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All groups → All products → Yeast dough products → Homemade pie with poppy seeds → Basic recipe → Consolidated recipe

Consolidated recipe: Homemade pie with poppy seeds

** Product characteristics. ** Round or rectangular shape. The surface is evenly coated with lipstick. The pulp is well baked, soaked in syrup, on the cut - with a layer of poppy.

Weight

Basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 312.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Syrup (for soaking)	50.0	65.00	32.50	20.29	10.14
3	Lipstick with cocoa powder (for finishing)	88.0	60.00	52.80	18.73	16.48
	Total	25.8 74.2	1000.00	741.55	312.10	231.44
	Output	25.8 74.2	1000.00	741.55		231.44

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Baked cake
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 273.09 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling (in the filling)	94.0	156.57	147.12	42.76	40.18
	Total	26.9 73.1	1182.86	864.20	323.02	236.00
	Losses 13.2%			114.20		31.19
	Output	25.0 75.0	1000.00	750.00	273.09	204.82
	Losses before baking/boiling, shrinkage 6.60724%	73.1	78.15	57.10	21.34	15.59
	Baking/boiling 2.59%		28.57		7.80
	Losses after baking/boiling, shrinkage 6.60724%	75.0	76.13	57.10	20.79	15.59

dough
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 280.27 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Margarine	84.0	167.04	140.31	46.82	39.32
3	Melange	27.0	155.90	42.09	43.69	11.80
4	Granulated sugar	99.85	121.38	121.20	34.02	33.97
5	Water	—	66.82	—	18.73	—
6	Sign up
7	Flour, premium (on the dust)	85.5	22.27	19.04	6.24	5.34
8	Melange (for lubrication)	27.0	11.14	3.01	3.12	0.84
9	Salt	96.5	4.45	4.30	1.25	1.20
	Total	30.1 69.9	1000.00	698.72	280.27	195.83
	Output	30.1 69.9	1000.00	698.72	280.27	195.83

filling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 42.76 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	204.38	204.07	8.74	8.73
3	Natural honey	78.0	138.69	108.18	5.93	4.63
	Total	6.0 94.0	1000.00	939.62	42.76	40.18
	Output	6.0 94.0	1000.00	939.62	42.76	40.18

syrup
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 20.29 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Cognac or dessert wine	—	292.31	—	5.93	—
	Total	40.5 59.5	723.08	430.12	14.67	8.73
	Losses -16.2%			-69.88		-1.42
	Output	50.0 50.0	1000.00	500.00	20.29	10.14
	Losses before baking/boiling, shrinkage -8.1229%	59.5	-58.73	-34.94	-1.19	-0.71
	Baking/boiling -18.97%		-148.31		-3.01
	Losses after baking/boiling, shrinkage -8.1229%	50.0	-69.88	-34.94	-1.42	-0.71

lipstick with cocoa powder
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 18.73 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	333.33	—	6.24	—
3	Cocoa powder [Skurikhin]	95.0	33.33	31.67	0.62	0.59
	Total	24.6 75.4	1366.67	1030.17	25.59	19.29
	Losses 14.6%			150.17		2.81
	Output	12.0 88.0	1000.00	880.00	18.73	16.48
	Losses before baking/boiling, shrinkage 7.28846%	75.4	99.61	75.08	1.87	1.41
	Baking/boiling 14.34%		181.74		3.40
	Losses after baking/boiling, shrinkage 7.28846%	88.0	85.32	75.08	1.60	1.41

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 312.1 kg finished product
			in kind	in solids
1	Sign up	85.5	124.84	106.74
2	Granulated sugar	99.85	70.22	70.12
3	Margarine	84.0	46.82	39.32
4	Melange	27.0	46.82	12.64
5	Poppy	95.5	28.09	26.82
6	Sign up	—	24.97	—
7	Pressed bakery yeast	25.0	7.80	1.95
8	Cognac or dessert wine	—	5.93	—
9	Natural honey	78.0	5.93	4.63
10	Salt	96.5	1.25	1.20
11	Sign up	95.0	0.62	0.59
	Total		363.28	264.02
	General losses 12.3%			32.58
	Output	74.2	312.10	231.44

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).	no data		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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Recipe on Homemade pie with poppy seeds contained in handbooks:

1986 Collection of recipes for flour confectionery and bakery products for catering

Consolidated recipe: Homemade pie with poppy seeds

Recipe on Homemade pie with poppy seeds contained in handbooks:

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