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All groups → All products → Rolls → Different rolls → №482 Roll "Appetizing" → recipe number 1 → Consolidated recipe

Consolidated recipe: №482 Roll "Appetizing"

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recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 801.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№065 Cream "Charlotte" on agar	75.0	250.00	187.50	200.38	150.28
3	Roasted kernels	97.5	100.00	97.50	80.15	78.15
4	No. 107 Chocolate grits	89.3	80.00	71.44	64.12	57.26
5	№087 Protein cream (custard)	70.0	50.00	35.00	40.08	28.05
	Total	19.3 80.7	1000.00	807.44	801.50	647.16
	Output	19.3 80.7	1000.00	807.44		647.16

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No. 107 Chocolate grits basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 64.12 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa powder [Skurikhin]	95.0	194.35	184.63	12.46	11.84
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	40.89	34.35	2.62	2.20
4	Vanilla powder	99.85	5.19	5.18	0.33	0.33
	Total	10.8 89.2	1015.94	906.61	65.14	58.13
	Losses 1.5%			13.61		0.87
	Output	10.7 89.3	1000.00	893.00	64.12	57.26
	Losses before baking/boiling, shrinkage 0.75066%	89.2	7.63	6.81	0.49	0.44
	Baking/boiling 0.07%		0.69		0.044
	Losses after baking/boiling, shrinkage 0.75066%	89.3	7.62	6.81	0.49	0.44

No. 006 Sponge cake for roll basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 416.78 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	369.86	369.31	154.15	153.92
3	Wheat flour 1s	85.5	369.86	316.23	154.15	131.80
4	Essence	—	2.05	—	0.85	—
	Total	37.3 62.7	1358.18	851.97	566.06	355.08
	Losses 6.1%			51.97		21.66
	Output	20.0 80.0	1000.00	800.00	416.78	333.42
	Losses before baking/boiling, shrinkage 3.04978%	62.7	41.42	25.98	17.26	10.83
	Baking/boiling 21.59%		284.28		118.48
	Losses after baking/boiling, shrinkage 3.04978%	80.0	32.48	25.98	13.54	10.83

№065 Cream "Charlotte" on agar basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 200.38 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	355.99	355.46	71.33	71.22
3	Fresh whole milk the weight ratio of fat 3.2%	12.0	213.59	25.63	42.80	5.14
4	Chicken eggs [chicken egg] [2]	27.0	31.64	8.54	6.34	1.71
5	Vanilla powder	99.85	3.95	3.94	0.79	0.79
6	Sign up
7	Agar (E406)	85.0	0.47	0.40	0.094	0.080
	Total	27.1 72.9	1050.23	766.10	210.44	153.51
	Losses 2.1%			16.10		3.23
	Output	25.0 75.0	1000.00	750.00	200.38	150.28
	Losses before baking/boiling, shrinkage 1.05088%	72.9	11.04	8.05	2.21	1.61
	Baking/boiling 2.74%		28.46		5.70
	Losses after baking/boiling, shrinkage 1.05088%	75.0	10.73	8.05	2.15	1.61

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 49.73 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	13.18	—
3	Starch syrup	78.0	119.29	93.05	5.93	4.63
4	Essence	—	2.76	—	0.14	—
	Total	25.0 75.0	1182.37	887.09	58.79	44.11
	Losses 0.8%			7.09		0.35
	Output	12.0 88.0	1000.00	880.00	49.73	43.76
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.24	0.18
	Baking/boiling 14.74%		173.61		8.63
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.20	0.18

№087 Protein cream (custard) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 40.08 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	324.88	38.99	13.02	1.56
3	Vanilla powder	99.85	24.37	24.33	0.98	0.98
4	water	—	18.29	—	0.73	—
	Total	30.0 70.0	1017.31	712.11	40.77	28.54
	Losses 1.7%			12.11		0.49
	Output	30.0 70.0	1000.00	700.00	40.08	28.05
	Losses before baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	0.35	0.24
	Losses after baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	0.35	0.24

Consolidated recipe, k=1.021836
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 801.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	291.07	290.63	297.42	296.97
2	Melange	27.0	256.91	69.36	262.52	70.88
3	Wheat flour 1s	85.5	154.15	131.80	157.52	134.68
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	91.39	76.77	93.39	78.44
5	Roasted kernels	97.5	80.15	78.15	81.90	79.85
6	Sign up	12.0	42.80	5.14	43.73	5.25
7	water	—	13.91	—	14.22	—
8	Raw egg white	12.0	13.02	1.56	13.30	1.60
9	Cocoa powder [Skurikhin]	95.0	12.46	11.84	12.73	12.10
10	Chicken eggs [chicken egg] [2]	27.0	6.34	1.71	6.48	1.75
11	Sign up	78.0	5.93	4.63	6.06	4.73
12	Vanilla powder	99.85	2.10	2.10	2.15	2.14
13	Essence	—	0.99	—	1.01	—
14	Cognac	—	0.32	—	0.32	—
15	Agar (E406)	85.0	0.094	0.080	0.10	0.082
	Total		971.63	673.76	992.85	688.47
	Total phase loss 3.9%			26.60
	Other losses 2.1%					14.71
	General losses 6.0%					41.31
	Output	80.7	801.50	647.16	801.50	647.16

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	no data		no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	chicken eggs; melange; raw egg white	no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	Yes	fresh whole milk the weight ratio of fat 3.2%; butter	no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

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Recipe on №482 Roll "Appetizing" contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 3. Cakes, muffins, rolls, semi-finished products

Consolidated recipe: №482 Roll "Appetizing"

Recipe on №482 Roll "Appetizing" contained in handbooks:

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