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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → No. 027 "Sponge-cream" cake (by weight) → recipe number 1 → Consolidated recipe

Consolidated recipe: No. 027 "Sponge-cream" cake (by weight)

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 741 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 048 Creamy cream	66.8	260.00	173.68	192.66	128.70
3	No. 095 Blotting syrup	50.0	160.00	80.00	118.56	59.28
4	№058 Creamy chocolate cream	76.0	120.00	91.20	88.92	67.58
5	Roasted kernels	97.5	40.00	39.00	29.64	28.90
	Total	30.5 69.5	1000.00	694.68	741.00	514.76
	Output	30.5 69.5	1000.00	694.68		514.76

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Biscuit recipe for biscuit-cream cake (by weight)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 311.22 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Wheat flour 1s	85.5	344.27	294.35	107.14	91.61
3	Granulated sugar	99.85	340.88	340.37	106.09	105.93
4	Essence	—	3.30	—	1.03	—
	Total	37.3 62.7	1256.43	788.07	391.03	245.26
	Losses 6.1%			48.07		14.96
	Output	26.0 74.0	1000.00	740.00	311.22	230.30
	Losses before baking/boiling, shrinkage 3.0501%	62.7	38.32	24.04	11.93	7.48
	Baking/boiling 15.24%		185.63		57.77
	Losses after baking/boiling, shrinkage 3.0501%	74.0	32.48	24.04	10.11	7.48

No. 048 Creamy cream basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 192.66 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	289.41	288.98	55.76	55.67
3	water	—	240.00	—	46.24	—
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	88.62	65.58	17.07	12.63
5	Cognac or dessert wine	—	12.79	—	2.46	—
	Total	33.2 66.8	1019.37	680.94	196.39	131.19
	Losses 1.9%			12.94		2.49
	Output	33.2 66.8	1000.00	668.00	192.66	128.70
	Losses before baking/boiling, shrinkage 0.94992%	66.8	9.68	6.47	1.87	1.25
	Losses after baking/boiling, shrinkage 0.94992%	66.8	9.68	6.47	1.87	1.25

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 118.56 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	60.83	60.74
3	Cognac or dessert wine	—	47.95	—	5.68	—
4	Essence of rum	—	1.92	—	0.23	—
	Total	54.6 45.4	1127.32	512.30	133.66	60.74
	Losses 2.4%			12.30		1.46
	Output	50.0 50.0	1000.00	500.00	118.56	59.28
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	1.60	0.73
	Baking/boiling 9.11%		101.49		12.03
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	1.46	0.73

№058 Creamy chocolate cream basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 88.92 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	226.62	226.28	20.15	20.12
3	water	—	134.56	—	11.96	—
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	103.06	76.26	9.16	6.78
5	Cocoa powder [Skurikhin]	95.0	61.81	58.72	5.50	5.22
6	Sign up
7	Cognac or dessert wine	—	1.55	—	0.14	—
	Total	24.0 76.0	1019.36	774.71	90.64	68.89
	Losses 1.9%			14.71		1.31
	Output	24.0 76.0	1000.00	760.00	88.92	67.58
	Losses before baking/boiling, shrinkage 0.94939%	76.0	9.68	7.36	0.86	0.65
	Losses after baking/boiling, shrinkage 0.94939%	76.0	9.68	7.36	0.86	0.65

Consolidated recipe, k=1.033516
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 741 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	242.83	242.46	250.97	250.59
2	Melange	27.0	176.77	47.73	182.69	49.33
3	water	—	125.12	—	129.31	—
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	118.38	99.44	122.35	102.77
5	Wheat flour 1s	85.5	107.14	91.61	110.73	94.68
6	Sign up	97.5	29.64	28.90	30.63	29.87
7	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	26.24	19.42	27.12	20.07
8	Cognac or dessert wine	—	8.29	—	8.56	—
9	Cocoa powder [Skurikhin]	95.0	5.50	5.22	5.68	5.40
10	Essence	—	1.03	—	1.06	—
11	Sign up	—	0.23	—	0.24	—
12	Vanilla powder	99.85	0.21	0.21	0.21	0.21
	Total		841.35	534.98	869.55	552.91
	Total phase loss 3.8%			20.22
	Other losses 3.2%					17.93
	General losses 6.9%					38.15
	Output	69.5	741.00	514.76	741.00	514.76

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	no data		no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	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	butter; whole condensed milk with sugar the weight ratio of fat 8.5%	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 No. 027 "Sponge-cream" cake (by weight) contained in handbooks:

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

Consolidated recipe: No. 027 "Sponge-cream" cake (by weight)

Recipe on No. 027 "Sponge-cream" cake (by weight) contained in handbooks:

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