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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №035 Cake "Chamomile" → recipe number 1 → Consolidated recipe

Consolidated recipe: №035 Cake "Chamomile"

Weight 1, 2 and 3 kg.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 238.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 001 Biscuit (main)	75.0	185.00	138.75	44.18	33.13
3	Jam	72.0	150.00	108.00	35.82	25.79
4	No. 008 Sponge cake with cocoa powder	76.0	150.00	114.00	35.82	27.22
5	№067 Cream "Charlotte" chocolate	75.5	125.00	94.38	29.85	22.54
6	Sign up
7	No. 104 Jelly	50.0	50.00	25.00	11.94	5.97
8	№002 Fried biscuit crumb	94.0	10.00	9.40	2.39	2.24
	Total	32.0 68.0	1000.00	679.52	238.80	162.27
	Output	32.0 68.0	1000.00	679.52		162.27

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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 29.85 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	11.41	9.59
3	Cocoa powder [Skurikhin]	95.0	48.14	45.73	1.44	1.37
4	Cognac	—	1.52	—	0.045	—
5	Vanilla powder	99.85	1.42	1.42	0.042	0.042
	Total	24.5 75.5	1021.07	771.21	30.48	23.02
	Losses 2.1%			16.21		0.48
	Output	24.5 75.5	1000.00	755.00	29.85	22.54
	Losses before baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.32	0.24
	Baking/boiling -0.04%		-0.39		-0.012
	Losses after baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.32	0.24

№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 23.88 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	10.08	8.47
3	Vanilla powder	99.85	4.10	4.09	0.10	0.10
4	Cognac or dessert wine	—	1.64	—	0.039	—
	Total	25.0 75.0	1022.08	766.09	24.41	18.29
	Losses 2.1%			16.09		0.38
	Output	25.0 75.0	1000.00	750.00	23.88	17.91
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.26	0.19
	Baking/boiling 0.06%		0.62		0.015
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.26	0.19

No. 095 Blotting syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 54.92 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	28.18	28.14
3	Cognac or dessert wine	—	47.95	—	2.63	—
4	Essence of rum	—	1.92	—	0.11	—
	Total	54.6 45.4	1127.32	512.30	61.92	28.14
	Losses 2.4%			12.30		0.68
	Output	50.0 50.0	1000.00	500.00	54.92	27.46
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.74	0.34
	Baking/boiling 9.11%		101.49		5.57
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.68	0.34

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 44.18 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	15.33	15.31
3	Flour, premium	85.5	281.16	240.39	12.42	10.62
4	Potato starch	80.0	69.42	55.54	3.07	2.45
5	Essence	—	3.47	—	0.15	—
	Total	37.6 62.4	1279.69	798.72	56.53	35.29
	Losses 6.1%			48.72		2.15
	Output	25.0 75.0	1000.00	750.00	44.18	33.13
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	1.72	1.08
	Baking/boiling 16.78%		208.18		9.20
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	1.43	1.08

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 35.82 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	316.55	270.65	11.34	9.69
3	Granulated sugar	99.85	316.55	316.08	11.34	11.32
4	Cocoa powder [Skurikhin]	95.0	84.41	80.19	3.02	2.87
	Total	35.0 65.0	1245.09	809.36	44.60	28.99
	Losses 6.1%			49.36		1.77
	Output	24.0 76.0	1000.00	760.00	35.82	27.22
	Losses before baking/boiling, shrinkage 3.04941%	65.0	37.97	24.68	1.36	0.88
	Baking/boiling 14.47%		174.65		6.26
	Losses after baking/boiling, shrinkage 3.04941%	76.0	32.47	24.68	1.16	0.88

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 31.73 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	13.35	1.60
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	3.56	0.96
	Total	38.9 61.1	1164.48	711.21	36.95	22.57
	Losses 3.6%			25.61		0.81
	Output	31.4 68.6	1000.00	685.60	31.73	21.75
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	0.67	0.41
	Baking/boiling 10.92%		124.84		3.96
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.59	0.41

No. 104 Jelly basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 11.94 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	4.95	4.94
3	Starch syrup	78.0	103.34	80.61	1.23	0.96
4	Agar (E406)	85.0	10.34	8.79	0.12	0.10
5	Essence	—	3.10	—	0.037	—
6	Sign up
7	Food paint	—	1.00	—	0.012	—
	Total	50.0 50.0	1010.08	505.04	12.06	6.03
	Losses 1.0%			5.04		0.060
	Output	50.0 50.0	1000.00	500.00	11.94	5.97
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.060	0.030
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.060	0.030

№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 2.39 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	1.05	1.05
3	Flour, premium	85.5	356.18	304.53	0.85	0.73
4	Potato starch	80.0	87.95	70.36	0.21	0.17
5	Essence	—	4.40	—	0.011	—
	Total	37.6 62.4	1621.13	1011.83	3.87	2.42
	Losses 7.1%			71.83		0.17
	Output	6.0 94.0	1000.00	940.00	2.39	2.24
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.14	0.086
	Baking/boiling 33.6%		525.38		1.25
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.091	0.086

Consolidated recipe, k=1.032695
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 238.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	80.88	80.76	83.53	83.40
2	Melange	27.0	46.21	12.48	47.72	12.88
3	Water	—	36.68	—	37.88	—
4	Jam	72.0	35.82	25.79	36.99	26.63
5	Flour, premium	85.5	24.61	21.04	25.42	21.73
6	Sign up	84.0	21.50	18.06	22.20	18.65
7	Fresh whole milk the weight ratio of fat 3.2%	12.0	13.35	1.60	13.79	1.65
8	Cocoa powder [Skurikhin]	95.0	4.46	4.24	4.61	4.38
9	Chicken eggs [chicken egg] [2]	27.0	3.56	0.96	3.68	0.99
10	Potato starch	80.0	3.28	2.62	3.38	2.71
11	Sign up	—	2.67	—	2.76	—
12	Starch syrup	78.0	1.23	0.96	1.27	0.99
13	Essence	—	0.20	—	0.21	—
14	Vanilla powder	99.85	0.14	0.14	0.14	0.14
15	Agar (E406)	85.0	0.12	0.10	0.13	0.11
16	Sign up	—	0.11	—	0.11	—
17	Cognac	—	0.045	—	0.047	—
18	Citric acid (E330)	98.0	0.025	0.024	0.025	0.025
19	Food paint	—	0.012	—	0.012	—
	Total		274.91	168.78	283.89	174.30
	Total phase loss 3.9%			6.51
	Other losses 3.2%					5.52
	General losses 6.9%					12.03
	Output	68.0	238.80	162.27	238.80	162.27

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

how to calculate the recipe for the cake

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Recipe on №035 Cake "Chamomile" contained in handbooks:

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

Consolidated recipe: №035 Cake "Chamomile"

Recipe on №035 Cake "Chamomile" contained in handbooks:

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