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All groups → All products → miscellanea → Thumbelina cake → Recipe No. 1 (standard) → Consolidated recipe

Consolidated recipe Thumbelina cake

Recipe No. 1 (standard)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 461.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	300.00	234.00	138.45	107.99
3	№056 Creamy fruit cream	75.0	168.00	126.00	77.53	58.15
4	No. 095 Blotting syrup	50.0	126.00	63.00	58.15	29.07
5	No. 023 Air	96.5	70.00	67.55	32.30	31.17
6	Sign up
	Total	25.5 74.5	1000.00	744.99	461.50	343.81
	Output	25.5 74.5	1000.00	744.99		343.81

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№056 Creamy fruit cream on 61m cream
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 77.53 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	№061 Cream "New"	78.0	502.01	391.57	38.92	30.36
	Total	25.0 75.0	1004.02	753.02	77.84	58.38
	Losses 0.4%			3.02		0.23
	Output	25.0 75.0	1000.00	750.00	77.53	58.15
	Losses before baking/boiling, shrinkage 0.2002%	75.0	2.01	1.51	0.16	0.12
	Losses after baking/boiling, shrinkage 0.2002%	75.0	2.01	1.51	0.16	0.12

№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 177.37 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	459.46	385.95	81.50	68.46
3	Vanilla powder	99.85	4.07	4.06	0.72	0.72
4	Cognac	—	0.86	—	0.15	—
5	Wine	—	0.86	—	0.15	—
	Total	22.1 77.9	1022.42	796.74	181.35	141.32
	Losses 2.1%			16.74		2.97
	Output	22.0 78.0	1000.00	780.00	177.37	138.35
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	1.91	1.48
	Baking/boiling 0.09%		0.94		0.17
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	1.90	1.48

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 150.45 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	52.22	52.14
3	Flour, premium	85.5	281.16	240.39	42.30	36.17
4	Potato starch	80.0	69.42	55.54	10.44	8.36
5	Essence	—	3.47	—	0.52	—
	Total	37.6 62.4	1279.69	798.72	192.53	120.17
	Losses 6.1%			48.72		7.33
	Output	25.0 75.0	1000.00	750.00	150.45	112.84
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	5.87	3.66
	Baking/boiling 16.78%		208.18		31.32
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	4.89	3.66

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 98.83 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fresh whole milk the weight ratio of fat 3.2%	12.0	340.51	40.86	33.65	4.04
	Total	28.6 71.4	1053.30	752.58	104.09	74.37
	Losses 3.0%			22.58		2.23
	Output	27.0 73.0	1000.00	730.00	98.83	72.14
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	1.56	1.12
	Baking/boiling 2.12%		22.03		2.18
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	1.53	1.12

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 58.15 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	29.83	29.79
3	Cognac or dessert wine	—	47.95	—	2.79	—
4	Essence of rum	—	1.92	—	0.11	—
	Total	54.6 45.4	1127.32	512.30	65.55	29.79
	Losses 2.4%			12.30		0.72
	Output	50.0 50.0	1000.00	500.00	58.15	29.07
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.79	0.36
	Baking/boiling 9.11%		101.49		5.90
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.72	0.36

No. 023 Air basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 32.31 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	11.65	1.40
3	Vanilla powder	99.85	7.21	7.20	0.23	0.23
	Total	24.0 76.0	1329.19	1010.46	42.94	32.64
	Losses 4.5%			45.46		1.47
	Output	3.5 96.5	1000.00	965.00	32.30	31.17
	Losses before baking/boiling, shrinkage 2.24956%	76.0	29.90	22.73	0.97	0.73
	Baking/boiling 21.22%		275.73		8.91
	Losses after baking/boiling, shrinkage 2.24956%	96.5	23.56	22.73	0.76	0.73

Consolidated recipe, k=1.042798
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 461.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	183.56	183.28	191.41	191.13
2	Melange	27.0	87.04	23.50	90.76	24.51
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	81.50	68.46	84.98	71.39
4	Flour, premium	85.5	42.30	36.17	44.11	37.71
5	Jam	72.0	38.92	28.02	40.59	29.22
6	Sign up	12.0	33.65	4.04	35.09	4.21
7	Water	—	32.82	—	34.22	—
8	Raw egg white	12.0	11.65	1.40	12.15	1.46
9	Potato starch	80.0	10.44	8.36	10.89	8.71
10	Chocolate	99.4	4.62	4.59	4.81	4.78
11	Sign up	—	2.79	—	2.91	—
12	Vanilla powder	99.85	0.95	0.95	1.00	0.99
13	Essence	—	0.52	—	0.54	—
14	Cognac	—	0.15	—	0.16	—
15	Wine	—	0.15	—	0.16	—
16	Sign up	—	0.11	—	0.12	—
	Total		531.17	358.76	553.91	374.12
	Total phase loss 4.2%			14.95
	Other losses 4.1%					15.35
	General losses 8.1%					30.30
	Output	74.5	461.50	343.81	461.50	343.81

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Consolidated recipe Thumbelina cake

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