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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 25.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Cream Charlotte Praline Cake Special	77.7	356.00	276.61	8.94	6.94
3	No. 095 Blotting syrup	50.0	167.00	83.50	4.19	2.10
4	№059 Cream "Charlotte" (main)	75.0	27.00	20.25	0.68	0.51
5	Fruit filling	74.0	17.00	12.58	0.43	0.32
6	Sign up
	Total	28.0 72.0	1000.00	720.16	25.10	18.08
	Output	28.0 72.0	1000.00	720.16		18.08

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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 8.94 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fruit filling	74.0	227.78	168.56	2.04	1.51
3	Praline	99.0	133.04	131.71	1.19	1.18
4	No. 060 Charlotte syrup	68.6	120.95	82.92	1.08	0.74
	Total	22.4 77.6	1024.01	794.75	9.15	7.10
	Losses 2.2%			17.75		0.16
	Output	22.3 77.7	1000.00	777.00	8.94	6.94
	Losses before baking/boiling, shrinkage 1.11672%	77.6	11.44	8.88	0.10	0.079
	Baking/boiling 0.11%		1.15		0.010
	Losses after baking/boiling, shrinkage 1.11672%	77.7	11.42	8.88	0.10	0.079

№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 4.85 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	483.75	406.35	2.34	1.97
3	Vanilla powder	99.85	4.13	4.12	0.020	0.020
4	Cognac	—	1.61	—	0.008	—
	Total	24.1 75.9	1021.60	775.29	4.95	3.76
	Losses 2.1%			16.29		0.079
	Output	24.1 75.9	1000.00	759.00	4.85	3.68
	Losses before baking/boiling, shrinkage 1.05047%	75.9	10.73	8.14	0.052	0.039
	Baking/boiling 0.01%		0.14		0.001
	Losses after baking/boiling, shrinkage 1.05047%	75.9	10.73	8.14	0.052	0.039

№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 0.68 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	422.23	354.67	0.29	0.24
3	Vanilla powder	99.85	4.10	4.09	0.003	0.003
4	Cognac or dessert wine	—	1.64	—	0.001	—
	Total	25.0 75.0	1022.08	766.09	0.69	0.52
	Losses 2.1%			16.09		0.011
	Output	25.0 75.0	1000.00	750.00	0.68	0.51
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.007	0.005
	Baking/boiling 0.06%		0.62		0.00
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.007	0.005

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 10.54 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	3.66	3.65
3	Flour, premium	85.5	281.16	240.39	2.96	2.53
4	Potato starch	80.0	69.42	55.54	0.73	0.59
5	Essence	—	3.47	—	0.037	—
	Total	37.6 62.4	1279.69	798.72	13.49	8.42
	Losses 6.1%			48.72		0.51
	Output	25.0 75.0	1000.00	750.00	10.54	7.91
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	0.41	0.26
	Baking/boiling 16.78%		208.18		2.19
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	0.34	0.26

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 4.19 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	2.15	2.15
3	Cognac or dessert wine	—	47.95	—	0.20	—
4	Essence of rum	—	1.92	—	0.008	—
	Total	54.6 45.4	1127.32	512.30	4.73	2.15
	Losses 2.4%			12.30		0.052
	Output	50.0 50.0	1000.00	500.00	4.19	2.10
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.057	0.026
	Baking/boiling 9.11%		101.49		0.43
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.052	0.026

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 4.06 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fresh whole milk the weight ratio of fat 3.2%	12.0	420.90	50.51	1.71	0.21
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	0.46	0.12
	Total	38.9 61.1	1164.48	711.21	4.73	2.89
	Losses 3.6%			25.61		0.10
	Output	31.4 68.6	1000.00	685.60	4.06	2.78
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	0.085	0.052
	Baking/boiling 10.92%		124.84		0.51
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.076	0.052

№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 0.33 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	0.14	0.14
3	Flour, premium	85.5	356.18	304.53	0.12	0.10
4	Potato starch	80.0	87.95	70.36	0.029	0.023
5	Essence	—	4.40	—	0.001	—
	Total	37.6 62.4	1621.13	1011.83	0.53	0.33
	Losses 7.1%			71.83		0.023
	Output	6.0 94.0	1000.00	940.00	0.33	0.31
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.019	0.012
	Baking/boiling 33.6%		525.38		0.17
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.012	0.012

Consolidated recipe, k=1.020962
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 25.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	8.52	8.50	8.70	8.68
2	Melange	27.0	6.34	1.71	6.47	1.75
3	Flour, premium	85.5	3.08	2.63	3.14	2.69
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	2.63	2.21	2.69	2.26
5	Fruit filling	74.0	2.46	1.82	2.51	1.86
6	Sign up	—	2.37	—	2.42	—
7	Fresh whole milk the weight ratio of fat 3.2%	12.0	1.71	0.21	1.75	0.21
8	Praline	99.0	1.19	1.18	1.21	1.20
9	Potato starch	80.0	0.76	0.61	0.78	0.62
10	Chicken eggs [chicken egg] [2]	27.0	0.46	0.12	0.47	0.13
11	Sign up	—	0.20	—	0.21	—
12	Essence	—	0.038	—	0.039	—
13	Vanilla powder	99.85	0.023	0.023	0.023	0.023
14	Essence of rum	—	0.008	—	0.008	—
15	Cognac	—	0.008	—	0.008	—
	Total		29.79	19.02	30.41	19.42
	Total phase loss 4.9%			0.94
	Other losses 2.1%					0.40
	General losses 6.9%					1.34
	Output	72.0	25.10	18.08	25.10	18.08

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Recipe on №105 Cake "Special" contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 1. Sponge cakes

Consolidated recipe №105 Cake "Special"

Recipe on №105 Cake "Special" contained in handbooks:

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