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All groups → All products → Cakes → Combination cakes → Sponge air cakes → №213 Cake "Star" → No. 213 → Consolidated recipe

Consolidated recipe №213 Cake "Star"

Weight 1 kg.

No. 213
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 188.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2# 099 Lipstick88.0 200.00 176.00 37.74 33.21 
3No. 027 Airy nut97.0 200.00 194.00 37.74 36.61 
4No. 001 Biscuit (main)75.0 190.00 142.50 35.85 26.89 
5№002 Fried biscuit crumb94.0 10.00 9.40 1.89 1.77 
Total19.0 81.0 1000.00 809.90 188.70 152.83 
Output19.0 81.0 1000.00 809.90 152.83 
List of recipes
# 099 Lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 37.74 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  265.08 —   10.00 —   
3Starch syrup78.0 119.29 93.05 4.50 3.51 
4Essence—  2.76 —   0.10 —   
Total25.0 75.0 1182.37 887.09 44.62 33.48 
Losses 0.8%7.09 0.27 
Output12.0 88.0 1000.00 880.00 37.74 33.21 
Losses before baking/boiling, shrinkage 0.39981%75.0 4.73 3.55 0.18 0.13 
Baking/boiling 14.74%173.61 6.55 
Losses after baking/boiling, shrinkage 0.39981%88.0 4.03 3.55 0.15 0.13 
No. 027 Airy nut basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 37.74 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 471.51 56.58 17.79 2.14 
3Roasted kernels97.5 334.96 326.59 12.64 12.33 
4Flour, premium85.5 104.30 89.18 3.94 3.37 
5Vanilla powder99.852.68 2.68 0.10 0.10 
Total30.1 69.9 1461.38 1022.13 55.15 38.58 
Losses 5.1%52.13 1.97 
Output3.0 97.0 1000.00 970.00 37.74 36.61 
Losses before baking/boiling, shrinkage 2.54996%69.9 37.26 26.06 1.41 0.98 
Baking/boiling 27.89%397.25 14.99 
Losses after baking/boiling, shrinkage 2.54996%97.0 26.87 26.06 1.01 0.98 
No. 001 Biscuit (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 35.85 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 12.44 12.43 
3Flour, premium85.5 281.16 240.39 10.08 8.62 
4Potato starch80.0 69.42 55.54 2.49 1.99 
5Essence—  3.47 —   0.12 —   
Total37.6 62.4 1279.69 798.72 45.88 28.64 
Losses 6.1%48.72 1.75 
Output25.0 75.0 1000.00 750.00 35.85 26.89 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 1.40 0.87 
Baking/boiling 16.78%208.18 7.46 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 1.16 0.87 
№002 Fried biscuit crumb basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 1.89 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 0.83 0.83 
3Flour, premium85.5 356.18 304.53 0.67 0.57 
4Potato starch80.0 87.95 70.36 0.17 0.13 
5Essence—  4.40 —   0.008—   
Total37.6 62.4 1621.13 1011.83 3.06 1.91 
Losses 7.1%71.83 0.14 
Output6.0 94.0 1000.00 940.00 1.89 1.77 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.11 0.068
Baking/boiling 33.6%525.38 0.99 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.0720.068
Consolidated recipe, k=1.040348
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 188.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up72.0 75.48 54.35 78.53 56.54 
2Granulated sugar99.8563.97 63.87 66.55 66.45 
3Melange27.0 22.12 5.97 23.02 6.21 
4Raw egg white12.0 17.79 2.14 18.51 2.22 
5Flour, premium85.5 14.69 12.56 15.28 13.07 
6Sign up97.5 12.64 12.33 13.15 12.82 
7Water—  10.00 —   10.41 —   
8Starch syrup78.0 4.50 3.51 4.68 3.65 
9Potato starch80.0 2.65 2.12 2.76 2.21 
10Essence—  0.24 —   0.25 —   
11Sign up99.850.10 0.10 0.11 0.11 
Total224.19 156.95 233.24 163.28 
Total phase loss 2.6%4.12 
Other losses 3.9%6.33 
General losses 6.4%10.45 
Output81.0 188.70 152.83 188.70 152.83 
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