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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 666.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0 280.00 210.00 186.51 139.88 
3Compote apples17.0 130.00 22.10 86.59 14.72 
4Cranberry jam72.0 130.00 93.60 86.59 62.35 
5No. 095 Blotting syrup50.0 125.00 62.50 83.26 41.63 
6Sign up
7№067 Cream "Charlotte" chocolate75.5 5.00 3.78 3.33 2.51 
Total35.9 64.1 1000.00 641.38 666.10 427.22 
Output35.9 64.1 1000.00 641.38 427.22 
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 213.15 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 90.00 75.60 
3Vanilla powder99.854.10 4.09 0.87 0.87 
4Cognac or dessert wine—  1.64 —   0.35 —   
Total25.0 75.0 1022.08 766.09 217.86 163.29 
Losses 2.1%16.09 3.43 
Output25.0 75.0 1000.00 750.00 213.15 159.86 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 2.29 1.71 
Baking/boiling 0.06%0.62 0.13 
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 2.29 1.71 
№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 3.33 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 1.27 1.07 
3Cocoa powder [Skurikhin]95.0 48.14 45.73 0.16 0.15 
4Cognac—  1.52 —   0.005—   
5Vanilla powder99.851.42 1.42 0.0050.005
Total24.5 75.5 1021.07 771.21 3.40 2.57 
Losses 2.1%16.21 0.054
Output24.5 75.5 1000.00 755.00 3.33 2.51 
Losses before baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.0360.027
Baking/boiling -0.04%-0.39 -0.001
Losses after baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.0360.027
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 186.51 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 64.74 64.64 
3Flour, premium85.5 281.16 240.39 52.44 44.83 
4Potato starch80.0 69.42 55.54 12.95 10.36 
5Essence—  3.47 —   0.65 —   
Total37.6 62.4 1279.69 798.72 238.67 148.97 
Losses 6.1%48.72 9.09 
Output25.0 75.0 1000.00 750.00 186.51 139.88 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 7.28 4.54 
Baking/boiling 16.78%208.18 38.83 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 6.06 4.54 
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 128.59 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 54.12 6.49 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 14.43 3.90 
Total38.9 61.1 1164.48 711.21 149.74 91.46 
Losses 3.6%25.61 3.29 
Output31.4 68.6 1000.00 685.60 128.59 88.16 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 2.70 1.65 
Baking/boiling 10.92%124.84 16.05 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 2.40 1.65 
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 83.26 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 42.72 42.66 
3Cognac or dessert wine—  47.95 —   3.99 —   
4Essence of rum—  1.92 —   0.16 —   
Total54.6 45.4 1127.32 512.30 93.86 42.66 
Losses 2.4%12.30 1.02 
Output50.0 50.0 1000.00 500.00 83.26 41.63 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 1.13 0.51 
Baking/boiling 9.11%101.49 8.45 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 1.02 0.51 
№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 6.66 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 2.93 2.92 
3Flour, premium85.5 356.18 304.53 2.37 2.03 
4Potato starch80.0 87.95 70.36 0.59 0.47 
5Essence—  4.40 —   0.029—   
Total37.6 62.4 1621.13 1011.83 10.80 6.74 
Losses 7.1%71.83 0.48 
Output6.0 94.0 1000.00 940.00 6.66 6.26 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.38 0.24 
Baking/boiling 33.6%525.38 3.50 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.25 0.24 
Consolidated recipe, k=1.027744
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 666.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85191.57 191.29 196.89 196.59 
2Melange27.0 112.78 30.45 115.91 31.30 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 91.27 76.67 93.80 78.80 
4Compote apples17.0 86.59 14.72 89.00 15.13 
5Cranberry jam72.0 86.59 62.35 89.00 64.08 
6Sign up85.5 54.81 46.86 56.33 48.16 
7Fresh whole milk the weight ratio of fat 3.2%12.0 54.12 6.49 55.63 6.68 
8Water—  46.99 —   48.30 —   
9Chicken eggs [chicken egg] [2]27.0 14.43 3.90 14.83 4.01 
10Potato starch80.0 13.53 10.83 13.91 11.13 
11Sign up—  4.34 —   4.46 —   
12Vanilla powder99.850.88 0.88 0.90 0.90 
13Essence—  0.68 —   0.70 —   
14Cocoa powder [Skurikhin]95.0 0.16 0.15 0.16 0.16 
15Essence of rum—  0.16 —   0.16 —   
16Sign up—  0.005—   0.005—   
Total758.93 444.59 779.99 456.92 
Total phase loss 3.9%17.37 
Other losses 2.7%12.33 
General losses 6.5%29.70 
Output64.1 666.10 427.22 666.10 427.22 
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