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All groups → All products → Cakes → Sponge cakes → Sponge-fruit cakes → №064 Cake "Firm" → recipe number 1 → Consolidated recipe

Consolidated recipe №064 Cake "Firm"

Weight 1 kg and more.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 405.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№080 Cream "Charlotte" cranberry74.2 290.00 215.18 117.60 87.26 
3Berries from cranberry jam72.0 265.00 190.80 107.46 77.37 
4No. 104 Jelly50.0 85.00 42.50 34.47 17.23 
5№059 Cream "Charlotte" (main)75.0 30.00 22.50 12.16 9.12 
6Sign up
Total28.0 72.0 1000.00 720.38 405.50 292.11 
Output28.0 72.0 1000.00 720.38 292.11 
List of recipes
№080 Cream "Charlotte" cranberry basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 117.6 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cranberry jam syrup72.0 271.12 195.21 31.88 22.96 
Total25.8 74.2 1004.14 744.97 118.08 87.60 
Losses 0.4%2.97 0.35 
Output25.8 74.2 1000.00 742.00 117.60 87.26 
Losses before baking/boiling, shrinkage 0.19943%74.2 2.00 1.49 0.24 0.17 
Baking/boiling 0.01%0.14 0.016
Losses after baking/boiling, shrinkage 0.19943%74.2 2.00 1.49 0.24 0.17 
№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 98.36 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 41.53 34.89 
3Vanilla powder99.854.10 4.09 0.40 0.40 
4Cognac or dessert wine—  1.64 —   0.16 —   
Total25.0 75.0 1022.08 766.09 100.54 75.36 
Losses 2.1%16.09 1.58 
Output25.0 75.0 1000.00 750.00 98.36 73.77 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 1.06 0.79 
Baking/boiling 0.06%0.62 0.061
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 1.06 0.79 
№003 Biscuit basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 129.76 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 384.41 328.67 49.88 42.65 
3Granulated sugar99.85346.00 345.48 44.90 44.83 
4Citrus essence—  2.98 —   0.39 —   
Total33.1 66.9 1194.74 798.72 155.03 103.64 
Losses 6.1%48.72 6.32 
Output25.0 75.0 1000.00 750.00 129.76 97.32 
Losses before baking/boiling, shrinkage 3.04965%66.9 36.44 24.36 4.73 3.16 
Baking/boiling 10.86%125.83 16.33 
Losses after baking/boiling, shrinkage 3.04965%75.0 32.48 24.36 4.21 3.16 
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 58.44 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 24.60 2.95 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 6.56 1.77 
Total38.9 61.1 1164.48 711.21 68.05 41.56 
Losses 3.6%25.61 1.50 
Output31.4 68.6 1000.00 685.60 58.44 40.07 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 1.23 0.75 
Baking/boiling 10.92%124.84 7.30 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 1.09 0.75 
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 34.47 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85414.25 413.63 14.28 14.26 
3Starch syrup78.0 103.34 80.61 3.56 2.78 
4Agar (E406)85.0 10.34 8.79 0.36 0.30 
5Essence—  3.10 —   0.11 —   
6Sign up
7Food paint—  1.00 —   0.034—   
Total50.0 50.0 1010.08 505.04 34.82 17.41 
Losses 1.0%5.04 0.17 
Output50.0 50.0 1000.00 500.00 34.47 17.23 
Losses before baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.17 0.087
Losses after baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.17 0.087
№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 4.06 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 1.78 1.78 
3Flour, premium85.5 356.18 304.53 1.44 1.23 
4Potato starch80.0 87.95 70.36 0.36 0.29 
5Essence—  4.40 —   0.018—   
Total37.6 62.4 1621.13 1011.83 6.57 4.10 
Losses 7.1%71.83 0.29 
Output6.0 94.0 1000.00 940.00 4.06 3.81 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.23 0.15 
Baking/boiling 33.6%525.38 2.13 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.15 0.15 
Consolidated recipe, k=1.020288
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 405.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up72.0 107.46 77.37 109.64 78.94 
2Granulated sugar99.8597.85 97.71 99.84 99.69 
3Melange27.0 62.84 16.97 64.11 17.31 
4Flour, premium85.5 51.33 43.88 52.37 44.77 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 41.53 34.89 42.38 35.60 
6Sign up72.0 31.88 22.96 32.53 23.42 
7Fresh whole milk the weight ratio of fat 3.2%12.0 24.60 2.95 25.10 3.01 
8water—  16.41 —   16.74 —   
9Chicken eggs [chicken egg] [2]27.0 6.56 1.77 6.69 1.81 
10Starch syrup78.0 3.56 2.78 3.63 2.83 
11Sign up99.850.40 0.40 0.41 0.41 
12Citrus essence—  0.39 —   0.39 —   
13Potato starch80.0 0.36 0.29 0.36 0.29 
14Agar (E406)85.0 0.36 0.30 0.36 0.31 
15Cognac or dessert wine—  0.16 —   0.16 —   
16Sign up—  0.12 —   0.13 —   
17Citric acid (E330)98.0 0.0710.0700.0720.071
18Food paint—  0.034—   0.035—   
Total445.91 302.33 454.95 308.46 
Total phase loss 3.4%10.21 
Other losses 2.0%6.13 
General losses 5.3%16.35 
Output72.0 405.50 292.11 405.50 292.11 
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