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All groups → All products → Cupcakes → Yeast muffins → Butter cupcakes → №463 Cupcake "Home" → recipe number 1 → Consolidated recipe

Consolidated recipe №463 Cupcake "Home"

Weighted.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 572.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	248.08	247.71	142.00	141.79
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	148.85	125.03	85.20	71.57
4	Melange	27.0	119.08	32.15	68.16	18.40
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	99.23	11.91	56.80	6.82
6	Sign up
7	Salt	96.5	1.98	1.91	1.13	1.09
8	Cardamom	100.0	0.99	0.99	0.57	0.57
9	Lemon essence	—	0.50	—	0.29	—
10	Vanillin	—	0.50	—	0.29	—
11	Sign up
	Total	25.4 74.6	1140.21	850.15	652.66	486.63
	Losses 5.9%			50.15		28.71
	Output	20.0 80.0	1000.00	800.00		457.92
	Losses before baking/boiling, shrinkage 2.94962%	74.6	33.63	25.08	19.25	14.35
	Baking/boiling 6.8%		75.23		43.06
	Losses after baking/boiling, shrinkage 2.94962%	80.0	31.35	25.08	17.94	14.35