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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №014 Cake "Lemon" → recipe number 1 → Consolidated recipe

Consolidated recipe: №014 Cake "Lemon"

Weight 1.5 kg and more.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 989.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№003 Biscuit	75.0	367.00	275.25	363.18	272.39
3	№059 Cream "Charlotte" (main)	75.0	164.00	123.00	162.29	121.72
4	№002 Fried biscuit crumb	94.0	28.00	26.32	27.71	26.05
5	№068 Cream "Charlotte" finishing	78.5	1.00	0.78	0.99	0.78
	Total	27.0 73.0	1000.00	729.62	989.60	722.03
	Output	27.0 73.0	1000.00	729.62		722.03

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№078 Cream "Charlotte" lemon basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 435.42 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fresh lemons	10.0	90.19	9.02	39.27	3.93
	Total	30.9 69.1	1002.02	692.89	436.30	301.70
	Losses 0.2%			1.39		0.61
	Output	30.8 69.2	1000.00	691.50	435.42	301.10
	Losses before baking/boiling, shrinkage 0.10041%	69.1	1.01	0.70	0.44	0.30
	Baking/boiling 0.0%		0.008		0.003
	Losses after baking/boiling, shrinkage 0.10041%	69.2	1.01	0.70	0.44	0.30

№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 559.33 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	236.16	198.38
3	Vanilla powder	99.85	4.10	4.09	2.29	2.29
4	Cognac or dessert wine	—	1.64	—	0.92	—
	Total	25.0 75.0	1022.08	766.09	571.68	428.49
	Losses 2.1%			16.09		9.00
	Output	25.0 75.0	1000.00	750.00	559.33	419.50
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	6.00	4.50
	Baking/boiling 0.06%		0.62		0.35
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	6.00	4.50

№068 Cream "Charlotte" finishing basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.99 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 060 Charlotte syrup	68.6	448.02	307.16	0.44	0.30
3	Cocoa powder [Skurikhin]	95.0	122.99	116.84	0.12	0.12
4	Vanilla powder	99.85	1.50	1.50	0.001	0.001
	Total	21.4 78.6	1020.53	801.84	1.01	0.79
	Losses 2.1%			16.84		0.017
	Output	21.5 78.5	1000.00	785.00	0.99	0.78
	Losses before baking/boiling, shrinkage 1.04994%	78.6	10.71	8.42	0.011	0.008
	Baking/boiling -0.09%		-0.91		-0.001
	Losses after baking/boiling, shrinkage 1.04994%	78.5	10.72	8.42	0.011	0.008

№003 Biscuit basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 363.18 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	384.41	328.67	139.61	119.37
3	Granulated sugar	99.85	346.00	345.48	125.66	125.47
4	Citrus essence	—	2.98	—	1.08	—
	Total	33.1 66.9	1194.74	798.72	433.91	290.08
	Losses 6.1%			48.72		17.69
	Output	25.0 75.0	1000.00	750.00	363.18	272.39
	Losses before baking/boiling, shrinkage 3.04965%	66.9	36.44	24.36	13.23	8.85
	Baking/boiling 10.86%		125.83		45.70
	Losses after baking/boiling, shrinkage 3.04965%	75.0	32.48	24.36	11.80	8.85

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 332.75 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	140.05	16.81
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	37.35	10.08
	Total	38.9 61.1	1164.48	711.21	387.48	236.65
	Losses 3.6%			25.61		8.52
	Output	31.4 68.6	1000.00	685.60	332.75	228.13
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	6.98	4.26
	Baking/boiling 10.92%		124.84		41.54
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	6.21	4.26

№002 Fried biscuit crumb basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 27.71 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	12.18	12.17
3	Flour, premium	85.5	356.18	304.53	9.87	8.44
4	Potato starch	80.0	87.95	70.36	2.44	1.95
5	Essence	—	4.40	—	0.12	—
	Total	37.6 62.4	1621.13	1011.83	44.92	28.04
	Losses 7.1%			71.83		1.99
	Output	6.0 94.0	1000.00	940.00	27.71	26.05
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	1.59	1.00
	Baking/boiling 33.6%		525.38		14.56
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	1.06	1.00

Consolidated recipe, k=1.020645
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 989.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	347.92	347.40	355.10	354.57
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	236.61	198.75	241.49	202.85
3	Melange	27.0	187.86	50.72	191.74	51.77
4	Flour, premium	85.5	149.48	127.81	152.57	130.44
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	140.05	16.81	142.94	17.15
6	Sign up	10.0	39.27	3.93	40.08	4.01
7	Chicken eggs [chicken egg] [2]	27.0	37.35	10.08	38.12	10.29
8	Potato starch	80.0	2.44	1.95	2.49	1.99
9	Vanilla powder	99.85	2.29	2.29	2.34	2.34
10	Citrus essence	—	1.08	—	1.10	—
11	Sign up	—	0.92	—	0.94	—
12	Essence	—	0.12	—	0.12	—
13	Cocoa powder [Skurikhin]	95.0	0.12	0.12	0.12	0.12
	Total		1145.52	759.85	1169.17	775.54
	Total phase loss 5.0%			37.82
	Other losses 2.0%					15.69
	General losses 6.9%					53.51
	Output	73.0	989.60	722.03	989.60	722.03

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 №014 Cake "Lemon" contained in handbooks:

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

Consolidated recipe: №014 Cake "Lemon"

Recipe on №014 Cake "Lemon" contained in handbooks:

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