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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №042 Cake "Penguin" → recipe number 1 → Consolidated recipe

Consolidated recipe: №042 Cake "Penguin"

Weight 1.5 kg or more.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 24.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Cream Charlotte Fruit Cake Penguin	77.0	200.00	154.00	4.86	3.74
3	No. 095 Blotting syrup	50.0	190.00	95.00	4.62	2.31
4	No. 040 Special	76.0	160.00	121.60	3.89	2.95
5	Confiture	80.0	110.00	88.00	2.67	2.14
6	Sign up
7	Cream Charlotte Chocolate Cake Penguin	80.2	20.00	16.04	0.49	0.39
8	№041 Crumbs of fried semi-finished product "Special"	94.0	20.00	18.80	0.49	0.46
	Total	28.2 71.8	1000.00	718.44	24.30	17.46
	Output	28.2 71.8	1000.00	718.44		17.46

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List of recipes

Cream Charlotte Fruit Cake Penguin basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 4.86 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Confiture	80.0	411.80	329.44	2.00	1.60
	Total	22.9 77.1	1004.37	773.87	4.88	3.76
	Losses 0.5%			3.87		0.019
	Output	23.0 77.0	1000.00	770.00	4.86	3.74
	Losses before baking/boiling, shrinkage 0.24988%	77.1	2.51	1.93	0.012	0.009
	Baking/boiling -0.06%		-0.65		-0.003
	Losses after baking/boiling, shrinkage 0.24988%	77.0	2.51	1.93	0.012	0.009

Cream Charlotte Chocolate Cake Penguin basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.49 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa powder [Skurikhin]	95.0	260.26	247.25	0.13	0.12
	Total	19.8 80.2	1001.00	802.80	0.49	0.39
	Output	19.8 80.2	1000.00	802.80	0.49	0.39
	Losses before baking/boiling, shrinkage 0.04995%	80.2	0.50	0.40	0.00	0.00
	Losses after baking/boiling, shrinkage 0.04995%	80.2	0.50	0.40	0.00	0.00

№059 Cream "Charlotte" (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 5.43 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	422.23	354.67	2.29	1.92
3	Vanilla powder	99.85	4.10	4.09	0.022	0.022
4	Cognac or dessert wine	—	1.64	—	0.009	—
	Total	25.0 75.0	1022.08	766.09	5.55	4.16
	Losses 2.1%			16.09		0.087
	Output	25.0 75.0	1000.00	750.00	5.43	4.07
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.058	0.044
	Baking/boiling 0.06%		0.62		0.003
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.058	0.044

No. 040 Special basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 3.89 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Melange	27.0	146.06	39.44	0.57	0.15
3	Flour, premium	85.5	136.32	116.55	0.53	0.45
4	Granulated sugar	99.85	74.01	73.90	0.29	0.29
5	No. 116 Zhzhenka	78.0	42.84	33.42	0.17	0.13
6	Sign up
7	Cocoa powder [Skurikhin]	95.0	3.89	3.70	0.015	0.014
8	Essence	—	1.36	—	0.005	—
9	Baking soda (E500(ii))	50.0	0.98	0.49	0.004	0.002
	Total	29.3 70.7	1116.30	789.19	4.34	3.07
	Losses 3.7%			29.19		0.11
	Output	24.0 76.0	1000.00	760.00	3.89	2.95
	Losses before baking/boiling, shrinkage 1.84933%	70.7	20.64	14.59	0.080	0.057
	Baking/boiling 6.98%		76.45		0.30
	Losses after baking/boiling, shrinkage 1.84933%	76.0	19.20	14.59	0.075	0.057

№041 Crumbs of fried semi-finished product "Special" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.49 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Melange	27.0	182.55	49.29	0.089	0.024
3	Flour, premium	85.5	170.38	145.67	0.083	0.071
4	Granulated sugar	99.85	92.49	92.35	0.045	0.045
5	No. 116 Zhzhenka	78.0	53.55	41.77	0.026	0.020
6	Sign up
7	Cocoa powder [Skurikhin]	95.0	4.87	4.63	0.002	0.002
8	Essence	—	1.71	—	0.001	—
9	Baking soda (E500(ii))	50.0	1.22	0.61	0.001	0.00
	Total	29.3 70.7	1395.21	986.36	0.68	0.48
	Losses 4.7%			46.36		0.023
	Output	6.0 94.0	1000.00	940.00	0.49	0.46
	Losses before baking/boiling, shrinkage 2.34988%	70.7	32.79	23.18	0.016	0.011
	Baking/boiling 24.79%		337.77		0.16
	Losses after baking/boiling, shrinkage 2.34988%	94.0	24.66	23.18	0.012	0.011

