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All groups → All products → Cupcakes → Cupcakes without chemical leavening agents → №452 Cupcake "Almond" → recipe number 1 → Consolidated recipe

Consolidated recipe №452 Cupcake "Almond"

Weight 0.3 kg.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 394.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Praline filling (in # 248, 249, 351, 452)99.0 200.00 198.00 78.82 78.03 
3Roasted almond kernel97.5 13.00 12.68 5.12 5.00 
Total12.0 88.0 1000.00 879.62 394.10 346.66 
Output12.0 88.0 1000.00 879.62 346.66 
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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 310.16 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85282.35 281.93 87.57 87.44 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 282.32 237.15 87.56 73.55 
4Flour, premium85.5 141.16 120.69 43.78 37.43 
5Potato starch80.0 141.16 112.93 43.78 35.03 
6Sign up
Total26.9 73.1 1236.32 904.29 383.45 280.47 
Losses 6.0%54.29 16.84 
Output15.0 85.0 1000.00 850.00 310.16 263.63 
Losses before baking/boiling, shrinkage 3.00191%73.1 37.11 27.15 11.51 8.42 
Baking/boiling 13.95%167.27 51.88 
Losses after baking/boiling, shrinkage 3.00191%85.0 31.94 27.15 9.91 8.42 
Praline filling (in # 248, 249, 351, 452) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 78.82 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Confectionery fat99.7 62.98 62.79 4.96 4.95 
Total1.0 99.041007.62 997.98 79.42 78.66 
Losses 0.8%7.98 0.63 
Output1.0 99.0 1000.00 990.00 78.82 78.03 
Losses before baking/boiling, shrinkage 0.40004%99.044.03 3.99 0.32 0.31 
Baking/boiling -0.04%-0.44 -0.035
Losses after baking/boiling, shrinkage 0.40004%99.0 4.03 3.99 0.32 0.31 
Consolidated recipe, k=1.018211
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 394.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up27.0 99.24 26.79 101.04 27.28 
2Granulated sugar99.8587.57 87.44 89.17 89.03 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 87.56 73.55 89.16 74.89 
4Praline99.0 74.46 73.71 75.81 75.05 
5Flour, premium85.5 43.78 37.43 44.58 38.12 
6Sign up80.0 43.78 35.03 44.58 35.66 
7Raw almond kernels94.0 21.52 20.22 21.91 20.59 
8Roasted almond kernel97.5 5.12 5.00 5.22 5.09 
9Confectionery fat99.7 4.96 4.95 5.05 5.04 
Total468.00 364.13 476.52 370.76 
Total phase loss 4.8%17.47 
Other losses 1.8%6.63 
General losses 6.5%24.10 
Output88.0 394.10 346.66 394.10 346.66 
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