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All groups → All products → Cakes → Sponge cakes with piece baked semi-finished product → №286 Chocolate-biscuit cake → recipe number 1 → Consolidated recipe

Consolidated recipe: №286 Chocolate-biscuit cake

Weight 50 g.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 519.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 005 Sponge cake round84.0 355.00 298.20 184.53 155.00 
3Chocolate glaze [Skurikhin]99.1 258.00 255.68 134.11 132.90 
4Cocoa-butter [cocoa butter]100.0 8.00 8.00 4.16 4.16 
Total15.2 84.8 1000.00 847.64 519.80 440.61 
Output15.2 84.8 1000.00 847.64 440.61 
List of recipes
№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 197 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 369.67 310.52 72.83 61.17 
3Walnut kernel (raw)94.0 50.62 47.58 9.97 9.37 
4Vanilla powder99.853.59 3.58 0.71 0.71 
5Cognac or dessert wine—  1.43 —   0.28 —   
Total24.6 75.4 1021.11 770.17 201.16 151.73 
Losses 2.1%16.17 3.19 
Output24.6 75.4 1000.00 754.00 197.00 148.54 
Losses before baking/boiling, shrinkage 1.04981%75.4 10.72 8.09 2.11 1.59 
Baking/boiling -0.03%-0.33 -0.066
Losses after baking/boiling, shrinkage 1.04981%75.4 10.72 8.09 2.11 1.59 
No. 005 Sponge cake round basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 184.53 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 389.37 332.91 71.85 61.43 
3Granulated sugar99.85341.88 341.37 63.09 62.99 
4Raw egg yolk46.0 341.88 157.26 63.09 29.02 
5Essence—  2.28 —   0.42 —   
6Sign up
Total43.7 56.3 1589.73 894.57 293.35 165.07 
Losses 6.1%54.57 10.07 
Output16.0 84.0 1000.00 840.00 184.53 155.00 
Losses before baking/boiling, shrinkage 3.05001%56.3 48.49 27.28 8.95 5.03 
Baking/boiling 33.01%508.76 93.88 
Losses after baking/boiling, shrinkage 3.05001%84.0 32.48 27.28 5.99 5.03 
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 117.38 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 49.40 5.93 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 13.17 3.56 
Total38.9 61.1 1164.48 711.21 136.68 83.48 
Losses 3.6%25.61 3.01 
Output31.4 68.6 1000.00 685.60 117.38 80.47 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 2.46 1.50 
Baking/boiling 10.92%124.84 14.65 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 2.19 1.50 
Consolidated recipe, k=1.029251
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 519.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85137.19 136.98 141.20 140.99 
2Chocolate glaze [Skurikhin]99.1 134.11 132.90 138.03 136.79 
3Raw egg white12.0 94.63 11.36 97.39 11.69 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 72.83 61.17 74.96 62.96 
5Flour, premium85.5 71.85 61.43 73.95 63.23 
6Sign up46.0 63.09 29.02 64.93 29.87 
7Fresh whole milk the weight ratio of fat 3.2%12.0 49.40 5.93 50.85 6.10 
8Chicken eggs [chicken egg] [2]27.0 13.17 3.56 13.56 3.66 
9Walnut kernel (raw)94.0 9.97 9.37 10.26 9.65 
10Cocoa-butter [cocoa butter]100.0 4.16 4.16 4.28 4.28 
11Sign up99.850.71 0.71 0.73 0.73 
12Essence—  0.42 —   0.43 —   
13Cognac or dessert wine—  0.28 —   0.29 —   
14Citric acid (E330)98.0 0.28 0.27 0.29 0.28 
Total652.09 456.87 671.16 470.23 
Total phase loss 3.6%16.26 
Other losses 2.8%13.36 
General losses 6.3%29.62 
Output84.8 519.80 440.61 519.80 440.61 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.Yesflour, premiumno data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yeschicken eggs; raw egg yolk; raw egg whiteno data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesfresh whole milk the weight ratio of fat 3.2%; butterno data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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Recipe on №286 Chocolate-biscuit cake contained in handbooks:

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