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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №002 Cake "Coffee" → recipe number 1 → Consolidated recipe

Consolidated recipe: №002 Cake "Coffee"

Weight 1 kg or less.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 927.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№070 Cream "Charlotte" coffee74.6 364.50 271.92 338.18 252.28 
3No. 097 Coffee syrup for soaking50.0 200.00 100.00 185.56 92.78 
4№067 Cream "Charlotte" chocolate75.5 38.00 28.69 35.26 26.62 
5Roasted kernels97.5 15.00 14.62 13.92 13.57 
6Sign up
Total29.6 70.4 1000.00 703.53 927.80 652.74 
Output29.6 70.4 1000.00 703.53 652.74 
List of recipes
№070 Cream "Charlotte" coffee basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 338.18 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2No. 060 Charlotte syrup68.6 406.28 278.55 137.40 94.20 
3No. 071 Coffee syrup68.0 203.14 138.14 68.70 46.71 
4Vanilla powder99.854.06 4.05 1.37 1.37 
5Cognac or dessert wine—  1.65 —   0.56 —   
Total25.4 74.6 1021.41 762.01 345.42 257.70 
Losses 2.1%16.01 5.41 
Output25.4 74.6 1000.00 746.00 338.18 252.28 
Losses before baking/boiling, shrinkage 1.0505%74.6 10.73 8.00 3.63 2.71 
Baking/boiling -0.0%-0.050-0.017
Losses after baking/boiling, shrinkage 1.0505%74.6 10.73 8.00 3.63 2.71 
№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 35.26 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 13.48 11.32 
3Cocoa powder [Skurikhin]95.0 48.14 45.73 1.70 1.61 
4Cognac—  1.52 —   0.054—   
5Vanilla powder99.851.42 1.42 0.0500.050
Total24.5 75.5 1021.07 771.21 36.00 27.19 
Losses 2.1%16.21 0.57 
Output24.5 75.5 1000.00 755.00 35.26 26.62 
Losses before baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.38 0.29 
Baking/boiling -0.04%-0.39 -0.014
Losses after baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.38 0.29 
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 347.93 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 120.77 120.59 
3Flour, premium85.5 281.16 240.39 97.82 83.64 
4Potato starch80.0 69.42 55.54 24.15 19.32 
5Essence—  3.47 —   1.21 —   
Total37.6 62.4 1279.69 798.72 445.24 277.89 
Losses 6.1%48.72 16.95 
Output25.0 75.0 1000.00 750.00 347.92 260.94 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 13.58 8.48 
Baking/boiling 16.78%208.18 72.43 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 11.30 8.48 
No. 097 Coffee syrup for soaking basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 185.56 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  481.41 —   89.33 —   
3Cognac or dessert wine—  28.47 —   5.28 —   
4Natural roasted coffee96.0 13.16 12.63 2.44 2.34 
5Essence of rum—  1.14 —   0.21 —   
Total50.0 50.0 1024.59 512.29 190.12 95.06 
Losses 2.4%12.29 2.28 
Output50.0 50.0 1000.00 500.00 185.56 92.78 
Losses before baking/boiling, shrinkage 1.1998%50.0 12.29 6.15 2.28 1.14 
Losses after baking/boiling, shrinkage 1.1998%50.0 12.29 6.15 2.28 1.14 
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 158.12 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 66.55 7.99 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 17.75 4.79 
Total38.9 61.1 1164.48 711.21 184.12 112.45 
Losses 3.6%25.61 4.05 
Output31.4 68.6 1000.00 685.60 158.12 108.40 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 3.31 2.02 
Baking/boiling 10.92%124.84 19.74 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 2.95 2.02 
No. 071 Coffee syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 68.7 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  325.14 —   22.34 —   
3Natural roasted coffee96.0 43.72 41.97 3.00 2.88 
Total32.0 68.0 1024.60 696.73 70.39 47.86 
Losses 2.4%16.73 1.15 
Output32.0 68.0 1000.00 680.00 68.70 46.71 
Losses before baking/boiling, shrinkage 1.20044%68.0 12.30 8.36 0.84 0.57 
Losses after baking/boiling, shrinkage 1.20044%68.0 12.30 8.36 0.84 0.57 
№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 6.96 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 3.06 3.06 
3Flour, premium85.5 356.18 304.53 2.48 2.12 
4Potato starch80.0 87.95 70.36 0.61 0.49 
5Essence—  4.40 —   0.031—   
Total37.6 62.4 1621.13 1011.83 11.28 7.04 
Losses 7.1%71.83 0.50 
Output6.0 94.0 1000.00 940.00 6.96 6.54 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.40 0.25 
Baking/boiling 33.6%525.38 3.66 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.27 0.25 
Consolidated recipe, k=1.015722
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 927.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85361.56 361.01 367.24 366.69 
2Melange27.0 206.38 55.72 209.63 56.60 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 150.88 126.74 153.25 128.73 
4water—  111.67 —   113.42 —   
5Flour, premium85.5 100.30 85.76 101.88 87.11 
6Sign up12.0 66.55 7.99 67.60 8.11 
7Potato starch80.0 24.76 19.81 25.15 20.12 
8Chicken eggs [chicken egg] [2]27.0 17.75 4.79 18.03 4.87 
9Roasted kernels97.5 13.92 13.57 14.14 13.78 
10Cognac or dessert wine—  5.84 —   5.93 —   
11Sign up96.0 5.45 5.23 5.53 5.31 
12Cocoa powder [Skurikhin]95.0 1.70 1.61 1.72 1.64 
13Vanilla powder99.851.42 1.42 1.45 1.44 
14Essence—  1.24 —   1.26 —   
15Essence of rum—  0.21 —   0.21 —   
16Sign up—  0.054—   0.054—   
Total1069.68 683.65 1086.49 694.40 
Total phase loss 4.5%30.92 
Other losses 1.5%10.75 
General losses 6.0%41.66 
Output70.4 927.80 652.74 927.80 652.74 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.Yesflour, premiumno data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yeschicken eggs; melangeno data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesfresh whole milk the weight ratio of fat 3.2%; butterno data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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Recipe on №002 Cake "Coffee" contained in handbooks:

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