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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №008 Cake "Carmen" → recipe number 1 → Consolidated recipe

Consolidated recipe: №008 Cake "Carmen"

Weight 1 kg.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 697.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 001 Biscuit (main)	75.0	260.00	195.00	181.25	135.93
3	No. 101 Chocolate lipstick	88.0	150.00	132.00	104.56	92.02
4	No. 008 Sponge cake with cocoa powder	76.0	140.00	106.40	97.59	74.17
5	Fruit filling	74.0	30.00	22.20	20.91	15.48
6	Sign up
7	Wine	—	20.00	—	13.94	—
	Total	19.8 80.2	1000.00	802.28	697.10	559.27
	Output	19.8 80.2	1000.00	802.28		559.27

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No. 046 Creamy cream (basic) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 264.9 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	278.57	278.15	73.79	73.68
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	208.92	154.60	55.34	40.95
4	Vanilla powder	99.85	5.15	5.14	1.36	1.36
5	Cognac or dessert wine	—	1.72	—	0.46	—
	Total	13.8 86.2	1016.69	876.65	269.32	232.22
	Losses 1.9%			16.65		4.41
	Output	14.0 86.0	1000.00	860.00	264.90	227.81
	Losses before baking/boiling, shrinkage 0.94977%	86.2	9.66	8.33	2.56	2.21
	Baking/boiling -0.26%		-2.65		-0.70
	Losses after baking/boiling, shrinkage 0.94977%	86.0	9.68	8.33	2.56	2.21

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 181.25 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	62.91	62.82
3	Flour, premium	85.5	281.16	240.39	50.96	43.57
4	Potato starch	80.0	69.42	55.54	12.58	10.07
5	Essence	—	3.47	—	0.63	—
	Total	37.6 62.4	1279.69	798.72	231.94	144.76
	Losses 6.1%			48.72		8.83
	Output	25.0 75.0	1000.00	750.00	181.25	135.93
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	7.07	4.42
	Baking/boiling 16.78%		208.18		37.73
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	5.89	4.42

No. 101 Chocolate lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 104.57 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	251.50	—	26.30	—
3	Starch syrup	78.0	113.18	88.28	11.83	9.23
4	Cocoa powder [Skurikhin]	95.0	47.23	44.87	4.94	4.69
5	Essence	—	2.62	—	0.27	—
6	Sign up
	Total	24.1 75.9	1171.40	888.88	122.49	92.95
	Losses 1.0%			8.88		0.93
	Output	12.0 88.0	1000.00	880.00	104.56	92.02
	Losses before baking/boiling, shrinkage 0.49971%	75.9	5.85	4.44	0.61	0.46
	Baking/boiling 13.77%		160.50		16.78
	Losses after baking/boiling, shrinkage 0.49971%	88.0	5.05	4.44	0.53	0.46

No. 008 Sponge cake 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 97.59 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	316.55	270.65	30.89	26.41
3	Granulated sugar	99.85	316.55	316.08	30.89	30.85
4	Cocoa powder [Skurikhin]	95.0	84.41	80.19	8.24	7.83
	Total	35.0 65.0	1245.09	809.36	121.51	78.99
	Losses 6.1%			49.36		4.82
	Output	24.0 76.0	1000.00	760.00	97.59	74.17
	Losses before baking/boiling, shrinkage 3.04941%	65.0	37.97	24.68	3.71	2.41
	Baking/boiling 14.47%		174.65		17.04
	Losses after baking/boiling, shrinkage 3.04941%	76.0	32.47	24.68	3.17	2.41

Consolidated recipe, k=1.028898
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 697.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	172.70	172.44	177.69	177.43
2	Melange	27.0	156.34	42.21	160.86	43.43
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	138.36	116.23	142.36	119.58
4	Flour, premium	85.5	81.85	69.98	84.22	72.01
5	Powdered sugar	99.85	73.79	73.68	75.93	75.81
6	Sign up	74.0	55.34	40.95	56.94	42.14
7	Water	—	26.30	—	27.06	—
8	Fruit filling	74.0	20.91	15.48	21.52	15.92
9	"Patterned" chocolate	99.4	13.94	13.86	14.34	14.26
10	Wine	—	13.94	—	14.34	—
11	Sign up	95.0	13.18	12.52	13.56	12.88
12	Potato starch	80.0	12.58	10.07	12.95	10.36
13	Starch syrup	78.0	11.83	9.23	12.18	9.50
14	Vanilla powder	99.85	1.61	1.61	1.66	1.66
15	Essence	—	0.90	—	0.93	—
16	Sign up	—	0.46	—	0.47	—
	Total		794.06	578.26	817.00	594.97
	Total phase loss 3.3%			18.99
	Other losses 2.8%					16.71
	General losses 6.0%					35.70
	Output	80.2	697.10	559.27	697.10	559.27

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	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	butter; whole condensed milk with sugar the weight ratio of fat 8.5%	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 №008 Cake "Carmen" contained in handbooks:

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

Consolidated recipe: №008 Cake "Carmen"

Recipe on №008 Cake "Carmen" contained in handbooks:

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