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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №011 Cake "Ring" → recipe number 2 → Consolidated recipe

Consolidated recipe №011 Cake "Ring"

Weight 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 24.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№059 Cream "Charlotte" (main)75.0 200.00 150.00 4.98 3.74 
3Chocolate glaze [Skurikhin]99.1 100.00 99.10 2.49 2.47 
Total24.0 76.0 1000.00 760.10 24.90 18.93 
Output24.0 76.0 1000.00 760.10 18.93 
List of recipes
№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 4.98 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 2.10 1.77 
3Vanilla powder99.854.10 4.09 0.0200.020
4Cognac or dessert wine—  1.64 —   0.008—   
Total25.0 75.0 1022.08 766.09 5.09 3.82 
Losses 2.1%16.09 0.080
Output25.0 75.0 1000.00 750.00 4.98 3.74 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.0530.040
Baking/boiling 0.06%0.62 0.003
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.0530.040
№004 Sponge cake "Ring" basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 17.43 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Melange27.0 366.48 98.95 6.39 1.72 
3Flour, premium85.5 351.83 300.81 6.13 5.24 
4Potato starch80.0 14.66 11.73 0.26 0.20 
5Essence—  3.67 —   0.064—   
Total29.5 70.5 1103.12 777.42 19.23 13.55 
Losses 6.1%47.42 0.83 
Output27.0 73.0 1000.00 730.00 17.43 12.72 
Losses before baking/boiling, shrinkage 3.04998%70.5 33.64 23.71 0.59 0.41 
Baking/boiling 3.46%36.99 0.64 
Losses after baking/boiling, shrinkage 3.04998%73.0 32.48 23.71 0.57 0.41 
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 2.96 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 1.25 0.15 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 0.33 0.090
Total38.9 61.1 1164.48 711.21 3.45 2.10 
Losses 3.6%25.61 0.076
Output31.4 68.6 1000.00 685.60 2.96 2.03 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 0.0620.038
Baking/boiling 10.92%124.84 0.37 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 0.0550.038
Consolidated recipe, k=1.021109
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 24.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.858.26 8.24 8.43 8.42 
2Melange27.0 6.39 1.72 6.52 1.76 
3Flour, premium85.5 6.13 5.24 6.26 5.35 
4Chocolate glaze [Skurikhin]99.1 2.49 2.47 2.54 2.52 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 2.10 1.77 2.15 1.80 
6Sign up12.0 1.25 0.15 1.27 0.15 
7Chicken eggs [chicken egg] [2]27.0 0.33 0.0900.34 0.092
8Potato starch80.0 0.26 0.20 0.26 0.21 
9Essence—  0.064—   0.065—   
10Vanilla powder99.850.0200.0200.0210.021
11Sign up—  0.008—   0.008—   
Total27.29 19.91 27.87 20.33 
Total phase loss 4.9%0.98 
Other losses 2.1%0.42 
General losses 6.9%1.40 
Output76.0 24.90 18.93 24.90 18.93 
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