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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №008 Cake "Carmen" → recipe number 2 → Consolidated recipe

Consolidated recipe №008 Cake "Carmen"

Weight 1 kg.

recipe number 2
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 668.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0 260.00 195.00 173.71 130.28 
3No. 101 Chocolate lipstick88.0 150.00 132.00 100.22 88.19 
4No. 008 Sponge cake with cocoa powder76.0 140.00 106.40 93.53 71.09 
5Fruit filling74.0 30.00 22.20 20.04 14.83 
6Sign up
7Wine—  20.00 —   13.36 —   
Total24.0 76.0 1000.00 760.48 668.10 508.08 
Output24.0 76.0 1000.00 760.48 508.08 
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 253.88 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 422.23 354.67 107.19 90.04 
3Vanilla powder99.854.10 4.09 1.04 1.04 
4Cognac or dessert wine—  1.64 —   0.42 —   
Total25.0 75.0 1022.08 766.09 259.48 194.49 
Losses 2.1%16.09 4.08 
Output25.0 75.0 1000.00 750.00 253.88 190.41 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 2.72 2.04 
Baking/boiling 0.06%0.62 0.16 
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 2.72 2.04 
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 173.71 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 60.30 60.20 
3Flour, premium85.5 281.16 240.39 48.84 41.76 
4Potato starch80.0 69.42 55.54 12.06 9.65 
5Essence—  3.47 —   0.60 —   
Total37.6 62.4 1279.69 798.72 222.29 138.74 
Losses 6.1%48.72 8.46 
Output25.0 75.0 1000.00 750.00 173.71 130.28 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 6.78 4.23 
Baking/boiling 16.78%208.18 36.16 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 5.64 4.23 
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 150.83 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 63.48 7.62 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 16.93 4.57 
Total38.9 61.1 1164.48 711.21 175.64 107.27 
Losses 3.6%25.61 3.86 
Output31.4 68.6 1000.00 685.60 150.83 103.41 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 3.16 1.93 
Baking/boiling 10.92%124.84 18.83 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 2.82 1.93 
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 100.22 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  251.50 —   25.20 —   
3Starch syrup78.0 113.18 88.28 11.34 8.85 
4Cocoa powder [Skurikhin]95.0 47.23 44.87 4.73 4.50 
5Essence—  2.62 —   0.26 —   
6Sign up
Total24.1 75.9 1171.40 888.88 117.39 89.08 
Losses 1.0%8.88 0.89 
Output12.0 88.0 1000.00 880.00 100.22 88.19 
Losses before baking/boiling, shrinkage 0.49971%75.9 5.85 4.44 0.59 0.45 
Baking/boiling 13.77%160.50 16.08 
Losses after baking/boiling, shrinkage 0.49971%88.0 5.05 4.44 0.51 0.45 
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 93.53 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 316.55 270.65 29.61 25.32 
3Granulated sugar99.85316.55 316.08 29.61 29.56 
4Cocoa powder [Skurikhin]95.0 84.41 80.19 7.90 7.50 
Total35.0 65.0 1245.09 809.36 116.46 75.70 
Losses 6.1%49.36 4.62 
Output24.0 76.0 1000.00 760.00 93.53 71.09 
Losses before baking/boiling, shrinkage 3.04941%65.0 37.97 24.68 3.55 2.31 
Baking/boiling 14.47%174.65 16.34 
Losses after baking/boiling, shrinkage 3.04941%76.0 32.47 24.68 3.04 2.31 
Consolidated recipe, k=1.019837
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 668.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85260.74 260.35 265.91 265.52 
2Melange27.0 149.84 40.46 152.81 41.26 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 107.19 90.04 109.32 91.83 
4Flour, premium85.5 78.45 67.07 80.00 68.40 
5Fresh whole milk the weight ratio of fat 3.2%12.0 63.48 7.62 64.74 7.77 
6Sign up—  25.20 —   25.70 —   
7Fruit filling74.0 20.04 14.83 20.44 15.13 
8Chicken eggs [chicken egg] [2]27.0 16.93 4.57 17.27 4.66 
9"Patterned" chocolate99.4 13.36 13.28 13.63 13.55 
10Wine—  13.36 —   13.63 —   
11Sign up95.0 12.63 12.00 12.88 12.23 
12Potato starch80.0 12.06 9.65 12.30 9.84 
13Starch syrup78.0 11.34 8.85 11.57 9.02 
14Vanilla powder99.851.28 1.28 1.30 1.30 
15Essence—  0.87 —   0.88 —   
16Sign up—  0.42 —   0.42 —   
Total787.20 529.99 802.81 540.51 
Total phase loss 4.1%21.92 
Other losses 1.9%10.51 
General losses 6.0%32.43 
Output76.0 668.10 508.08 668.10 508.08 
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