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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 498.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0 185.00 138.75 92.30 69.22 
3Jam72.0 150.00 108.00 74.84 53.88 
4No. 008 Sponge cake with cocoa powder76.0 150.00 114.00 74.84 56.87 
5№067 Cream "Charlotte" chocolate75.5 125.00 94.38 62.36 47.08 
6Sign up
7No. 104 Jelly50.0 50.00 25.00 24.94 12.47 
8№002 Fried biscuit crumb94.0 10.00 9.40 4.99 4.69 
Total32.0 68.0 1000.00 679.52 498.90 339.02 
Output32.0 68.0 1000.00 679.52 339.02 
List of recipes
№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 62.36 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 23.84 20.03 
3Cocoa powder [Skurikhin]95.0 48.14 45.73 3.00 2.85 
4Cognac—  1.52 —   0.095—   
5Vanilla powder99.851.42 1.42 0.0890.088
Total24.5 75.5 1021.07 771.21 63.68 48.09 
Losses 2.1%16.21 1.01 
Output24.5 75.5 1000.00 755.00 62.36 47.08 
Losses before baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.67 0.51 
Baking/boiling -0.04%-0.39 -0.025
Losses after baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.67 0.51 
№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 49.89 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 21.07 17.69 
3Vanilla powder99.854.10 4.09 0.20 0.20 
4Cognac or dessert wine—  1.64 —   0.082—   
Total25.0 75.0 1022.08 766.09 50.99 38.22 
Losses 2.1%16.09 0.80 
Output25.0 75.0 1000.00 750.00 49.89 37.42 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.54 0.40 
Baking/boiling 0.06%0.62 0.031
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.54 0.40 
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 114.75 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 58.87 58.78 
3Cognac or dessert wine—  47.95 —   5.50 —   
4Essence of rum—  1.92 —   0.22 —   
Total54.6 45.4 1127.32 512.30 129.36 58.78 
Losses 2.4%12.30 1.41 
Output50.0 50.0 1000.00 500.00 114.75 57.37 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 1.55 0.71 
Baking/boiling 9.11%101.49 11.65 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 1.41 0.71 
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 92.3 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 32.04 31.99 
3Flour, premium85.5 281.16 240.39 25.95 22.19 
4Potato starch80.0 69.42 55.54 6.41 5.13 
5Essence—  3.47 —   0.32 —   
Total37.6 62.4 1279.69 798.72 118.11 73.72 
Losses 6.1%48.72 4.50 
Output25.0 75.0 1000.00 750.00 92.30 69.22 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 3.60 2.25 
Baking/boiling 16.78%208.18 19.21 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 3.00 2.25 
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 74.84 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 316.55 270.65 23.69 20.25 
3Granulated sugar99.85316.55 316.08 23.69 23.65 
4Cocoa powder [Skurikhin]95.0 84.41 80.19 6.32 6.00 
Total35.0 65.0 1245.09 809.36 93.18 60.57 
Losses 6.1%49.36 3.69 
Output24.0 76.0 1000.00 760.00 74.84 56.87 
Losses before baking/boiling, shrinkage 3.04941%65.0 37.97 24.68 2.84 1.85 
Baking/boiling 14.47%174.65 13.07 
Losses after baking/boiling, shrinkage 3.04941%76.0 32.47 24.68 2.43 1.85 
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 66.29 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 27.90 3.35 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 7.44 2.01 
Total38.9 61.1 1164.48 711.21 77.19 47.14 
Losses 3.6%25.61 1.70 
Output31.4 68.6 1000.00 685.60 66.29 45.45 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 1.39 0.85 
Baking/boiling 10.92%124.84 8.28 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 1.24 0.85 
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 24.95 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85414.25 413.63 10.33 10.32 
3Starch syrup78.0 103.34 80.61 2.58 2.01 
4Agar (E406)85.0 10.34 8.79 0.26 0.22 
5Essence—  3.10 —   0.077—   
6Sign up
7Food paint—  1.00 —   0.025—   
Total50.0 50.0 1010.08 505.04 25.20 12.60 
Losses 1.0%5.04 0.13 
Output50.0 50.0 1000.00 500.00 24.94 12.47 
Losses before baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.13 0.063
Losses after baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.13 0.063
№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 4.99 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 2.19 2.19 
3Flour, premium85.5 356.18 304.53 1.78 1.52 
4Potato starch80.0 87.95 70.36 0.44 0.35 
5Essence—  4.40 —   0.022—   
Total37.6 62.4 1621.13 1011.83 8.09 5.05 
Losses 7.1%71.83 0.36 
Output6.0 94.0 1000.00 940.00 4.99 4.69 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.29 0.18 
Baking/boiling 33.6%525.38 2.62 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.19 0.18 
Consolidated recipe, k=1.032695
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 498.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85168.98 168.72 174.50 174.24 
2Melange27.0 96.53 26.06 99.69 26.92 
3Water—  76.63 —   79.14 —   
4Jam72.0 74.84 53.88 77.28 55.64 
5Flour, premium85.5 51.42 43.96 53.10 45.40 
6Sign up84.0 44.91 37.72 46.38 38.96 
7Fresh whole milk the weight ratio of fat 3.2%12.0 27.90 3.35 28.81 3.46 
8Cocoa powder [Skurikhin]95.0 9.32 8.85 9.62 9.14 
9Chicken eggs [chicken egg] [2]27.0 7.44 2.01 7.68 2.07 
10Potato starch80.0 6.85 5.48 7.07 5.66 
11Sign up—  5.58 —   5.77 —   
12Starch syrup78.0 2.58 2.01 2.66 2.08 
13Essence—  0.42 —   0.43 —   
14Vanilla powder99.850.29 0.29 0.30 0.30 
15Agar (E406)85.0 0.26 0.22 0.27 0.23 
16Sign up—  0.22 —   0.23 —   
17Cognac—  0.095—   0.10 —   
18Citric acid (E330)98.0 0.0510.0500.0530.052
19Food paint—  0.025—   0.026—   
Total574.33 352.61 593.11 364.14 
Total phase loss 3.9%13.60 
Other losses 3.2%11.53 
General losses 6.9%25.13 
Output68.0 498.90 339.02 498.90 339.02 
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