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All groups → All products → Cakes → Sponge cakes → Sponge cakes with protein cream → №091 Cake "Breeze the breeze" → recipe number 1 → Consolidated recipe

Consolidated recipe №091 Cake "Breeze the breeze"

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 934.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0 250.00 187.50 233.65 175.24 
3No. 095 Blotting syrup50.0 80.00 40.00 74.77 37.38 
4№059 Cream "Charlotte" (main)75.0 76.00 57.00 71.03 53.27 
5Fruit from compote17.0 30.00 5.10 28.04 4.77 
6Sign up
7№002 Fried biscuit crumb94.0 25.00 23.50 23.36 21.96 
8No. 104 Jelly50.0 20.00 10.00 18.69 9.35 
9Cocoa powder [Skurikhin]95.0 4.00 3.80 3.74 3.55 
Total26.6 73.4 1000.00 733.88 934.60 685.88 
Output26.6 73.4 1000.00 733.88 685.88 
List of recipes
Protein cream with tubers. (No. 91 Wei Breeze) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 457.95 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 158.08 132.79 72.39 60.81 
3Strawberries mashed with sugar55.0 147.54 81.15 67.57 37.16 
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 94.85 70.19 43.44 32.14 
5Raw egg white12.0 79.00 9.48 36.18 4.34 
6Sign up
7Citric acid (E330)98.0 3.12 3.06 1.43 1.40 
Total26.9 73.1 1083.30 791.87 496.10 362.64 
Losses 1.5%11.87 5.44 
Output22.0 78.0 1000.00 780.00 457.95 357.20 
Losses before baking/boiling, shrinkage 0.74975%73.1 8.12 5.94 3.72 2.72 
Baking/boiling 6.28%67.57 30.94 
Losses after baking/boiling, shrinkage 0.74975%78.0 7.61 5.94 3.49 2.72 
№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 71.03 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 29.99 25.19 
3Vanilla powder99.854.10 4.09 0.29 0.29 
4Cognac or dessert wine—  1.64 —   0.12 —   
Total25.0 75.0 1022.08 766.09 72.60 54.41 
Losses 2.1%16.09 1.14 
Output25.0 75.0 1000.00 750.00 71.03 53.27 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.76 0.57 
Baking/boiling 0.06%0.62 0.044
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.76 0.57 
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 241.31 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 292.66 228.27 70.62 55.08 
3Water—  146.34 —   35.31 —   
4Water (for soaking agar-agar)—  40.80 —   9.85 —   
5Agar (E406)85.0 8.16 6.94 1.97 1.67 
Total23.6 76.4 1073.30 819.67 259.00 197.80 
Losses 2.4%19.67 4.75 
Output20.0 80.0 1000.00 800.00 241.31 193.05 
Losses before baking/boiling, shrinkage 1.20004%76.4 12.88 9.84 3.11 2.37 
Baking/boiling 4.54%48.12 11.61 
Losses after baking/boiling, shrinkage 1.20004%80.0 12.30 9.84 2.97 2.37 
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 233.65 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 81.10 80.98 
3Flour, premium85.5 281.16 240.39 65.69 56.17 
4Potato starch80.0 69.42 55.54 16.22 12.98 
5Essence—  3.47 —   0.81 —   
Total37.6 62.4 1279.69 798.72 299.00 186.62 
Losses 6.1%48.72 11.38 
Output25.0 75.0 1000.00 750.00 233.65 175.24 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 9.12 5.69 
Baking/boiling 16.78%208.18 48.64 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 7.59 5.69 
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 74.77 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 38.36 38.30 
3Cognac or dessert wine—  47.95 —   3.59 —   
4Essence of rum—  1.92 —   0.14 —   
Total54.6 45.4 1127.32 512.30 84.29 38.30 
Losses 2.4%12.30 0.92 
Output50.0 50.0 1000.00 500.00 74.77 37.38 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 1.01 0.46 
Baking/boiling 9.11%101.49 7.59 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.92 0.46 
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 42.2 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 17.76 2.13 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 4.74 1.28 
Total38.9 61.1 1164.48 711.21 49.14 30.01 
Losses 3.6%25.61 1.08 
Output31.4 68.6 1000.00 685.60 42.20 28.93 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 0.88 0.54 
Baking/boiling 10.92%124.84 5.27 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 0.79 0.54 
№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 23.37 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 10.27 10.26 
3Flour, premium85.5 356.18 304.53 8.32 7.12 
4Potato starch80.0 87.95 70.36 2.05 1.64 
5Essence—  4.40 —   0.10 —   
Total37.6 62.4 1621.13 1011.83 37.88 23.64 
Losses 7.1%71.83 1.68 
Output6.0 94.0 1000.00 940.00 23.36 21.96 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 1.34 0.84 
Baking/boiling 33.6%525.38 12.28 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.89 0.84 
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 18.69 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85414.25 413.63 7.74 7.73 
3Starch syrup78.0 103.34 80.61 1.93 1.51 
4Agar (E406)85.0 10.34 8.79 0.19 0.16 
5Essence—  3.10 —   0.058—   
6Sign up
7Food paint—  1.00 —   0.019—   
Total50.0 50.0 1010.08 505.04 18.88 9.44 
Losses 1.0%5.04 0.094
Output50.0 50.0 1000.00 500.00 18.69 9.35 
Losses before baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.0940.047
Losses after baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.0940.047
Consolidated recipe, k=1.034181
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 934.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85339.16 338.65 350.75 350.23 
2Melange27.0 152.30 41.12 157.50 42.53 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 102.38 86.00 105.88 88.94 
4Water—  96.25 —   99.54 —   
5Flour, premium85.5 74.02 63.28 76.55 65.45 
6Sign up78.0 72.55 56.59 75.03 58.53 
7Strawberries mashed with sugar55.0 67.57 37.16 69.88 38.43 
8Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 43.44 32.14 44.92 33.24 
9Raw egg white12.0 36.18 4.34 37.41 4.49 
10Fruit from compote17.0 28.04 4.77 29.00 4.93 
11Sign up99.1 23.36 23.15 24.16 23.95 
12Potato starch80.0 18.27 14.62 18.90 15.12 
13Fresh whole milk the weight ratio of fat 3.2%12.0 17.76 2.13 18.37 2.20 
14Chicken eggs [chicken egg] [2]27.0 4.74 1.28 4.90 1.32 
15Cocoa powder [Skurikhin]95.0 3.74 3.55 3.87 3.67 
16Sign up—  3.70 —   3.83 —   
17Agar (E406)85.0 2.16 1.84 2.24 1.90 
18Citric acid (E330)98.0 1.47 1.44 1.52 1.49 
19Essence—  0.97 —   1.00 —   
20Vanilla powder99.850.29 0.29 0.30 0.30 
21Sign up—  0.14 —   0.15 —   
22Food paint—  0.019—   0.019—   
Total1088.52 712.36 1125.72 736.71 
Total phase loss 3.7%26.48 
Other losses 3.3%24.35 
General losses 6.9%50.83 
Output73.4 934.60 685.88 934.60 685.88 
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