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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 915.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 095 Blotting syrup50.0 250.00 125.00 228.88 114.44 
3№067 Cream "Charlotte" chocolate75.5 150.00 113.25 137.32 103.68 
4№072 Cream "Charlotte" creamy nut75.4 100.00 75.40 91.55 69.03 
5No. 007а Semi-finished biscuit crumb with cocoa powder No. 776.0 10.00 7.60 9.16 6.96 
Total30.6 69.4 1000.00 693.65 915.50 635.04 
Output30.6 69.4 1000.00 693.65 635.04 
List of recipes
№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 137.33 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 52.50 44.10 
3Cocoa powder [Skurikhin]95.0 48.14 45.73 6.61 6.28 
4Cognac—  1.52 —   0.21 —   
5Vanilla powder99.851.42 1.42 0.20 0.19 
Total24.5 75.5 1021.07 771.21 140.22 105.91 
Losses 2.1%16.21 2.23 
Output24.5 75.5 1000.00 755.00 137.32 103.68 
Losses before baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 1.47 1.11 
Baking/boiling -0.04%-0.39 -0.054
Losses after baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 1.47 1.11 
№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 91.55 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 369.67 310.52 33.84 28.43 
3Walnut kernel (raw)94.0 50.62 47.58 4.63 4.36 
4Vanilla powder99.853.59 3.58 0.33 0.33 
5Cognac or dessert wine—  1.43 —   0.13 —   
Total24.6 75.4 1021.11 770.17 93.48 70.51 
Losses 2.1%16.17 1.48 
Output24.6 75.4 1000.00 754.00 91.55 69.03 
Losses before baking/boiling, shrinkage 1.04981%75.4 10.72 8.09 0.98 0.74 
Baking/boiling -0.03%-0.33 -0.030
Losses after baking/boiling, shrinkage 1.04981%75.4 10.72 8.09 0.98 0.74 
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 448.6 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85344.02 343.50 154.33 154.09 
3Flour, premium85.5 278.65 238.25 125.00 106.88 
4Cocoa powder [Skurikhin]95.0 57.34 54.47 25.72 24.44 
5Potato starch80.0 22.93 18.34 10.29 8.23 
Total36.6 63.4 1276.30 809.37 572.54 363.08 
Losses 6.1%49.37 22.15 
Output24.0 76.0 1000.00 760.00 448.60 340.93 
Losses before baking/boiling, shrinkage 3.05013%63.4 38.93 24.69 17.46 11.07 
Baking/boiling 16.56%204.89 91.91 
Losses after baking/boiling, shrinkage 3.05013%76.0 32.48 24.69 14.57 11.07 
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 228.88 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 117.43 117.25 
3Cognac or dessert wine—  47.95 —   10.97 —   
4Essence of rum—  1.92 —   0.44 —   
Total54.6 45.4 1127.32 512.30 258.02 117.25 
Losses 2.4%12.30 2.82 
Output50.0 50.0 1000.00 500.00 228.88 114.44 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 3.10 1.41 
Baking/boiling 9.11%101.49 23.23 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 2.82 1.41 
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 135.25 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 56.92 6.83 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 15.18 4.10 
Total38.9 61.1 1164.48 711.21 157.49 96.19 
Losses 3.6%25.61 3.46 
Output31.4 68.6 1000.00 685.60 135.25 92.72 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 2.84 1.73 
Baking/boiling 10.92%124.84 16.88 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 2.53 1.73 
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 9.16 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.72 347.20 3.18 3.18 
3Flour, premium85.5 281.65 240.81 2.58 2.20 
4Cocoa powder [Skurikhin]95.0 57.95 55.05 0.53 0.50 
5Potato starch80.0 23.18 18.54 0.21 0.17 
Total36.6 63.4 1290.03 818.08 11.81 7.49 
Losses 7.1%58.08 0.53 
Output24.0 76.0 1000.00 760.00 9.16 6.96 
Losses before baking/boiling, shrinkage 3.54971%63.4 45.79 29.04 0.42 0.27 
Baking/boiling 16.56%206.03 1.89 
Losses after baking/boiling, shrinkage 3.54971%76.0 38.21 29.04 0.35 0.27 
Consolidated recipe, k=1.001135
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 915.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85360.32 359.78 360.73 360.19 
2Melange27.0 262.51 70.88 262.81 70.96 
3Water—  129.17 —   129.32 —   
4Flour, premium85.5 127.58 109.08 127.72 109.20 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 86.35 72.53 86.44 72.61 
6Sign up12.0 56.92 6.83 56.99 6.84 
7Cocoa powder [Skurikhin]95.0 32.86 31.22 32.90 31.26 
8Chicken eggs [chicken egg] [2]27.0 15.18 4.10 15.20 4.10 
9Cognac or dessert wine—  11.11 —   11.12 —   
10Potato starch80.0 10.50 8.40 10.51 8.41 
11Sign up94.0 4.63 4.36 4.64 4.36 
12Vanilla powder99.850.52 0.52 0.52 0.52 
13Essence of rum—  0.44 —   0.44 —   
14Cognac—  0.21 —   0.21 —   
Total1098.31 667.70 1099.56 668.46 
Total phase loss 4.9%32.67 
Other losses 0.11%0.76 
General losses 5.0%33.42 
Output69.4 915.50 635.04 915.50 635.04 
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