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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №034 Cake "Birch" → recipe number 2 → Consolidated recipe

Consolidated recipe: №034 Cake "Birch"

Weight 1, 2 and 3 kg.

recipe number 2
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 851 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 001 Biscuit (main)	75.0	169.00	126.75	143.82	107.86
3	No. 008 Sponge cake with cocoa powder	76.0	161.00	122.36	137.01	104.13
4	# 099 Lipstick	88.0	133.00	117.04	113.18	99.60
5	Strawberry jam	72.0	117.00	84.24	99.57	71.69
6	Sign up
7	№059 Cream "Charlotte" (main)	75.0	90.00	67.50	76.59	57.44
8	№037а Semi-finished product crumb "Dachny" №37	77.0	10.00	7.70	8.51	6.55
9	Roasted almond kernel	97.5	7.00	6.82	5.96	5.81
	Total	28.7 71.3	1000.00	712.63	851.00	606.45
	Output	28.7 71.3	1000.00	712.63		606.45

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№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 79.14 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	382.33	321.16	30.26	25.42
3	Cocoa powder [Skurikhin]	95.0	48.14	45.73	3.81	3.62
4	Cognac	—	1.52	—	0.12	—
5	Vanilla powder	99.85	1.42	1.42	0.11	0.11
	Total	24.5 75.5	1021.07	771.21	80.81	61.04
	Losses 2.1%			16.21		1.28
	Output	24.5 75.5	1000.00	755.00	79.14	59.75
	Losses before baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.85	0.64
	Baking/boiling -0.04%		-0.39		-0.031
	Losses after baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.85	0.64

№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 76.59 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	422.23	354.67	32.34	27.16
3	Vanilla powder	99.85	4.10	4.09	0.31	0.31
4	Cognac or dessert wine	—	1.64	—	0.13	—
	Total	25.0 75.0	1022.08	766.09	78.28	58.67
	Losses 2.1%			16.09		1.23
	Output	25.0 75.0	1000.00	750.00	76.59	57.44
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.82	0.62
	Baking/boiling 0.06%		0.62		0.048
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.82	0.62

№037а Semi-finished product crumb "Dachny" №37 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 8.51 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	125.26	125.07	1.07	1.06
3	Flour, premium	85.5	115.63	98.86	0.98	0.84
4	Melange	27.0	67.44	18.21	0.57	0.15
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	48.17	40.46	0.41	0.34
6	Sign up
7	Cocoa powder [Skurikhin]	95.0	5.78	5.49	0.049	0.047
8	Ammonium carbonic (E503(i))	—	3.85	—	0.033	—
9	Baking soda (E500(ii))	50.0	0.96	0.48	0.008	0.004
10	Essence	—	0.96	—	0.008	—
	Total	24.4 75.6	1068.53	807.97	9.09	6.88
	Losses 4.7%			37.97		0.32
	Output	23.0 77.0	1000.00	770.00	8.51	6.55
	Losses before baking/boiling, shrinkage 2.34995%	75.6	25.11	18.99	0.21	0.16
	Baking/boiling 1.8%		18.76		0.16
	Losses after baking/boiling, shrinkage 2.34995%	77.0	24.66	18.99	0.21	0.16

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 187.22 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	405.36	—	75.89	—
3	Cognac	—	56.30	—	10.54	—
4	Cognac or dessert wine	—	47.95	—	8.98	—
5	Essence of rum	—	1.92	—	0.36	—
	Total	50.0 50.0	1024.60	512.30	191.83	95.91
	Losses 2.4%			12.30		2.30
	Output	50.0 50.0	1000.00	500.00	187.22	93.61
	Losses before baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	2.30	1.15
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	2.30	1.15

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 143.82 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	49.92	49.85
3	Flour, premium	85.5	281.16	240.39	40.44	34.57
4	Potato starch	80.0	69.42	55.54	9.98	7.99
5	Essence	—	3.47	—	0.50	—
	Total	37.6 62.4	1279.69	798.72	184.04	114.87
	Losses 6.1%			48.72		7.01
	Output	25.0 75.0	1000.00	750.00	143.82	107.86
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	5.61	3.50
	Baking/boiling 16.78%		208.18		29.94
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	4.67	3.50

