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All groups → All products → Cakes → Sponge cakes → Sponge-nut and other cakes → №105 Cake "Special" → recipe number 1 → Consolidated recipe

Consolidated recipe: №105 Cake "Special"

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 980.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Cream Charlotte Praline Cake Special77.7 356.00 276.61 349.09 271.25 
3No. 095 Blotting syrup50.0 167.00 83.50 163.76 81.88 
4№059 Cream "Charlotte" (main)75.0 27.00 20.25 26.48 19.86 
5Fruit filling74.0 17.00 12.58 16.67 12.34 
6Sign up
Total28.0 72.0 1000.00 720.16 980.60 706.19 
Output28.0 72.0 1000.00 720.16 706.19 
List of recipes
Cream Charlotte Praline Cake Special basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 349.09 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fruit filling74.0 227.78 168.56 79.52 58.84 
3Praline99.0 133.04 131.71 46.44 45.98 
4No. 060 Charlotte syrup68.6 120.95 82.92 42.22 28.95 
Total22.4 77.6 1024.01 794.75 357.48 277.44 
Losses 2.2%17.75 6.20 
Output22.3 77.7 1000.00 777.00 349.09 271.25 
Losses before baking/boiling, shrinkage 1.11672%77.6 11.44 8.88 3.99 3.10 
Baking/boiling 0.11%1.15 0.40 
Losses after baking/boiling, shrinkage 1.11672%77.7 11.42 8.88 3.99 3.10 
№064 Cream "Charlotte" basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 189.29 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 483.75 406.35 91.57 76.92 
3Vanilla powder99.854.13 4.12 0.78 0.78 
4Cognac—  1.61 —   0.30 —   
Total24.1 75.9 1021.60 775.29 193.38 146.76 
Losses 2.1%16.29 3.08 
Output24.1 75.9 1000.00 759.00 189.29 143.67 
Losses before baking/boiling, shrinkage 1.05047%75.9 10.73 8.14 2.03 1.54 
Baking/boiling 0.01%0.14 0.026
Losses after baking/boiling, shrinkage 1.05047%75.9 10.73 8.14 2.03 1.54 
№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 26.48 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 11.18 9.39 
3Vanilla powder99.854.10 4.09 0.11 0.11 
4Cognac or dessert wine—  1.64 —   0.043—   
Total25.0 75.0 1022.08 766.09 27.06 20.28 
Losses 2.1%16.09 0.43 
Output25.0 75.0 1000.00 750.00 26.48 19.86 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.28 0.21 
Baking/boiling 0.06%0.62 0.016
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.28 0.21 
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 411.85 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 142.96 142.74 
3Flour, premium85.5 281.16 240.39 115.80 99.01 
4Potato starch80.0 69.42 55.54 28.59 22.87 
5Essence—  3.47 —   1.43 —   
Total37.6 62.4 1279.69 798.72 527.04 328.95 
Losses 6.1%48.72 20.07 
Output25.0 75.0 1000.00 750.00 411.85 308.89 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 16.07 10.03 
Baking/boiling 16.78%208.18 85.74 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 13.38 10.03 
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 163.76 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 84.02 83.89 
3Cognac or dessert wine—  47.95 —   7.85 —   
4Essence of rum—  1.92 —   0.31 —   
Total54.6 45.4 1127.32 512.30 184.61 83.89 
Losses 2.4%12.30 2.01 
Output50.0 50.0 1000.00 500.00 163.76 81.88 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 2.22 1.01 
Baking/boiling 9.11%101.49 16.62 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 2.01 1.01 
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 158.68 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 66.79 8.01 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 17.81 4.81 
Total38.9 61.1 1164.48 711.21 184.78 112.85 
Losses 3.6%25.61 4.06 
Output31.4 68.6 1000.00 685.60 158.68 108.79 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 3.33 2.03 
Baking/boiling 10.92%124.84 19.81 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 2.96 2.03 
№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 12.75 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 5.61 5.60 
3Flour, premium85.5 356.18 304.53 4.54 3.88 
4Potato starch80.0 87.95 70.36 1.12 0.90 
5Essence—  4.40 —   0.056—   
Total37.6 62.4 1621.13 1011.83 20.67 12.90 
Losses 7.1%71.83 0.92 
Output6.0 94.0 1000.00 940.00 12.75 11.98 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.73 0.46 
Baking/boiling 33.6%525.38 6.70 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.49 0.46 
Consolidated recipe, k=1.020962
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 980.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85332.76 332.26 339.74 339.23 
2Melange27.0 247.61 66.86 252.80 68.26 
3Flour, premium85.5 120.34 102.89 122.86 105.04 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 102.75 86.31 104.90 88.12 
5Fruit filling74.0 96.19 71.18 98.20 72.67 
6Sign up—  92.42 —   94.36 —   
7Fresh whole milk the weight ratio of fat 3.2%12.0 66.79 8.01 68.19 8.18 
8Praline99.0 46.44 45.98 47.42 46.94 
9Potato starch80.0 29.71 23.77 30.33 24.27 
10Chicken eggs [chicken egg] [2]27.0 17.81 4.81 18.18 4.91 
11Sign up—  7.90 —   8.06 —   
12Essence—  1.49 —   1.52 —   
13Vanilla powder99.850.89 0.89 0.91 0.91 
14Essence of rum—  0.31 —   0.32 —   
15Cognac—  0.30 —   0.31 —   
Total1163.71 742.96 1188.11 758.53 
Total phase loss 4.9%36.76 
Other losses 2.1%15.57 
General losses 6.9%52.34 
Output72.0 980.60 706.19 980.60 706.19 
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.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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Recipe on №105 Cake "Special" contained in handbooks:

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