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All groups → All products → Cupcakes → Yeast muffins → Butter cupcakes → №459 "Spring" cupcake → recipe number 1 → Consolidated recipe

Consolidated recipe №459 "Spring" cupcake

Weight 0.5 and 1.0 kg.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 131.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	143.22	143.01	18.83	18.81
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	110.56	92.87	14.54	12.21
4	Melange	27.0	100.51	27.14	13.22	3.57
5	water	—	80.92	—	10.64	—
6	Sign up
7	Candied fruit	83.0	25.13	20.86	3.30	2.74
8	Pressed bakery yeast	25.0	20.10	5.02	2.64	0.66
9	Powdered sugar	99.85	10.05	10.03	1.32	1.32
10	Walnut kernel (raw)	94.0	10.05	9.45	1.32	1.24
11	Sign up
12	Salt	96.5	1.50	1.45	0.20	0.19
	Total	26.0 74.0	1058.22	783.08	139.16	102.98
	Losses 5.5%			43.08		5.67
	Output	26.0 74.0	1000.00	740.00		97.31
	Losses before baking/boiling, shrinkage 2.75081%	74.0	29.11	21.54	3.83	2.83
	Losses after baking/boiling, shrinkage 2.75081%	74.0	29.11	21.54	3.83	2.83

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Consolidated recipe №459 "Spring" cupcake

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