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All groups → All products → Cakes → Sponge cakes → Sponge cakes with protein cream → №092 Cake "Shirak" → recipe number 1 → Consolidated recipe

Consolidated recipe №092 Cake "Shirak"

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 457.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№092 Fruit and protein cream70.4 250.00 176.00 114.42 80.56 
3No. 007 Sponge cake with cocoa powder76.0 175.00 133.00 80.10 60.87 
4No. 046 Creamy cream (basic)86.0 155.00 133.30 70.94 61.01 
5No. 057 Creamy cream with cocoa powder86.0 70.00 60.20 32.04 27.55 
Total23.5 76.5 1000.00 765.00 457.70 350.14 
Output23.5 76.5 1000.00 765.00 350.14 
List of recipes
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 160.2 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 55.61 55.52 
3Flour, premium85.5 281.16 240.39 45.04 38.51 
4Potato starch80.0 69.42 55.54 11.12 8.90 
5Essence—  3.47 —   0.56 —   
Total37.6 62.4 1279.69 798.72 205.00 127.95 
Losses 6.1%48.72 7.80 
Output25.0 75.0 1000.00 750.00 160.20 120.15 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 6.25 3.90 
Baking/boiling 16.78%208.18 33.35 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 5.20 3.90 
№092 Fruit and protein cream basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 114.43 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85314.76 314.29 36.02 35.96 
3Raw egg white12.0 186.30 22.36 21.32 2.56 
4Vanilla powder99.8513.94 13.92 1.60 1.59 
Total31.5 68.5 1048.08 718.39 119.93 82.20 
Losses 2.0%14.39 1.65 
Output29.6 70.4 1000.00 704.00 114.42 80.56 
Losses before baking/boiling, shrinkage 1.00142%68.5 10.50 7.19 1.20 0.82 
Baking/boiling 2.64%27.37 3.13 
Losses after baking/boiling, shrinkage 1.00142%70.4 10.22 7.19 1.17 0.82 
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 80.1 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85344.02 343.50 27.56 27.51 
3Flour, premium85.5 278.65 238.25 22.32 19.08 
4Cocoa powder [Skurikhin]95.0 57.34 54.47 4.59 4.36 
5Potato starch80.0 22.93 18.34 1.84 1.47 
Total36.6 63.4 1276.30 809.37 102.23 64.83 
Losses 6.1%49.37 3.95 
Output24.0 76.0 1000.00 760.00 80.10 60.87 
Losses before baking/boiling, shrinkage 3.05013%63.4 38.93 24.69 3.12 1.98 
Baking/boiling 16.56%204.89 16.41 
Losses after baking/boiling, shrinkage 3.05013%76.0 32.48 24.69 2.60 1.98 
No. 046 Creamy cream (basic) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 70.94 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85278.57 278.15 19.76 19.73 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 208.92 154.60 14.82 10.97 
4Vanilla powder99.855.15 5.14 0.37 0.36 
5Cognac or dessert wine—  1.72 —   0.12 —   
Total13.8 86.2 1016.69 876.65 72.13 62.19 
Losses 1.9%16.65 1.18 
Output14.0 86.0 1000.00 860.00 70.94 61.01 
Losses before baking/boiling, shrinkage 0.94977%86.2 9.66 8.33 0.69 0.59 
Baking/boiling -0.26%-2.65 -0.19 
Losses after baking/boiling, shrinkage 0.94977%86.0 9.68 8.33 0.69 0.59 
No. 057 Creamy cream 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 32.04 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85264.90 264.50 8.49 8.47 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 198.67 147.02 6.37 4.71 
4Cocoa powder [Skurikhin]95.0 48.02 45.62 1.54 1.46 
5Vanilla powder99.852.32 2.32 0.0740.074
6Sign up
Total13.4 86.6 1012.25 876.67 32.43 28.09 
Losses 1.9%16.67 0.53 
Output14.0 86.0 1000.00 860.00 32.04 27.55 
Losses before baking/boiling, shrinkage 0.95049%86.6 9.62 8.33 0.31 0.27 
Baking/boiling -0.7%-7.06 -0.23 
Losses after baking/boiling, shrinkage 0.95049%86.0 9.69 8.33 0.31 0.27 
Consolidated recipe, k=1.029648
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 457.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up27.0 138.60 37.42 142.71 38.53 
2Granulated sugar99.8583.16 83.04 85.63 85.50 
3Flour, premium85.5 67.36 57.59 69.36 59.30 
4Powdered sugar99.8564.27 64.17 66.17 66.07 
5Fruit cooking69.0 61.00 42.09 62.81 43.34 
6Sign up84.0 52.97 44.49 54.54 45.81 
7Raw egg white12.0 21.32 2.56 21.95 2.63 
8Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 21.19 15.68 21.81 16.14 
9Potato starch80.0 12.96 10.37 13.34 10.67 
10Cocoa powder [Skurikhin]95.0 6.13 5.82 6.31 6.00 
11Sign up99.852.03 2.03 2.10 2.09 
12Essence—  0.56 —   0.57 —   
13Cognac or dessert wine—  0.18 —   0.18 —   
Total531.71 365.26 547.48 376.09 
Total phase loss 4.1%15.12 
Other losses 2.9%10.83 
General losses 6.9%25.95 
Output76.5 457.70 350.14 457.70 350.14 
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