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All groups → All products → Cakes → Sand cakes → Glazed sand cakes → №123 Cake "Chestnut" → recipe number 1 → Consolidated recipe

Consolidated recipe: №123 Cake "Chestnut"

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 499.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№059 Cream "Charlotte" (main)	75.0	200.00	150.00	99.82	74.86
3	# 099 Lipstick	88.0	95.00	83.60	47.41	41.72
4	№067 Cream "Charlotte" chocolate	75.5	90.00	67.95	44.92	33.91
5	Fruit cooking	69.0	15.00	10.35	7.49	5.17
	Total	13.6 86.4	1000.00	863.90	499.10	431.17
	Output	13.6 86.4	1000.00	863.90		431.17

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№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 99.82 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	42.15	35.40
3	Vanilla powder	99.85	4.10	4.09	0.41	0.41
4	Cognac or dessert wine	—	1.64	—	0.16	—
	Total	25.0 75.0	1022.08	766.09	102.02	76.47
	Losses 2.1%			16.09		1.61
	Output	25.0 75.0	1000.00	750.00	99.82	74.86
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	1.07	0.80
	Baking/boiling 0.06%		0.62		0.062
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	1.07	0.80

№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 44.92 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	17.17	14.43
3	Cocoa powder [Skurikhin]	95.0	48.14	45.73	2.16	2.05
4	Cognac	—	1.52	—	0.068	—
5	Vanilla powder	99.85	1.42	1.42	0.064	0.064
	Total	24.5 75.5	1021.07	771.21	45.87	34.64
	Losses 2.1%			16.21		0.73
	Output	24.5 75.5	1000.00	755.00	44.92	33.91
	Losses before baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.48	0.36
	Baking/boiling -0.04%		-0.39		-0.018
	Losses after baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.48	0.36

Semi-finished sandy product with nuts and honey (123, 137) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 299.46 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Natural honey	78.0	225.54	175.92	67.54	52.68
3	Granulated sugar	99.85	179.44	179.17	53.74	53.65
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	139.01	116.77	41.63	34.97
5	Roasted kernels	97.5	86.44	84.28	25.89	25.24
6	Sign up
	Total	16.6 83.4	1124.42	937.81	336.72	280.84
	Losses 1.9%			17.81		5.33
	Output	8.0 92.0	1000.00	920.00	299.46	275.50
	Losses before baking/boiling, shrinkage 0.94977%	83.4	10.68	8.91	3.20	2.67
	Baking/boiling 9.34%		104.06		31.16
	Losses after baking/boiling, shrinkage 0.94977%	92.0	9.68	8.91	2.90	2.67

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 85.7 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	36.07	4.33
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	9.62	2.60
	Total	38.9 61.1	1164.48	711.21	99.80	60.95
	Losses 3.6%			25.61		2.19
	Output	31.4 68.6	1000.00	685.60	85.70	58.76
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	1.80	1.10
	Baking/boiling 10.92%		124.84		10.70
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	1.60	1.10

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 47.41 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	12.57	—
3	Starch syrup	78.0	119.29	93.05	5.66	4.41
4	Essence	—	2.76	—	0.13	—
	Total	25.0 75.0	1182.37	887.09	56.06	42.06
	Losses 0.8%			7.09		0.34
	Output	12.0 88.0	1000.00	880.00	47.41	41.72
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.22	0.17
	Baking/boiling 14.74%		173.61		8.23
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.19	0.17

Consolidated recipe, k=1.039246
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 499.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	145.55	145.33	151.26	151.03
2	Flour, premium	85.5	127.10	108.67	132.09	112.94
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	100.95	84.80	104.91	88.12
4	Natural honey	78.0	67.54	52.68	70.19	54.75
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	36.07	4.33	37.49	4.50
6	Sign up	97.5	25.89	25.24	26.90	26.23
7	Melange	27.0	20.83	5.62	21.64	5.84
8	Water	—	12.57	—	13.06	—
9	Chicken eggs [chicken egg] [2]	27.0	9.62	2.60	10.00	2.70
10	Fruit cooking	69.0	7.49	5.17	7.78	5.37
11	Sign up	78.0	5.66	4.41	5.88	4.58
12	Cocoa powder [Skurikhin]	95.0	2.16	2.05	2.25	2.13
13	Vanilla powder	99.85	0.47	0.47	0.49	0.49
14	Cognac or dessert wine	—	0.16	—	0.17	—
15	Essence	—	0.13	—	0.14	—
16	Sign up	—	0.068	—	0.071	—
	Total		562.25	441.37	584.32	458.69
	Total phase loss 2.3%			10.20
	Other losses 3.8%					17.32
	General losses 6.0%					27.52
	Output	86.4	499.10	431.17	499.10	431.17

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	Yes	flour, premium	no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	chicken eggs; melange	no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	Yes	fresh whole milk the weight ratio of fat 3.2%; butter	no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

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Recipe on №123 Cake "Chestnut" contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 2. Cakes shortbread, puff, custard, etc.

Consolidated recipe: №123 Cake "Chestnut"

Recipe on №123 Cake "Chestnut" contained in handbooks:

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