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All groups → All products → Cupcakes → Yeast muffins → Butter cupcakes → №461 Milk cupcake → recipe number 1 → Consolidated recipe

Consolidated recipe №461 Milk cupcake

Weight 0.5 - 0.7 kg.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 498.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Fresh whole milk the weight ratio of fat 3.2%	12.0	199.26	23.91	99.41	11.93
3	Granulated sugar	99.85	155.47	155.24	77.56	77.45
4	Raisins	80.0	145.76	116.61	72.72	58.18
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	116.61	97.95	58.18	48.87
6	Sign up
7	Pressed bakery yeast	25.0	31.09	7.77	15.51	3.88
8	Powdered sugar	99.85	7.77	7.76	3.88	3.87
9	Salt	96.5	1.94	1.87	0.97	0.93
10	Vanillin	—	0.12	—	0.060	—
	Total	31.4 68.6	1114.65	765.15	556.10	381.73
	Losses 5.9%			45.15		22.52
	Output	28.0 72.0	1000.00	720.00		359.21
	Losses before baking/boiling, shrinkage 2.95033%	68.6	32.89	22.57	16.41	11.26
	Baking/boiling 4.66%		50.41		25.15
	Losses after baking/boiling, shrinkage 2.95033%	72.0	31.35	22.57	15.64	11.26