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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №001 Biscuit-cream cake → recipe number 2 (Charlotte cream) → Consolidated recipe

Consolidated recipe №001 Biscuit-cream cake

Weight 1 kg or less.

recipe number 2 (Charlotte cream)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 123.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№059 Cream "Charlotte" (main)75.0 360.00 270.00 44.32 33.24 
3No. 096 Fortified blotting syrup50.0 200.00 100.00 24.62 12.31 
4№067 Cream "Charlotte" chocolate75.5 40.00 30.20 4.92 3.72 
5Fruit70.0 17.50 12.25 2.15 1.51 
6Sign up
Total29.9 70.1 1000.00 700.75 123.10 86.26 
Output29.9 70.1 1000.00 700.75 86.26 
List of recipes
№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 44.32 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 422.23 354.67 18.71 15.72 
3Vanilla powder99.854.10 4.09 0.18 0.18 
4Cognac or dessert wine—  1.64 —   0.073—   
Total25.0 75.0 1022.08 766.09 45.29 33.95 
Losses 2.1%16.09 0.71 
Output25.0 75.0 1000.00 750.00 44.32 33.24 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.48 0.36 
Baking/boiling 0.06%0.62 0.028
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.48 0.36 
№067 Cream "Charlotte" chocolate basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 4.92 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 382.33 321.16 1.88 1.58 
3Cocoa powder [Skurikhin]95.0 48.14 45.73 0.24 0.23 
4Cognac—  1.52 —   0.007—   
5Vanilla powder99.851.42 1.42 0.0070.007
Total24.5 75.5 1021.07 771.21 5.03 3.80 
Losses 2.1%16.21 0.080
Output24.5 75.5 1000.00 755.00 4.92 3.72 
Losses before baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.0530.040
Baking/boiling -0.04%-0.39 -0.002
Losses after baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.0530.040
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 46.16 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 16.02 16.00 
3Flour, premium85.5 281.16 240.39 12.98 11.10 
4Potato starch80.0 69.42 55.54 3.20 2.56 
5Essence—  3.47 —   0.16 —   
Total37.6 62.4 1279.69 798.72 59.07 36.87 
Losses 6.1%48.72 2.25 
Output25.0 75.0 1000.00 750.00 46.16 34.62 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 1.80 1.12 
Baking/boiling 16.78%208.18 9.61 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 1.50 1.12 
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 29.22 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 420.90 50.51 12.30 1.48 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 3.28 0.89 
Total38.9 61.1 1164.48 711.21 34.03 20.78 
Losses 3.6%25.61 0.75 
Output31.4 68.6 1000.00 685.60 29.22 20.03 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 0.61 0.37 
Baking/boiling 10.92%124.84 3.65 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 0.55 0.37 
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 24.62 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  405.36 —   9.98 —   
3Cognac—  56.30 —   1.39 —   
4Cognac or dessert wine—  47.95 —   1.18 —   
5Essence of rum—  1.92 —   0.047—   
Total50.0 50.0 1024.60 512.30 25.23 12.61 
Losses 2.4%12.30 0.30 
Output50.0 50.0 1000.00 500.00 24.62 12.31 
Losses before baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.30 0.15 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.30 0.15 
№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 0.92 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 0.41 0.41 
3Flour, premium85.5 356.18 304.53 0.33 0.28 
4Potato starch80.0 87.95 70.36 0.0810.065
5Essence—  4.40 —   0.004—   
Total37.6 62.4 1621.13 1011.83 1.50 0.93 
Losses 7.1%71.83 0.066
Output6.0 94.0 1000.00 940.00 0.92 0.87 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.0530.033
Baking/boiling 33.6%525.38 0.49 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.0350.033
Consolidated recipe, k=1.024706
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 123.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8547.51 47.44 48.68 48.61 
2Melange27.0 27.38 7.39 28.06 7.58 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 20.59 17.30 21.10 17.73 
4Flour, premium85.5 13.31 11.38 13.64 11.66 
5Fresh whole milk the weight ratio of fat 3.2%12.0 12.30 1.48 12.60 1.51 
6Sign up—  9.98 —   10.23 —   
7Potato starch80.0 3.29 2.63 3.37 2.69 
8Chicken eggs [chicken egg] [2]27.0 3.28 0.89 3.36 0.91 
9Fruit70.0 2.15 1.51 2.21 1.55 
10Cognac—  1.39 —   1.43 —   
11Sign up—  1.25 —   1.28 —   
12Cocoa powder [Skurikhin]95.0 0.24 0.23 0.24 0.23 
13Vanilla powder99.850.19 0.19 0.19 0.19 
14Essence—  0.16 —   0.17 —   
15Essence of rum—  0.047—   0.048—   
Total143.08 90.42 146.61 92.66 
Total phase loss 4.6%4.16 
Other losses 2.4%2.23 
General losses 6.9%6.39 
Output70.1 123.10 86.26 123.10 86.26 
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