No. 008 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 137.01 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	316.55	270.65	43.37	37.08
3	Granulated sugar	99.85	316.55	316.08	43.37	43.31
4	Cocoa powder [Skurikhin]	95.0	84.41	80.19	11.57	10.99
	Total	35.0 65.0	1245.09	809.36	170.59	110.89
	Losses 6.1%			49.36		6.76
	Output	24.0 76.0	1000.00	760.00	137.01	104.13
	Losses before baking/boiling, shrinkage 3.04941%	65.0	37.97	24.68	5.20	3.38
	Baking/boiling 14.47%		174.65		23.93
	Losses after baking/boiling, shrinkage 3.04941%	76.0	32.47	24.68	4.45	3.38

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 113.18 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	30.00	—
3	Starch syrup	78.0	119.29	93.05	13.50	10.53
4	Essence	—	2.76	—	0.31	—
	Total	25.0 75.0	1182.37	887.09	133.82	100.40
	Losses 0.8%			7.09		0.80
	Output	12.0 88.0	1000.00	880.00	113.18	99.60
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.54	0.40
	Baking/boiling 14.74%		173.61		19.65
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.46	0.40

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 92.01 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fresh whole milk the weight ratio of fat 3.2%	12.0	420.90	50.51	38.73	4.65
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	10.33	2.79
	Total	38.9 61.1	1164.48	711.21	107.15	65.44
	Losses 3.6%			25.61		2.36
	Output	31.4 68.6	1000.00	685.60	92.01	63.08
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	1.93	1.18
	Baking/boiling 10.92%		124.84		11.49
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	1.72	1.18

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 0.22 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	520.78	—	0.12	—
	Total	37.6 62.4	1388.75	866.67	0.31	0.19
	Losses 10.0%			86.67		0.019
	Output	22.0 78.0	1000.00	780.00	0.22	0.17
	Losses before baking/boiling, shrinkage 5.00007%	62.4	69.44	43.33	0.015	0.010
	Baking/boiling 19.99%		263.76		0.058
	Losses after baking/boiling, shrinkage 5.00007%	78.0	55.56	43.33	0.012	0.010

Consolidated recipe, k=1.036366
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 851 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	338.71	338.20	351.02	350.50
2	Melange	27.0	156.06	42.14	161.74	43.67
3	water	—	106.01	—	109.86	—
4	Strawberry jam	72.0	99.57	71.69	103.19	74.30
5	Flour, premium	85.5	84.79	72.50	87.87	75.13
6	Sign up	84.0	63.01	52.93	65.30	54.85
7	Fresh whole milk the weight ratio of fat 3.2%	12.0	38.73	4.65	40.14	4.82
8	Cocoa powder [Skurikhin]	95.0	15.42	14.65	15.99	15.19
9	Starch syrup	78.0	13.50	10.53	13.99	10.91
10	Cognac	—	10.66	—	11.05	—
11	Sign up	27.0	10.33	2.79	10.70	2.89
12	Potato starch	80.0	9.98	7.99	10.35	8.28
13	Cognac or dessert wine	—	9.10	—	9.43	—
14	Roasted almond kernel	97.5	5.96	5.81	6.17	6.02
15	Cuttings from semi-finished cakes and pastries	74.0	5.74	4.25	5.95	4.40
16	Sign up	—	0.82	—	0.85	—
17	Vanilla powder	99.85	0.43	0.43	0.44	0.44
18	Essence of rum	—	0.36	—	0.37	—
19	Ammonium carbonic (E503(i))	—	0.033	—	0.034	—
20	Baking soda (E500(ii))	50.0	0.008	0.004	0.008	0.004
	Total		969.21	628.54	1004.46	651.39
	Total phase loss 3.5%			22.09
	Other losses 3.5%					22.86
	General losses 6.9%					44.95
	Output	71.3	851.00	606.45	851.00	606.45

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; melange	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	fresh whole milk the weight ratio of fat 3.2%; butter	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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Consolidated recipe: №034 Cake "Birch"

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