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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 366.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Prague cream	72.5	358.72	260.07	131.51	95.34
3	No. 101 Chocolate lipstick	88.0	116.27	102.32	42.62	37.51
4	Jam	66.0	53.50	35.31	19.61	12.94
	Total	24.4 75.6	1000.00	756.05	366.60	277.17
	Output	24.4 75.6	1000.00	756.05		277.17

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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 172.86 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	309.84	309.38	53.56	53.48
3	Flour, premium	85.5	237.60	203.15	41.07	35.12
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	78.41	65.86	13.55	11.39
5	Cocoa powder [Skurikhin]	95.0	48.00	45.60	8.30	7.88
	Total	40.5 59.5	1360.47	809.38	235.16	139.90
	Losses 6.1%			49.38		8.53
	Output	24.0 76.0	1000.00	760.00	172.86	131.37
	Losses before baking/boiling, shrinkage 3.0502%	59.5	41.50	24.69	7.17	4.27
	Baking/boiling 21.72%		286.49		49.52
	Losses after baking/boiling, shrinkage 3.0502%	76.0	32.48	24.69	5.61	4.27

Prague cream basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 131.51 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	42.65	31.56
3	Raw egg yolk	46.0	55.88	25.70	7.35	3.38
4	Water	—	55.88	—	7.35	—
5	Cocoa powder [Skurikhin]	95.0	25.18	23.92	3.31	3.15
6	Sign up
	Total	25.8 74.2	998.37	740.55	131.29	97.39
	Losses 2.1%			15.55		2.05
	Output	27.5 72.5	1000.00	725.00	131.51	95.34
	Losses before baking/boiling, shrinkage 1.05005%	74.2	10.48	7.78	1.38	1.02
	Baking/boiling -2.31%		-22.84		-3.00
	Losses after baking/boiling, shrinkage 1.05005%	72.5	10.73	7.78	1.41	1.02

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 42.62 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	251.50	—	10.72	—
3	Starch syrup	78.0	113.18	88.28	4.82	3.76
4	Cocoa powder [Skurikhin]	95.0	47.23	44.87	2.01	1.91
5	Essence	—	2.62	—	0.11	—
6	Sign up
	Total	24.1 75.9	1171.40	888.88	49.93	37.89
	Losses 1.0%			8.88		0.38
	Output	12.0 88.0	1000.00	880.00	42.62	37.51
	Losses before baking/boiling, shrinkage 0.49971%	75.9	5.85	4.44	0.25	0.19
	Baking/boiling 13.77%		160.50		6.84
	Losses after baking/boiling, shrinkage 0.49971%	88.0	5.05	4.44	0.22	0.19

Consolidated recipe, k=1.033261
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 366.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	27.0	118.69	32.05	122.63	33.11
2	Granulated sugar	99.85	85.72	85.59	88.57	88.44
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	84.15	70.69	86.95	73.04
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	42.65	31.56	44.07	32.61
5	Flour, premium	85.5	41.07	35.12	42.44	36.28
6	Sign up	66.0	19.61	12.94	20.27	13.38
7	Water	—	18.07	—	18.67	—
8	Cocoa powder [Skurikhin]	95.0	13.62	12.94	14.07	13.37
9	Raw egg yolk	46.0	7.35	3.38	7.59	3.49
10	Starch syrup	78.0	4.82	3.76	4.98	3.89
11	Sign up	—	0.11	—	0.12	—
12	Vanilla powder	99.85	0.10	0.10	0.10	0.10
13	Vanillin	—	0.038	—	0.039	—
	Total		436.00	288.13	450.50	297.71
	Total phase loss 3.8%			10.96
	Other losses 3.2%					9.58
	General losses 6.9%					20.54
	Output	75.6	366.60	277.17	366.60	277.17

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Consolidated recipe №069 Cake "Prague"

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