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All groups → All products → Cakes → Sponge cakes → Sponge-cream glazed cakes → №030 Cake "Friendship" → recipe number 1 → Consolidated recipe

Consolidated recipe №030 Cake "Friendship"

Weight 1 kg and 1.5 kg.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 988.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Sponge cake with cocoa76.0 200.00 152.00 197.74 150.28 
3No. 001 Biscuit (main)75.0 180.00 135.00 177.97 133.47 
4# 099 Lipstick88.0 120.00 105.60 118.64 104.41 
5Fruit cooking69.0 30.00 20.70 29.66 20.47 
6Sign up
7No. 104 Jelly50.0 5.00 2.50 4.94 2.47 
8No. 116 Zhzhenka78.0 5.00 3.90 4.94 3.86 
Total24.4 75.6 1000.00 755.80 988.70 747.26 
Output24.4 75.6 1000.00 755.80 747.26 
List of recipes
Milk cream with cocoa for cake Friendship basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 444.92 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 373.74 276.57 166.28 123.05 
3Raw egg yolk46.0 74.75 34.38 33.26 15.30 
4water—  60.19 —   26.78 —   
5Cocoa powder [Skurikhin]95.0 29.90 28.40 13.30 12.64 
6Sign up
7Citric acid (E330)98.0 0.74 0.73 0.33 0.32 
Total27.0 73.0 1021.43 745.65 454.45 331.75 
Losses 2.1%15.65 6.96 
Output27.0 73.0 1000.00 730.00 444.92 324.79 
Losses before baking/boiling, shrinkage 1.04918%73.0 10.72 7.82 4.77 3.48 
Losses after baking/boiling, shrinkage 1.04918%73.0 10.72 7.82 4.77 3.48 
Sponge cake with cocoa recipe for the cake "Friendship"
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 197.74 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85311.33 310.86 61.56 61.47 
3Flour, premium85.5 233.49 199.63 46.17 39.48 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 77.83 65.38 15.39 12.93 
5Cocoa powder [Skurikhin]95.0 46.70 44.36 9.23 8.77 
6Sign up
Total41.0 59.0 1371.78 809.37 271.26 160.05 
Losses 6.1%49.37 9.76 
Output24.0 76.0 1000.00 760.00 197.74 150.28 
Losses before baking/boiling, shrinkage 3.04999%59.0 41.84 24.69 8.27 4.88 
Baking/boiling 22.37%297.46 58.82 
Losses after baking/boiling, shrinkage 3.04999%76.0 32.48 24.69 6.42 4.88 
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 177.97 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 61.77 61.68 
3Flour, premium85.5 281.16 240.39 50.04 42.78 
4Potato starch80.0 69.42 55.54 12.35 9.88 
5Essence—  3.47 —   0.62 —   
Total37.6 62.4 1279.69 798.72 227.74 142.15 
Losses 6.1%48.72 8.67 
Output25.0 75.0 1000.00 750.00 177.97 133.47 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 6.95 4.34 
Baking/boiling 16.78%208.18 37.05 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 5.78 4.34 
# 099 Lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 118.64 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  265.08 —   31.45 —   
3Starch syrup78.0 119.29 93.05 14.15 11.04 
4Essence—  2.76 —   0.33 —   
Total25.0 75.0 1182.37 887.09 140.28 105.25 
Losses 0.8%7.09 0.84 
Output12.0 88.0 1000.00 880.00 118.64 104.41 
Losses before baking/boiling, shrinkage 0.39981%75.0 4.73 3.55 0.56 0.42 
Baking/boiling 14.74%173.61 20.60 
Losses after baking/boiling, shrinkage 0.39981%88.0 4.03 3.55 0.48 0.42 
A crumb of sponge cake with cocoa cake Friendship basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 9.89 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85314.68 314.21 3.11 3.11 
3Flour, premium85.5 236.01 201.79 2.33 2.00 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 78.67 66.08 0.78 0.65 
5Cocoa powder [Skurikhin]95.0 47.21 44.85 0.47 0.44 
6Sign up
Total41.0 59.0 1386.57 818.10 13.71 8.09 
Losses 7.1%58.10 0.57 
Output24.0 76.0 1000.00 760.00 9.89 7.51 
Losses before baking/boiling, shrinkage 3.55074%59.0 49.23 29.05 0.49 0.29 
Baking/boiling 22.37%299.11 2.96 
Losses after baking/boiling, shrinkage 3.55074%76.0 38.22 29.05 0.38 0.29 
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 4.94 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85414.25 413.63 2.05 2.04 
3Starch syrup78.0 103.34 80.61 0.51 0.40 
4Agar (E406)85.0 10.34 8.79 0.0510.043
5Essence—  3.10 —   0.015—   
6Sign up
7Food paint—  1.00 —   0.005—   
Total50.0 50.0 1010.08 505.04 4.99 2.50 
Losses 1.0%5.04 0.025
Output50.0 50.0 1000.00 500.00 4.94 2.47 
Losses before baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.0250.012
Losses after baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.0250.012
No. 116 Zhzhenka basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 4.94 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  520.78 —   2.57 —   
Total37.6 62.4 1388.75 866.67 6.87 4.28 
Losses 10.0%86.67 0.43 
Output22.0 78.0 1000.00 780.00 4.94 3.86 
Losses before baking/boiling, shrinkage 5.00007%62.4 69.44 43.33 0.34 0.21 
Baking/boiling 19.99%263.76 1.30 
Losses after baking/boiling, shrinkage 5.00007%78.0 55.56 43.33 0.27 0.21 
Consolidated recipe, k=1.036304
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 988.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up27.0 248.47 67.09 257.49 69.52 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 229.01 192.37 237.32 199.35 
3Granulated sugar99.85227.14 226.80 235.38 235.03 
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 166.28 123.05 172.32 127.52 
5Flour, premium85.5 98.54 84.25 102.12 87.31 
6Sign up—  63.16 —   65.45 —   
7Raw egg yolk46.0 33.26 15.30 34.46 15.85 
8Fruit cooking69.0 29.66 20.47 30.74 21.21 
9Cocoa powder [Skurikhin]95.0 23.00 21.85 23.84 22.65 
10Starch syrup78.0 14.66 11.44 15.20 11.85 
11Sign up80.0 12.35 9.88 12.80 10.24 
12Vanilla powder99.851.66 1.66 1.72 1.72 
13Essence—  0.96 —   1.00 —   
14Ammonium carbonic (E503(i))—  0.40 —   0.42 —   
15Citric acid (E330)98.0 0.34 0.33 0.35 0.34 
16Sign up85.0 0.0510.0430.0530.045
17Food paint—  0.005—   0.005—   
Total1148.96 774.52 1190.67 802.64 
Total phase loss 3.5%27.26 
Other losses 3.5%28.12 
General losses 6.9%55.38 
Output75.6 988.70 747.26 988.70 747.26 
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