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All groups → All products → Cakes → Sponge cakes → Sponge cakes with protein cream → №088 Cake "Maple" → recipe number 1 → Consolidated recipe

Consolidated recipe №088 Cake "Maple"

Weight 1 kg.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 563.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№105 Souffle76.0 380.00 288.80 214.02 162.65 
3No. 096 Fortified blotting syrup50.0 90.00 45.00 50.69 25.34 
4No. 107 Chocolate grits89.3 70.00 62.51 39.42 35.21 
5Natural berry syrup70.0 30.00 21.00 16.90 11.83 
6Sign up
Total25.4 74.6 1000.00 746.50 563.20 420.43 
Output25.4 74.6 1000.00 746.50 420.43 
List of recipes
№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 214.02 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 226.27 190.07 48.43 40.68 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 110.14 81.50 23.57 17.44 
4Raw egg white12.0 64.25 7.71 13.75 1.65 
5Citric acid (E330)98.0 3.80 3.72 0.81 0.80 
6Sign up
Total24.2 75.8 1017.72 771.57 217.81 165.13 
Losses 1.5%11.57 2.48 
Output24.0 76.0 1000.00 760.00 214.02 162.65 
Losses before baking/boiling, shrinkage 0.74992%75.8 7.63 5.79 1.63 1.24 
Baking/boiling 0.24%2.47 0.53 
Losses after baking/boiling, shrinkage 0.74992%76.0 7.61 5.79 1.63 1.24 
No. 107 Chocolate grits basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 39.42 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder [Skurikhin]95.0 194.35 184.63 7.66 7.28 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 40.89 34.35 1.61 1.35 
4Vanilla powder99.855.19 5.18 0.20 0.20 
Total10.8 89.2 1015.94 906.61 40.05 35.74 
Losses 1.5%13.61 0.54 
Output10.7 89.3 1000.00 893.00 39.42 35.21 
Losses before baking/boiling, shrinkage 0.75066%89.2 7.63 6.81 0.30 0.27 
Baking/boiling 0.07%0.69 0.027
Losses after baking/boiling, shrinkage 0.75066%89.3 7.62 6.81 0.30 0.27 
No. 007 Sponge cake with cocoa powder basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 236.54 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85344.02 343.50 81.38 81.25 
3Flour, premium85.5 278.65 238.25 65.91 56.36 
4Cocoa powder [Skurikhin]95.0 57.34 54.47 13.56 12.89 
5Potato starch80.0 22.93 18.34 5.42 4.34 
Total36.6 63.4 1276.30 809.37 301.90 191.45 
Losses 6.1%49.37 11.68 
Output24.0 76.0 1000.00 760.00 236.54 179.77 
Losses before baking/boiling, shrinkage 3.05013%63.4 38.93 24.69 9.21 5.84 
Baking/boiling 16.56%204.89 48.47 
Losses after baking/boiling, shrinkage 3.05013%76.0 32.48 24.69 7.68 5.84 
No. 098 Sugar-agar syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 130.7 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 292.66 228.27 38.25 29.84 
3Water—  146.34 —   19.13 —   
4Water (for soaking agar-agar)—  40.80 —   5.33 —   
5Agar (E406)85.0 8.16 6.94 1.07 0.91 
Total23.6 76.4 1073.30 819.67 140.28 107.13 
Losses 2.4%19.67 2.57 
Output20.0 80.0 1000.00 800.00 130.70 104.56 
Losses before baking/boiling, shrinkage 1.20004%76.4 12.88 9.84 1.68 1.29 
Baking/boiling 4.54%48.12 6.29 
Losses after baking/boiling, shrinkage 1.20004%80.0 12.30 9.84 1.61 1.29 
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 50.69 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  405.36 —   20.55 —   
3Cognac—  56.30 —   2.85 —   
4Cognac or dessert wine—  47.95 —   2.43 —   
5Essence of rum—  1.92 —   0.10 —   
Total50.0 50.0 1024.60 512.30 51.93 25.97 
Losses 2.4%12.30 0.62 
Output50.0 50.0 1000.00 500.00 50.69 25.34 
Losses before baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.62 0.31 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.62 0.31 
# 099 Lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 30.57 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  265.08 —   8.10 —   
3Starch syrup78.0 119.29 93.05 3.65 2.84 
4Essence—  2.76 —   0.084—   
Total25.0 75.0 1182.37 887.09 36.15 27.12 
Losses 0.8%7.09 0.22 
Output12.0 88.0 1000.00 880.00 30.57 26.90 
Losses before baking/boiling, shrinkage 0.39981%75.0 4.73 3.55 0.14 0.11 
Baking/boiling 14.74%173.61 5.31 
Losses after baking/boiling, shrinkage 0.39981%88.0 4.03 3.55 0.12 0.11 
Consolidated recipe, k=1.019911
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 563.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85208.20 207.89 212.35 212.03 
2Melange27.0 135.62 36.62 138.33 37.35 
3Flour, premium85.5 65.91 56.36 67.23 57.48 
4water—  53.11 —   54.17 —   
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 50.04 42.03 51.03 42.87 
6Sign up78.0 41.90 32.68 42.73 33.33 
7Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 23.57 17.44 24.04 17.79 
8Cocoa powder [Skurikhin]95.0 21.23 20.16 21.65 20.57 
9Natural berry syrup70.0 16.90 11.83 17.23 12.06 
10Raw egg white12.0 13.75 1.65 14.02 1.68 
11Sign up99.855.63 5.62 5.74 5.74 
12Potato starch80.0 5.42 4.34 5.53 4.43 
13Cognac—  2.85 —   2.91 —   
14Cognac or dessert wine—  2.43 —   2.48 —   
15Agar (E406)85.0 1.07 0.91 1.09 0.92 
16Sign up98.0 0.81 0.80 0.83 0.81 
17Citrus essence—  0.55 —   0.56 —   
18Vanilla powder99.850.20 0.20 0.21 0.21 
19Essence of rum—  0.10 —   0.10 —   
20Essence—  0.084—   0.086—   
Total649.38 438.53 662.31 447.26 
Total phase loss 4.1%18.10 
Other losses 2.0%8.73 
General losses 6.0%26.84 
Output74.6 563.20 420.43 563.20 420.43 
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