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 5.1 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	1.77	1.77
3	Flour, premium	85.5	281.16	240.39	1.43	1.23
4	Potato starch	80.0	69.42	55.54	0.35	0.28
5	Essence	—	3.47	—	0.018	—
	Total	37.6 62.4	1279.69	798.72	6.53	4.08
	Losses 6.1%			48.72		0.25
	Output	25.0 75.0	1000.00	750.00	5.10	3.83
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	0.20	0.12
	Baking/boiling 16.78%		208.18		1.06
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	0.17	0.12

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 4.62 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	2.37	2.37
3	Cognac or dessert wine	—	47.95	—	0.22	—
4	Essence of rum	—	1.92	—	0.009	—
	Total	54.6 45.4	1127.32	512.30	5.20	2.37
	Losses 2.4%			12.30		0.057
	Output	50.0 50.0	1000.00	500.00	4.62	2.31
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.062	0.028
	Baking/boiling 9.11%		101.49		0.47
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.057	0.028

No. 060 Charlotte syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 3.22 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	420.90	50.51	1.36	0.16
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	0.36	0.10
	Total	38.9 61.1	1164.48	711.21	3.75	2.29
	Losses 3.6%			25.61		0.083
	Output	31.4 68.6	1000.00	685.60	3.22	2.21
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	0.068	0.041
	Baking/boiling 10.92%		124.84		0.40
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.060	0.041

No. 116 Zhzhenka basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.19 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	520.78	—	0.10	—
	Total	37.6 62.4	1388.75	866.67	0.27	0.17
	Losses 10.0%			86.67		0.017
	Output	22.0 78.0	1000.00	780.00	0.19	0.15
	Losses before baking/boiling, shrinkage 5.00007%	62.4	69.44	43.33	0.013	0.008
	Baking/boiling 19.99%		263.76		0.051
	Losses after baking/boiling, shrinkage 5.00007%	78.0	55.56	43.33	0.011	0.008

Consolidated recipe, k=1.032393
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 24.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	6.68	6.67	6.89	6.88
2	Confiture	80.0	4.67	3.74	4.83	3.86
3	Melange	27.0	3.61	0.97	3.73	1.01
4	Cuttings from semi-finished cakes and pastries	74.0	3.17	2.35	3.27	2.42
5	Water	—	2.71	—	2.79	—
6	Sign up	84.0	2.29	1.92	2.37	1.99
7	Flour, premium	85.5	2.05	1.75	2.11	1.81
8	Fresh whole milk the weight ratio of fat 3.2%	12.0	1.36	0.16	1.40	0.17
9	Chicken eggs [chicken egg] [2]	27.0	0.36	0.10	0.37	0.10
10	Potato starch	80.0	0.35	0.28	0.37	0.29
11	Sign up	—	0.23	—	0.24	—
12	Cocoa powder [Skurikhin]	95.0	0.14	0.14	0.15	0.14
13	Ammonium carbonic (E503(i))	—	0.026	—	0.027	—
14	Essence	—	0.024	—	0.025	—
15	Vanilla powder	99.85	0.022	0.022	0.023	0.023
16	Sign up	—	0.009	—	0.009	—
17	Baking soda (E500(ii))	50.0	0.004	0.002	0.005	0.002
	Total		27.71	18.11	28.60	18.69
	Total phase loss 3.6%			0.65
	Other losses 3.1%					0.59
	General losses 6.6%					1.23
	Output	71.8	24.30	17.46	24.30	17.46

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	chicken eggs; 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	fresh whole milk the weight ratio of fat 3.2%; butter	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

how to calculate the recipe for the cake

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Recipe on №042 Cake "Penguin" contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 1. Sponge cakes

Consolidated recipe: №042 Cake "Penguin"

Recipe on №042 Cake "Penguin" contained in handbooks:

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