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All groups → All products → Cakes → Sponge cakes → Biscuit baby cakes → No. 114 Cake "Children" → recipe number 1 → Consolidated recipe

Consolidated recipe No. 114 Cake "Children"

Weight 0.25 kg.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 564.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Cake wetting syrup for children50.0 200.00 100.00 112.84 56.42 
3Charlotte cream (in # 112, 113, 114)75.0 200.00 150.00 112.84 84.63 
4Charlotte chocolate cream without cognac (in # 114)75.6 100.00 75.60 56.42 42.65 
Total29.9 70.1 1000.00 700.60 564.20 395.28 
Output29.9 70.1 1000.00 700.60 395.28 
List of recipes
Charlotte cream (in # 112, 113, 114) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 112.84 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 47.64 40.02 
3Vanilla powder99.854.10 4.09 0.46 0.46 
Total24.9 75.1 1020.44 766.09 115.15 86.45 
Losses 2.1%16.09 1.82 
Output25.0 75.0 1000.00 750.00 112.84 84.63 
Losses before baking/boiling, shrinkage 1.05007%75.1 10.72 8.04 1.21 0.91 
Baking/boiling -0.1%-1.00 -0.11 
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 1.21 0.91 
Charlotte chocolate cream without cognac (in # 114) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 56.42 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 382.84 321.59 21.60 18.14 
3Cocoa powder [Skurikhin]95.0 48.21 45.80 2.72 2.58 
4Vanilla powder99.851.42 1.42 0.0800.080
Total24.4 75.6 1020.90 772.23 57.60 43.57 
Losses 2.1%16.23 0.92 
Output24.4 75.6 1000.00 756.00 56.42 42.65 
Losses before baking/boiling, shrinkage 1.05089%75.6 10.73 8.12 0.61 0.46 
Baking/boiling -0.06%-0.56 -0.032
Losses after baking/boiling, shrinkage 1.05089%75.6 10.73 8.12 0.61 0.46 
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 282.1 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 97.92 97.77 
3Flour, premium85.5 281.16 240.39 79.32 67.81 
4Potato starch80.0 69.42 55.54 19.58 15.67 
5Essence—  3.47 —   0.98 —   
Total37.6 62.4 1279.69 798.72 361.00 225.32 
Losses 6.1%48.72 13.74 
Output25.0 75.0 1000.00 750.00 282.10 211.58 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 11.01 6.87 
Baking/boiling 16.78%208.18 58.73 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 9.16 6.87 
Cake wetting syrup for children basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 112.84 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  428.87 —   48.39 —   
3Grape juice14.0 93.85 13.14 10.59 1.48 
4Vanilla essence—  1.97 —   0.22 —   
Total50.0 50.0 1024.60 512.30 115.62 57.81 
Losses 2.4%12.30 1.39 
Output50.0 50.0 1000.00 500.00 112.84 56.42 
Losses before baking/boiling, shrinkage 1.20039%50.0 12.30 6.15 1.39 0.69 
Losses after baking/boiling, shrinkage 1.20039%50.0 12.30 6.15 1.39 0.69 
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 100.24 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 42.19 5.06 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 11.25 3.04 
Total38.9 61.1 1164.48 711.21 116.73 71.29 
Losses 3.6%25.61 2.57 
Output31.4 68.6 1000.00 685.60 100.24 68.72 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 2.10 1.28 
Baking/boiling 10.92%124.84 12.51 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 1.87 1.28 
Consolidated recipe, k=1.021327
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 564.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85217.61 217.29 222.26 221.92 
2Melange27.0 163.20 44.06 166.68 45.00 
3Flour, premium85.5 79.32 67.81 81.01 69.26 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 69.24 58.17 70.72 59.41 
5water—  48.39 —   49.43 —   
6Sign up12.0 42.19 5.06 43.09 5.17 
7Potato starch80.0 19.58 15.67 20.00 16.00 
8Chicken eggs [chicken egg] [2]27.0 11.25 3.04 11.49 3.10 
9Grape juice14.0 10.59 1.48 10.82 1.51 
10Cocoa powder [Skurikhin]95.0 2.72 2.58 2.78 2.64 
11Sign up—  0.98 —   1.00 —   
12Vanilla powder99.850.54 0.54 0.55 0.55 
13Vanilla essence—  0.22 —   0.23 —   
Total665.85 415.71 680.05 424.57 
Total phase loss 4.9%20.43 
Other losses 2.1%8.87 
General losses 6.9%29.30 
Output70.1 564.20 395.28 564.20 395.28 
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Recipe on No. 114 Cake "Children" contained in handbooks:

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