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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 423.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№003 Biscuit75.0 367.00 275.25 155.28 116.46 
3№059 Cream "Charlotte" (main)75.0 164.00 123.00 69.39 52.04 
4№002 Fried biscuit crumb94.0 28.00 26.32 11.85 11.14 
5№068 Cream "Charlotte" finishing78.5 1.00 0.78 0.42 0.33 
Total27.0 73.0 1000.00 729.62 423.10 308.70 
Output27.0 73.0 1000.00 729.62 308.70 
List of recipes
№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 186.16 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh lemons10.0 90.19 9.02 16.79 1.68 
Total30.9 69.1 1002.02 692.89 186.54 128.99 
Losses 0.2%1.39 0.26 
Output30.8 69.2 1000.00 691.50 186.16 128.73 
Losses before baking/boiling, shrinkage 0.10041%69.1 1.01 0.70 0.19 0.13 
Baking/boiling 0.0%0.0080.001
Losses after baking/boiling, shrinkage 0.10041%69.2 1.01 0.70 0.19 0.13 
№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 239.14 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 422.23 354.67 100.97 84.82 
3Vanilla powder99.854.10 4.09 0.98 0.98 
4Cognac or dessert wine—  1.64 —   0.39 —   
Total25.0 75.0 1022.08 766.09 244.42 183.20 
Losses 2.1%16.09 3.85 
Output25.0 75.0 1000.00 750.00 239.14 179.35 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 2.57 1.92 
Baking/boiling 0.06%0.62 0.15 
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 2.56 1.92 
№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 0.42 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2No. 060 Charlotte syrup68.6 448.02 307.16 0.19 0.13 
3Cocoa powder [Skurikhin]95.0 122.99 116.84 0.0520.049
4Vanilla powder99.851.50 1.50 0.0010.001
Total21.4 78.6 1020.53 801.84 0.43 0.34 
Losses 2.1%16.84 0.007
Output21.5 78.5 1000.00 785.00 0.42 0.33 
Losses before baking/boiling, shrinkage 1.04994%78.6 10.71 8.42 0.0050.004
Baking/boiling -0.09%-0.91 -0.00 
Losses after baking/boiling, shrinkage 1.04994%78.5 10.72 8.42 0.0050.004
№003 Biscuit basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 155.28 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 384.41 328.67 59.69 51.04 
3Granulated sugar99.85346.00 345.48 53.73 53.65 
4Citrus essence—  2.98 —   0.46 —   
Total33.1 66.9 1194.74 798.72 185.52 124.02 
Losses 6.1%48.72 7.56 
Output25.0 75.0 1000.00 750.00 155.28 116.46 
Losses before baking/boiling, shrinkage 3.04965%66.9 36.44 24.36 5.66 3.78 
Baking/boiling 10.86%125.83 19.54 
Losses after baking/boiling, shrinkage 3.04965%75.0 32.48 24.36 5.04 3.78 
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 142.26 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 59.88 7.19 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 15.97 4.31 
Total38.9 61.1 1164.48 711.21 165.66 101.18 
Losses 3.6%25.61 3.64 
Output31.4 68.6 1000.00 685.60 142.26 97.54 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 2.98 1.82 
Baking/boiling 10.92%124.84 17.76 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 2.66 1.82 
№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 11.85 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 5.21 5.20 
3Flour, premium85.5 356.18 304.53 4.22 3.61 
4Potato starch80.0 87.95 70.36 1.04 0.83 
5Essence—  4.40 —   0.052—   
Total37.6 62.4 1621.13 1011.83 19.21 11.99 
Losses 7.1%71.83 0.85 
Output6.0 94.0 1000.00 940.00 11.85 11.14 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.68 0.43 
Baking/boiling 33.6%525.38 6.22 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.45 0.43 
Consolidated recipe, k=1.020645
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 423.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85148.75 148.53 151.82 151.60 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 101.16 84.98 103.25 86.73 
3Melange27.0 80.32 21.69 81.98 22.13 
4Flour, premium85.5 63.91 54.64 65.23 55.77 
5Fresh whole milk the weight ratio of fat 3.2%12.0 59.88 7.19 61.12 7.33 
6Sign up10.0 16.79 1.68 17.14 1.71 
7Chicken eggs [chicken egg] [2]27.0 15.97 4.31 16.30 4.40 
8Potato starch80.0 1.04 0.83 1.06 0.85 
9Vanilla powder99.850.98 0.98 1.00 1.00 
10Citrus essence—  0.46 —   0.47 —   
11Sign up—  0.39 —   0.40 —   
12Essence—  0.052—   0.053—   
13Cocoa powder [Skurikhin]95.0 0.0520.0490.0530.050
Total489.76 324.87 499.87 331.58 
Total phase loss 5.0%16.17 
Other losses 2.0%6.71 
General losses 6.9%22.88 
Output73.0 423.10 308.70 423.10 308.70 
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