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All groups → All products → Cakes → Sand cakes → Glazed sand cakes → №126 Cake "Chernivtsi" → recipe number 1 → Consolidated recipe

Consolidated recipe: №126 Cake "Chernivtsi"

Weight 0.8 and 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 192.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№072 Cream "Charlotte" creamy nut	75.4	200.00	150.80	38.58	29.09
3	# 099 Lipstick	88.0	150.00	132.00	28.94	25.46
4	Jam	72.0	47.00	33.84	9.07	6.53
5	Cocoa powder [Skurikhin]	95.0	2.00	1.90	0.39	0.37
6	Sign up
	Total	11.3 88.7	1000.00	886.52	192.90	171.01
	Output	11.3 88.7	1000.00	886.52		171.01

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№072 Cream "Charlotte" creamy nut basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 38.58 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	369.67	310.52	14.26	11.98
3	Walnut kernel (raw)	94.0	50.62	47.58	1.95	1.84
4	Vanilla powder	99.85	3.59	3.58	0.14	0.14
5	Cognac or dessert wine	—	1.43	—	0.055	—
	Total	24.6 75.4	1021.11	770.17	39.39	29.71
	Losses 2.1%			16.17		0.62
	Output	24.6 75.4	1000.00	754.00	38.58	29.09
	Losses before baking/boiling, shrinkage 1.04981%	75.4	10.72	8.09	0.41	0.31
	Baking/boiling -0.03%		-0.33		-0.013
	Losses after baking/boiling, shrinkage 1.04981%	75.4	10.72	8.09	0.41	0.31

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 115.74 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	309.25	259.77	35.79	30.07
3	Granulated sugar	99.85	206.17	205.86	23.86	23.83
4	Melange	27.0	72.16	19.48	8.35	2.25
5	Flour, premium (on the dust)	85.5	41.24	35.26	4.77	4.08
6	Sign up
7	Salt	96.5	2.06	1.99	0.24	0.23
8	Ammonium carbonic (E503(i))	—	0.52	—	0.060	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.060	0.030
	Total	16.2 83.8	1149.41	963.31	133.03	111.49
	Losses 1.9%			18.31		2.12
	Output	5.5 94.5	1000.00	945.00	115.74	109.37
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	1.26	1.06
	Baking/boiling 11.31%		128.80		14.91
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	1.12	1.06

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 28.94 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	7.67	—
3	Starch syrup	78.0	119.29	93.05	3.45	2.69
4	Essence	—	2.76	—	0.080	—
	Total	25.0 75.0	1182.37	887.09	34.21	25.67
	Losses 0.8%			7.09		0.21
	Output	12.0 88.0	1000.00	880.00	28.94	25.46
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.14	0.10
	Baking/boiling 14.74%		173.61		5.02
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.12	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 22.99 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	9.67	1.16
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	2.58	0.70
	Total	38.9 61.1	1164.48	711.21	26.77	16.35
	Losses 3.6%			25.61		0.59
	Output	31.4 68.6	1000.00	685.60	22.99	15.76
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	0.48	0.29
	Baking/boiling 10.92%		124.84		2.87
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.43	0.29

Consolidated recipe, k=1.020562
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 192.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	64.43	55.09	65.75	56.22
2	Granulated sugar	99.85	61.38	61.29	62.65	62.55
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	50.05	42.05	51.08	42.91
4	Fresh whole milk the weight ratio of fat 3.2%	12.0	9.67	1.16	9.87	1.18
5	Jam	72.0	9.07	6.53	9.25	6.66
6	Sign up	27.0	8.35	2.25	8.52	2.30
7	Water	—	7.67	—	7.83	—
8	Starch syrup	78.0	3.45	2.69	3.52	2.75
9	Chicken eggs [chicken egg] [2]	27.0	2.58	0.70	2.63	0.71
10	Walnut kernel (raw)	94.0	1.95	1.84	1.99	1.87
11	Sign up	95.0	0.39	0.37	0.39	0.37
12	Essence	—	0.32	—	0.33	—
13	Salt	96.5	0.24	0.23	0.24	0.23
14	Citric acid (E330)	98.0	0.19	0.19	0.20	0.19
15	Vanilla powder	99.85	0.14	0.14	0.14	0.14
16	Sign up	—	0.060	—	0.061	—
17	Baking soda (E500(ii))	50.0	0.060	0.030	0.061	0.031
18	Cognac or dessert wine	—	0.055	—	0.056	—
	Total		220.06	174.55	224.59	178.14
	Total phase loss 2.0%			3.54
	Other losses 2.0%					3.59
	General losses 4.0%					7.13
	Output	88.7	192.90	171.01	192.90	171.01

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 №126 Cake "Chernivtsi" contained in handbooks:

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

Consolidated recipe: №126 Cake "Chernivtsi"

Recipe on №126 Cake "Chernivtsi" contained in handbooks:

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