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All groups → All products → Cakes → Combination cakes → Custard cakes → №227 Custard cake → No. 227 → Consolidated recipe

Consolidated recipe: №227 Custard cake

Weight 1 kg.

No. 227
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 404.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 001 Biscuit (main)	75.0	200.00	150.00	80.96	60.72
3	No. 022 Custard	76.0	200.00	152.00	80.96	61.53
4	Fruit cooking	69.0	150.00	103.50	60.72	41.90
5	No. 095 Blotting syrup	50.0	75.00	37.50	30.36	15.18
6	Sign up
7	Powdered sugar	99.85	30.00	29.96	12.14	12.13
	Total	25.3 74.7	1000.00	747.46	404.80	302.57
	Output	25.3 74.7	1000.00	747.46		302.57

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№047 Cream cream "New" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 111.32 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	287.10	286.67	31.96	31.91
3	water	—	149.67	—	16.66	—
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	109.63	81.13	12.20	9.03
5	Vanilla powder	99.85	5.13	5.12	0.57	0.57
6	Sign up
	Total	25.0 75.0	1019.39	764.54	113.48	85.11
	Losses 1.9%			14.54		1.62
	Output	25.0 75.0	1000.00	750.00	111.32	83.49
	Losses before baking/boiling, shrinkage 0.95107%	75.0	9.70	7.27	1.08	0.81
	Losses after baking/boiling, shrinkage 0.95107%	75.0	9.70	7.27	1.08	0.81

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 80.96 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	28.10	28.06
3	Flour, premium	85.5	281.16	240.39	22.76	19.46
4	Potato starch	80.0	69.42	55.54	5.62	4.50
5	Essence	—	3.47	—	0.28	—
	Total	37.6 62.4	1279.69	798.72	103.60	64.66
	Losses 6.1%			48.72		3.94
	Output	25.0 75.0	1000.00	750.00	80.96	60.72
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	3.16	1.97
	Baking/boiling 16.78%		208.18		16.85
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	2.63	1.97

No. 022 Custard basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 80.96 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	455.46	389.42	36.87	31.53
3	water	—	260.93	—	21.12	—
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	227.69	191.26	18.43	15.48
5	Salt	96.5	5.70	5.50	0.46	0.45
	Total	54.0 46.0	1735.46	798.31	140.50	64.63
	Losses 4.8%			38.31		3.10
	Output	24.0 76.0	1000.00	760.00	80.96	61.53
	Losses before baking/boiling, shrinkage 2.39956%	46.0	41.64	19.16	3.37	1.55
	Baking/boiling 39.47%		668.61		54.13
	Losses after baking/boiling, shrinkage 2.39956%	76.0	25.21	19.16	2.04	1.55

No. 095 Blotting syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 30.36 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	15.58	15.55
3	Cognac or dessert wine	—	47.95	—	1.46	—
4	Essence of rum	—	1.92	—	0.058	—
	Total	54.6 45.4	1127.32	512.30	34.23	15.55
	Losses 2.4%			12.30		0.37
	Output	50.0 50.0	1000.00	500.00	30.36	15.18
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.41	0.19
	Baking/boiling 9.11%		101.49		3.08
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.37	0.19

Consolidated recipe, k=1.042958
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 404.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	27.0	110.45	29.82	115.19	31.10
2	Granulated sugar	99.85	75.64	75.53	78.89	78.77
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	70.33	59.08	73.35	61.62
4	Fruit cooking	69.0	60.72	41.90	63.33	43.70
5	Flour, premium	85.5	59.64	50.99	62.20	53.18
6	Sign up	—	54.92	—	57.28	—
7	Roasted kernels	97.5	28.34	27.63	29.55	28.81
8	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	12.20	9.03	12.73	9.42
9	Powdered sugar	99.85	12.14	12.13	12.67	12.65
10	Potato starch	80.0	5.62	4.50	5.86	4.69
11	Sign up	—	1.64	—	1.71	—
12	Vanilla powder	99.85	0.57	0.57	0.60	0.59
13	Salt	96.5	0.46	0.45	0.48	0.46
14	Essence	—	0.28	—	0.29	—
15	Essence of rum	—	0.058	—	0.061	—
	Total		493.01	311.61	514.19	324.99
	Total phase loss 2.9%			9.04
	Other losses 4.1%					13.39
	General losses 6.9%					22.42
	Output	74.7	404.80	302.57	404.80	302.57

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	Yes	flour, premium	no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	melange	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	butter; whole condensed milk with sugar the weight ratio of fat 8.5%	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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Consolidated recipe: №227 Custard cake

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