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All groups → All products → Cakes → Sand cakes → Glazed sand cakes → №120 Cake "Leaf fall" → recipe number 2 → Consolidated recipe

Consolidated recipe №120 Cake "Leaf fall"

Weight 2 and 3 kg.

recipe number 2
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 19.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№067 Cream "Charlotte" chocolate	75.5	150.00	113.25	2.91	2.20
3	Jam	72.0	140.00	100.80	2.72	1.96
4	No. 101 Chocolate lipstick	88.0	90.00	79.20	1.75	1.54
5	№059 Cream "Charlotte" (main)	75.0	40.00	30.00	0.78	0.58
6	Sign up
	Total	12.3 87.7	1000.00	877.15	19.40	17.02
	Output	12.3 87.7	1000.00	877.15		17.02

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№067 Cream "Charlotte" chocolate basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 2.91 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	382.33	321.16	1.11	0.93
3	Cocoa powder [Skurikhin]	95.0	48.14	45.73	0.14	0.13
4	Cognac	—	1.52	—	0.004	—
5	Vanilla powder	99.85	1.42	1.42	0.004	0.004
	Total	24.5 75.5	1021.07	771.21	2.97	2.24
	Losses 2.1%			16.21		0.047
	Output	24.5 75.5	1000.00	755.00	2.91	2.20
	Losses before baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.031	0.024
	Baking/boiling -0.04%		-0.39		-0.001
	Losses after baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.031	0.024

№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 0.78 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	0.33	0.28
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	0.79	0.59
	Losses 2.1%			16.09		0.012
	Output	25.0 75.0	1000.00	750.00	0.78	0.58
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.008	0.006
	Baking/boiling 0.06%		0.62		0.00
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.008	0.006

No. 017 Sand with nuts and cocoa powder basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 11.06 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	268.19	225.28	2.97	2.49
3	Granulated sugar	99.85	178.79	178.52	1.98	1.97
4	Roasted cashew kernels [2]	97.5	89.39	87.16	0.99	0.96
5	Melange	27.0	62.58	16.90	0.69	0.19
6	Sign up
7	Flour, premium (on the dust)	85.5	35.76	30.57	0.40	0.34
8	Essence	—	1.78	—	0.020	—
9	Salt	96.5	1.78	1.72	0.020	0.019
10	Ammonium carbonic (E503(i))	—	0.45	—	0.005	—
11	Sign up
	Total	14.6 85.4	1139.79	973.50	12.60	10.76
	Losses 1.9%			18.50		0.20
	Output	4.5 95.5	1000.00	955.00	11.06	10.56
	Losses before baking/boiling, shrinkage 0.95001%	85.4	10.83	9.25	0.12	0.10
	Baking/boiling 10.57%		119.28		1.32
	Losses after baking/boiling, shrinkage 0.95001%	95.5	9.68	9.25	0.11	0.10

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 2.17 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	0.91	0.11
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	0.24	0.066
	Total	38.9 61.1	1164.48	711.21	2.53	1.54
	Losses 3.6%			25.61		0.056
	Output	31.4 68.6	1000.00	685.60	2.17	1.49
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	0.046	0.028
	Baking/boiling 10.92%		124.84		0.27
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.041	0.028

No. 101 Chocolate lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 1.75 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	251.50	—	0.44	—
3	Starch syrup	78.0	113.18	88.28	0.20	0.15
4	Cocoa powder [Skurikhin]	95.0	47.23	44.87	0.082	0.078
5	Essence	—	2.62	—	0.005	—
6	Sign up
	Total	24.1 75.9	1171.40	888.88	2.05	1.55
	Losses 1.0%			8.88		0.016
	Output	12.0 88.0	1000.00	880.00	1.75	1.54
	Losses before baking/boiling, shrinkage 0.49971%	75.9	5.85	4.44	0.010	0.008
	Baking/boiling 13.77%		160.50		0.28
	Losses after baking/boiling, shrinkage 0.49971%	88.0	5.05	4.44	0.009	0.008

No. 017a Semi-finished shortbread crumb with nuts and cocoa powder No. 17 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.19 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	270.95	227.60	0.053	0.044
3	Granulated sugar	99.85	180.63	180.36	0.035	0.035
4	Roasted cashew kernels [2]	97.5	90.31	88.05	0.018	0.017
5	Melange	27.0	63.22	17.07	0.012	0.003
6	Sign up
7	Flour, premium (on the dust)	85.5	36.13	30.89	0.007	0.006
8	Essence	—	1.80	—	0.00	—
9	Salt	96.5	1.80	1.74	0.00	0.00
10	Ammonium carbonic (E503(i))	—	0.45	—	0.00	—
11	Sign up
	Total	14.6 85.4	1151.51	983.51	0.22	0.19
	Losses 2.9%			28.51		0.006
	Output	4.5 95.5	1000.00	955.00	0.19	0.19
	Losses before baking/boiling, shrinkage 1.44956%	85.4	16.69	14.26	0.003	0.003
	Baking/boiling 10.56%		119.89		0.023
	Losses after baking/boiling, shrinkage 1.44956%	95.5	14.93	14.26	0.003	0.003

Consolidated recipe, k=1.031963
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 19.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	5.43	4.65	5.61	4.79
2	Granulated sugar	99.85	4.70	4.69	4.85	4.84
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	4.46	3.75	4.60	3.86
4	Jam	72.0	2.72	1.96	2.80	2.02
5	Roasted cashew kernels [2]	97.5	1.01	0.98	1.04	1.01
6	Sign up	12.0	0.91	0.11	0.94	0.11
7	Cocoa powder [Skurikhin]	95.0	0.83	0.78	0.85	0.81
8	Melange	27.0	0.70	0.19	0.73	0.20
9	Water	—	0.44	—	0.45	—
10	Chicken eggs [chicken egg] [2]	27.0	0.24	0.066	0.25	0.068
11	Sign up	78.0	0.20	0.15	0.20	0.16
12	Essence	—	0.025	—	0.025	—
13	Salt	96.5	0.020	0.019	0.021	0.020
14	Vanilla powder	99.85	0.011	0.011	0.012	0.012
15	Ammonium carbonic (E503(i))	—	0.005	—	0.005	—
16	Sign up	50.0	0.005	0.003	0.005	0.003
17	Cognac	—	0.004	—	0.005	—
18	Cognac or dessert wine	—	0.001	—	0.001	—
	Total		21.71	17.36	22.40	17.91
	Total phase loss 2.0%			0.34
	Other losses 3.1%					0.55
	General losses 5.0%					0.90
	Output	87.7	19.40	17.02	19.40	17.02

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Consolidated recipe №120 Cake "Leaf fall"

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