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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №022 Cake "Primorsky" → recipe number 1 → Consolidated recipe

Consolidated recipe: №022 Cake "Primorsky"

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 619.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 095 Blotting syrup	50.0	250.00	125.00	154.90	77.45
3	№067 Cream "Charlotte" chocolate	75.5	150.00	113.25	92.94	70.17
4	№072 Cream "Charlotte" creamy nut	75.4	100.00	75.40	61.96	46.72
5	No. 007а Semi-finished biscuit crumb with cocoa powder No. 7	76.0	10.00	7.60	6.20	4.71
	Total	30.6 69.4	1000.00	693.65	619.60	429.79
	Output	30.6 69.4	1000.00	693.65		429.79

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№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 92.94 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	382.33	321.16	35.53	29.85
3	Cocoa powder [Skurikhin]	95.0	48.14	45.73	4.47	4.25
4	Cognac	—	1.52	—	0.14	—
5	Vanilla powder	99.85	1.42	1.42	0.13	0.13
	Total	24.5 75.5	1021.07	771.21	94.90	71.68
	Losses 2.1%			16.21		1.51
	Output	24.5 75.5	1000.00	755.00	92.94	70.17
	Losses before baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	1.00	0.75
	Baking/boiling -0.04%		-0.39		-0.037
	Losses after baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	1.00	0.75

№072 Cream "Charlotte" creamy nut basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 61.96 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	369.67	310.52	22.90	19.24
3	Walnut kernel (raw)	94.0	50.62	47.58	3.14	2.95
4	Vanilla powder	99.85	3.59	3.58	0.22	0.22
5	Cognac or dessert wine	—	1.43	—	0.089	—
	Total	24.6 75.4	1021.11	770.17	63.27	47.72
	Losses 2.1%			16.17		1.00
	Output	24.6 75.4	1000.00	754.00	61.96	46.72
	Losses before baking/boiling, shrinkage 1.04981%	75.4	10.72	8.09	0.66	0.50
	Baking/boiling -0.03%		-0.33		-0.021
	Losses after baking/boiling, shrinkage 1.04981%	75.4	10.72	8.09	0.66	0.50

No. 007 Sponge cake with cocoa powder basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 303.6 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	344.02	343.50	104.45	104.29
3	Flour, premium	85.5	278.65	238.25	84.60	72.33
4	Cocoa powder [Skurikhin]	95.0	57.34	54.47	17.41	16.54
5	Potato starch	80.0	22.93	18.34	6.96	5.57
	Total	36.6 63.4	1276.30	809.37	387.49	245.73
	Losses 6.1%			49.37		14.99
	Output	24.0 76.0	1000.00	760.00	303.60	230.74
	Losses before baking/boiling, shrinkage 3.05013%	63.4	38.93	24.69	11.82	7.50
	Baking/boiling 16.56%		204.89		62.20
	Losses after baking/boiling, shrinkage 3.05013%	76.0	32.48	24.69	9.86	7.50

No. 095 Blotting syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 154.9 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	79.47	79.36
3	Cognac or dessert wine	—	47.95	—	7.43	—
4	Essence of rum	—	1.92	—	0.30	—
	Total	54.6 45.4	1127.32	512.30	174.62	79.36
	Losses 2.4%			12.30		1.91
	Output	50.0 50.0	1000.00	500.00	154.90	77.45
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	2.10	0.95
	Baking/boiling 9.11%		101.49		15.72
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	1.91	0.95

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 91.53 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	38.53	4.62
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	10.27	2.77
	Total	38.9 61.1	1164.48	711.21	106.59	65.10
	Losses 3.6%			25.61		2.34
	Output	31.4 68.6	1000.00	685.60	91.53	62.75
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	1.92	1.17
	Baking/boiling 10.92%		124.84		11.43
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	1.71	1.17

No. 007а Semi-finished biscuit crumb with cocoa powder No. 7 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 6.2 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.72	347.20	2.15	2.15
3	Flour, premium	85.5	281.65	240.81	1.75	1.49
4	Cocoa powder [Skurikhin]	95.0	57.95	55.05	0.36	0.34
5	Potato starch	80.0	23.18	18.54	0.14	0.11
	Total	36.6 63.4	1290.03	818.08	7.99	5.07
	Losses 7.1%			58.08		0.36
	Output	24.0 76.0	1000.00	760.00	6.20	4.71
	Losses before baking/boiling, shrinkage 3.54971%	63.4	45.79	29.04	0.28	0.18
	Baking/boiling 16.56%		206.03		1.28
	Losses after baking/boiling, shrinkage 3.54971%	76.0	38.21	29.04	0.24	0.18

Consolidated recipe, k=1.001135
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 619.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	243.86	243.50	244.14	243.77
2	Melange	27.0	177.67	47.97	177.87	48.02
3	Water	—	87.42	—	87.52	—
4	Flour, premium	85.5	86.34	73.82	86.44	73.91
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	58.44	49.09	58.50	49.14
6	Sign up	12.0	38.53	4.62	38.57	4.63
7	Cocoa powder [Skurikhin]	95.0	22.24	21.13	22.27	21.15
8	Chicken eggs [chicken egg] [2]	27.0	10.27	2.77	10.29	2.78
9	Cognac or dessert wine	—	7.52	—	7.52	—
10	Potato starch	80.0	7.11	5.68	7.11	5.69
11	Sign up	94.0	3.14	2.95	3.14	2.95
12	Vanilla powder	99.85	0.35	0.35	0.35	0.35
13	Essence of rum	—	0.30	—	0.30	—
14	Cognac	—	0.14	—	0.14	—
	Total		743.33	451.89	744.17	452.41
	Total phase loss 4.9%			22.11
	Other losses 0.11%					0.51
	General losses 5.0%					22.62
	Output	69.4	619.60	429.79	619.60	429.79

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

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Recipe on №022 Cake "Primorsky" contained in handbooks:

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

Consolidated recipe: №022 Cake "Primorsky"

Recipe on №022 Cake "Primorsky" contained in handbooks:

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