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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №046 Cake "Caprice" → recipe number 1 → Consolidated recipe

Consolidated recipe: №046 Cake "Caprice"

Weight 1 kg.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 440.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 001 Biscuit (main)	75.0	280.00	210.00	123.37	92.53
3	Compote apples	17.0	130.00	22.10	57.28	9.74
4	Cranberry jam	72.0	130.00	93.60	57.28	41.24
5	No. 095 Blotting syrup	50.0	125.00	62.50	55.08	27.54
6	Sign up
7	№067 Cream "Charlotte" chocolate	75.5	5.00	3.78	2.20	1.66
	Total	35.9 64.1	1000.00	641.38	440.60	282.59
	Output	35.9 64.1	1000.00	641.38		282.59

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№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 140.99 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	59.53	50.01
3	Vanilla powder	99.85	4.10	4.09	0.58	0.58
4	Cognac or dessert wine	—	1.64	—	0.23	—
	Total	25.0 75.0	1022.08	766.09	144.11	108.01
	Losses 2.1%			16.09		2.27
	Output	25.0 75.0	1000.00	750.00	140.99	105.74
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	1.51	1.13
	Baking/boiling 0.06%		0.62		0.088
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	1.51	1.13

№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 2.2 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	0.84	0.71
3	Cocoa powder [Skurikhin]	95.0	48.14	45.73	0.11	0.10
4	Cognac	—	1.52	—	0.003	—
5	Vanilla powder	99.85	1.42	1.42	0.003	0.003
	Total	24.5 75.5	1021.07	771.21	2.25	1.70
	Losses 2.1%			16.21		0.036
	Output	24.5 75.5	1000.00	755.00	2.20	1.66
	Losses before baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.024	0.018
	Baking/boiling -0.04%		-0.39		-0.001
	Losses after baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.024	0.018

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 123.37 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	42.82	42.76
3	Flour, premium	85.5	281.16	240.39	34.69	29.66
4	Potato starch	80.0	69.42	55.54	8.56	6.85
5	Essence	—	3.47	—	0.43	—
	Total	37.6 62.4	1279.69	798.72	157.87	98.54
	Losses 6.1%			48.72		6.01
	Output	25.0 75.0	1000.00	750.00	123.37	92.53
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	4.81	3.01
	Baking/boiling 16.78%		208.18		25.68
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	4.01	3.01

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 85.06 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	35.80	4.30
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	9.55	2.58
	Total	38.9 61.1	1164.48	711.21	99.05	60.49
	Losses 3.6%			25.61		2.18
	Output	31.4 68.6	1000.00	685.60	85.06	58.32
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	1.78	1.09
	Baking/boiling 10.92%		124.84		10.62
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	1.59	1.09

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 55.08 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	28.26	28.21
3	Cognac or dessert wine	—	47.95	—	2.64	—
4	Essence of rum	—	1.92	—	0.11	—
	Total	54.6 45.4	1127.32	512.30	62.09	28.21
	Losses 2.4%			12.30		0.68
	Output	50.0 50.0	1000.00	500.00	55.08	27.54
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.75	0.34
	Baking/boiling 9.11%		101.49		5.59
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.68	0.34

№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 4.41 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	1.94	1.93
3	Flour, premium	85.5	356.18	304.53	1.57	1.34
4	Potato starch	80.0	87.95	70.36	0.39	0.31
5	Essence	—	4.40	—	0.019	—
	Total	37.6 62.4	1621.13	1011.83	7.14	4.46
	Losses 7.1%			71.83		0.32
	Output	6.0 94.0	1000.00	940.00	4.41	4.14
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.25	0.16
	Baking/boiling 33.6%		525.38		2.31
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.17	0.16

Consolidated recipe, k=1.027744
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 440.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	126.72	126.53	130.23	130.04
2	Melange	27.0	74.60	20.14	76.67	20.70
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	60.37	50.71	62.05	52.12
4	Compote apples	17.0	57.28	9.74	58.87	10.01
5	Cranberry jam	72.0	57.28	41.24	58.87	42.38
6	Sign up	85.5	36.26	31.00	37.26	31.86
7	Fresh whole milk the weight ratio of fat 3.2%	12.0	35.80	4.30	36.79	4.42
8	Water	—	31.08	—	31.95	—
9	Chicken eggs [chicken egg] [2]	27.0	9.55	2.58	9.81	2.65
10	Potato starch	80.0	8.95	7.16	9.20	7.36
11	Sign up	—	2.87	—	2.95	—
12	Vanilla powder	99.85	0.58	0.58	0.60	0.60
13	Essence	—	0.45	—	0.46	—
14	Cocoa powder [Skurikhin]	95.0	0.11	0.10	0.11	0.10
15	Essence of rum	—	0.11	—	0.11	—
16	Sign up	—	0.003	—	0.003	—
	Total		502.00	294.08	515.93	302.24
	Total phase loss 3.9%			11.49
	Other losses 2.7%					8.16
	General losses 6.5%					19.65
	Output	64.1	440.60	282.59	440.60	282.59

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 №046 Cake "Caprice" contained in handbooks:

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

Consolidated recipe: №046 Cake "Caprice"

Recipe on №046 Cake "Caprice" contained in handbooks:

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