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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №026 Cake "Noorus" (Youth) → recipe number 1 → Consolidated recipe

Consolidated recipe №026 Cake "Noorus" (Youth)

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 658.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№047 Cream cream "New"75.0 240.00 180.00 157.99 118.49 
3No. 095 Blotting syrup50.0 200.00 100.00 131.66 65.83 
4Roasted kernels97.5 100.00 97.50 65.83 64.18 
5No. 104 Jelly50.0 35.00 17.50 23.04 11.52 
6Sign up
7№002 Fried biscuit crumb94.0 10.00 9.40 6.58 6.19 
Total27.7 72.3 1000.00 722.65 658.30 475.72 
Output27.7 72.3 1000.00 722.65 475.72 
List of recipes
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 263.32 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85344.02 343.50 90.59 90.45 
3Flour, premium85.5 278.65 238.25 73.37 62.73 
4Cocoa powder [Skurikhin]95.0 57.34 54.47 15.10 14.34 
5Potato starch80.0 22.93 18.34 6.04 4.83 
Total36.6 63.4 1276.30 809.37 336.08 213.12 
Losses 6.1%49.37 13.00 
Output24.0 76.0 1000.00 760.00 263.32 200.12 
Losses before baking/boiling, shrinkage 3.05013%63.4 38.93 24.69 10.25 6.50 
Baking/boiling 16.56%204.89 53.95 
Losses after baking/boiling, shrinkage 3.05013%76.0 32.48 24.69 8.55 6.50 
№047 Cream cream "New" basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 157.99 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85287.10 286.67 45.36 45.29 
3water—  149.67 —   23.65 —   
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 109.63 81.13 17.32 12.82 
5Vanilla powder99.855.13 5.12 0.81 0.81 
6Sign up
Total25.0 75.0 1019.39 764.54 161.06 120.79 
Losses 1.9%14.54 2.30 
Output25.0 75.0 1000.00 750.00 157.99 118.49 
Losses before baking/boiling, shrinkage 0.95107%75.0 9.70 7.27 1.53 1.15 
Losses after baking/boiling, shrinkage 0.95107%75.0 9.70 7.27 1.53 1.15 
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 131.66 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 67.55 67.45 
3Cognac or dessert wine—  47.95 —   6.31 —   
4Essence of rum—  1.92 —   0.25 —   
Total54.6 45.4 1127.32 512.30 148.42 67.45 
Losses 2.4%12.30 1.62 
Output50.0 50.0 1000.00 500.00 131.66 65.83 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 1.78 0.81 
Baking/boiling 9.11%101.49 13.36 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 1.62 0.81 
No. 104 Jelly basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 23.04 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85414.25 413.63 9.54 9.53 
3Starch syrup78.0 103.34 80.61 2.38 1.86 
4Agar (E406)85.0 10.34 8.79 0.24 0.20 
5Essence—  3.10 —   0.071—   
6Sign up
7Food paint—  1.00 —   0.023—   
Total50.0 50.0 1010.08 505.04 23.27 11.64 
Losses 1.0%5.04 0.12 
Output50.0 50.0 1000.00 500.00 23.04 11.52 
Losses before baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.12 0.058
Losses after baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.12 0.058
№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 6.58 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 2.89 2.89 
3Flour, premium85.5 356.18 304.53 2.34 2.00 
4Potato starch80.0 87.95 70.36 0.58 0.46 
5Essence—  4.40 —   0.029—   
Total37.6 62.4 1621.13 1011.83 10.67 6.66 
Losses 7.1%71.83 0.47 
Output6.0 94.0 1000.00 940.00 6.58 6.19 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.38 0.24 
Baking/boiling 33.6%525.38 3.46 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.25 0.24 
Consolidated recipe, k=1.035988
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 658.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85215.94 215.61 223.71 223.37 
2Melange27.0 155.80 42.07 161.41 43.58 
3water—  108.92 —   112.84 —   
4Flour, premium85.5 75.72 64.74 78.44 67.07 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 73.66 61.87 76.31 64.10 
6Sign up97.5 65.83 64.18 68.20 66.49 
7Cocoa powder [Skurikhin]95.0 24.97 23.72 25.87 24.58 
8Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 17.32 12.82 17.94 13.28 
9Potato starch80.0 6.62 5.29 6.86 5.48 
10Cognac or dessert wine—  6.57 —   6.81 —   
11Sign up78.0 2.38 1.86 2.47 1.92 
12Vanilla powder99.850.81 0.81 0.84 0.84 
13Essence of rum—  0.25 —   0.26 —   
14Agar (E406)85.0 0.24 0.20 0.25 0.21 
15Essence—  0.10 —   0.10 —   
16Sign up98.0 0.0470.0470.0490.048
17Food paint—  0.023—   0.024—   
Total755.20 493.23 782.38 510.98 
Total phase loss 3.5%17.51 
Other losses 3.5%17.75 
General losses 6.9%35.26 
Output72.3 658.30 475.72 658.30 475.72 
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