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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №033 Cake "Moscow" → recipe number 2 → Consolidated recipe

Consolidated recipe №033 Cake "Moscow"

Weight 1 kg and more.

recipe number 2
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 414.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 096 Fortified blotting syrup50.0 260.00 130.00 107.69 53.85 
3Strawberry jam72.0 184.00 132.48 76.21 54.87 
4№059 Cream "Charlotte" (main)75.0 138.00 103.50 57.16 42.87 
5No. 023 Air96.5 75.00 72.38 31.06 29.98 
6Sign up
7"Patterned" chocolate99.4 7.00 6.96 2.90 2.88 
8№002 Fried biscuit crumb94.0 6.00 5.64 2.49 2.34 
Total30.1 69.9 1000.00 698.80 414.20 289.44 
Output30.1 69.9 1000.00 698.80 289.44 
List of recipes
№059 Cream "Charlotte" (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 57.16 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 422.23 354.67 24.13 20.27 
3Vanilla powder99.854.10 4.09 0.23 0.23 
4Cognac or dessert wine—  1.64 —   0.094—   
Total25.0 75.0 1022.08 766.09 58.42 43.79 
Losses 2.1%16.09 0.92 
Output25.0 75.0 1000.00 750.00 57.16 42.87 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.61 0.46 
Baking/boiling 0.06%0.62 0.036
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.61 0.46 
№067 Cream "Charlotte" chocolate basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 28.99 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 382.33 321.16 11.09 9.31 
3Cocoa powder [Skurikhin]95.0 48.14 45.73 1.40 1.33 
4Cognac—  1.52 —   0.044—   
5Vanilla powder99.851.42 1.42 0.0410.041
Total24.5 75.5 1021.07 771.21 29.60 22.36 
Losses 2.1%16.21 0.47 
Output24.5 75.5 1000.00 755.00 28.99 21.89 
Losses before baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.31 0.23 
Baking/boiling -0.04%-0.39 -0.011
Losses after baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.31 0.23 
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 107.69 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 37.38 37.32 
3Flour, premium85.5 281.16 240.39 30.28 25.89 
4Potato starch80.0 69.42 55.54 7.48 5.98 
5Essence—  3.47 —   0.37 —   
Total37.6 62.4 1279.69 798.72 137.81 86.02 
Losses 6.1%48.72 5.25 
Output25.0 75.0 1000.00 750.00 107.69 80.77 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 4.20 2.62 
Baking/boiling 16.78%208.18 22.42 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 3.50 2.62 
No. 096 Fortified blotting syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 107.69 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  405.36 —   43.65 —   
3Cognac—  56.30 —   6.06 —   
4Cognac or dessert wine—  47.95 —   5.16 —   
5Essence of rum—  1.92 —   0.21 —   
Total50.0 50.0 1024.60 512.30 110.34 55.17 
Losses 2.4%12.30 1.32 
Output50.0 50.0 1000.00 500.00 107.69 53.85 
Losses before baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 1.32 0.66 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 1.32 0.66 
No. 060 Charlotte syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 51 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 420.90 50.51 21.46 2.58 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 5.72 1.55 
Total38.9 61.1 1164.48 711.21 59.39 36.27 
Losses 3.6%25.61 1.31 
Output31.4 68.6 1000.00 685.60 51.00 34.96 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 1.07 0.65 
Baking/boiling 10.92%124.84 6.37 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 0.95 0.65 
No. 023 Air basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 31.07 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 360.54 43.26 11.20 1.34 
3Vanilla powder99.857.21 7.20 0.22 0.22 
Total24.0 76.0 1329.19 1010.46 41.29 31.39 
Losses 4.5%45.46 1.41 
Output3.5 96.5 1000.00 965.00 31.06 29.98 
Losses before baking/boiling, shrinkage 2.24956%76.0 29.90 22.73 0.93 0.71 
Baking/boiling 21.22%275.73 8.57 
Losses after baking/boiling, shrinkage 2.24956%96.5 23.56 22.73 0.73 0.71 
№002 Fried biscuit crumb basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 2.49 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 1.09 1.09 
3Flour, premium85.5 356.18 304.53 0.89 0.76 
4Potato starch80.0 87.95 70.36 0.22 0.17 
5Essence—  4.40 —   0.011—   
Total37.6 62.4 1621.13 1011.83 4.03 2.51 
Losses 7.1%71.83 0.18 
Output6.0 94.0 1000.00 940.00 2.49 2.34 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.14 0.089
Baking/boiling 33.6%525.38 1.31 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.0950.089
Consolidated recipe, k=1.035279
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 414.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85155.79 155.56 161.29 161.05 
2Strawberry jam72.0 76.21 54.87 78.90 56.81 
3Melange27.0 64.12 17.31 66.39 17.92 
4water—  43.65 —   45.19 —   
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 35.22 29.58 36.46 30.63 
6Sign up85.5 31.16 26.65 32.26 27.59 
7Fresh whole milk the weight ratio of fat 3.2%12.0 21.46 2.58 22.22 2.67 
8Raw egg white12.0 11.20 1.34 11.60 1.39 
9Potato starch80.0 7.69 6.16 7.97 6.37 
10Cognac—  6.11 —   6.32 —   
11Sign up27.0 5.72 1.55 5.93 1.60 
12Cognac or dessert wine—  5.26 —   5.44 —   
13"Patterned" chocolate99.4 2.90 2.88 3.00 2.98 
14Cocoa powder [Skurikhin]95.0 1.40 1.33 1.45 1.37 
15Vanilla powder99.850.50 0.50 0.52 0.52 
16Sign up—  0.38 —   0.40 —   
17Essence of rum—  0.21 —   0.21 —   
Total469.00 300.30 485.55 310.90 
Total phase loss 3.6%10.86 
Other losses 3.4%10.59 
General losses 6.9%21.45 
Output69.9 414.20 289.44 414.20 289.44 
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