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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №007 Cake "Truffle" → recipe number 1 → Consolidated recipe

Consolidated recipe №007 Cake "Truffle"

Weight 0.5 and 1.0 kg.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 162 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0 300.00 225.00 48.60 36.45 
3No. 095 Blotting syrup50.0 200.00 100.00 32.40 16.20 
4No. 107 Chocolate grits89.3 100.00 89.30 16.20 14.47 
5"Patterned" chocolate99.4 40.00 39.76 6.48 6.44 
Total27.4 72.6 1000.00 725.86 162.00 117.59 
Output27.4 72.6 1000.00 725.86 117.59 
List of recipes
№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 58.32 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 382.33 321.16 22.30 18.73 
3Cocoa powder [Skurikhin]95.0 48.14 45.73 2.81 2.67 
4Cognac—  1.52 —   0.089—   
5Vanilla powder99.851.42 1.42 0.0830.083
Total24.5 75.5 1021.07 771.21 59.55 44.98 
Losses 2.1%16.21 0.95 
Output24.5 75.5 1000.00 755.00 58.32 44.03 
Losses before baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.63 0.47 
Baking/boiling -0.04%-0.39 -0.023
Losses after baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.63 0.47 
No. 107 Chocolate grits basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 16.2 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder [Skurikhin]95.0 194.35 184.63 3.15 2.99 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 40.89 34.35 0.66 0.56 
4Vanilla powder99.855.19 5.18 0.0840.084
Total10.8 89.2 1015.94 906.61 16.46 14.69 
Losses 1.5%13.61 0.22 
Output10.7 89.3 1000.00 893.00 16.20 14.47 
Losses before baking/boiling, shrinkage 0.75066%89.2 7.63 6.81 0.12 0.11 
Baking/boiling 0.07%0.69 0.011
Losses after baking/boiling, shrinkage 0.75066%89.3 7.62 6.81 0.12 0.11 
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 48.6 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 16.87 16.84 
3Flour, premium85.5 281.16 240.39 13.66 11.68 
4Potato starch80.0 69.42 55.54 3.37 2.70 
5Essence—  3.47 —   0.17 —   
Total37.6 62.4 1279.69 798.72 62.19 38.82 
Losses 6.1%48.72 2.37 
Output25.0 75.0 1000.00 750.00 48.60 36.45 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 1.90 1.18 
Baking/boiling 16.78%208.18 10.12 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 1.58 1.18 
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 34.27 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 14.43 1.73 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 3.85 1.04 
Total38.9 61.1 1164.48 711.21 39.91 24.37 
Losses 3.6%25.61 0.88 
Output31.4 68.6 1000.00 685.60 34.27 23.50 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 0.72 0.44 
Baking/boiling 10.92%124.84 4.28 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 0.64 0.44 
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 32.4 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 16.62 16.60 
3Cognac or dessert wine—  47.95 —   1.55 —   
4Essence of rum—  1.92 —   0.062—   
Total54.6 45.4 1127.32 512.30 36.53 16.60 
Losses 2.4%12.30 0.40 
Output50.0 50.0 1000.00 500.00 32.40 16.20 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 0.44 0.20 
Baking/boiling 9.11%101.49 3.29 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.40 0.20 
# 099 Lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 12.56 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  265.08 —   3.33 —   
3Starch syrup78.0 119.29 93.05 1.50 1.17 
4Essence—  2.76 —   0.035—   
Total25.0 75.0 1182.37 887.09 14.85 11.14 
Losses 0.8%7.09 0.089
Output12.0 88.0 1000.00 880.00 12.56 11.06 
Losses before baking/boiling, shrinkage 0.39981%75.0 4.73 3.55 0.0590.045
Baking/boiling 14.74%173.61 2.18 
Losses after baking/boiling, shrinkage 0.39981%88.0 4.03 3.55 0.0510.045
Consolidated recipe, k=1.031156
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 162 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8565.12 65.02 67.15 67.05 
2Melange27.0 28.12 7.59 28.99 7.83 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 22.96 19.29 23.68 19.89 
4Water—  21.62 —   22.29 —   
5Fresh whole milk the weight ratio of fat 3.2%12.0 14.43 1.73 14.87 1.78 
6Sign up85.5 13.66 11.68 14.09 12.05 
7"Patterned" chocolate99.4 6.48 6.44 6.68 6.64 
8Cocoa powder [Skurikhin]95.0 5.96 5.66 6.14 5.83 
9Chicken eggs [chicken egg] [2]27.0 3.85 1.04 3.97 1.07 
10Potato starch80.0 3.37 2.70 3.48 2.78 
11Sign up—  1.55 —   1.60 —   
12Starch syrup78.0 1.50 1.17 1.55 1.21 
13Essence—  0.20 —   0.21 —   
14Vanilla powder99.850.17 0.17 0.17 0.17 
15Cognac—  0.089—   0.091—   
16Sign up—  0.062—   0.064—   
Total189.13 122.49 195.03 126.30 
Total phase loss 4.0%4.90 
Other losses 3.0%3.82 
General losses 6.9%8.72 
Output72.6 162.00 117.59 162.00 117.59 
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