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All groups → All products → Cakes → Sponge cakes → Sponge cakes with jam → №069 Cake "Prague" → recipe number 1 → Consolidated recipe

Consolidated recipe: №069 Cake "Prague"

Weight 0.86 kg and 1.72 kg.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 881.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Prague cream	72.5	358.72	260.07	316.14	229.20
3	No. 101 Chocolate lipstick	88.0	116.27	102.32	102.47	90.17
4	Jam	66.0	53.50	35.31	47.15	31.12
	Total	24.4 75.6	1000.00	756.05	881.30	666.30
	Output	24.4 75.6	1000.00	756.05		666.30

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№014 Sponge cake "Prague" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 415.54 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	309.84	309.38	128.75	128.56
3	Flour, premium	85.5	237.60	203.15	98.73	84.42
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	78.41	65.86	32.58	27.37
5	Cocoa powder [Skurikhin]	95.0	48.00	45.60	19.95	18.95
	Total	40.5 59.5	1360.47	809.38	565.33	336.33
	Losses 6.1%			49.38		20.52
	Output	24.0 76.0	1000.00	760.00	415.54	315.81
	Losses before baking/boiling, shrinkage 3.0502%	59.5	41.50	24.69	17.24	10.26
	Baking/boiling 21.72%		286.49		119.05
	Losses after baking/boiling, shrinkage 3.0502%	76.0	32.48	24.69	13.50	10.26

Prague cream basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 316.14 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	324.31	239.99	102.53	75.87
3	Raw egg yolk	46.0	55.88	25.70	17.67	8.13
4	Water	—	55.88	—	17.67	—
5	Cocoa powder [Skurikhin]	95.0	25.18	23.92	7.96	7.56
6	Sign up
	Total	25.8 74.2	998.37	740.55	315.62	234.12
	Losses 2.1%			15.55		4.92
	Output	27.5 72.5	1000.00	725.00	316.14	229.20
	Losses before baking/boiling, shrinkage 1.05005%	74.2	10.48	7.78	3.31	2.46
	Baking/boiling -2.31%		-22.84		-7.22
	Losses after baking/boiling, shrinkage 1.05005%	72.5	10.73	7.78	3.39	2.46

No. 101 Chocolate lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 102.47 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	251.50	—	25.77	—
3	Starch syrup	78.0	113.18	88.28	11.60	9.05
4	Cocoa powder [Skurikhin]	95.0	47.23	44.87	4.84	4.60
5	Essence	—	2.62	—	0.27	—
6	Sign up
	Total	24.1 75.9	1171.40	888.88	120.03	91.08
	Losses 1.0%			8.88		0.91
	Output	12.0 88.0	1000.00	880.00	102.47	90.17
	Losses before baking/boiling, shrinkage 0.49971%	75.9	5.85	4.44	0.60	0.46
	Baking/boiling 13.77%		160.50		16.45
	Losses after baking/boiling, shrinkage 0.49971%	88.0	5.05	4.44	0.52	0.46

Consolidated recipe, k=1.033261
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 881.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	27.0	285.32	77.04	294.81	79.60
2	Granulated sugar	99.85	206.07	205.76	212.92	212.60
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	202.30	169.93	209.02	175.58
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	102.53	75.87	105.94	78.39
5	Flour, premium	85.5	98.73	84.42	102.02	87.22
6	Sign up	66.0	47.15	31.12	48.72	32.15
7	Water	—	43.44	—	44.88	—
8	Cocoa powder [Skurikhin]	95.0	32.75	31.11	33.84	32.14
9	Raw egg yolk	46.0	17.67	8.13	18.25	8.40
10	Starch syrup	78.0	11.60	9.05	11.98	9.35
11	Sign up	—	0.27	—	0.28	—
12	Vanilla powder	99.85	0.24	0.24	0.25	0.25
13	Vanillin	—	0.092	—	0.095	—
	Total		1048.14	692.65	1083.00	715.69
	Total phase loss 3.8%			26.34
	Other losses 3.2%					23.04
	General losses 6.9%					49.38
	Output	75.6	881.30	666.30	881.30	666.30

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	Yes	flour, premium	no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	chicken eggs; raw egg yolk	no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	Yes	butter; whole condensed milk with sugar the weight ratio of fat 8.5%	no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

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Consolidated recipe: №069 Cake "Prague"

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