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All groups → All products → Cakes → Sponge cakes → Sponge-cream glazed cakes → №031 Cake "Sukches" → recipe number 1 → Consolidated recipe

Consolidated recipe: №031 Cake "Sukches"

Weight 0.5, 1 and 2 kg.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 792.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Cream Charlotte Cake Sukches	72.5	330.00	239.25	261.52	189.61
3	No. 101 Chocolate lipstick	88.0	130.00	114.40	103.02	90.66
4	Fruit cooking	69.0	53.00	36.57	42.00	28.98
5	Fried Sukches sponge cake crumb	94.0	7.00	6.58	5.55	5.21
	Total	23.8 76.2	1000.00	761.60	792.50	603.57
	Output	23.8 76.2	1000.00	761.60		603.57

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Sponge cake with butter and cocoa recipe for "Sukches" cake
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 380.4 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	317.60	317.12	120.82	120.63
3	Flour, premium	85.5	273.13	233.53	103.90	88.83
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	61.09	51.32	23.24	19.52
5	Cocoa powder [Skurikhin]	95.0	37.67	35.79	14.33	13.61
	Total	38.9 61.1	1325.12	809.37	504.08	307.89
	Losses 6.1%			49.37		18.78
	Output	24.0 76.0	1000.00	760.00	380.40	289.10
	Losses before baking/boiling, shrinkage 3.05002%	61.1	40.42	24.69	15.37	9.39
	Baking/boiling 19.63%		252.22		95.95
	Losses after baking/boiling, shrinkage 3.05002%	76.0	32.48	24.69	12.36	9.39

Cream Charlotte Cake Sukches basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 261.53 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	333.06	246.46	87.10	64.46
3	water	—	72.13	—	18.86	—
4	Chicken eggs [chicken egg] [2]	27.0	43.34	11.70	11.33	3.06
5	Cocoa powder [Skurikhin]	95.0	11.68	11.10	3.05	2.90
6	Sign up
	Total	27.5 72.5	1021.45	740.55	267.14	193.67
	Losses 2.1%			15.55		4.07
	Output	27.5 72.5	1000.00	725.00	261.52	189.61
	Losses before baking/boiling, shrinkage 1.05007%	72.5	10.73	7.78	2.81	2.03
	Losses after baking/boiling, shrinkage 1.05007%	72.5	10.73	7.78	2.81	2.03

No. 101 Chocolate lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 103.03 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	251.50	—	25.91	—
3	Starch syrup	78.0	113.18	88.28	11.66	9.10
4	Cocoa powder [Skurikhin]	95.0	47.23	44.87	4.87	4.62
5	Essence	—	2.62	—	0.27	—
6	Sign up
	Total	24.1 75.9	1171.40	888.88	120.68	91.58
	Losses 1.0%			8.88		0.92
	Output	12.0 88.0	1000.00	880.00	103.02	90.66
	Losses before baking/boiling, shrinkage 0.49971%	75.9	5.85	4.44	0.60	0.46
	Baking/boiling 13.77%		160.50		16.54
	Losses after baking/boiling, shrinkage 0.49971%	88.0	5.05	4.44	0.52	0.46

Fried Sukches sponge cake crumb basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 5.55 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	397.22	396.62	2.20	2.20
3	Flour, premium	85.5	341.37	291.87	1.89	1.62
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	76.35	64.13	0.42	0.36
5	Cocoa powder [Skurikhin]	95.0	47.07	44.72	0.26	0.25
	Total	38.9 61.1	1656.42	1011.84	9.19	5.61
	Losses 7.1%			71.84		0.40
	Output	6.0 94.0	1000.00	940.00	5.55	5.21
	Losses before baking/boiling, shrinkage 3.54982%	61.1	58.80	35.92	0.33	0.20
	Baking/boiling 35.02%		559.41		3.10
	Losses after baking/boiling, shrinkage 3.54982%	94.0	38.21	35.92	0.21	0.20

Consolidated recipe, k=1.03277
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 792.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	27.0	257.54	69.53	265.97	71.81
2	Granulated sugar	99.85	200.75	200.45	207.33	207.02
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	170.39	143.13	175.98	147.82
4	Flour, premium	85.5	105.79	90.45	109.26	93.42
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	87.10	64.46	89.96	66.57
6	Sign up	—	44.78	—	46.24	—
7	Fruit cooking	69.0	42.00	28.98	43.38	29.93
8	Cocoa powder [Skurikhin]	95.0	22.51	21.39	23.25	22.09
9	Starch syrup	78.0	11.66	9.10	12.04	9.39
10	Essence	—	0.27	—	0.28	—
11	Sign up	99.85	0.24	0.24	0.25	0.25
12	Vanillin	—	0.047	—	0.049	—
	Total		943.09	627.73	973.99	648.30
	Total phase loss 3.8%			24.16
	Other losses 3.2%					20.57
	General losses 6.9%					44.73
	Output	76.2	792.50	603.57	792.50	603.57

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	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 №031 Cake "Sukches" contained in handbooks:

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

Consolidated recipe: №031 Cake "Sukches"

Recipe on №031 Cake "Sukches" contained in handbooks:

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