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All groups → All products → Cakes → Sponge cakes → Sponge cakes with protein cream → №081 "Biscuit" cake with butter and protein cream → recipe number 2 → Consolidated recipe

Consolidated recipe: №081 "Biscuit" cake with butter and protein cream

Weight 1 kg and more.

recipe number 2
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 864.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№059 Cream "Charlotte" (main)75.0 240.00 180.00 207.48 155.61 
3№087 Protein cream (custard)70.0 222.00 155.40 191.92 134.34 
4No. 095 Blotting syrup50.0 140.00 70.00 121.03 60.52 
5Fruit70.0 55.00 38.50 47.55 33.28 
6Sign up
7No. 104 Jelly50.0 10.00 5.00 8.64 4.32 
8№002 Fried biscuit crumb94.0 9.00 8.46 7.78 7.31 
Total29.4 70.6 1000.00 706.32 864.50 610.62 
Output29.4 70.6 1000.00 706.32 610.62 
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 207.48 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 87.60 73.59 
3Vanilla powder99.854.10 4.09 0.85 0.85 
4Cognac or dessert wine—  1.64 —   0.34 —   
Total25.0 75.0 1022.08 766.09 212.06 158.95 
Losses 2.1%16.09 3.34 
Output25.0 75.0 1000.00 750.00 207.48 155.61 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 2.23 1.67 
Baking/boiling 0.06%0.62 0.13 
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 2.23 1.67 
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 259.35 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 90.02 89.89 
3Flour, premium85.5 281.16 240.39 72.92 62.35 
4Potato starch80.0 69.42 55.54 18.00 14.40 
5Essence—  3.47 —   0.90 —   
Total37.6 62.4 1279.69 798.72 331.89 207.15 
Losses 6.1%48.72 12.64 
Output25.0 75.0 1000.00 750.00 259.35 194.51 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 10.12 6.32 
Baking/boiling 16.78%208.18 53.99 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 8.42 6.32 
№087 Protein cream (custard) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 191.92 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 324.88 38.99 62.35 7.48 
3Vanilla powder99.8524.37 24.33 4.68 4.67 
4water—  18.29 —   3.51 —   
Total30.0 70.0 1017.31 712.11 195.24 136.67 
Losses 1.7%12.11 2.32 
Output30.0 70.0 1000.00 700.00 191.92 134.34 
Losses before baking/boiling, shrinkage 0.85059%70.0 8.65 6.06 1.66 1.16 
Losses after baking/boiling, shrinkage 0.85059%70.0 8.65 6.06 1.66 1.16 
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 123.27 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 51.88 6.23 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 13.84 3.74 
Total38.9 61.1 1164.48 711.21 143.54 87.67 
Losses 3.6%25.61 3.16 
Output31.4 68.6 1000.00 685.60 123.27 84.51 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 2.58 1.58 
Baking/boiling 10.92%124.84 15.39 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 2.30 1.58 
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 121.03 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 62.10 62.00 
3Cognac or dessert wine—  47.95 —   5.80 —   
4Essence of rum—  1.92 —   0.23 —   
Total54.6 45.4 1127.32 512.30 136.44 62.00 
Losses 2.4%12.30 1.49 
Output50.0 50.0 1000.00 500.00 121.03 60.52 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 1.64 0.74 
Baking/boiling 9.11%101.49 12.28 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 1.49 0.74 
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 8.65 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85414.25 413.63 3.58 3.58 
3Starch syrup78.0 103.34 80.61 0.89 0.70 
4Agar (E406)85.0 10.34 8.79 0.0890.076
5Essence—  3.10 —   0.027—   
6Sign up
7Food paint—  1.00 —   0.009—   
Total50.0 50.0 1010.08 505.04 8.73 4.37 
Losses 1.0%5.04 0.044
Output50.0 50.0 1000.00 500.00 8.64 4.32 
Losses before baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.0440.022
Losses after baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.0440.022
№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 7.78 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 3.42 3.42 
3Flour, premium85.5 356.18 304.53 2.77 2.37 
4Potato starch80.0 87.95 70.36 0.68 0.55 
5Essence—  4.40 —   0.034—   
Total37.6 62.4 1621.13 1011.83 12.61 7.87 
Losses 7.1%71.83 0.56 
Output6.0 94.0 1000.00 940.00 7.78 7.31 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.45 0.28 
Baking/boiling 33.6%525.38 4.09 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.30 0.28 
Consolidated recipe, k=1.034232
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 864.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85361.65 361.11 374.03 373.47 
2Melange27.0 155.74 42.05 161.08 43.49 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 87.60 73.59 90.60 76.11 
4water—  75.93 —   78.53 —   
5Flour, premium85.5 75.69 64.72 78.28 66.93 
6Sign up12.0 62.35 7.48 64.49 7.74 
7Fresh whole milk the weight ratio of fat 3.2%12.0 51.88 6.23 53.66 6.44 
8Fruit70.0 47.55 33.28 49.18 34.42 
9Powdered sugar99.8520.75 20.72 21.46 21.43 
10Potato starch80.0 18.69 14.95 19.33 15.46 
11Sign up27.0 13.84 3.74 14.31 3.86 
12Cognac or dessert wine—  6.14 —   6.35 —   
13Vanilla powder99.855.53 5.52 5.72 5.71 
14Essence—  0.96 —   0.99 —   
15Starch syrup78.0 0.89 0.70 0.92 0.72 
16Sign up—  0.23 —   0.24 —   
17Agar (E406)85.0 0.0890.0760.0920.079
18Citric acid (E330)98.0 0.0180.0170.0180.018
19Food paint—  0.009—   0.009—   
Total985.54 634.16 1019.28 655.87 
Total phase loss 3.7%23.55 
Other losses 3.3%21.71 
General losses 6.9%45.26 
Output70.6 864.50 610.62 864.50 610.62 
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; melange; raw egg whiteno 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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