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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 294.3 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	97.12	70.41
3	No. 101 Chocolate lipstick	88.0	130.00	114.40	38.26	33.67
4	Fruit cooking	69.0	53.00	36.57	15.60	10.76
5	Fried Sukches sponge cake crumb	94.0	7.00	6.58	2.06	1.94
	Total	23.8 76.2	1000.00	761.60	294.30	224.14
	Output	23.8 76.2	1000.00	761.60		224.14

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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 141.26 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	317.60	317.12	44.87	44.80
3	Flour, premium	85.5	273.13	233.53	38.58	32.99
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	61.09	51.32	8.63	7.25
5	Cocoa powder [Skurikhin]	95.0	37.67	35.79	5.32	5.06
	Total	38.9 61.1	1325.12	809.37	187.19	114.34
	Losses 6.1%			49.37		6.97
	Output	24.0 76.0	1000.00	760.00	141.26	107.36
	Losses before baking/boiling, shrinkage 3.05002%	61.1	40.42	24.69	5.71	3.49
	Baking/boiling 19.63%		252.22		35.63
	Losses after baking/boiling, shrinkage 3.05002%	76.0	32.48	24.69	4.59	3.49

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 97.12 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	32.35	23.94
3	water	—	72.13	—	7.01	—
4	Chicken eggs [chicken egg] [2]	27.0	43.34	11.70	4.21	1.14
5	Cocoa powder [Skurikhin]	95.0	11.68	11.10	1.13	1.08
6	Sign up
	Total	27.5 72.5	1021.45	740.55	99.20	71.92
	Losses 2.1%			15.55		1.51
	Output	27.5 72.5	1000.00	725.00	97.12	70.41
	Losses before baking/boiling, shrinkage 1.05007%	72.5	10.73	7.78	1.04	0.76
	Losses after baking/boiling, shrinkage 1.05007%	72.5	10.73	7.78	1.04	0.76

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 38.26 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	251.50	—	9.62	—
3	Starch syrup	78.0	113.18	88.28	4.33	3.38
4	Cocoa powder [Skurikhin]	95.0	47.23	44.87	1.81	1.72
5	Essence	—	2.62	—	0.10	—
6	Sign up
	Total	24.1 75.9	1171.40	888.88	44.82	34.01
	Losses 1.0%			8.88		0.34
	Output	12.0 88.0	1000.00	880.00	38.26	33.67
	Losses before baking/boiling, shrinkage 0.49971%	75.9	5.85	4.44	0.22	0.17
	Baking/boiling 13.77%		160.50		6.14
	Losses after baking/boiling, shrinkage 0.49971%	88.0	5.05	4.44	0.19	0.17

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 2.06 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	397.22	396.62	0.82	0.82
3	Flour, premium	85.5	341.37	291.87	0.70	0.60
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	76.35	64.13	0.16	0.13
5	Cocoa powder [Skurikhin]	95.0	47.07	44.72	0.10	0.092
	Total	38.9 61.1	1656.42	1011.84	3.41	2.08
	Losses 7.1%			71.84		0.15
	Output	6.0 94.0	1000.00	940.00	2.06	1.94
	Losses before baking/boiling, shrinkage 3.54982%	61.1	58.80	35.92	0.12	0.074
	Baking/boiling 35.02%		559.41		1.15
	Losses after baking/boiling, shrinkage 3.54982%	94.0	38.21	35.92	0.079	0.074

Consolidated recipe, k=1.03277
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 294.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	27.0	95.64	25.82	98.77	26.67
2	Granulated sugar	99.85	74.55	74.44	76.99	76.88
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	63.28	53.15	65.35	54.89
4	Flour, premium	85.5	39.29	33.59	40.57	34.69
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	32.35	23.94	33.41	24.72
6	Sign up	—	16.63	—	17.17	—
7	Fruit cooking	69.0	15.60	10.76	16.11	11.12
8	Cocoa powder [Skurikhin]	95.0	8.36	7.94	8.63	8.20
9	Starch syrup	78.0	4.33	3.38	4.47	3.49
10	Essence	—	0.10	—	0.10	—
11	Sign up	99.85	0.090	0.090	0.093	0.093
12	Vanillin	—	0.017	—	0.018	—
	Total		350.22	233.11	361.70	240.75
	Total phase loss 3.8%			8.97
	Other losses 3.2%					7.64
	General losses 6.9%					16.61
	Output	76.2	294.30	224.14	294.30	224.14

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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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