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All groups → All products → miscellanea → Tea Cake → Recipe No. 1 → Consolidated recipe

Consolidated recipe Tea Cake

Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 975.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 096 Fortified blotting syrup50.0 222.30 111.15 216.79 108.39 
3Jam72.0 166.67 120.00 162.54 117.03 
4№061 Cream "New"78.0 111.10 86.66 108.34 84.51 
5№062а Cream "New" chocolate78.8 111.10 87.55 108.34 85.38 
6Sign up
7Marmalade70.0 22.22 15.55 21.67 15.17 
Total29.8 70.2 1000.00 702.20 975.20 684.78 
Output29.8 70.2 1000.00 702.20 684.78 
List of recipes
№061 Cream "New" basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 108.34 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 459.46 385.95 49.78 41.82 
3Vanilla powder99.854.07 4.06 0.44 0.44 
4Cognac—  0.86 —   0.093—   
5Wine—  0.86 —   0.093—   
Total22.1 77.9 1022.42 796.74 110.77 86.32 
Losses 2.1%16.74 1.81 
Output22.0 78.0 1000.00 780.00 108.34 84.51 
Losses before baking/boiling, shrinkage 1.0508%77.9 10.74 8.37 1.16 0.91 
Baking/boiling 0.09%0.94 0.10 
Losses after baking/boiling, shrinkage 1.0508%78.0 10.73 8.37 1.16 0.91 
№062а Cream "New" chocolate basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 108.34 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 436.96 367.05 47.34 39.77 
3Cocoa powder [Skurikhin]95.0 49.63 47.15 5.38 5.11 
4Vanilla powder99.853.86 3.85 0.42 0.42 
5Cognac—  2.00 —   0.22 —   
Total21.3 78.7 1022.38 804.90 110.77 87.21 
Losses 2.1%16.90 1.83 
Output21.2 78.8 1000.00 788.00 108.34 85.38 
Losses before baking/boiling, shrinkage 1.0497%78.7 10.73 8.45 1.16 0.92 
Baking/boiling 0.09%0.93 0.10 
Losses after baking/boiling, shrinkage 1.0497%78.8 10.72 8.45 1.16 0.92 
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 325.04 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 112.83 112.66 
3Flour, premium85.5 281.16 240.39 91.39 78.14 
4Potato starch80.0 69.42 55.54 22.56 18.05 
5Essence—  3.47 —   1.13 —   
Total37.6 62.4 1279.69 798.72 415.96 259.62 
Losses 6.1%48.72 15.84 
Output25.0 75.0 1000.00 750.00 325.04 243.78 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 12.69 7.92 
Baking/boiling 16.78%208.18 67.67 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 10.56 7.92 
No. 096 Fortified blotting syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 216.79 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  405.36 —   87.88 —   
3Cognac—  56.30 —   12.21 —   
4Cognac or dessert wine—  47.95 —   10.39 —   
5Essence of rum—  1.92 —   0.42 —   
Total50.0 50.0 1024.60 512.30 222.12 111.06 
Losses 2.4%12.30 2.67 
Output50.0 50.0 1000.00 500.00 216.79 108.39 
Losses before baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 2.67 1.33 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 2.67 1.33 
No. 063 Milk-sugar syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 117.78 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 340.51 40.86 40.11 4.81 
Total28.6 71.4 1053.30 752.58 124.06 88.64 
Losses 3.0%22.58 2.66 
Output27.0 73.0 1000.00 730.00 117.78 85.98 
Losses before baking/boiling, shrinkage 1.5003%71.4 15.80 11.29 1.86 1.33 
Baking/boiling 2.12%22.03 2.59 
Losses after baking/boiling, shrinkage 1.5003%73.0 15.47 11.29 1.82 1.33 
№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 32.47 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 14.28 14.26 
3Flour, premium85.5 356.18 304.53 11.57 9.89 
4Potato starch80.0 87.95 70.36 2.86 2.28 
5Essence—  4.40 —   0.14 —   
Total37.6 62.4 1621.13 1011.83 52.64 32.86 
Losses 7.1%71.83 2.33 
Output6.0 94.0 1000.00 940.00 32.47 30.53 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 1.87 1.17 
Baking/boiling 33.6%525.38 17.06 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 1.24 1.17 
Consolidated recipe, k=1.033166
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 975.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85322.29 321.80 332.97 332.48 
2Melange27.0 211.85 57.20 218.87 59.10 
3Jam72.0 162.54 117.03 167.93 120.91 
4Flour, premium85.5 102.96 88.03 106.37 90.95 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 97.12 81.58 100.34 84.29 
6Sign up—  87.88 —   90.79 —   
7Fresh whole milk the weight ratio of fat 3.2%12.0 40.11 4.81 41.44 4.97 
8Potato starch80.0 25.42 20.34 26.26 21.01 
9Marmalade70.0 21.67 15.17 22.39 15.67 
10Cognac—  12.51 —   12.93 —   
11Sign up—  10.39 —   10.74 —   
12Cocoa powder [Skurikhin]95.0 5.38 5.11 5.56 5.28 
13Essence—  1.27 —   1.31 —   
14Vanilla powder99.850.86 0.86 0.89 0.89 
15Essence of rum—  0.42 —   0.43 —   
16Sign up—  0.093—   0.10 —   
Total1102.75 711.92 1139.32 735.53 
Total phase loss 3.8%27.14 
Other losses 3.2%23.61 
General losses 6.9%50.75 
Output70.2 975.20 684.78 975.20 684.78 
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