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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №018 Cake "Dream" → recipe number 1 → Consolidated recipe

Consolidated recipe: №018 Cake "Dream"

Weight 1 kg.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 230.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№070 Cream "Charlotte" coffee74.6 300.00 223.80 69.18 51.61 
3№059 Cream "Charlotte" (main)75.0 200.00 150.00 46.12 34.59 
Total22.6 77.4 1000.00 773.80 230.60 178.44 
Output22.6 77.4 1000.00 773.80 178.44 
List of recipes
№070 Cream "Charlotte" coffee basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 69.18 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2No. 060 Charlotte syrup68.6 406.28 278.55 28.11 19.27 
3No. 071 Coffee syrup68.0 203.14 138.14 14.05 9.56 
4Vanilla powder99.854.06 4.05 0.28 0.28 
5Cognac or dessert wine—  1.65 —   0.11 —   
Total25.4 74.6 1021.41 762.01 70.66 52.72 
Losses 2.1%16.01 1.11 
Output25.4 74.6 1000.00 746.00 69.18 51.61 
Losses before baking/boiling, shrinkage 1.0505%74.6 10.73 8.00 0.74 0.55 
Baking/boiling -0.0%-0.050-0.003
Losses after baking/boiling, shrinkage 1.0505%74.6 10.73 8.00 0.74 0.55 
№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 46.12 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 19.47 16.36 
3Vanilla powder99.854.10 4.09 0.19 0.19 
4Cognac or dessert wine—  1.64 —   0.076—   
Total25.0 75.0 1022.08 766.09 47.14 35.33 
Losses 2.1%16.09 0.74 
Output25.0 75.0 1000.00 750.00 46.12 34.59 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.49 0.37 
Baking/boiling 0.06%0.62 0.029
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.49 0.37 
Sponge cake with nuts recipe for cakes "Dream", "Bendersky"
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 115.3 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted kernels97.5 311.07 303.29 35.87 34.97 
3Granulated sugar99.85268.09 267.69 30.91 30.86 
4Flour, premium85.5 115.59 98.83 13.33 11.40 
Total37.8 62.2 1369.40 851.97 157.89 98.23 
Losses 6.1%51.97 5.99 
Output20.0 80.0 1000.00 800.00 115.30 92.24 
Losses before baking/boiling, shrinkage 3.04977%62.2 41.76 25.98 4.82 3.00 
Baking/boiling 22.23%295.16 34.03 
Losses after baking/boiling, shrinkage 3.04977%80.0 32.48 25.98 3.74 3.00 
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 55.51 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 23.36 2.80 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 6.23 1.68 
Total38.9 61.1 1164.48 711.21 64.64 39.48 
Losses 3.6%25.61 1.42 
Output31.4 68.6 1000.00 685.60 55.51 38.06 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 1.16 0.71 
Baking/boiling 10.92%124.84 6.93 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 1.04 0.71 
No. 071 Coffee syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 14.05 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  325.14 —   4.57 —   
3Natural roasted coffee96.0 43.72 41.97 0.61 0.59 
Total32.0 68.0 1024.60 696.73 14.40 9.79 
Losses 2.4%16.73 0.24 
Output32.0 68.0 1000.00 680.00 14.05 9.56 
Losses before baking/boiling, shrinkage 1.20044%68.0 12.30 8.36 0.17 0.12 
Losses after baking/boiling, shrinkage 1.20044%68.0 12.30 8.36 0.17 0.12 
Consolidated recipe, k=1.010067
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 230.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up27.0 77.79 21.00 78.57 21.21 
2Granulated sugar99.8575.17 75.06 75.93 75.81 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 47.58 39.97 48.06 40.37 
4Roasted kernels97.5 35.87 34.97 36.23 35.32 
5Fresh whole milk the weight ratio of fat 3.2%12.0 23.36 2.80 23.60 2.83 
6Sign up85.5 13.33 11.40 13.46 11.51 
7Chicken eggs [chicken egg] [2]27.0 6.23 1.68 6.29 1.70 
8water—  4.57 —   4.62 —   
9Natural roasted coffee96.0 0.61 0.59 0.62 0.60 
10Vanilla powder99.850.47 0.47 0.47 0.47 
11Sign up—  0.19 —   0.19 —   
Total285.17 187.94 288.04 189.83 
Total phase loss 5.1%9.50 
Other losses 1.0%1.89 
General losses 6.0%11.39 
Output77.4 230.60 178.44 230.60 178.44 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.Yesflour, premiumno data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yeschicken eggs; melangeno data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesfresh whole milk the weight ratio of fat 3.2%; butterno data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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Recipe on №018 Cake "Dream" contained in handbooks:

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