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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 36.9 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	8.75	7.52
3	No. 046 Creamy cream (basic)	86.0	48.00	41.28	1.77	1.52
4	Fruit	70.0	30.00	21.00	1.11	0.77
5	№037а Semi-finished product crumb "Dachny" №37	77.0	20.00	15.40	0.74	0.57
6	Sign up
	Total	22.4 77.6	1000.00	775.50	36.90	28.62
	Output	22.4 77.6	1000.00	775.50		28.62

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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 0.74 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	125.26	125.07	0.092	0.092
3	Flour, premium	85.5	115.63	98.86	0.085	0.073
4	Melange	27.0	67.44	18.21	0.050	0.013
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	48.17	40.46	0.036	0.030
6	Sign up
7	Cocoa powder [Skurikhin]	95.0	5.78	5.49	0.004	0.004
8	Ammonium carbonic (E503(i))	—	3.85	—	0.003	—
9	Baking soda (E500(ii))	50.0	0.96	0.48	0.001	0.00
10	Essence	—	0.96	—	0.001	—
	Total	24.4 75.6	1068.53	807.97	0.79	0.60
	Losses 4.7%			37.97		0.028
	Output	23.0 77.0	1000.00	770.00	0.74	0.57
	Losses before baking/boiling, shrinkage 2.34995%	75.6	25.11	18.99	0.019	0.014
	Baking/boiling 1.8%		18.76		0.014
	Losses after baking/boiling, shrinkage 2.34995%	77.0	24.66	18.99	0.018	0.014

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 23.99 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	316.55	270.65	7.59	6.49
3	Granulated sugar	99.85	316.55	316.08	7.59	7.58
4	Cocoa powder [Skurikhin]	95.0	84.41	80.19	2.02	1.92
	Total	35.0 65.0	1245.09	809.36	29.86	19.41
	Losses 6.1%			49.36		1.18
	Output	24.0 76.0	1000.00	760.00	23.98	18.23
	Losses before baking/boiling, shrinkage 3.04941%	65.0	37.97	24.68	0.91	0.59
	Baking/boiling 14.47%		174.65		4.19
	Losses after baking/boiling, shrinkage 3.04941%	76.0	32.47	24.68	0.78	0.59

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 8.75 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	264.90	264.50	2.32	2.31
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	198.67	147.02	1.74	1.29
4	Cocoa powder [Skurikhin]	95.0	48.02	45.62	0.42	0.40
5	Vanilla powder	99.85	2.32	2.32	0.020	0.020
6	Sign up
	Total	13.4 86.6	1012.25	876.67	8.85	7.67
	Losses 1.9%			16.67		0.15
	Output	14.0 86.0	1000.00	860.00	8.75	7.52
	Losses before baking/boiling, shrinkage 0.95049%	86.6	9.62	8.33	0.084	0.073
	Baking/boiling -0.7%		-7.06		-0.062
	Losses after baking/boiling, shrinkage 0.95049%	86.0	9.69	8.33	0.085	0.073

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 1.77 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	278.57	278.15	0.49	0.49
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	208.92	154.60	0.37	0.27
4	Vanilla powder	99.85	5.15	5.14	0.009	0.009
5	Cognac or dessert wine	—	1.72	—	0.003	—
	Total	13.8 86.2	1016.69	876.65	1.80	1.55
	Losses 1.9%			16.65		0.029
	Output	14.0 86.0	1000.00	860.00	1.77	1.52
	Losses before baking/boiling, shrinkage 0.94977%	86.2	9.66	8.33	0.017	0.015
	Baking/boiling -0.26%		-2.65		-0.005
	Losses after baking/boiling, shrinkage 0.94977%	86.0	9.68	8.33	0.017	0.015

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 0.02 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	520.78	—	0.010	—
	Total	37.6 62.4	1388.75	866.67	0.027	0.017
	Losses 10.0%			86.67		0.002
	Output	22.0 78.0	1000.00	780.00	0.019	0.015
	Losses before baking/boiling, shrinkage 5.00007%	62.4	69.44	43.33	0.001	0.001
	Baking/boiling 19.99%		263.76		0.005
	Losses after baking/boiling, shrinkage 5.00007%	78.0	55.56	43.33	0.001	0.001

Consolidated recipe, k=1.024395
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 36.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	27.0	12.70	3.43	13.01	3.51
2	Granulated sugar	99.85	7.70	7.69	7.89	7.88
3	Flour, premium	85.5	7.68	6.56	7.87	6.72
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	5.30	4.46	5.43	4.56
5	Powdered sugar	99.85	2.81	2.81	2.88	2.87
6	Sign up	95.0	2.45	2.33	2.51	2.38
7	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	2.11	1.56	2.16	1.60
8	Fruit	70.0	1.11	0.77	1.13	0.79
9	Wine	—	0.55	—	0.57	—
10	Cuttings from semi-finished cakes and pastries	74.0	0.50	0.37	0.51	0.38
11	Sign up	99.85	0.029	0.029	0.030	0.030
12	Cognac or dessert wine	—	0.018	—	0.018	—
13	Water	—	0.010	—	0.010	—
14	Ammonium carbonic (E503(i))	—	0.003	—	0.003	—
15	Baking soda (E500(ii))	50.0	0.001	0.00	0.001	0.00
16	Sign up	—	0.001	—	0.001	—
	Total		42.97	30.00	44.02	30.74
	Total phase loss 4.6%			1.39
	Other losses 2.4%					0.73
	General losses 6.9%					2.12
	Output	77.6	36.90	28.62	36.90	28.62

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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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