupcake in chocolate"

Weight 0.25 kg.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 242.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 152.00 150.63 36.91 36.57 
Total16.2 83.8 1000.00 837.51 242.80 203.35 
Output16.2 83.8 1000.00 837.51 203.35 
List of recipes
cake
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 205.89 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 237.32 28.48 48.86 5.86 
3Raw egg yolk46.0 237.32 109.17 48.86 22.48 
4Granulated sugar99.85209.06 208.75 43.04 42.98 
5Flour, premium85.5 169.52 144.94 34.90 29.84 
6Sign up
7Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 101.71 75.27 20.94 15.50 
8Ammonium carbonic (E503(i))—  1.70 —   0.35 —   
9Almond essence—  1.58 —   0.33 —   
Total34.4 65.6 1319.84 865.39 271.75 178.18 
Losses 6.4%55.39 11.41 
Output19.0 81.0 1000.00 810.00 205.89 166.77 
Losses before baking/boiling, shrinkage 3.2005%65.6 42.24 27.70 8.70 5.70 
Baking/boiling 19.05%243.40 50.12 
Losses after baking/boiling, shrinkage 3.2005%81.0 34.19 27.70 7.04 5.70 
Consolidated recipe, k=1.007331
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 242.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up84.0 48.86 41.04 49.22 41.35 
2Raw egg white12.0 48.86 5.86 49.22 5.91 
3Raw egg yolk46.0 48.86 22.48 49.22 22.64 
4Granulated sugar99.8543.04 42.98 43.36 43.29 
5Chocolate glaze [Skurikhin]99.1 36.91 36.57 37.18 36.84 
6Sign up85.5 34.90 29.84 35.16 30.06 
7Potato starch80.0 25.59 20.48 25.78 20.63 
8Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 20.94 15.50 21.10 15.61 
9Ammonium carbonic (E503(i))—  0.35 —   0.35 —   
10Almond essence—  0.33 —   0.33 —   
Total308.65 214.75 310.92 216.33 
Total phase loss 5.3%11.41 
Other losses 0.73%1.57 
General losses 6.0%12.98 
Output83.8 242.80 203.35 242.80 203.35 
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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Recipe on №432 "Cupcake in chocolate" contained in handbooks:

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