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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №010 Cake "Sponge cake with cocoa" → recipe number 1 → Consolidated recipe

Consolidated recipe: №010 Cake "Sponge cake with cocoa"

Weight 0.5 and 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 14.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 057 Creamy cream with cocoa powder	86.0	237.00	203.82	3.37	2.89
3	No. 046 Creamy cream (basic)	86.0	48.00	41.28	0.68	0.59
4	Fruit	70.0	30.00	21.00	0.43	0.30
5	№037а Semi-finished product crumb "Dachny" №37	77.0	20.00	15.40	0.28	0.22
6	Sign up
	Total	22.4 77.6	1000.00	775.50	14.20	11.01
	Output	22.4 77.6	1000.00	775.50		11.01

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№037а Semi-finished product crumb "Dachny" №37 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.28 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	125.26	125.07	0.036	0.036
3	Flour, premium	85.5	115.63	98.86	0.033	0.028
4	Melange	27.0	67.44	18.21	0.019	0.005
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	48.17	40.46	0.014	0.011
6	Sign up
7	Cocoa powder [Skurikhin]	95.0	5.78	5.49	0.002	0.002
8	Ammonium carbonic (E503(i))	—	3.85	—	0.001	—
9	Baking soda (E500(ii))	50.0	0.96	0.48	0.00	0.00
10	Essence	—	0.96	—	0.00	—
	Total	24.4 75.6	1068.53	807.97	0.30	0.23
	Losses 4.7%			37.97		0.011
	Output	23.0 77.0	1000.00	770.00	0.28	0.22
	Losses before baking/boiling, shrinkage 2.34995%	75.6	25.11	18.99	0.007	0.005
	Baking/boiling 1.8%		18.76		0.005
	Losses after baking/boiling, shrinkage 2.34995%	77.0	24.66	18.99	0.007	0.005

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 9.23 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	316.55	270.65	2.92	2.50
3	Granulated sugar	99.85	316.55	316.08	2.92	2.92
4	Cocoa powder [Skurikhin]	95.0	84.41	80.19	0.78	0.74
	Total	35.0 65.0	1245.09	809.36	11.49	7.47
	Losses 6.1%			49.36		0.46
	Output	24.0 76.0	1000.00	760.00	9.23	7.01
	Losses before baking/boiling, shrinkage 3.04941%	65.0	37.97	24.68	0.35	0.23
	Baking/boiling 14.47%		174.65		1.61
	Losses after baking/boiling, shrinkage 3.04941%	76.0	32.47	24.68	0.30	0.23

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 3.37 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	264.90	264.50	0.89	0.89
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	198.67	147.02	0.67	0.49
4	Cocoa powder [Skurikhin]	95.0	48.02	45.62	0.16	0.15
5	Vanilla powder	99.85	2.32	2.32	0.008	0.008
6	Sign up
	Total	13.4 86.6	1012.25	876.67	3.41	2.95
	Losses 1.9%			16.67		0.056
	Output	14.0 86.0	1000.00	860.00	3.37	2.89
	Losses before baking/boiling, shrinkage 0.95049%	86.6	9.62	8.33	0.032	0.028
	Baking/boiling -0.7%		-7.06		-0.024
	Losses after baking/boiling, shrinkage 0.95049%	86.0	9.69	8.33	0.033	0.028

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 0.68 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	278.57	278.15	0.19	0.19
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	208.92	154.60	0.14	0.11
4	Vanilla powder	99.85	5.15	5.14	0.004	0.004
5	Cognac or dessert wine	—	1.72	—	0.001	—
	Total	13.8 86.2	1016.69	876.65	0.69	0.60
	Losses 1.9%			16.65		0.011
	Output	14.0 86.0	1000.00	860.00	0.68	0.59
	Losses before baking/boiling, shrinkage 0.94977%	86.2	9.66	8.33	0.007	0.006
	Baking/boiling -0.26%		-2.65		-0.002
	Losses after baking/boiling, shrinkage 0.94977%	86.0	9.68	8.33	0.007	0.006

No. 116 Zhzhenka basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.01 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	520.78	—	0.004	—
	Total	37.6 62.4	1388.75	866.67	0.010	0.006
	Losses 10.0%			86.67		0.001
	Output	22.0 78.0	1000.00	780.00	0.007	0.006
	Losses before baking/boiling, shrinkage 5.00007%	62.4	69.44	43.33	0.001	0.00
	Baking/boiling 19.99%		263.76		0.002
	Losses after baking/boiling, shrinkage 5.00007%	78.0	55.56	43.33	0.00	0.00

Consolidated recipe, k=1.024395
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 14.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	27.0	4.89	1.32	5.01	1.35
2	Granulated sugar	99.85	2.96	2.96	3.04	3.03
3	Flour, premium	85.5	2.95	2.53	3.03	2.59
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	2.04	1.71	2.09	1.76
5	Powdered sugar	99.85	1.08	1.08	1.11	1.11
6	Sign up	95.0	0.94	0.90	0.97	0.92
7	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	0.81	0.60	0.83	0.61
8	Fruit	70.0	0.43	0.30	0.44	0.31
9	Wine	—	0.21	—	0.22	—
10	Cuttings from semi-finished cakes and pastries	74.0	0.19	0.14	0.20	0.15
11	Sign up	99.85	0.011	0.011	0.012	0.012
12	Cognac or dessert wine	—	0.007	—	0.007	—
13	Water	—	0.004	—	0.004	—
14	Ammonium carbonic (E503(i))	—	0.001	—	0.001	—
15	Baking soda (E500(ii))	50.0	0.00	0.00	0.00	0.00
16	Sign up	—	0.00	—	0.00	—
	Total		16.54	11.55	16.94	11.83
	Total phase loss 4.6%			0.53
	Other losses 2.4%					0.28
	General losses 6.9%					0.82
	Output	77.6	14.20	11.01	14.20	11.01

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 №010 Cake "Sponge cake with cocoa" contained in handbooks:

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

Consolidated recipe: №010 Cake "Sponge cake with cocoa"

Recipe on №010 Cake "Sponge cake with cocoa" contained in handbooks:

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