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All groups → All products → Cakes → Sand cakes → Sandy curd cakes → №157 Cake "Curd" → No. 157 → Consolidated recipe

Consolidated recipe: №157 Cake "Curd"

Weight 1 kg.

No. 157
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 888.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Jam72.0 295.00 212.40 262.17 188.76 
3Fried semi-finished cottage cheese crumb (in No. 157)92.5 20.00 18.50 17.77 16.44 
4Powdered sugar99.8510.00 9.98 8.89 8.87 
Total26.0 74.0 1000.00 740.38 888.70 657.98 
Output26.0 74.0 1000.00 740.38 657.98 
List of recipes
Semi-finished curd product (in No. 157) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 599.87 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 261.96 223.98 157.14 134.36 
3Cottage mass fraction of fat eighteen%35.0 236.22 82.68 141.70 49.60 
4Melange27.0 149.68 40.41 89.79 24.24 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 145.76 122.44 87.44 73.45 
6Sign up
7Baking soda (E500(ii))50.0 0.46 0.23 0.28 0.14 
Total29.2 70.8 1112.91 788.09 667.60 472.75 
Losses 6.1%48.09 28.85 
Output26.0 74.0 1000.00 740.00 599.87 443.91 
Losses before baking/boiling, shrinkage 3.05084%70.8 33.95 24.04 20.37 14.42 
Baking/boiling 4.31%46.47 27.87 
Losses after baking/boiling, shrinkage 3.05084%74.0 32.49 24.04 19.49 14.42 
Fried semi-finished cottage cheese crumb (in No. 157) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 17.77 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 331.30 283.26 5.89 5.03 
3Cottage mass fraction of fat eighteen%35.0 295.79 103.53 5.26 1.84 
4Melange27.0 189.34 51.12 3.37 0.91 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 184.34 154.85 3.28 2.75 
6Sign up
7Baking soda (E500(ii))50.0 0.58 0.29 0.0100.005
Total29.1 70.9 1404.59 995.68 24.97 17.70 
Losses 7.1%70.68 1.26 
Output7.5 92.5 1000.00 925.00 17.77 16.44 
Losses before baking/boiling, shrinkage 3.54936%70.9 49.85 35.34 0.89 0.63 
Baking/boiling 23.36%316.53 5.63 
Losses after baking/boiling, shrinkage 3.54936%92.5 38.21 35.34 0.68 0.63 
Consolidated recipe, k=1.01729
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 888.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up72.0 262.17 188.76 266.70 192.02 
2Granulated sugar99.85190.97 190.68 194.27 193.98 
3Flour, premium85.5 163.03 139.39 165.85 141.80 
4Cottage mass fraction of fat eighteen%35.0 146.96 51.44 149.50 52.33 
5Melange27.0 93.15 25.15 94.76 25.59 
6Sign up84.0 90.71 76.20 92.28 77.52 
7Powdered sugar99.8516.34 16.32 16.63 16.60 
8Baking soda (E500(ii))50.0 0.29 0.14 0.29 0.15 
Total963.62 688.08 980.28 699.98 
Total phase loss 4.4%30.10 
Other losses 1.7%11.90 
General losses 6.0%42.00 
Output74.0 888.70 657.98 888.70 657.98 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.Yesflour, premiumno data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yesmelangeno data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesbutterno data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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Recipe on №157 Cake "Curd" contained in handbooks:

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