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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №036 Cake "Astra" → recipe number 2 → Consolidated recipe

Consolidated recipe №036 Cake "Astra"

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 117.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Jam72.0 215.00 154.80 25.24 18.17 
3No. 001 Biscuit (main)75.0 185.00 138.75 21.72 16.29 
4No. 008 Sponge cake with cocoa powder76.0 150.00 114.00 17.61 13.38 
5№059 Cream "Charlotte" (main)75.0 125.00 93.75 14.68 11.01 
6Sign up
7№002 Fried biscuit crumb94.0 10.00 9.40 1.17 1.10 
Total31.0 69.0 1000.00 689.88 117.40 80.99 
Output31.0 69.0 1000.00 689.88 80.99 
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 14.68 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 6.20 5.20 
3Vanilla powder99.854.10 4.09 0.0600.060
4Cognac or dessert wine—  1.64 —   0.024—   
Total25.0 75.0 1022.08 766.09 15.00 11.24 
Losses 2.1%16.09 0.24 
Output25.0 75.0 1000.00 750.00 14.68 11.01 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.16 0.12 
Baking/boiling 0.06%0.62 0.009
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.16 0.12 
№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 9.98 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 3.82 3.20 
3Cocoa powder [Skurikhin]95.0 48.14 45.73 0.48 0.46 
4Cognac—  1.52 —   0.015—   
5Vanilla powder99.851.42 1.42 0.0140.014
Total24.5 75.5 1021.07 771.21 10.19 7.70 
Losses 2.1%16.21 0.16 
Output24.5 75.5 1000.00 755.00 9.98 7.53 
Losses before baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.11 0.081
Baking/boiling -0.04%-0.39 -0.004
Losses after baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.11 0.081
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 27 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 13.85 13.83 
3Cognac or dessert wine—  47.95 —   1.29 —   
4Essence of rum—  1.92 —   0.052—   
Total54.6 45.4 1127.32 512.30 30.44 13.83 
Losses 2.4%12.30 0.33 
Output50.0 50.0 1000.00 500.00 27.00 13.50 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 0.37 0.17 
Baking/boiling 9.11%101.49 2.74 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.33 0.17 
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 21.72 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 7.54 7.53 
3Flour, premium85.5 281.16 240.39 6.11 5.22 
4Potato starch80.0 69.42 55.54 1.51 1.21 
5Essence—  3.47 —   0.075—   
Total37.6 62.4 1279.69 798.72 27.79 17.35 
Losses 6.1%48.72 1.06 
Output25.0 75.0 1000.00 750.00 21.72 16.29 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 0.85 0.53 
Baking/boiling 16.78%208.18 4.52 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 0.71 0.53 
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 17.61 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 316.55 270.65 5.57 4.77 
3Granulated sugar99.85316.55 316.08 5.57 5.57 
4Cocoa powder [Skurikhin]95.0 84.41 80.19 1.49 1.41 
Total35.0 65.0 1245.09 809.36 21.93 14.25 
Losses 6.1%49.36 0.87 
Output24.0 76.0 1000.00 760.00 17.61 13.38 
Losses before baking/boiling, shrinkage 3.04941%65.0 37.97 24.68 0.67 0.43 
Baking/boiling 14.47%174.65 3.08 
Losses after baking/boiling, shrinkage 3.04941%76.0 32.47 24.68 0.57 0.43 
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 14.58 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 6.14 0.74 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 1.64 0.44 
Total38.9 61.1 1164.48 711.21 16.98 10.37 
Losses 3.6%25.61 0.37 
Output31.4 68.6 1000.00 685.60 14.58 10.00 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 0.31 0.19 
Baking/boiling 10.92%124.84 1.82 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 0.27 0.19 
№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 1.17 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 0.52 0.52 
3Flour, premium85.5 356.18 304.53 0.42 0.36 
4Potato starch80.0 87.95 70.36 0.10 0.083
5Essence—  4.40 —   0.005—   
Total37.6 62.4 1621.13 1011.83 1.90 1.19 
Losses 7.1%71.83 0.084
Output6.0 94.0 1000.00 940.00 1.17 1.10 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.0680.042
Baking/boiling 33.6%525.38 0.62 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.0450.042
Consolidated recipe, k=1.042167
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 117.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8536.69 36.64 38.24 38.18 
2Jam72.0 25.24 18.17 26.31 18.94 
3Melange27.0 22.72 6.13 23.67 6.39 
4Water—  15.24 —   15.88 —   
5Flour, premium85.5 12.10 10.34 12.61 10.78 
6Sign up84.0 10.01 8.41 10.43 8.76 
7Fresh whole milk the weight ratio of fat 3.2%12.0 6.14 0.74 6.40 0.77 
8Cocoa powder [Skurikhin]95.0 1.97 1.87 2.05 1.95 
9Chicken eggs [chicken egg] [2]27.0 1.64 0.44 1.71 0.46 
10Potato starch80.0 1.61 1.29 1.68 1.34 
11Sign up—  1.32 —   1.37 —   
12Essence—  0.081—   0.084—   
13Vanilla powder99.850.0740.0740.0770.077
14Essence of rum—  0.052—   0.054—   
15Cognac—  0.015—   0.016—   
Total134.89 84.11 140.58 87.65 
Total phase loss 3.7%3.12 
Other losses 4.0%3.55 
General losses 7.6%6.66 
Output69.0 117.40 80.99 117.40 80.99 
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