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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №048 Cake "Aurora" → recipe number 1 → Consolidated recipe

Consolidated recipe №048 Cake "Aurora"

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 611.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0 193.00 144.75 117.94 88.46 
3№059 Cream "Charlotte" (main)75.0 150.00 112.50 91.66 68.75 
4No. 095 Blotting syrup50.0 130.00 65.00 79.44 39.72 
5Prague cream72.5 130.00 94.25 79.44 57.60 
6Sign up
7No. 104 Jelly50.0 30.00 15.00 18.33 9.17 
8Roasted kernels97.5 30.00 29.25 18.33 17.87 
9№067 Cream "Charlotte" chocolate75.5 8.00 6.04 4.89 3.69 
10№002 Fried biscuit crumb94.0 7.00 6.58 4.28 4.02 
11Sign up
Total29.0 71.0 1000.00 710.07 611.10 433.92 
Output29.0 71.0 1000.00 710.07 433.92 
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 91.67 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 38.70 32.51 
3Vanilla powder99.854.10 4.09 0.38 0.38 
4Cognac or dessert wine—  1.64 —   0.15 —   
Total25.0 75.0 1022.08 766.09 93.69 70.22 
Losses 2.1%16.09 1.47 
Output25.0 75.0 1000.00 750.00 91.66 68.75 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.98 0.74 
Baking/boiling 0.06%0.62 0.057
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.98 0.74 
№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 4.89 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 1.87 1.57 
3Cocoa powder [Skurikhin]95.0 48.14 45.73 0.24 0.22 
4Cognac—  1.52 —   0.007—   
5Vanilla powder99.851.42 1.42 0.0070.007
Total24.5 75.5 1021.07 771.21 4.99 3.77 
Losses 2.1%16.21 0.079
Output24.5 75.5 1000.00 755.00 4.89 3.69 
Losses before baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.0520.040
Baking/boiling -0.04%-0.39 -0.002
Losses after baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.0520.040
Sponge cake with butter and cocoa recipe for cakes "Prague", "Aurora", "Hvilya"
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 122.22 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85301.08 300.63 36.80 36.74 
3Flour, premium85.5 249.42 213.25 30.48 26.06 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 85.99 72.23 10.51 8.83 
5Cocoa powder [Skurikhin]95.0 51.64 49.06 6.31 6.00 
Total39.3 60.7 1333.35 809.38 162.96 98.92 
Losses 6.1%49.38 6.04 
Output24.0 76.0 1000.00 760.00 122.22 92.89 
Losses before baking/boiling, shrinkage 3.05057%60.7 40.67 24.69 4.97 3.02 
Baking/boiling 20.13%260.19 31.80 
Losses after baking/boiling, shrinkage 3.05057%76.0 32.49 24.69 3.97 3.02 
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 117.94 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 40.94 40.88 
3Flour, premium85.5 281.16 240.39 33.16 28.35 
4Potato starch80.0 69.42 55.54 8.19 6.55 
5Essence—  3.47 —   0.41 —   
Total37.6 62.4 1279.69 798.72 150.93 94.20 
Losses 6.1%48.72 5.75 
Output25.0 75.0 1000.00 750.00 117.94 88.46 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 4.60 2.87 
Baking/boiling 16.78%208.18 24.55 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 3.83 2.87 
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 79.44 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 40.76 40.70 
3Cognac or dessert wine—  47.95 —   3.81 —   
4Essence of rum—  1.92 —   0.15 —   
Total54.6 45.4 1127.32 512.30 89.56 40.70 
Losses 2.4%12.30 0.98 
Output50.0 50.0 1000.00 500.00 79.44 39.72 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 1.08 0.49 
Baking/boiling 9.11%101.49 8.06 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.98 0.49 
Prague cream basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 79.44 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 324.31 239.99 25.76 19.07 
3Raw egg yolk46.0 55.88 25.70 4.44 2.04 
4Water—  55.88 —   4.44 —   
5Cocoa powder [Skurikhin]95.0 25.18 23.92 2.00 1.90 
6Sign up
Total25.8 74.2 998.37 740.55 79.31 58.83 
Losses 2.1%15.55 1.24 
Output27.5 72.5 1000.00 725.00 79.44 57.60 
Losses before baking/boiling, shrinkage 1.05005%74.2 10.48 7.78 0.83 0.62 
Baking/boiling -2.31%-22.84 -1.81 
Losses after baking/boiling, shrinkage 1.05005%72.5 10.73 7.78 0.85 0.62 
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 57.33 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 24.13 2.90 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 6.43 1.74 
Total38.9 61.1 1164.48 711.21 66.76 40.77 
Losses 3.6%25.61 1.47 
Output31.4 68.6 1000.00 685.60 57.33 39.31 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 1.20 0.73 
Baking/boiling 10.92%124.84 7.16 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 1.07 0.73 
No. 104 Jelly basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 18.33 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85414.25 413.63 7.59 7.58 
3Starch syrup78.0 103.34 80.61 1.89 1.48 
4Agar (E406)85.0 10.34 8.79 0.19 0.16 
5Essence—  3.10 —   0.057—   
6Sign up
7Food paint—  1.00 —   0.018—   
Total50.0 50.0 1010.08 505.04 18.52 9.26 
Losses 1.0%5.04 0.092
Output50.0 50.0 1000.00 500.00 18.33 9.17 
Losses before baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.0920.046
Losses after baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.0920.046
№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 4.28 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 1.88 1.88 
3Flour, premium85.5 356.18 304.53 1.52 1.30 
4Potato starch80.0 87.95 70.36 0.38 0.30 
5Essence—  4.40 —   0.019—   
Total37.6 62.4 1621.13 1011.83 6.93 4.33 
Losses 7.1%71.83 0.31 
Output6.0 94.0 1000.00 940.00 4.28 4.02 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.25 0.15 
Baking/boiling 33.6%525.38 2.25 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.16 0.15 
Consolidated recipe, k=1.032667
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 611.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85164.17 163.92 169.53 169.28 
2Melange27.0 150.23 40.56 155.13 41.89 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 93.73 78.73 96.79 81.31 
4Fruit cooking69.0 73.33 50.60 75.73 52.25 
5Flour, premium85.5 65.17 55.72 67.30 57.54 
6Sign up—  58.00 —   59.90 —   
7Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 25.76 19.07 26.61 19.69 
8Fresh whole milk the weight ratio of fat 3.2%12.0 24.13 2.90 24.92 2.99 
9Roasted kernels97.5 18.33 17.87 18.93 18.46 
10Cocoa powder [Skurikhin]95.0 9.77 9.28 10.09 9.58 
11Sign up80.0 8.56 6.85 8.84 7.07 
12Chicken eggs [chicken egg] [2]27.0 6.43 1.74 6.65 1.79 
13Raw egg yolk46.0 4.44 2.04 4.58 2.11 
14Cognac or dessert wine—  3.96 —   4.09 —   
15Starch syrup78.0 1.89 1.48 1.96 1.53 
16Sign up—  0.48 —   0.50 —   
17Vanilla powder99.850.38 0.38 0.40 0.39 
18Agar (E406)85.0 0.19 0.16 0.20 0.17 
19Essence of rum—  0.15 —   0.16 —   
20Citric acid (E330)98.0 0.0380.0370.0390.038
21Sign up—  0.023—   0.024—   
22Food paint—  0.018—   0.019—   
23Cognac—  0.007—   0.008—   
Total709.21 451.34 732.38 466.08 
Total phase loss 3.9%17.42 
Other losses 3.2%14.74 
General losses 6.9%32.16 
Output71.0 611.10 433.92 611.10 433.92 
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