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All groups → All products → Cupcakes → Yeast muffins → Butter cupcakes → №458 "Spring" cupcake → recipe number 1 → Consolidated recipe

Consolidated recipe №458 "Spring" cupcake

Weight 100 g.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 561.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	159.38	159.14	89.52	89.39
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	123.03	103.35	69.11	58.05
4	Melange	27.0	111.84	30.20	62.82	16.96
5	Raisins	80.0	55.92	44.74	31.41	25.13
6	Sign up
7	Pressed bakery yeast	25.0	22.37	5.59	12.57	3.14
8	Powdered sugar	99.85	11.19	11.17	6.29	6.28
9	Walnut kernel (raw)	94.0	11.19	10.52	6.29	5.91
10	Vanilla powder	99.85	3.77	3.76	2.12	2.11
11	Sign up
	Total	19.9 80.1	1087.56	871.44	610.88	489.49
	Losses 5.9%			51.44		28.89
	Output	18.0 82.0	1000.00	820.00		460.59
	Losses before baking/boiling, shrinkage 2.95129%	80.1	32.10	25.72	18.03	14.45
	Baking/boiling 2.28%		24.10		13.54
	Losses after baking/boiling, shrinkage 2.95129%	82.0	31.36	25.72	17.62	14.45

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Consolidated recipe №458 "Spring" cupcake

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