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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №037 Cake "Red Carnation" → recipe number 1 → Consolidated recipe

Consolidated recipe: №037 Cake "Red Carnation"

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 358.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 096 Fortified blotting syrup	50.0	225.00	112.50	80.75	40.38
3	№064 Cream "Charlotte"	75.9	178.00	135.10	63.88	48.49
4	Fruit filling	74.0	125.00	92.50	44.86	33.20
5	Cream Charlotte Cake Red Carnation	76.7	75.00	57.52	26.92	20.65
6	Sign up
7	No. 108 Marzipan for fruits and vegetables	93.0	25.00	23.25	8.97	8.34
8	"Patterned" chocolate	99.4	12.00	11.93	4.31	4.28
9	Cognac	—	6.25	—	2.24	—
	Total	29.6 70.4	1000.00	704.21	358.90	252.74
	Output	29.6 70.4	1000.00	704.21		252.74

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№064 Cream "Charlotte" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 63.88 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	483.75	406.35	30.90	25.96
3	Vanilla powder	99.85	4.13	4.12	0.26	0.26
4	Cognac	—	1.61	—	0.10	—
	Total	24.1 75.9	1021.60	775.29	65.26	49.53
	Losses 2.1%			16.29		1.04
	Output	24.1 75.9	1000.00	759.00	63.88	48.49
	Losses before baking/boiling, shrinkage 1.05047%	75.9	10.73	8.14	0.69	0.52
	Baking/boiling 0.01%		0.14		0.009
	Losses after baking/boiling, shrinkage 1.05047%	75.9	10.73	8.14	0.69	0.52

Cream Charlotte Cake Red Carnation basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 26.92 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	459.72	386.16	12.37	10.39
3	Cocoa powder [Skurikhin]	95.0	53.63	50.95	1.44	1.37
4	Cognac	—	1.53	—	0.041	—
5	Vanilla essence	—	1.38	—	0.037	—
	Total	23.3 76.7	1021.41	783.44	27.49	21.09
	Losses 2.1%			16.44		0.44
	Output	23.3 76.7	1000.00	767.00	26.92	20.65
	Losses before baking/boiling, shrinkage 1.04948%	76.7	10.72	8.22	0.29	0.22
	Baking/boiling -0.0%		-0.029		-0.001
	Losses after baking/boiling, shrinkage 1.04948%	76.7	10.72	8.22	0.29	0.22

№004 Sponge cake "Ring" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 107.67 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Melange	27.0	366.48	98.95	39.46	10.65
3	Flour, premium	85.5	351.83	300.81	37.88	32.39
4	Potato starch	80.0	14.66	11.73	1.58	1.26
5	Essence	—	3.67	—	0.40	—
	Total	29.5 70.5	1103.12	777.42	118.77	83.71
	Losses 6.1%			47.42		5.11
	Output	27.0 73.0	1000.00	730.00	107.67	78.60
	Losses before baking/boiling, shrinkage 3.04998%	70.5	33.64	23.71	3.62	2.55
	Baking/boiling 3.46%		36.99		3.98
	Losses after baking/boiling, shrinkage 3.04998%	73.0	32.48	23.71	3.50	2.55

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 80.75 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	405.36	—	32.73	—
3	Cognac	—	56.30	—	4.55	—
4	Cognac or dessert wine	—	47.95	—	3.87	—
5	Essence of rum	—	1.92	—	0.16	—
	Total	50.0 50.0	1024.60	512.30	82.74	41.37
	Losses 2.4%			12.30		0.99
	Output	50.0 50.0	1000.00	500.00	80.75	40.38
	Losses before baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.99	0.50
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.99	0.50

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 47.59 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	20.03	2.40
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	5.34	1.44
	Total	38.9 61.1	1164.48	711.21	55.42	33.85
	Losses 3.6%			25.61		1.22
	Output	31.4 68.6	1000.00	685.60	47.59	32.63
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	1.00	0.61
	Baking/boiling 10.92%		124.84		5.94
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.89	0.61

No. 108 Marzipan for fruits and vegetables basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 8.97 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	398.09	397.49	3.57	3.57
3	Powdered sugar	99.85	99.52	99.37	0.89	0.89
4	Cognac or dessert wine	—	29.85	—	0.27	—
5	water	—	19.45	—	0.17	—
6	Sign up
7	Dye	—	1.00	—	0.009	—
	Total	7.0 93.0	1060.45	986.21	9.51	8.85
	Losses 5.7%			56.21		0.50
	Output	7.0 93.0	1000.00	930.00	8.97	8.34
	Losses before baking/boiling, shrinkage 2.85002%	93.0	30.22	28.11	0.27	0.25
	Losses after baking/boiling, shrinkage 2.85002%	93.0	30.22	28.11	0.27	0.25

Consolidated recipe, k=1.035971
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 358.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	114.51	114.34	118.63	118.45
2	Fruit filling	74.0	44.86	33.20	46.48	34.39
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	43.28	36.35	44.84	37.66
4	Melange	27.0	39.46	10.65	40.88	11.04
5	Flour, premium	85.5	37.88	32.39	39.24	33.55
6	Sign up	—	32.91	—	34.09	—
7	Fresh whole milk the weight ratio of fat 3.2%	12.0	20.03	2.40	20.75	2.49
8	Roasted kernels	97.5	19.29	18.81	19.98	19.49
9	Cognac	—	6.93	—	7.18	—
10	Chicken eggs [chicken egg] [2]	27.0	5.34	1.44	5.53	1.49
11	Sign up	96.0	4.46	4.29	4.63	4.44
12	"Patterned" chocolate	99.4	4.31	4.28	4.46	4.43
13	Cognac or dessert wine	—	4.14	—	4.29	—
14	Potato starch	80.0	1.58	1.26	1.64	1.31
15	Cocoa powder [Skurikhin]	95.0	1.44	1.37	1.50	1.42
16	Sign up	99.85	0.89	0.89	0.93	0.92
17	Essence	—	0.40	—	0.41	—
18	Vanilla powder	99.85	0.26	0.26	0.27	0.27
19	Essence of rum	—	0.16	—	0.16	—
20	Starch syrup	78.0	0.13	0.10	0.14	0.11
21	Sign up	—	0.037	—	0.038	—
22	Dye	—	0.009	—	0.009	—
	Total		382.32	262.05	396.07	271.47
	Total phase loss 3.6%			9.31
	Other losses 3.5%					9.43
	General losses 6.9%					18.73
	Output	70.4	358.90	252.74	358.90	252.74

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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Recipe on №037 Cake "Red Carnation" contained in handbooks:

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

Consolidated recipe: №037 Cake "Red Carnation"

Recipe on №037 Cake "Red Carnation" contained in handbooks:

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