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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №019 Cake "Carnation" → recipe number 1 → Consolidated recipe

Consolidated recipe №019 Cake "Carnation"

Weight 0.5 kg and 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 817.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 096 Fortified blotting syrup50.0 160.00 80.00 130.82 65.41 
3№059 Cream "Charlotte" (main)75.0 130.00 97.50 106.29 79.72 
4№067 Cream "Charlotte" chocolate75.5 70.00 52.85 57.23 43.21 
5№002 Fried biscuit crumb94.0 15.00 14.10 12.26 11.53 
Total28.7 71.3 1000.00 713.20 817.60 583.11 
Output28.7 71.3 1000.00 713.20 583.11 
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 106.29 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 44.88 37.70 
3Vanilla powder99.854.10 4.09 0.44 0.44 
4Cognac or dessert wine—  1.64 —   0.17 —   
Total25.0 75.0 1022.08 766.09 108.63 81.43 
Losses 2.1%16.09 1.71 
Output25.0 75.0 1000.00 750.00 106.29 79.72 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 1.14 0.86 
Baking/boiling 0.06%0.62 0.066
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 1.14 0.86 
№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 57.23 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 21.88 18.38 
3Cocoa powder [Skurikhin]95.0 48.14 45.73 2.76 2.62 
4Cognac—  1.52 —   0.087—   
5Vanilla powder99.851.42 1.42 0.0810.081
Total24.5 75.5 1021.07 771.21 58.44 44.14 
Losses 2.1%16.21 0.93 
Output24.5 75.5 1000.00 755.00 57.23 43.21 
Losses before baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.61 0.46 
Baking/boiling -0.04%-0.39 -0.022
Losses after baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.61 0.46 
No. 001 Biscuit (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 511 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 177.37 177.11 
3Flour, premium85.5 281.16 240.39 143.67 122.84 
4Potato starch80.0 69.42 55.54 35.47 28.38 
5Essence—  3.47 —   1.77 —   
Total37.6 62.4 1279.69 798.72 653.92 408.15 
Losses 6.1%48.72 24.90 
Output25.0 75.0 1000.00 750.00 511.00 383.25 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 19.94 12.45 
Baking/boiling 16.78%208.18 106.38 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 16.60 12.45 
No. 096 Fortified blotting syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 130.82 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  405.36 —   53.03 —   
3Cognac—  56.30 —   7.36 —   
4Cognac or dessert wine—  47.95 —   6.27 —   
5Essence of rum—  1.92 —   0.25 —   
Total50.0 50.0 1024.60 512.30 134.03 67.02 
Losses 2.4%12.30 1.61 
Output50.0 50.0 1000.00 500.00 130.82 65.41 
Losses before baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 1.61 0.80 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 1.61 0.80 
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 96.78 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 40.73 4.89 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 10.86 2.93 
Total38.9 61.1 1164.48 711.21 112.70 68.83 
Losses 3.6%25.61 2.48 
Output31.4 68.6 1000.00 685.60 96.78 66.35 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 2.03 1.24 
Baking/boiling 10.92%124.84 12.08 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 1.81 1.24 
№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 12.26 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 5.39 5.38 
3Flour, premium85.5 356.18 304.53 4.37 3.73 
4Potato starch80.0 87.95 70.36 1.08 0.86 
5Essence—  4.40 —   0.054—   
Total37.6 62.4 1621.13 1011.83 19.88 12.41 
Losses 7.1%71.83 0.88 
Output6.0 94.0 1000.00 940.00 12.26 11.53 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.71 0.44 
Baking/boiling 33.6%525.38 6.44 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.47 0.44 
Consolidated recipe, k=1.017405
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 817.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85310.98 310.52 316.40 315.92 
2Melange27.0 304.62 82.25 309.92 83.68 
3Flour, premium85.5 148.04 126.58 150.62 128.78 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 66.76 56.08 67.92 57.05 
5water—  53.03 —   53.95 —   
6Sign up12.0 40.73 4.89 41.44 4.97 
7Potato starch80.0 36.55 29.24 37.19 29.75 
8Chicken eggs [chicken egg] [2]27.0 10.86 2.93 11.05 2.98 
9Cognac—  7.45 —   7.58 —   
10Cognac or dessert wine—  6.45 —   6.56 —   
11Sign up95.0 2.76 2.62 2.80 2.66 
12Essence—  1.83 —   1.86 —   
13Vanilla powder99.850.52 0.52 0.53 0.53 
14Essence of rum—  0.25 —   0.26 —   
Total990.83 615.61 1008.07 626.33 
Total phase loss 5.3%32.50 
Other losses 1.7%10.71 
General losses 6.9%43.22 
Output71.3 817.60 583.11 817.60 583.11 
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