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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №047 Cake "Relay" → recipe number 1 → Consolidated recipe

Consolidated recipe №047 Cake "Relay"

Weight 0.5 kg and 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 997.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 200.00 148.00 199.58 147.69 
3№059 Cream "Charlotte" (main)75.0 200.00 150.00 199.58 149.68 
4Confiture80.0 140.00 112.00 139.71 111.76 
5No. 107 Chocolate grits89.3 43.00 38.40 42.91 38.32 
6Sign up
Total23.9 76.1 1000.00 761.33 997.90 759.74 
Output23.9 76.1 1000.00 761.33 759.74 
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 199.58 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 84.27 70.79 
3Vanilla powder99.854.10 4.09 0.82 0.82 
4Cognac or dessert wine—  1.64 —   0.33 —   
Total25.0 75.0 1022.08 766.09 203.99 152.90 
Losses 2.1%16.09 3.21 
Output25.0 75.0 1000.00 750.00 199.58 149.68 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 2.14 1.61 
Baking/boiling 0.06%0.62 0.12 
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 2.14 1.61 
No. 107 Chocolate grits basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 42.91 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder [Skurikhin]95.0 194.35 184.63 8.34 7.92 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 40.89 34.35 1.75 1.47 
4Vanilla powder99.855.19 5.18 0.22 0.22 
Total10.8 89.2 1015.94 906.61 43.59 38.90 
Losses 1.5%13.61 0.58 
Output10.7 89.3 1000.00 893.00 42.91 38.32 
Losses before baking/boiling, shrinkage 0.75066%89.2 7.63 6.81 0.33 0.29 
Baking/boiling 0.07%0.69 0.030
Losses after baking/boiling, shrinkage 0.75066%89.3 7.62 6.81 0.33 0.29 
№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 36.92 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 14.12 11.86 
3Cocoa powder [Skurikhin]95.0 48.14 45.73 1.78 1.69 
4Cognac—  1.52 —   0.056—   
5Vanilla powder99.851.42 1.42 0.0520.052
Total24.5 75.5 1021.07 771.21 37.70 28.47 
Losses 2.1%16.21 0.60 
Output24.5 75.5 1000.00 755.00 36.92 27.88 
Losses before baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.40 0.30 
Baking/boiling -0.04%-0.39 -0.015
Losses after baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.40 0.30 
№003 Biscuit basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 379.2 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 384.41 328.67 145.77 124.63 
3Granulated sugar99.85346.00 345.48 131.20 131.01 
4Citrus essence—  2.98 —   1.13 —   
Total33.1 66.9 1194.74 798.72 453.05 302.87 
Losses 6.1%48.72 18.47 
Output25.0 75.0 1000.00 750.00 379.20 284.40 
Losses before baking/boiling, shrinkage 3.04965%66.9 36.44 24.36 13.82 9.24 
Baking/boiling 10.86%125.83 47.71 
Losses after baking/boiling, shrinkage 3.04965%75.0 32.48 24.36 12.32 9.24 
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 140.27 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 59.04 7.08 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 15.74 4.25 
Total38.9 61.1 1164.48 711.21 163.34 99.76 
Losses 3.6%25.61 3.59 
Output31.4 68.6 1000.00 685.60 140.27 96.17 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 2.94 1.80 
Baking/boiling 10.92%124.84 17.51 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 2.62 1.80 
# 099 Lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 33.28 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  265.08 —   8.82 —   
3Starch syrup78.0 119.29 93.05 3.97 3.10 
4Essence—  2.76 —   0.092—   
Total25.0 75.0 1182.37 887.09 39.35 29.52 
Losses 0.8%7.09 0.24 
Output12.0 88.0 1000.00 880.00 33.28 29.28 
Losses before baking/boiling, shrinkage 0.39981%75.0 4.73 3.55 0.16 0.12 
Baking/boiling 14.74%173.61 5.78 
Losses after baking/boiling, shrinkage 0.39981%88.0 4.03 3.55 0.13 0.12 
Consolidated recipe, k=1.03101
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 997.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85246.23 245.86 253.86 253.48 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 199.58 147.69 205.77 152.27 
3Melange27.0 174.94 47.24 180.37 48.70 
4Flour, premium85.5 145.77 124.63 150.29 128.50 
5Confiture80.0 139.71 111.76 144.04 115.23 
6Sign up84.0 100.14 84.12 103.25 86.73 
7Fresh whole milk the weight ratio of fat 3.2%12.0 59.04 7.08 60.87 7.30 
8Chicken eggs [chicken egg] [2]27.0 15.74 4.25 16.23 4.38 
9Cocoa powder [Skurikhin]95.0 10.12 9.61 10.43 9.91 
10Water—  8.82 —   9.09 —   
11Sign up78.0 3.97 3.10 4.09 3.19 
12Citrus essence—  1.13 —   1.17 —   
13Vanilla powder99.851.09 1.09 1.13 1.13 
14Cognac or dessert wine—  0.33 —   0.34 —   
15Essence—  0.092—   0.095—   
16Sign up—  0.056—   0.058—   
Total1106.75 786.43 1141.07 810.82 
Total phase loss 3.4%26.69 
Other losses 3.0%24.39 
General losses 6.3%51.08 
Output76.1 997.90 759.74 997.90 759.74 
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