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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №052 "Biscuit-apple" cake → recipe number 1 → Consolidated recipe

Consolidated recipe: №052 "Biscuit-apple" cake

Weight 1 kg or less.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 726.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№059 Cream "Charlotte" (main)75.0 170.00 127.50 123.52 92.64 
3No. 095 Blotting syrup50.0 160.00 80.00 116.26 58.13 
4Apple filling. biscuit-apple cake74.0 150.00 111.00 108.99 80.65 
5Natural apple juice9.5 40.00 3.80 29.06 2.76 
6Sign up
7Candied fruit83.0 20.00 16.60 14.53 12.06 
8№002 Fried biscuit crumb94.0 10.00 9.40 7.27 6.83 
Total31.4 68.6 1000.00 685.95 726.60 498.41 
Output31.4 68.6 1000.00 685.95 498.41 
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 123.52 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 52.15 43.81 
3Vanilla powder99.854.10 4.09 0.51 0.51 
4Cognac or dessert wine—  1.64 —   0.20 —   
Total25.0 75.0 1022.08 766.09 126.25 94.63 
Losses 2.1%16.09 1.99 
Output25.0 75.0 1000.00 750.00 123.52 92.64 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 1.33 0.99 
Baking/boiling 0.06%0.62 0.077
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 1.32 0.99 
№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 21.8 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 8.33 7.00 
3Cocoa powder [Skurikhin]95.0 48.14 45.73 1.05 1.00 
4Cognac—  1.52 —   0.033—   
5Vanilla powder99.851.42 1.42 0.0310.031
Total24.5 75.5 1021.07 771.21 22.26 16.81 
Losses 2.1%16.21 0.35 
Output24.5 75.5 1000.00 755.00 21.80 16.46 
Losses before baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.23 0.18 
Baking/boiling -0.04%-0.39 -0.009
Losses after baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.23 0.18 
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 305.17 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 105.93 105.77 
3Flour, premium85.5 281.16 240.39 85.80 73.36 
4Potato starch80.0 69.42 55.54 21.19 16.95 
5Essence—  3.47 —   1.06 —   
Total37.6 62.4 1279.69 798.72 390.53 243.75 
Losses 6.1%48.72 14.87 
Output25.0 75.0 1000.00 750.00 305.17 228.88 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 11.91 7.43 
Baking/boiling 16.78%208.18 63.53 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 9.91 7.43 
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 116.26 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 59.65 59.56 
3Cognac or dessert wine—  47.95 —   5.57 —   
4Essence of rum—  1.92 —   0.22 —   
Total54.6 45.4 1127.32 512.30 131.06 59.56 
Losses 2.4%12.30 1.43 
Output50.0 50.0 1000.00 500.00 116.26 58.13 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 1.57 0.72 
Baking/boiling 9.11%101.49 11.80 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 1.43 0.72 
Apple filling. biscuit-apple cake basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 108.99 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 478.69 47.87 52.17 5.22 
3Wine—  19.43 —   2.12 —   
4Apple essence—  1.46 —   0.16 —   
5Citric acid (E330)98.0 0.49 0.48 0.0530.052
Total37.2 62.8 1218.05 765.25 132.76 83.40 
Losses 3.3%25.25 2.75 
Output26.0 74.0 1000.00 740.00 108.99 80.65 
Losses before baking/boiling, shrinkage 1.64993%62.8 20.10 12.63 2.19 1.38 
Baking/boiling 15.1%180.89 19.72 
Losses after baking/boiling, shrinkage 1.64993%74.0 17.06 12.63 1.86 1.38 
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 86.2 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 36.28 4.35 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 9.67 2.61 
Total38.9 61.1 1164.48 711.21 100.37 61.30 
Losses 3.6%25.61 2.21 
Output31.4 68.6 1000.00 685.60 86.20 59.10 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 1.81 1.10 
Baking/boiling 10.92%124.84 10.76 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 1.61 1.10 
№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 7.27 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 3.20 3.19 
3Flour, premium85.5 356.18 304.53 2.59 2.21 
4Potato starch80.0 87.95 70.36 0.64 0.51 
5Essence—  4.40 —   0.032—   
Total37.6 62.4 1621.13 1011.83 11.78 7.35 
Losses 7.1%71.83 0.52 
Output6.0 94.0 1000.00 940.00 7.27 6.83 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.42 0.26 
Baking/boiling 33.6%525.38 3.82 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.28 0.26 
Consolidated recipe, k=1.024533
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 726.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85301.44 300.99 308.84 308.37 
2Melange27.0 181.88 49.11 186.34 50.31 
3Flour, premium85.5 88.39 75.57 90.56 77.43 
4Water—  65.61 —   67.22 —   
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 60.49 50.81 61.97 52.06 
6Sign up10.0 52.17 5.22 53.45 5.35 
7Fresh whole milk the weight ratio of fat 3.2%12.0 36.28 4.35 37.17 4.46 
8Natural apple juice9.5 29.06 2.76 29.78 2.83 
9Potato starch80.0 21.82 17.46 22.36 17.89 
10Candied fruit83.0 14.53 12.06 14.89 12.36 
11Sign up27.0 9.67 2.61 9.91 2.68 
12Cognac or dessert wine—  5.78 —   5.92 —   
13Wine—  2.12 —   2.17 —   
14Essence—  1.09 —   1.12 —   
15Cocoa powder [Skurikhin]95.0 1.05 1.00 1.08 1.02 
16Sign up99.850.54 0.54 0.55 0.55 
17Essence of rum—  0.22 —   0.23 —   
18Apple essence—  0.16 —   0.16 —   
19Citric acid (E330)98.0 0.0530.0520.0550.054
20Cognac—  0.033—   0.034—   
Total872.40 522.53 893.80 535.35 
Total phase loss 4.6%24.12 
Other losses 2.4%12.82 
General losses 6.9%36.94 
Output68.6 726.60 498.41 726.60 498.41 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.Yesflour, premiumno data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yeschicken eggs; melangeno data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesfresh whole milk the weight ratio of fat 3.2%; butterno data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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