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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 550 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№067 Cream "Charlotte" chocolate75.5 237.00 178.94 130.35 98.41 
3№059 Cream "Charlotte" (main)75.0 48.00 36.00 26.40 19.80 
4Fruit70.0 30.00 21.00 16.50 11.55 
5№037а Semi-finished product crumb "Dachny" №3777.0 20.00 15.40 11.00 8.47 
6Sign up
Total25.5 74.5 1000.00 745.34 550.00 409.93 
Output25.5 74.5 1000.00 745.34 409.93 
List of recipes
№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 130.35 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 382.33 321.16 49.84 41.86 
3Cocoa powder [Skurikhin]95.0 48.14 45.73 6.28 5.96 
4Cognac—  1.52 —   0.20 —   
5Vanilla powder99.851.42 1.42 0.19 0.18 
Total24.5 75.5 1021.07 771.21 133.10 100.53 
Losses 2.1%16.21 2.11 
Output24.5 75.5 1000.00 755.00 130.35 98.41 
Losses before baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 1.40 1.06 
Baking/boiling -0.04%-0.39 -0.051
Losses after baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 1.40 1.06 
№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 26.4 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 11.15 9.36 
3Vanilla powder99.854.10 4.09 0.11 0.11 
4Cognac or dessert wine—  1.64 —   0.043—   
Total25.0 75.0 1022.08 766.09 26.98 20.22 
Losses 2.1%16.09 0.42 
Output25.0 75.0 1000.00 750.00 26.40 19.80 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.28 0.21 
Baking/boiling 0.06%0.62 0.016
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.28 0.21 
№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 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85125.26 125.07 1.38 1.38 
3Flour, premium85.5 115.63 98.86 1.27 1.09 
4Melange27.0 67.44 18.21 0.74 0.20 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 48.17 40.46 0.53 0.45 
6Sign up
7Cocoa powder [Skurikhin]95.0 5.78 5.49 0.0640.060
8Ammonium carbonic (E503(i))—  3.85 —   0.042—   
9Baking soda (E500(ii))50.0 0.96 0.48 0.0110.005
10Essence—  0.96 —   0.011—   
Total24.4 75.6 1068.53 807.97 11.75 8.89 
Losses 4.7%37.97 0.42 
Output23.0 77.0 1000.00 770.00 11.00 8.47 
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 0.27 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 357.5 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 316.55 270.65 113.17 96.76 
3Granulated sugar99.85316.55 316.08 113.17 113.00 
4Cocoa powder [Skurikhin]95.0 84.41 80.19 30.18 28.67 
Total35.0 65.0 1245.09 809.36 445.12 289.35 
Losses 6.1%49.36 17.65 
Output24.0 76.0 1000.00 760.00 357.50 271.70 
Losses before baking/boiling, shrinkage 3.04941%65.0 37.97 24.68 13.57 8.82 
Baking/boiling 14.47%174.65 62.44 
Losses after baking/boiling, shrinkage 3.04941%76.0 32.47 24.68 11.61 8.82 
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 92.29 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 38.84 4.66 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 10.36 2.80 
Total38.9 61.1 1164.48 711.21 107.47 65.63 
Losses 3.6%25.61 2.36 
Output31.4 68.6 1000.00 685.60 92.29 63.27 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 1.93 1.18 
Baking/boiling 10.92%124.84 11.52 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 1.72 1.18 
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
1Sign up
2Water—  520.78 —   0.15 —   
Total37.6 62.4 1388.75 866.67 0.40 0.25 
Losses 10.0%86.67 0.025
Output22.0 78.0 1000.00 780.00 0.29 0.22 
Losses before baking/boiling, shrinkage 5.00007%62.4 69.44 43.33 0.0200.012
Baking/boiling 19.99%263.76 0.075
Losses after baking/boiling, shrinkage 5.00007%78.0 55.56 43.33 0.0160.012
Consolidated recipe, k=1.017075
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 550 kg finished product
in kind
in solids
in kind
in solids
1Sign up27.0 189.35 51.12 192.58 52.00 
2Granulated sugar99.85173.06 172.80 176.01 175.75 
3Flour, premium85.5 114.44 97.84 116.39 99.52 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 61.51 51.67 62.56 52.55 
5Fresh whole milk the weight ratio of fat 3.2%12.0 38.84 4.66 39.51 4.74 
6Sign up95.0 36.52 34.69 37.14 35.28 
7Fruit70.0 16.50 11.55 16.78 11.75 
8Chicken eggs [chicken egg] [2]27.0 10.36 2.80 10.54 2.84 
9Wine—  8.25 —   8.39 —   
10Cuttings from semi-finished cakes and pastries74.0 7.42 5.49 7.55 5.58 
11Sign up99.850.29 0.29 0.30 0.30 
12Cognac—  0.20 —   0.20 —   
13Water—  0.15 —   0.15 —   
14Cognac or dessert wine—  0.043—   0.044—   
15Ammonium carbonic (E503(i))—  0.042—   0.043—   
16Sign up50.0 0.0110.0050.0110.005
17Essence—  0.011—   0.011—   
Total656.99 432.92 668.21 440.32 
Total phase loss 5.3%22.99 
Other losses 1.7%7.39 
General losses 6.9%30.38 
Output74.5 550.00 409.93 550.00 409.93 
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