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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №042 Cake "Penguin" → recipe number 1 → Consolidated recipe

Consolidated recipe №042 Cake "Penguin"

Weight 1.5 kg or more.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 971.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Cream Charlotte Fruit Cake Penguin77.0 200.00 154.00 194.22 149.55 
3No. 095 Blotting syrup50.0 190.00 95.00 184.51 92.25 
4No. 040 Special76.0 160.00 121.60 155.38 118.09 
5Confiture80.0 110.00 88.00 106.82 85.46 
6Sign up
7Cream Charlotte Chocolate Cake Penguin80.2 20.00 16.04 19.42 15.58 
8№041 Crumbs of fried semi-finished product "Special"94.0 20.00 18.80 19.42 18.26 
Total28.2 71.8 1000.00 718.44 971.10 697.68 
Output28.2 71.8 1000.00 718.44 697.68 
List of recipes
Cream Charlotte Fruit Cake Penguin basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 194.22 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Confiture80.0 411.80 329.44 79.98 63.98 
Total22.9 77.1 1004.37 773.87 195.07 150.30 
Losses 0.5%3.87 0.75 
Output23.0 77.0 1000.00 770.00 194.22 149.55 
Losses before baking/boiling, shrinkage 0.24988%77.1 2.51 1.93 0.49 0.38 
Baking/boiling -0.06%-0.65 -0.13 
Losses after baking/boiling, shrinkage 0.24988%77.0 2.51 1.93 0.49 0.38 
Cream Charlotte Chocolate Cake Penguin basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 19.42 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder [Skurikhin]95.0 260.26 247.25 5.05 4.80 
Total19.8 80.2 1001.00 802.80 19.44 15.59 
Output19.8 80.2 1000.00 802.80 19.42 15.59 
Losses before baking/boiling, shrinkage 0.04995%80.2 0.50 0.40 0.0100.008
Losses after baking/boiling, shrinkage 0.04995%80.2 0.50 0.40 0.0100.008
№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 216.87 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 91.57 76.92 
3Vanilla powder99.854.10 4.09 0.89 0.89 
4Cognac or dessert wine—  1.64 —   0.36 —   
Total25.0 75.0 1022.08 766.09 221.66 166.15 
Losses 2.1%16.09 3.49 
Output25.0 75.0 1000.00 750.00 216.87 162.66 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 2.33 1.74 
Baking/boiling 0.06%0.62 0.13 
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 2.33 1.74 
No. 040 Special basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 155.38 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Melange27.0 146.06 39.44 22.69 6.13 
3Flour, premium85.5 136.32 116.55 21.18 18.11 
4Granulated sugar99.8574.01 73.90 11.50 11.48 
5No. 116 Zhzhenka78.0 42.84 33.42 6.66 5.19 
6Sign up
7Cocoa powder [Skurikhin]95.0 3.89 3.70 0.60 0.57 
8Essence—  1.36 —   0.21 —   
9Baking soda (E500(ii))50.0 0.98 0.49 0.15 0.076
Total29.3 70.7 1116.30 789.19 173.45 122.62 
Losses 3.7%29.19 4.54 
Output24.0 76.0 1000.00 760.00 155.38 118.09 
Losses before baking/boiling, shrinkage 1.84933%70.7 20.64 14.59 3.21 2.27 
Baking/boiling 6.98%76.45 11.88 
Losses after baking/boiling, shrinkage 1.84933%76.0 19.20 14.59 2.98 2.27 
№041 Crumbs of fried semi-finished product "Special" basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 19.42 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Melange27.0 182.55 49.29 3.55 0.96 
3Flour, premium85.5 170.38 145.67 3.31 2.83 
4Granulated sugar99.8592.49 92.35 1.80 1.79 
5No. 116 Zhzhenka78.0 53.55 41.77 1.04 0.81 
6Sign up
7Cocoa powder [Skurikhin]95.0 4.87 4.63 0.0950.090
