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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №009 Cake "Wedding" → recipe number 1 → Consolidated recipe

Consolidated recipe №009 Cake "Wedding"

Weight 4 kg.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 629.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№059 Cream "Charlotte" (main)	75.0	320.00	240.00	201.54	151.15
3	No. 096 Fortified blotting syrup	50.0	210.00	105.00	132.26	66.13
4	Jam	72.0	75.00	54.00	47.24	34.01
5	No. 024 Air	96.5	55.00	53.08	34.64	33.43
	Total	29.3 70.7	1000.00	707.08	629.80	445.32
	Output	29.3 70.7	1000.00	707.08		445.32

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№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 201.54 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	422.23	354.67	85.09	71.48
3	Vanilla powder	99.85	4.10	4.09	0.83	0.83
4	Cognac or dessert wine	—	1.64	—	0.33	—
	Total	25.0 75.0	1022.08	766.09	205.99	154.39
	Losses 2.1%			16.09		3.24
	Output	25.0 75.0	1000.00	750.00	201.54	151.15
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	2.16	1.62
	Baking/boiling 0.06%		0.62		0.13
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	2.16	1.62

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 214.13 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	74.33	74.22
3	Flour, premium	85.5	281.16	240.39	60.21	51.48
4	Potato starch	80.0	69.42	55.54	14.87	11.89
5	Essence	—	3.47	—	0.74	—
	Total	37.6 62.4	1279.69	798.72	274.02	171.03
	Losses 6.1%			48.72		10.43
	Output	25.0 75.0	1000.00	750.00	214.13	160.60
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	8.36	5.22
	Baking/boiling 16.78%		208.18		44.58
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	6.96	5.22

No. 096 Fortified blotting syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 132.26 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	405.36	—	53.61	—
3	Cognac	—	56.30	—	7.45	—
4	Cognac or dessert wine	—	47.95	—	6.34	—
5	Essence of rum	—	1.92	—	0.25	—
	Total	50.0 50.0	1024.60	512.30	135.51	67.76
	Losses 2.4%			12.30		1.63
	Output	50.0 50.0	1000.00	500.00	132.26	66.13
	Losses before baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	1.63	0.81
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	1.63	0.81

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 119.73 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fresh whole milk the weight ratio of fat 3.2%	12.0	420.90	50.51	50.40	6.05
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	13.44	3.63
	Total	38.9 61.1	1164.48	711.21	139.43	85.16
	Losses 3.6%			25.61		3.07
	Output	31.4 68.6	1000.00	685.60	119.73	82.09
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	2.51	1.53
	Baking/boiling 10.92%		124.84		14.95
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	2.24	1.53

No. 024 Air basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 34.64 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	472.89	56.75	16.38	1.97
3	Citric acid (E330)	98.0	4.73	4.64	0.16	0.16
4	Vanilla powder	99.85	4.73	4.72	0.16	0.16
	Total	29.2 70.8	1428.14	1010.48	49.47	35.00
	Losses 4.5%			45.48		1.58
	Output	3.5 96.5	1000.00	965.00	34.64	33.43
	Losses before baking/boiling, shrinkage 2.25025%	70.8	32.14	22.74	1.11	0.79
	Baking/boiling 26.68%		372.44		12.90
	Losses after baking/boiling, shrinkage 2.25025%	96.5	23.56	22.74	0.82	0.79

Consolidated recipe, k=1.028073
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 629.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	250.54	250.16	257.57	257.19
2	Melange	27.0	123.88	33.45	127.36	34.39
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	85.09	71.48	87.48	73.49
4	Flour, premium	85.5	60.21	51.48	61.90	52.92
5	water	—	53.61	—	55.12	—
6	Sign up	12.0	50.40	6.05	51.81	6.22
7	Jam	72.0	47.24	34.01	48.56	34.96
8	Raw egg white	12.0	16.38	1.97	16.84	2.02
9	Potato starch	80.0	14.87	11.89	15.28	12.23
10	Chicken eggs [chicken egg] [2]	27.0	13.44	3.63	13.82	3.73
11	Sign up	—	7.45	—	7.66	—
12	Cognac or dessert wine	—	6.67	—	6.86	—
13	Vanilla powder	99.85	0.99	0.99	1.02	1.02
14	Essence	—	0.74	—	0.76	—
15	Essence of rum	—	0.25	—	0.26	—
16	Sign up	98.0	0.16	0.16	0.17	0.17
	Total		731.92	465.26	752.47	478.32
	Total phase loss 4.3%			19.94
	Other losses 2.7%					13.06
	General losses 6.9%					33.00
	Output	70.7	629.80	445.32	629.80	445.32

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Consolidated recipe №009 Cake "Wedding"

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