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All groups → All products → Cakes → Biscuit sliced cakes → No. 274 Coffee cake (sliced) → recipe number 1 → Consolidated recipe

Consolidated recipe No. 274 Coffee cake (sliced)

Weight 75 g.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 77.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№070 Cream "Charlotte" coffee74.6 239.00 178.29 18.55 13.84 
3No. 097 Coffee syrup for soaking50.0 226.00 113.00 17.54 8.77 
4№067 Cream "Charlotte" chocolate75.5 111.00 83.80 8.61 6.50 
5Roasted kernels97.5 19.00 18.52 1.47 1.44 
Total30.3 69.7 1000.00 697.37 77.60 54.12 
Output30.3 69.7 1000.00 697.37 54.12 
List of recipes
№070 Cream "Charlotte" coffee basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 18.55 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2No. 060 Charlotte syrup68.6 406.28 278.55 7.54 5.17 
3No. 071 Coffee syrup68.0 203.14 138.14 3.77 2.56 
4Vanilla powder99.854.06 4.05 0.0750.075
5Cognac or dessert wine—  1.65 —   0.031—   
Total25.4 74.6 1021.41 762.01 18.94 14.13 
Losses 2.1%16.01 0.30 
Output25.4 74.6 1000.00 746.00 18.55 13.84 
Losses before baking/boiling, shrinkage 1.0505%74.6 10.73 8.00 0.20 0.15 
Baking/boiling -0.0%-0.050-0.001
Losses after baking/boiling, shrinkage 1.0505%74.6 10.73 8.00 0.20 0.15 
№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 8.61 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 3.29 2.77 
3Cocoa powder [Skurikhin]95.0 48.14 45.73 0.41 0.39 
4Cognac—  1.52 —   0.013—   
5Vanilla powder99.851.42 1.42 0.0120.012
Total24.5 75.5 1021.07 771.21 8.80 6.64 
Losses 2.1%16.21 0.14 
Output24.5 75.5 1000.00 755.00 8.61 6.50 
Losses before baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.0920.070
Baking/boiling -0.04%-0.39 -0.003
Losses after baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.0920.070
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 31.43 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 10.91 10.89 
3Flour, premium85.5 281.16 240.39 8.84 7.56 
4Potato starch80.0 69.42 55.54 2.18 1.75 
5Essence—  3.47 —   0.11 —   
Total37.6 62.4 1279.69 798.72 40.22 25.10 
Losses 6.1%48.72 1.53 
Output25.0 75.0 1000.00 750.00 31.43 23.57 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 1.23 0.77 
Baking/boiling 16.78%208.18 6.54 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 1.02 0.77 
No. 097 Coffee syrup for soaking basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 17.54 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  481.41 —   8.44 —   
3Cognac or dessert wine—  28.47 —   0.50 —   
4Natural roasted coffee96.0 13.16 12.63 0.23 0.22 
5Essence of rum—  1.14 —   0.020—   
Total50.0 50.0 1024.59 512.29 17.97 8.98 
Losses 2.4%12.29 0.22 
Output50.0 50.0 1000.00 500.00 17.54 8.77 
Losses before baking/boiling, shrinkage 1.1998%50.0 12.29 6.15 0.22 0.11 
Losses after baking/boiling, shrinkage 1.1998%50.0 12.29 6.15 0.22 0.11 
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 12.6 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 5.30 0.64 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 1.41 0.38 
Total38.9 61.1 1164.48 711.21 14.67 8.96 
Losses 3.6%25.61 0.32 
Output31.4 68.6 1000.00 685.60 12.60 8.64 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 0.26 0.16 
Baking/boiling 10.92%124.84 1.57 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 0.24 0.16 
No. 071 Coffee syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 3.77 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  325.14 —   1.22 —   
3Natural roasted coffee96.0 43.72 41.97 0.16 0.16 
Total32.0 68.0 1024.60 696.73 3.86 2.62 
Losses 2.4%16.73 0.063
Output32.0 68.0 1000.00 680.00 3.77 2.56 
Losses before baking/boiling, shrinkage 1.20044%68.0 12.30 8.36 0.0460.032
Losses after baking/boiling, shrinkage 1.20044%68.0 12.30 8.36 0.0460.032
Consolidated recipe, k=1.029862
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 77.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8530.11 30.06 31.01 30.96 
2Melange27.0 18.18 4.91 18.72 5.06 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 10.83 9.10 11.15 9.37 
4water—  9.67 —   9.96 —   
5Flour, premium85.5 8.84 7.56 9.10 7.78 
6Sign up12.0 5.30 0.64 5.46 0.66 
7Potato starch80.0 2.18 1.75 2.25 1.80 
8Roasted kernels97.5 1.47 1.44 1.52 1.48 
9Chicken eggs [chicken egg] [2]27.0 1.41 0.38 1.46 0.39 
10Cognac or dessert wine—  0.53 —   0.55 —   
11Sign up95.0 0.41 0.39 0.43 0.41 
12Natural roasted coffee96.0 0.40 0.38 0.41 0.39 
13Essence—  0.11 —   0.11 —   
14Vanilla powder99.850.0880.0870.0900.090
15Essence of rum—  0.020—   0.021—   
16Sign up—  0.013—   0.013—   
Total89.56 56.69 92.24 58.38 
Total phase loss 4.5%2.57 
Other losses 2.9%1.69 
General losses 7.3%4.26 
Output69.7 77.60 54.12 77.60 54.12 
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