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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 296.4 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	74.10	55.58
3	Roasted kernels	97.5	100.00	97.50	29.64	28.90
4	No. 107 Chocolate grits	89.3	80.00	71.44	23.71	21.17
5	№087 Protein cream (custard)	70.0	50.00	35.00	14.82	10.37
	Total	19.3 80.7	1000.00	807.44	296.40	239.33
	Output	19.3 80.7	1000.00	807.44		239.33

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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 23.71 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa powder [Skurikhin]	95.0	194.35	184.63	4.61	4.38
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	40.89	34.35	0.97	0.81
4	Vanilla powder	99.85	5.19	5.18	0.12	0.12
	Total	10.8 89.2	1015.94	906.61	24.09	21.50
	Losses 1.5%			13.61		0.32
	Output	10.7 89.3	1000.00	893.00	23.71	21.17
	Losses before baking/boiling, shrinkage 0.75066%	89.2	7.63	6.81	0.18	0.16
	Baking/boiling 0.07%		0.69		0.016
	Losses after baking/boiling, shrinkage 0.75066%	89.3	7.62	6.81	0.18	0.16

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 154.13 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	369.86	369.31	57.01	56.92
3	Wheat flour 1s	85.5	369.86	316.23	57.01	48.74
4	Essence	—	2.05	—	0.32	—
	Total	37.3 62.7	1358.18	851.97	209.33	131.31
	Losses 6.1%			51.97		8.01
	Output	20.0 80.0	1000.00	800.00	154.13	123.30
	Losses before baking/boiling, shrinkage 3.04978%	62.7	41.42	25.98	6.38	4.00
	Baking/boiling 21.59%		284.28		43.82
	Losses after baking/boiling, shrinkage 3.04978%	80.0	32.48	25.98	5.01	4.00

№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 74.1 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	355.99	355.46	26.38	26.34
3	Fresh whole milk the weight ratio of fat 3.2%	12.0	213.59	25.63	15.83	1.90
4	Chicken eggs [chicken egg] [2]	27.0	31.64	8.54	2.34	0.63
5	Vanilla powder	99.85	3.95	3.94	0.29	0.29
6	Sign up
7	Agar (E406)	85.0	0.47	0.40	0.035	0.030
	Total	27.1 72.9	1050.23	766.10	77.82	56.77
	Losses 2.1%			16.10		1.19
	Output	25.0 75.0	1000.00	750.00	74.10	55.58
	Losses before baking/boiling, shrinkage 1.05088%	72.9	11.04	8.05	0.82	0.60
	Baking/boiling 2.74%		28.46		2.11
	Losses after baking/boiling, shrinkage 1.05088%	75.0	10.73	8.05	0.80	0.60

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 18.39 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	4.87	—
3	Starch syrup	78.0	119.29	93.05	2.19	1.71
4	Essence	—	2.76	—	0.051	—
	Total	25.0 75.0	1182.37	887.09	21.74	16.31
	Losses 0.8%			7.09		0.13
	Output	12.0 88.0	1000.00	880.00	18.39	16.18
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.087	0.065
	Baking/boiling 14.74%		173.61		3.19
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.074	0.065

№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 14.82 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	324.88	38.99	4.81	0.58
3	Vanilla powder	99.85	24.37	24.33	0.36	0.36
4	water	—	18.29	—	0.27	—
	Total	30.0 70.0	1017.31	712.11	15.08	10.55
	Losses 1.7%			12.11		0.18
	Output	30.0 70.0	1000.00	700.00	14.82	10.37
	Losses before baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	0.13	0.090
	Losses after baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	0.13	0.090

Consolidated recipe, k=1.021836
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 296.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	107.64	107.48	109.99	109.82
2	Melange	27.0	95.01	25.65	97.08	26.21
3	Wheat flour 1s	85.5	57.01	48.74	58.25	49.80
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	33.80	28.39	34.53	29.01
5	Roasted kernels	97.5	29.64	28.90	30.29	29.53
6	Sign up	12.0	15.83	1.90	16.17	1.94
7	water	—	5.15	—	5.26	—
8	Raw egg white	12.0	4.81	0.58	4.92	0.59
9	Cocoa powder [Skurikhin]	95.0	4.61	4.38	4.71	4.47
10	Chicken eggs [chicken egg] [2]	27.0	2.34	0.63	2.40	0.65
11	Sign up	78.0	2.19	1.71	2.24	1.75
12	Vanilla powder	99.85	0.78	0.78	0.79	0.79
13	Essence	—	0.37	—	0.37	—
14	Cognac	—	0.12	—	0.12	—
15	Agar (E406)	85.0	0.035	0.030	0.036	0.030
	Total		359.32	249.16	367.16	254.60
	Total phase loss 3.9%			9.84
	Other losses 2.1%					5.44
	General losses 6.0%					15.28
	Output	80.7	296.40	239.33	296.40	239.33

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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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