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All groups → All products → Cakes → Sponge cakes → Sponge-cream glazed cakes → №032 Cake "Shventinis" → recipe number 1 → Consolidated recipe

Consolidated recipe: №032 Cake "Shventinis"

Weight 1 kg 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 899 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Cream of creamy coffee cake Schwentinis82.0 220.00 180.40 197.78 162.18 
3Schwentinis coffee cake syrup68.0 200.00 136.00 179.80 122.26 
4Glaze chocolate-plum. Šventinis cake93.3 130.00 121.29 116.87 109.04 
5Walnut kernel (raw)94.0 50.00 47.00 44.95 42.25 
6Sign up
Total21.3 78.7 1000.00 786.69 899.00 707.23 
Output21.3 78.7 1000.00 786.69 707.23 
List of recipes
Cream of creamy coffee cake Schwentinis basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 197.78 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85199.28 198.98 39.41 39.35 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 199.28 147.47 39.41 29.17 
4Schwentinis coffee cake syrup68.0 98.35 66.88 19.45 13.23 
5water—  20.39 —   4.03 —   
6Sign up
Total18.0 82.0 1019.38 835.89 201.61 165.32 
Losses 1.9%15.89 3.14 
Output18.0 82.0 1000.00 820.00 197.78 162.18 
Losses before baking/boiling, shrinkage 0.95066%82.0 9.69 7.95 1.92 1.57 
Losses after baking/boiling, shrinkage 0.95066%82.0 9.69 7.95 1.92 1.57 
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 341.62 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85344.02 343.50 117.52 117.35 
3Flour, premium85.5 278.65 238.25 95.19 81.39 
4Cocoa powder [Skurikhin]95.0 57.34 54.47 19.59 18.61 
5Potato starch80.0 22.93 18.34 7.83 6.27 
Total36.6 63.4 1276.30 809.37 436.01 276.50 
Losses 6.1%49.37 16.87 
Output24.0 76.0 1000.00 760.00 341.62 259.63 
Losses before baking/boiling, shrinkage 3.05013%63.4 38.93 24.69 13.30 8.43 
Baking/boiling 16.56%204.89 69.99 
Losses after baking/boiling, shrinkage 3.05013%76.0 32.48 24.69 11.10 8.43 
Schwentinis coffee cake syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 199.25 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cognac—  391.84 —   78.07 —   
3Natural roasted coffee96.0 43.54 41.80 8.68 8.33 
Total36.3 63.7 1088.44 693.88 216.87 138.26 
Losses 2.0%13.88 2.77 
Output32.0 68.0 1000.00 680.00 199.25 135.49 
Losses before baking/boiling, shrinkage 1.00009%63.7 10.89 6.94 2.17 1.38 
Baking/boiling 6.25%67.35 13.42 
Losses after baking/boiling, shrinkage 1.00009%68.0 10.21 6.94 2.03 1.38 
Glaze chocolate-plum. Šventinis cake basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 116.87 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85299.27 298.82 34.98 34.92 
3Chocolate glaze [Skurikhin]99.1 272.37 269.92 31.83 31.55 
4Cocoa powder [Skurikhin]95.0 60.53 57.50 7.07 6.72 
Total6.7 93.3 1018.87 951.07 119.08 111.15 
Losses 1.9%18.07 2.11 
Output6.7 93.3 1000.00 933.00 116.87 109.04 
Losses before baking/boiling, shrinkage 0.95005%93.3 9.68 9.04 1.13 1.06 
Baking/boiling -0.05%-0.49 -0.058
Losses after baking/boiling, shrinkage 0.95005%93.3 9.68 9.04 1.13 1.06 
Consolidated recipe, k=1.0376
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 899 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85247.65 247.28 256.96 256.57 
2Melange27.0 195.87 52.89 203.24 54.87 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 143.47 120.52 148.87 125.05 
4Flour, premium85.5 95.19 81.39 98.77 84.45 
5Cognac—  78.07 —   81.01 —   
6Sign up99.8574.39 74.28 77.19 77.07 
7Walnut kernel (raw)94.0 44.95 42.25 46.64 43.84 
8Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 39.41 29.17 40.90 30.26 
9Chocolate glaze [Skurikhin]99.1 31.83 31.55 33.03 32.73 
10Cocoa powder [Skurikhin]95.0 26.66 25.33 27.67 26.28 
11Sign up66.0 17.98 11.87 18.66 12.31 
12Natural roasted coffee96.0 8.68 8.33 9.00 8.64 
13Potato starch80.0 7.83 6.27 8.13 6.50 
14water—  4.03 —   4.18 —   
15Vanilla powder99.851.02 1.02 1.06 1.06 
Total1017.05 732.12 1055.29 759.65 
Total phase loss 3.4%24.89 
Other losses 3.6%27.53 
General losses 6.9%52.42 
Output78.7 899.00 707.23 899.00 707.23 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.Yesflour, premiumno data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yesmelangeno data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesbutter; whole condensed milk with sugar the weight ratio of fat 8.5%no data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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Recipe on №032 Cake "Shventinis" contained in handbooks:

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