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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №010 Cake "Sponge cake with cocoa" → recipe number 2 → Consolidated recipe

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

Weight 0.5 and 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 566.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№067 Cream "Charlotte" chocolate	75.5	237.00	178.94	134.17	101.30
3	№059 Cream "Charlotte" (main)	75.0	48.00	36.00	27.17	20.38
4	Fruit	70.0	30.00	21.00	16.98	11.89
5	№037а Semi-finished product crumb "Dachny" №37	77.0	20.00	15.40	11.32	8.72
6	Sign up
	Total	25.5 74.5	1000.00	745.34	566.10	421.93
	Output	25.5 74.5	1000.00	745.34		421.93

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№067 Cream "Charlotte" chocolate basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 134.17 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	382.33	321.16	51.30	43.09
3	Cocoa powder [Skurikhin]	95.0	48.14	45.73	6.46	6.14
4	Cognac	—	1.52	—	0.20	—
5	Vanilla powder	99.85	1.42	1.42	0.19	0.19
	Total	24.5 75.5	1021.07	771.21	136.99	103.47
	Losses 2.1%			16.21		2.17
	Output	24.5 75.5	1000.00	755.00	134.17	101.30
	Losses before baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	1.44	1.09
	Baking/boiling -0.04%		-0.39		-0.053
	Losses after baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	1.44	1.09

№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 27.17 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	11.47	9.64
3	Vanilla powder	99.85	4.10	4.09	0.11	0.11
4	Cognac or dessert wine	—	1.64	—	0.045	—
	Total	25.0 75.0	1022.08	766.09	27.77	20.82
	Losses 2.1%			16.09		0.44
	Output	25.0 75.0	1000.00	750.00	27.17	20.38
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.29	0.22
	Baking/boiling 0.06%		0.62		0.017
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.29	0.22

№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 11.32 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	125.26	125.07	1.42	1.42
3	Flour, premium	85.5	115.63	98.86	1.31	1.12
4	Melange	27.0	67.44	18.21	0.76	0.21
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	48.17	40.46	0.55	0.46
6	Sign up
7	Cocoa powder [Skurikhin]	95.0	5.78	5.49	0.065	0.062
8	Ammonium carbonic (E503(i))	—	3.85	—	0.044	—
9	Baking soda (E500(ii))	50.0	0.96	0.48	0.011	0.005
10	Essence	—	0.96	—	0.011	—
	Total	24.4 75.6	1068.53	807.97	12.10	9.15
	Losses 4.7%			37.97		0.43
	Output	23.0 77.0	1000.00	770.00	11.32	8.72
	Losses before baking/boiling, shrinkage 2.34995%	75.6	25.11	18.99	0.28	0.21
	Baking/boiling 1.8%		18.76		0.21
	Losses after baking/boiling, shrinkage 2.34995%	77.0	24.66	18.99	0.28	0.21

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 367.97 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	316.55	270.65	116.48	99.59
3	Granulated sugar	99.85	316.55	316.08	116.48	116.30
4	Cocoa powder [Skurikhin]	95.0	84.41	80.19	31.06	29.51
	Total	35.0 65.0	1245.09	809.36	458.15	297.82
	Losses 6.1%			49.36		18.16
	Output	24.0 76.0	1000.00	760.00	367.96	279.65
	Losses before baking/boiling, shrinkage 3.04941%	65.0	37.97	24.68	13.97	9.08
	Baking/boiling 14.47%		174.65		64.26
	Losses after baking/boiling, shrinkage 3.04941%	76.0	32.47	24.68	11.95	9.08

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 94.99 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	39.98	4.80
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	10.66	2.88
	Total	38.9 61.1	1164.48	711.21	110.61	67.56
	Losses 3.6%			25.61		2.43
	Output	31.4 68.6	1000.00	685.60	94.99	65.12
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	1.99	1.22
	Baking/boiling 10.92%		124.84		11.86
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	1.77	1.22

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 0.29 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	520.78	—	0.15	—
	Total	37.6 62.4	1388.75	866.67	0.41	0.26
	Losses 10.0%			86.67		0.026
	Output	22.0 78.0	1000.00	780.00	0.29	0.23
	Losses before baking/boiling, shrinkage 5.00007%	62.4	69.44	43.33	0.020	0.013
	Baking/boiling 19.99%		263.76		0.078
	Losses after baking/boiling, shrinkage 5.00007%	78.0	55.56	43.33	0.016	0.013

Consolidated recipe, k=1.017075
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 566.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	27.0	194.89	52.62	198.22	53.52
2	Granulated sugar	99.85	178.12	177.86	181.16	180.89
3	Flour, premium	85.5	117.79	100.71	119.80	102.43
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	63.31	53.18	64.40	54.09
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	39.98	4.80	40.66	4.88
6	Sign up	95.0	37.58	35.70	38.23	36.31
7	Fruit	70.0	16.98	11.89	17.27	12.09
8	Chicken eggs [chicken egg] [2]	27.0	10.66	2.88	10.84	2.93
9	Wine	—	8.49	—	8.64	—
10	Cuttings from semi-finished cakes and pastries	74.0	7.64	5.65	7.77	5.75
11	Sign up	99.85	0.30	0.30	0.31	0.31
12	Cognac	—	0.20	—	0.21	—
13	Water	—	0.15	—	0.16	—
14	Cognac or dessert wine	—	0.045	—	0.045	—
15	Ammonium carbonic (E503(i))	—	0.044	—	0.044	—
16	Sign up	50.0	0.011	0.005	0.011	0.006
17	Essence	—	0.011	—	0.011	—
	Total		676.23	445.60	687.77	453.21
	Total phase loss 5.3%			23.66
	Other losses 1.7%					7.61
	General losses 6.9%					31.27
	Output	74.5	566.10	421.93	566.10	421.93

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	chicken eggs; 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	fresh whole milk the weight ratio of fat 3.2%; butter	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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