8Essence—  1.71 —   0.033—   
9Baking soda (E500(ii))50.0 1.22 0.61 0.0240.012
Total29.3 70.7 1395.21 986.36 27.10 19.16 
Losses 4.7%46.36 0.90 
Output6.0 94.0 1000.00 940.00 19.42 18.26 
Losses before baking/boiling, shrinkage 2.34988%70.7 32.79 23.18 0.64 0.45 
Baking/boiling 24.79%337.77 6.56 
Losses after baking/boiling, shrinkage 2.34988%94.0 24.66 23.18 0.48 0.45 
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 203.93 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 70.79 70.68 
3Flour, premium85.5 281.16 240.39 57.34 49.02 
4Potato starch80.0 69.42 55.54 14.16 11.33 
5Essence—  3.47 —   0.71 —   
Total37.6 62.4 1279.69 798.72 260.97 162.88 
Losses 6.1%48.72 9.94 
Output25.0 75.0 1000.00 750.00 203.93 152.95 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 7.96 4.97 
Baking/boiling 16.78%208.18 42.45 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 6.62 4.97 
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 184.51 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 94.67 94.52 
3Cognac or dessert wine—  47.95 —   8.85 —   
4Essence of rum—  1.92 —   0.35 —   
Total54.6 45.4 1127.32 512.30 208.00 94.52 
Losses 2.4%12.30 2.27 
Output50.0 50.0 1000.00 500.00 184.51 92.25 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 2.50 1.13 
Baking/boiling 9.11%101.49 18.73 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 2.27 1.13 
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 128.85 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 54.23 6.51 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 14.46 3.90 
Total38.9 61.1 1164.48 711.21 150.04 91.64 
Losses 3.6%25.61 3.30 
Output31.4 68.6 1000.00 685.60 128.85 88.34 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 2.70 1.65 
Baking/boiling 10.92%124.84 16.09 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 2.41 1.65 
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 7.7 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  520.78 —   4.01 —   
Total37.6 62.4 1388.75 866.67 10.69 6.67 
Losses 10.0%86.67 0.67 
Output22.0 78.0 1000.00 780.00 7.70 6.00 
Losses before baking/boiling, shrinkage 5.00007%62.4 69.44 43.33 0.53 0.33 
Baking/boiling 19.99%263.76 2.03 
Losses after baking/boiling, shrinkage 5.00007%78.0 55.56 43.33 0.43 0.33 
Consolidated recipe, k=1.032393
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 971.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85266.77 266.37 275.42 275.00 
2Confiture80.0 186.80 149.44 192.85 154.28 
3Melange27.0 144.22 38.94 148.89 40.20 
4Cuttings from semi-finished cakes and pastries74.0 126.65 93.72 130.76 96.76 
5Water—  108.14 —   111.64 —   
6Sign up84.0 91.57 76.92 94.54 79.41 
7Flour, premium85.5 81.83 69.96 84.48 72.23 
8Fresh whole milk the weight ratio of fat 3.2%12.0 54.23 6.51 55.99 6.72 
9Chicken eggs [chicken egg] [2]27.0 14.46 3.90 14.93 4.03 
10Potato starch80.0 14.16 11.33 14.62 11.69 
11Sign up—  9.20 —   9.50 —   
12Cocoa powder [Skurikhin]95.0 5.75 5.47 5.94 5.64 
13Ammonium carbonic (E503(i))—  1.05 —   1.08 —   
14Essence—  0.95 —   0.98 —   
15Vanilla powder99.850.89 0.89 0.92 0.92 
16Sign up—  0.35 —   0.37 —   
17Baking soda (E500(ii))50.0 0.18 0.0880.18 0.091
Total1107.22 723.54 1143.08 746.98 
Total phase loss 3.6%25.86 
Other losses 3.1%23.44 
General losses 6.6%49.30 
Output71.8 971.10 697.68 971.10 697.68 
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