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All groups → All products → Cakes → Sponge cakes → Sponge cakes with protein cream → №079 Cake "Kalach" → recipe number 1 → Consolidated recipe

Consolidated recipe №079 Cake "Kalach"

Weight 2 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 299 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№067 Cream "Charlotte" chocolate	75.5	284.00	214.42	84.92	64.11
3	No. 001 Biscuit (main)	75.0	250.00	187.50	74.75	56.06
4	No. 096 Fortified blotting syrup	50.0	156.00	78.00	46.64	23.32
	Total	28.4 71.6	1000.00	715.52	299.00	213.94
	Output	28.4 71.6	1000.00	715.52		213.94

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№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 84.92 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	32.47	27.27
3	Cocoa powder [Skurikhin]	95.0	48.14	45.73	4.09	3.88
4	Cognac	—	1.52	—	0.13	—
5	Vanilla powder	99.85	1.42	1.42	0.12	0.12
	Total	24.5 75.5	1021.07	771.21	86.71	65.49
	Losses 2.1%			16.21		1.38
	Output	24.5 75.5	1000.00	755.00	84.92	64.11
	Losses before baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.91	0.69
	Baking/boiling -0.04%		-0.39		-0.033
	Losses after baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.91	0.69

Squirrels whipped with sugar into Kalach cake basic formulation for proteins
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 92.69 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	271.25	32.55	25.14	3.02
3	Vanilla powder	99.85	5.42	5.41	0.50	0.50
	Total	24.0 76.0	1000.00	760.20	92.69	70.46
	Output	24.0 76.0	1000.00	760.20	92.69	70.46
	Losses before baking/boiling, shrinkage 0.01342%	76.0	0.13	0.10	0.012	0.009
	Baking/boiling -0.03%		-0.27		-0.025
	Losses after baking/boiling, shrinkage 0.01342%	76.0	0.13	0.10	0.012	0.009

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 74.75 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	25.95	25.91
3	Flour, premium	85.5	281.16	240.39	21.02	17.97
4	Potato starch	80.0	69.42	55.54	5.19	4.15
5	Essence	—	3.47	—	0.26	—
	Total	37.6 62.4	1279.69	798.72	95.66	59.70
	Losses 6.1%			48.72		3.64
	Output	25.0 75.0	1000.00	750.00	74.75	56.06
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	2.92	1.82
	Baking/boiling 16.78%		208.18		15.56
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	2.43	1.82

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 49.9 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	21.00	2.52
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	5.60	1.51
	Total	38.9 61.1	1164.48	711.21	58.11	35.49
	Losses 3.6%			25.61		1.28
	Output	31.4 68.6	1000.00	685.60	49.90	34.21
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	1.05	0.64
	Baking/boiling 10.92%		124.84		6.23
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.93	0.64

No. 096 Fortified blotting syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 46.64 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	405.36	—	18.91	—
3	Cognac	—	56.30	—	2.63	—
4	Cognac or dessert wine	—	47.95	—	2.24	—
5	Essence of rum	—	1.92	—	0.090	—
	Total	50.0 50.0	1024.60	512.30	47.79	23.90
	Losses 2.4%			12.30		0.57
	Output	50.0 50.0	1000.00	500.00	46.64	23.32
	Losses before baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.57	0.29
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.57	0.29

Consolidated recipe, k=1.030645
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 299 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	81.38	81.26	83.88	83.75
2	Powdered sugar	99.85	67.05	66.94	69.10	69.00
3	Melange	27.0	43.25	11.68	44.57	12.03
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	32.47	27.27	33.46	28.11
5	Raw egg white	12.0	25.14	3.02	25.91	3.11
6	Sign up	85.5	21.02	17.97	21.66	18.52
7	Fresh whole milk the weight ratio of fat 3.2%	12.0	21.00	2.52	21.65	2.60
8	water	—	18.91	—	19.49	—
9	Chicken eggs [chicken egg] [2]	27.0	5.60	1.51	5.77	1.56
10	Potato starch	80.0	5.19	4.15	5.35	4.28
11	Sign up	95.0	4.09	3.88	4.21	4.00
12	Cognac	—	2.76	—	2.84	—
13	Cognac or dessert wine	—	2.24	—	2.31	—
14	Vanilla powder	99.85	0.62	0.62	0.64	0.64
15	Essence	—	0.26	—	0.27	—
16	Sign up	—	0.090	—	0.092	—
	Total		331.05	220.83	341.20	227.60
	Total phase loss 3.1%			6.89
	Other losses 3.0%					6.77
	General losses 6.0%					13.66
	Output	71.6	299.00	213.94	299.00	213.94

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Recipe on №079 Cake "Kalach" contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 1. Sponge cakes

Consolidated recipe №079 Cake "Kalach"

Recipe on №079 Cake "Kalach" contained in handbooks:

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