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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 91.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 005 Sponge cake round84.0 355.00 298.20 32.34 27.17 
3Chocolate glaze [Skurikhin]99.1 258.00 255.68 23.50 23.29 
4Cocoa-butter [cocoa butter]100.0 8.00 8.00 0.73 0.73 
Total15.2 84.8 1000.00 847.64 91.10 77.22 
Output15.2 84.8 1000.00 847.64 77.22 
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 34.53 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 12.76 10.72 
3Walnut kernel (raw)94.0 50.62 47.58 1.75 1.64 
4Vanilla powder99.853.59 3.58 0.12 0.12 
5Cognac or dessert wine—  1.43 —   0.049—   
Total24.6 75.4 1021.11 770.17 35.26 26.59 
Losses 2.1%16.17 0.56 
Output24.6 75.4 1000.00 754.00 34.53 26.03 
Losses before baking/boiling, shrinkage 1.04981%75.4 10.72 8.09 0.37 0.28 
Baking/boiling -0.03%-0.33 -0.012
Losses after baking/boiling, shrinkage 1.04981%75.4 10.72 8.09 0.37 0.28 
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 32.34 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 389.37 332.91 12.59 10.77 
3Granulated sugar99.85341.88 341.37 11.06 11.04 
4Raw egg yolk46.0 341.88 157.26 11.06 5.09 
5Essence—  2.28 —   0.074—   
6Sign up
Total43.7 56.3 1589.73 894.57 51.41 28.93 
Losses 6.1%54.57 1.76 
Output16.0 84.0 1000.00 840.00 32.34 27.17 
Losses before baking/boiling, shrinkage 3.05001%56.3 48.49 27.28 1.57 0.88 
Baking/boiling 33.01%508.76 16.45 
Losses after baking/boiling, shrinkage 3.05001%84.0 32.48 27.28 1.05 0.88 
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 20.57 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 8.66 1.04 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 2.31 0.62 
Total38.9 61.1 1164.48 711.21 23.95 14.63 
Losses 3.6%25.61 0.53 
Output31.4 68.6 1000.00 685.60 20.57 14.10 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 0.43 0.26 
Baking/boiling 10.92%124.84 2.57 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 0.38 0.26 
Consolidated recipe, k=1.029251
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 91.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8524.04 24.01 24.75 24.71 
2Chocolate glaze [Skurikhin]99.1 23.50 23.29 24.19 23.97 
3Raw egg white12.0 16.58 1.99 17.07 2.05 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 12.76 10.72 13.14 11.04 
5Flour, premium85.5 12.59 10.77 12.96 11.08 
6Sign up46.0 11.06 5.09 11.38 5.23 
7Fresh whole milk the weight ratio of fat 3.2%12.0 8.66 1.04 8.91 1.07 
8Chicken eggs [chicken egg] [2]27.0 2.31 0.62 2.38 0.64 
9Walnut kernel (raw)94.0 1.75 1.64 1.80 1.69 
10Cocoa-butter [cocoa butter]100.0 0.73 0.73 0.75 0.75 
11Sign up99.850.12 0.12 0.13 0.13 
12Essence—  0.074—   0.076—   
13Cognac or dessert wine—  0.049—   0.051—   
14Citric acid (E330)98.0 0.0490.0480.0510.050
Total114.28 80.07 117.63 82.41 
Total phase loss 3.6%2.85 
Other losses 2.8%2.34 
General losses 6.3%5.19 
Output84.8 91.10 77.22 91.10 77.22 
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