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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №051 Cake "Cranberry" → recipe number 1 → Consolidated recipe

Consolidated recipe №051 Cake "Cranberry"

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 980.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Cranberry soup	69.0	200.00	138.00	196.06	135.28
3	№059 Cream "Charlotte" (main)	75.0	155.00	116.25	151.95	113.96
4	Cranberry cake wetting syrup	50.0	110.00	55.00	107.83	53.92
5	Natural apple juice	9.5	50.00	4.75	49.02	4.66
6	Sign up
7	Cornel liqueur	40.0	25.00	10.00	24.51	9.80
8	No. 104 Jelly	50.0	20.00	10.00	19.61	9.80
9	№002 Fried biscuit crumb	94.0	10.00	9.40	9.80	9.21
	Total	33.4 66.6	1000.00	666.05	980.30	652.93
	Output	33.4 66.6	1000.00	666.05		652.93

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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 151.95 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	64.16	53.89
3	Vanilla powder	99.85	4.10	4.09	0.62	0.62
4	Cognac or dessert wine	—	1.64	—	0.25	—
	Total	25.0 75.0	1022.08	766.09	155.30	116.40
	Losses 2.1%			16.09		2.44
	Output	25.0 75.0	1000.00	750.00	151.95	113.96
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	1.63	1.22
	Baking/boiling 0.06%		0.62		0.094
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	1.63	1.22

№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 29.41 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	11.24	9.44
3	Cocoa powder [Skurikhin]	95.0	48.14	45.73	1.42	1.34
4	Cognac	—	1.52	—	0.045	—
5	Vanilla powder	99.85	1.42	1.42	0.042	0.042
	Total	24.5 75.5	1021.07	771.21	30.03	22.68
	Losses 2.1%			16.21		0.48
	Output	24.5 75.5	1000.00	755.00	29.41	22.20
	Losses before baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.32	0.24
	Baking/boiling -0.04%		-0.39		-0.012
	Losses after baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.32	0.24

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 392.12 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	136.11	135.90
3	Flour, premium	85.5	281.16	240.39	110.25	94.26
4	Potato starch	80.0	69.42	55.54	27.22	21.78
5	Essence	—	3.47	—	1.36	—
	Total	37.6 62.4	1279.69	798.72	501.79	313.19
	Losses 6.1%			48.72		19.10
	Output	25.0 75.0	1000.00	750.00	392.12	294.09
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	15.30	9.55
	Baking/boiling 16.78%		208.18		81.63
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	12.74	9.55

Cranberry cake wetting syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 107.83 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	509.61	—	54.95	—
3	Essence	—	1.92	—	0.21	—
	Total	50.0 50.0	1024.60	512.30	110.49	55.24
	Losses 2.4%			12.30		1.33
	Output	50.0 50.0	1000.00	500.00	107.83	53.92
	Losses before baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	1.33	0.66
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	1.33	0.66

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 107.56 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	45.27	5.43
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	12.07	3.26
	Total	38.9 61.1	1164.48	711.21	125.25	76.49
	Losses 3.6%			25.61		2.75
	Output	31.4 68.6	1000.00	685.60	107.56	73.74
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	2.25	1.38
	Baking/boiling 10.92%		124.84		13.43
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	2.01	1.38

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 19.61 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	8.12	8.11
3	Starch syrup	78.0	103.34	80.61	2.03	1.58
4	Agar (E406)	85.0	10.34	8.79	0.20	0.17
5	Essence	—	3.10	—	0.061	—
6	Sign up
7	Food paint	—	1.00	—	0.020	—
	Total	50.0 50.0	1010.08	505.04	19.80	9.90
	Losses 1.0%			5.04		0.10
	Output	50.0 50.0	1000.00	500.00	19.61	9.80
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.10	0.049
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.10	0.049

№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 9.8 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	4.31	4.30
3	Flour, premium	85.5	356.18	304.53	3.49	2.99
4	Potato starch	80.0	87.95	70.36	0.86	0.69
5	Essence	—	4.40	—	0.043	—
	Total	37.6 62.4	1621.13	1011.83	15.89	9.92
	Losses 7.1%			71.83		0.70
	Output	6.0 94.0	1000.00	940.00	9.80	9.21
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.56	0.35
	Baking/boiling 33.6%		525.38		5.15
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.37	0.35

Consolidated recipe, k=1.03829
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 980.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	271.77	271.36	282.18	281.75
2	Melange	27.0	234.04	63.19	243.00	65.61
3	Cranberry soup	69.0	196.06	135.28	203.57	140.46
4	Flour, premium	85.5	113.74	97.25	118.10	100.97
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	75.40	63.34	78.29	65.76
6	Sign up	—	64.29	—	66.75	—
7	Natural apple juice	9.5	49.02	4.66	50.89	4.83
8	Fresh whole milk the weight ratio of fat 3.2%	12.0	45.27	5.43	47.00	5.64
9	Potato starch	80.0	28.08	22.47	29.16	23.33
10	Cornel liqueur	40.0	24.51	9.80	25.45	10.18
11	Sign up	27.0	12.07	3.26	12.53	3.38
12	Starch syrup	78.0	2.03	1.58	2.10	1.64
13	Essence	—	1.67	—	1.74	—
14	Cocoa powder [Skurikhin]	95.0	1.42	1.34	1.47	1.40
15	Vanilla powder	99.85	0.66	0.66	0.69	0.69
16	Sign up	—	0.25	—	0.26	—
17	Agar (E406)	85.0	0.20	0.17	0.21	0.18
18	Cognac	—	0.045	—	0.046	—
19	Citric acid (E330)	98.0	0.040	0.040	0.042	0.041
20	Food paint	—	0.020	—	0.020	—
	Total		1120.58	679.84	1163.48	705.87
	Total phase loss 4.0%			26.91
	Other losses 3.7%					26.03
	General losses 7.5%					52.94
	Output	66.6	980.30	652.93	980.30	652.93

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Consolidated recipe №051 Cake "Cranberry"

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