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All groups → All products → Cakes → Sponge cakes → Sponge-nut and other cakes → №104 Cake "Roasted" → recipe number 1 → Consolidated recipe

Consolidated recipe: №104 Cake "Roasted"

Weight 1 kg or more.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 325.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 007 Sponge cake with cocoa powder76.0 319.00 242.44 103.96 79.01 
3No. 095 Blotting syrup50.0 101.00 50.50 32.92 16.46 
4# 099 Lipstick88.0 100.00 88.00 32.59 28.68 
5Roasted nuts (with cashews)97.7 50.00 48.85 16.30 15.92 
6Sign up
7Cocoa powder [Skurikhin]95.0 10.00 9.50 3.26 3.10 
Total22.5 77.5 1000.00 775.29 325.90 252.67 
Output22.5 77.5 1000.00 775.29 252.67 
List of recipes
Cream roasted roasted cake Roasted basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 130.36 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted nuts (with cashews)97.7 282.45 275.95 36.82 35.97 
3Praline99.0 119.31 118.12 15.55 15.40 
Total15.8 84.2 1010.51 850.63 131.73 110.89 
Losses 1.3%10.63 1.39 
Output16.0 84.0 1000.00 840.00 130.36 109.50 
Losses before baking/boiling, shrinkage 0.62501%84.2 6.32 5.32 0.82 0.69 
Baking/boiling -0.21%-2.13 -0.28 
Losses after baking/boiling, shrinkage 0.62501%84.0 6.33 5.32 0.83 0.69 
№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 79.36 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 33.51 28.15 
3Vanilla powder99.854.10 4.09 0.33 0.32 
4Cognac or dessert wine—  1.64 —   0.13 —   
Total25.0 75.0 1022.08 766.09 81.11 60.79 
Losses 2.1%16.09 1.28 
Output25.0 75.0 1000.00 750.00 79.36 59.52 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.85 0.64 
Baking/boiling 0.06%0.62 0.049
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.85 0.64 
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 103.96 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85344.02 343.50 35.77 35.71 
3Flour, premium85.5 278.65 238.25 28.97 24.77 
4Cocoa powder [Skurikhin]95.0 57.34 54.47 5.96 5.66 
5Potato starch80.0 22.93 18.34 2.38 1.91 
Total36.6 63.4 1276.30 809.37 132.69 84.14 
Losses 6.1%49.37 5.13 
Output24.0 76.0 1000.00 760.00 103.96 79.01 
Losses before baking/boiling, shrinkage 3.05013%63.4 38.93 24.69 4.05 2.57 
Baking/boiling 16.56%204.89 21.30 
Losses after baking/boiling, shrinkage 3.05013%76.0 32.48 24.69 3.38 2.57 
Roasted nuts (with cashews) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 53.12 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted cashew kernels [2]97.5 299.83 292.33 15.93 15.53 
3water—  13.33 —   0.71 —   
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 9.96 8.37 0.53 0.44 
Total2.3 97.7 1020.40 996.93 54.20 52.95 
Losses 2.0%19.93 1.06 
Output2.3 97.7 1000.00 977.00 53.12 51.89 
Losses before baking/boiling, shrinkage 0.9998%97.7 10.20 9.97 0.54 0.53 
Losses after baking/boiling, shrinkage 0.9998%97.7 10.20 9.97 0.54 0.53 
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 47.15 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 19.84 2.38 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 5.29 1.43 
Total38.9 61.1 1164.48 711.21 54.90 33.53 
Losses 3.6%25.61 1.21 
Output31.4 68.6 1000.00 685.60 47.15 32.32 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 0.99 0.60 
Baking/boiling 10.92%124.84 5.89 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 0.88 0.60 
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 32.92 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 16.89 16.86 
3Cognac or dessert wine—  47.95 —   1.58 —   
4Essence of rum—  1.92 —   0.063—   
Total54.6 45.4 1127.32 512.30 37.11 16.86 
Losses 2.4%12.30 0.40 
Output50.0 50.0 1000.00 500.00 32.92 16.46 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 0.45 0.20 
Baking/boiling 9.11%101.49 3.34 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.40 0.20 
# 099 Lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 32.59 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  265.08 —   8.64 —   
3Starch syrup78.0 119.29 93.05 3.89 3.03 
4Essence—  2.76 —   0.090—   
Total25.0 75.0 1182.37 887.09 38.53 28.91 
Losses 0.8%7.09 0.23 
Output12.0 88.0 1000.00 880.00 32.59 28.68 
Losses before baking/boiling, shrinkage 0.39981%75.0 4.73 3.55 0.15 0.12 
Baking/boiling 14.74%173.61 5.66 
Losses after baking/boiling, shrinkage 0.39981%88.0 4.03 3.55 0.13 0.12 
Consolidated recipe, k=1.030483
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 325.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85108.34 108.17 111.64 111.47 
2Melange27.0 59.61 16.09 61.42 16.58 
3Powdered sugar99.8537.04 36.98 38.17 38.11 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 34.04 28.59 35.07 29.46 
5Flour, premium85.5 28.97 24.77 29.85 25.52 
6Sign up—  27.92 —   28.78 —   
7Fresh whole milk the weight ratio of fat 3.2%12.0 19.84 2.38 20.45 2.45 
8Roasted cashew kernels [2]97.5 15.93 15.53 16.41 16.00 
9Praline99.0 15.55 15.40 16.03 15.87 
10Cocoa powder [Skurikhin]95.0 9.22 8.76 9.50 9.03 
11Sign up—  6.52 —   6.72 —   
12Chicken eggs [chicken egg] [2]27.0 5.29 1.43 5.45 1.47 
13Starch syrup78.0 3.89 3.03 4.01 3.12 
14Potato starch80.0 2.38 1.91 2.46 1.97 
15Cognac or dessert wine—  1.71 —   1.76 —   
16Sign up99.850.33 0.32 0.34 0.33 
17Essence—  0.090—   0.093—   
18Essence of rum—  0.063—   0.065—   
Total376.72 263.37 388.20 271.39 
Total phase loss 4.1%10.70 
Other losses 3.0%8.03 
General losses 6.9%18.73 
Output77.5 325.90 252.67 325.90 252.67 
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; melangeno 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.Yesroasted cashew kernelsno 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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Recipe on №104 Cake "Roasted" contained in handbooks:

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