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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Riddle [Yegoryevsk] → on a biscuit → Consolidated recipe

Consolidated recipe Cake Riddle [Yegoryevsk]

on a biscuit
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 707.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Whippack cream with syrup57.8 252.00 145.56 178.29 102.98 
3Jam66.0 250.00 165.00 176.88 116.74 
4№002 Fried biscuit crumb94.0 10.00 9.40 7.08 6.65 
5Cocoa powder [Skurikhin]95.0 8.00 7.60 5.66 5.38 
Total31.2 68.8 1000.00 687.56 707.50 486.45 
Output31.2 68.8 1000.00 687.56 486.45 
List of recipes
Whippack cream with syrup Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 178.29 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Sugar syrup for vegetable cream50.0 200.00 100.00 35.66 17.83 
Total42.2 57.8 1000.00 577.60 178.29 102.98 
Output42.2 57.8 1000.00 577.60 178.29 102.98 
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 339.6 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 117.88 117.70 
3Flour, premium85.5 281.16 240.39 95.48 81.64 
4Potato starch80.0 69.42 55.54 23.58 18.86 
5Essence—  3.47 —   1.18 —   
Total37.6 62.4 1279.69 798.72 434.58 271.25 
Losses 6.1%48.72 16.55 
Output25.0 75.0 1000.00 750.00 339.60 254.70 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 13.25 8.27 
Baking/boiling 16.78%208.18 70.70 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 11.03 8.27 
Sugar syrup for vegetable cream Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 35.66 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  503.28 —   17.95 —   
Total50.0 50.0 1008.07 504.03 35.95 17.97 
Losses 0.8%4.03 0.14 
Output50.0 50.0 1000.00 500.00 35.66 17.83 
Losses before baking/boiling, shrinkage 0.40005%50.0 4.03 2.02 0.14 0.072
Losses after baking/boiling, shrinkage 0.40005%50.0 4.03 2.02 0.14 0.072
№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 7.08 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 3.11 3.11 
3Flour, premium85.5 356.18 304.53 2.52 2.15 
4Potato starch80.0 87.95 70.36 0.62 0.50 
5Essence—  4.40 —   0.031—   
Total37.6 62.4 1621.13 1011.83 11.47 7.16 
Losses 7.1%71.83 0.51 
Output6.0 94.0 1000.00 940.00 7.08 6.65 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.41 0.25 
Baking/boiling 33.6%525.38 3.72 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.27 0.25 
Consolidated recipe, k=1.050984
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 707.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up27.0 201.65 54.45 211.93 57.22 
2Jam66.0 176.88 116.74 185.89 122.69 
3Cream on vegetable oils "VIPPAK" [Puratos]59.7 142.63 85.15 149.90 89.49 
4Granulated sugar99.85138.99 138.78 146.08 145.86 
5Flour, premium85.5 98.00 83.79 103.00 88.06 
6Sign up80.0 24.20 19.36 25.43 20.34 
7water—  17.95 —   18.86 —   
8Cocoa powder [Skurikhin]95.0 5.66 5.38 5.95 5.65 
9Essence—  1.21 —   1.27 —   
Total807.16 503.64 848.32 529.32 
Total phase loss 3.4%17.20 
Other losses 4.9%25.68 
General losses 8.1%42.87 
Output68.8 707.50 486.45 707.50 486.45 
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