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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №002 Cake "Coffee" → recipe number 2 → Consolidated recipe

Consolidated recipe №002 Cake "Coffee"

Weight 1 kg or less.

recipe number 2
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 575.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 049 Creamy coffee cream83.4 364.50 303.88 209.70 174.82 
3No. 097 Coffee syrup for soaking50.0 200.00 100.00 115.06 57.53 
4No. 057 Creamy cream with cocoa powder86.0 38.00 32.68 21.86 18.80 
5Roasted kernels97.5 15.00 14.62 8.63 8.41 
6Sign up
Total26.1 73.9 1000.00 739.49 575.30 425.43 
Output26.1 73.9 1000.00 739.49 425.43 
List of recipes
No. 049 Creamy coffee cream basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 209.7 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85202.18 201.88 42.40 42.33 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 202.18 149.61 42.40 31.37 
4No. 071 Coffee syrup68.0 101.09 68.74 21.20 14.41 
5Vanilla powder99.855.05 5.04 1.06 1.06 
6Sign up
Total16.6 83.4 1019.31 849.84 213.75 178.21 
Losses 1.9%16.14 3.39 
Output16.6 83.4 1000.00 833.70 209.70 174.82 
Losses before baking/boiling, shrinkage 0.94977%83.4 9.68 8.07 2.03 1.69 
Baking/boiling -0.01%-0.053-0.011
Losses after baking/boiling, shrinkage 0.94977%83.4 9.68 8.07 2.03 1.69 
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 215.74 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 74.88 74.77 
3Flour, premium85.5 281.16 240.39 60.66 51.86 
4Potato starch80.0 69.42 55.54 14.98 11.98 
5Essence—  3.47 —   0.75 —   
Total37.6 62.4 1279.69 798.72 276.08 172.31 
Losses 6.1%48.72 10.51 
Output25.0 75.0 1000.00 750.00 215.74 161.80 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 8.42 5.26 
Baking/boiling 16.78%208.18 44.91 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 7.01 5.26 
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 115.06 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  481.41 —   55.39 —   
3Cognac or dessert wine—  28.47 —   3.28 —   
4Natural roasted coffee96.0 13.16 12.63 1.51 1.45 
5Essence of rum—  1.14 —   0.13 —   
Total50.0 50.0 1024.59 512.29 117.89 58.94 
Losses 2.4%12.29 1.41 
Output50.0 50.0 1000.00 500.00 115.06 57.53 
Losses before baking/boiling, shrinkage 1.1998%50.0 12.29 6.15 1.41 0.71 
Losses after baking/boiling, shrinkage 1.1998%50.0 12.29 6.15 1.41 0.71 
No. 057 Creamy cream with cocoa powder basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 21.86 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85264.90 264.50 5.79 5.78 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 198.67 147.02 4.34 3.21 
4Cocoa powder [Skurikhin]95.0 48.02 45.62 1.05 1.00 
5Vanilla powder99.852.32 2.32 0.0510.051
6Sign up
Total13.4 86.6 1012.25 876.67 22.13 19.17 
Losses 1.9%16.67 0.36 
Output14.0 86.0 1000.00 860.00 21.86 18.80 
Losses before baking/boiling, shrinkage 0.95049%86.6 9.62 8.33 0.21 0.18 
Baking/boiling -0.7%-7.06 -0.15 
Losses after baking/boiling, shrinkage 0.95049%86.0 9.69 8.33 0.21 0.18 
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 21.2 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  325.14 —   6.89 —   
3Natural roasted coffee96.0 43.72 41.97 0.93 0.89 
Total32.0 68.0 1024.60 696.73 21.72 14.77 
Losses 2.4%16.73 0.35 
Output32.0 68.0 1000.00 680.00 21.20 14.41 
Losses before baking/boiling, shrinkage 1.20044%68.0 12.30 8.36 0.26 0.18 
Losses after baking/boiling, shrinkage 1.20044%68.0 12.30 8.36 0.26 0.18 
№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 4.31 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 1.90 1.89 
3Flour, premium85.5 356.18 304.53 1.54 1.31 
4Potato starch80.0 87.95 70.36 0.38 0.30 
5Essence—  4.40 —   0.019—   
Total37.6 62.4 1621.13 1011.83 6.99 4.37 
Losses 7.1%71.83 0.31 
Output6.0 94.0 1000.00 940.00 4.31 4.06 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.25 0.15 
Baking/boiling 33.6%525.38 2.27 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.16 0.15 
Consolidated recipe, k=1.024483
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 575.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85148.26 148.04 151.89 151.66 
2Melange27.0 127.97 34.55 131.11 35.40 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 116.85 98.15 119.71 100.55 
4water—  62.28 —   63.81 —   
5Flour, premium85.5 62.19 53.18 63.72 54.48 
6Sign up99.8548.19 48.12 49.37 49.29 
7Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 46.74 34.59 47.88 35.43 
8Potato starch80.0 15.36 12.28 15.73 12.59 
9Roasted kernels97.5 8.63 8.41 8.84 8.62 
10Cognac or dessert wine—  4.02 —   4.12 —   
11Sign up96.0 2.44 2.34 2.50 2.40 
12Vanilla powder99.851.11 1.11 1.14 1.14 
13Cocoa powder [Skurikhin]95.0 1.05 1.00 1.08 1.02 
14Essence—  0.77 —   0.79 —   
15Essence of rum—  0.13 —   0.13 —   
Total645.99 441.77 661.80 452.58 
Total phase loss 3.7%16.34 
Other losses 2.4%10.82 
General losses 6.0%27.15 
Output73.9 575.30 425.43 575.30 425.43 
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