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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 157.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Jam72.0 295.00 212.40 46.43 33.43 
3Fried semi-finished cottage cheese crumb (in No. 157)92.5 20.00 18.50 3.15 2.91 
4Powdered sugar99.8510.00 9.98 1.57 1.57 
Total26.0 74.0 1000.00 740.38 157.40 116.54 
Output26.0 74.0 1000.00 740.38 116.54 
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 106.25 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 261.96 223.98 27.83 23.80 
3Cottage mass fraction of fat eighteen%35.0 236.22 82.68 25.10 8.78 
4Melange27.0 149.68 40.41 15.90 4.29 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 145.76 122.44 15.49 13.01 
6Sign up
7Baking soda (E500(ii))50.0 0.46 0.23 0.0490.024
Total29.2 70.8 1112.91 788.09 118.24 83.73 
Losses 6.1%48.09 5.11 
Output26.0 74.0 1000.00 740.00 106.24 78.62 
Losses before baking/boiling, shrinkage 3.05084%70.8 33.95 24.04 3.61 2.55 
Baking/boiling 4.31%46.47 4.94 
Losses after baking/boiling, shrinkage 3.05084%74.0 32.49 24.04 3.45 2.55 
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 3.15 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 331.30 283.26 1.04 0.89 
3Cottage mass fraction of fat eighteen%35.0 295.79 103.53 0.93 0.33 
4Melange27.0 189.34 51.12 0.60 0.16 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 184.34 154.85 0.58 0.49 
6Sign up
7Baking soda (E500(ii))50.0 0.58 0.29 0.0020.001
Total29.1 70.9 1404.59 995.68 4.42 3.13 
Losses 7.1%70.68 0.22 
Output7.5 92.5 1000.00 925.00 3.15 2.91 
Losses before baking/boiling, shrinkage 3.54936%70.9 49.85 35.34 0.16 0.11 
Baking/boiling 23.36%316.53 1.00 
Losses after baking/boiling, shrinkage 3.54936%92.5 38.21 35.34 0.12 0.11 
Consolidated recipe, k=1.01729
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 157.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up72.0 46.43 33.43 47.24 34.01 
2Granulated sugar99.8533.82 33.77 34.41 34.36 
3Flour, premium85.5 28.87 24.69 29.37 25.11 
4Cottage mass fraction of fat eighteen%35.0 26.03 9.11 26.48 9.27 
5Melange27.0 16.50 4.45 16.78 4.53 
6Sign up84.0 16.07 13.50 16.34 13.73 
7Powdered sugar99.852.89 2.89 2.94 2.94 
8Baking soda (E500(ii))50.0 0.0510.0250.0520.026
Total170.67 121.87 173.62 123.98 
Total phase loss 4.4%5.33 
Other losses 1.7%2.11 
General losses 6.0%7.44 
Output74.0 157.40 116.54 157.40 116.54 
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