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All groups → All products → Cakes → Sand cakes → Glazed sand cakes → №125 "Blackcurrant" cake → recipe number 1 → Consolidated recipe

Consolidated recipe №125 "Blackcurrant" cake

Weight 1 kg, 2 kg, 3 kg.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 538.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Blackcurrant jam72.0 150.00 108.00 80.78 58.16 
3№067 Cream "Charlotte" chocolate75.5 112.00 84.56 60.31 45.54 
4# 099 Lipstick88.0 100.00 88.00 53.85 47.39 
5№059 Cream "Charlotte" (main)75.0 75.00 56.25 40.39 30.29 
6Sign up
7No. 116 Zhzhenka78.0 3.00 2.34 1.62 1.26 
Total13.2 86.8 1000.00 868.30 538.50 467.58 
Output13.2 86.8 1000.00 868.30 467.58 
List of recipes
№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 60.31 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 382.33 321.16 23.06 19.37 
3Cocoa powder [Skurikhin]95.0 48.14 45.73 2.90 2.76 
4Cognac—  1.52 —   0.092—   
5Vanilla powder99.851.42 1.42 0.0860.086
Total24.5 75.5 1021.07 771.21 61.58 46.51 
Losses 2.1%16.21 0.98 
Output24.5 75.5 1000.00 755.00 60.31 45.54 
Losses before baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.65 0.49 
Baking/boiling -0.04%-0.39 -0.024
Losses after baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.65 0.49 
№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 40.39 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 17.05 14.32 
3Vanilla powder99.854.10 4.09 0.17 0.17 
4Cognac or dessert wine—  1.64 —   0.066—   
Total25.0 75.0 1022.08 766.09 41.28 30.94 
Losses 2.1%16.09 0.65 
Output25.0 75.0 1000.00 750.00 40.39 30.29 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.43 0.32 
Baking/boiling 0.06%0.62 0.025
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.43 0.32 
No. 016 Sand (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 296.18 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 309.25 259.77 91.59 76.94 
3Granulated sugar99.85206.17 205.86 61.06 60.97 
4Melange27.0 72.16 19.48 21.37 5.77 
5Flour, premium (on the dust)85.5 41.24 35.26 12.21 10.44 
6Sign up
7Salt96.5 2.06 1.99 0.61 0.59 
8Ammonium carbonic (E503(i))—  0.52 —   0.15 —   
9Baking soda (E500(ii))50.0 0.52 0.26 0.15 0.077
Total16.2 83.8 1149.41 963.31 340.43 285.31 
Losses 1.9%18.31 5.42 
Output5.5 94.5 1000.00 945.00 296.18 279.89 
Losses before baking/boiling, shrinkage 0.95017%83.8 10.92 9.15 3.23 2.71 
Baking/boiling 11.31%128.80 38.15 
Losses after baking/boiling, shrinkage 0.95017%94.5 9.69 9.15 2.87 2.71 
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 59.44 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 25.02 3.00 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 6.67 1.80 
Total38.9 61.1 1164.48 711.21 69.21 42.27 
Losses 3.6%25.61 1.52 
Output31.4 68.6 1000.00 685.60 59.44 40.75 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 1.25 0.76 
Baking/boiling 10.92%124.84 7.42 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 1.11 0.76 
# 099 Lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 53.85 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  265.08 —   14.27 —   
3Starch syrup78.0 119.29 93.05 6.42 5.01 
4Essence—  2.76 —   0.15 —   
Total25.0 75.0 1182.37 887.09 63.67 47.77 
Losses 0.8%7.09 0.38 
Output12.0 88.0 1000.00 880.00 53.85 47.39 
Losses before baking/boiling, shrinkage 0.39981%75.0 4.73 3.55 0.25 0.19 
Baking/boiling 14.74%173.61 9.35 
Losses after baking/boiling, shrinkage 0.39981%88.0 4.03 3.55 0.22 0.19 
№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 5.39 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 2.37 2.36 
3Flour, premium85.5 356.18 304.53 1.92 1.64 
4Potato starch80.0 87.95 70.36 0.47 0.38 
5Essence—  4.40 —   0.024—   
Total37.6 62.4 1621.13 1011.83 8.73 5.45 
Losses 7.1%71.83 0.39 
Output6.0 94.0 1000.00 940.00 5.38 5.06 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.31 0.19 
Baking/boiling 33.6%525.38 2.83 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.21 0.19 
No. 116 Zhzhenka basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 1.62 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  520.78 —   0.84 —   
Total37.6 62.4 1388.75 866.67 2.24 1.40 
Losses 10.0%86.67 0.14 
Output22.0 78.0 1000.00 780.00 1.62 1.26 
Losses before baking/boiling, shrinkage 5.00007%62.4 69.44 43.33 0.11 0.070
Baking/boiling 19.99%263.76 0.43 
Losses after baking/boiling, shrinkage 5.00007%78.0 55.56 43.33 0.0900.070
Consolidated recipe, k=1.028466
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 538.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up85.5 166.79 142.60 171.53 146.66 
2Granulated sugar99.85145.18 144.96 149.31 149.09 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 131.70 110.63 135.45 113.78 
4Blackcurrant jam72.0 80.78 58.16 83.07 59.81 
5Melange27.0 25.32 6.84 26.04 7.03 
6Sign up12.0 25.02 3.00 25.73 3.09 
7Water—  15.12 —   15.55 —   
8Chicken eggs [chicken egg] [2]27.0 6.67 1.80 6.86 1.85 
9Starch syrup78.0 6.42 5.01 6.61 5.15 
10Cocoa powder [Skurikhin]95.0 2.90 2.76 2.99 2.84 
11Sign up—  0.79 —   0.81 —   
12Salt96.5 0.61 0.59 0.63 0.61 
13Potato starch80.0 0.47 0.38 0.49 0.39 
14Vanilla powder99.850.25 0.25 0.26 0.26 
15Ammonium carbonic (E503(i))—  0.15 —   0.16 —   
16Sign up50.0 0.15 0.0770.16 0.079
17Cognac—  0.092—   0.094—   
18Cognac or dessert wine—  0.066—   0.068—   
Total608.48 477.06 625.81 490.64 
Total phase loss 2.0%9.48 
Other losses 2.8%13.58 
General losses 4.7%23.06 
Output86.8 538.50 467.58 538.50 467.58 
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