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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → №296 Sugar rolls cake → recipe number 1 → Consolidated recipe

Consolidated recipe №296 Sugar rolls cake

Weight 70 g.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 398.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 033 Sugar rolls97.0 250.00 242.50 99.70 96.71 
Total19.5 80.5 1000.00 805.00 398.80 321.03 
Output19.5 80.5 1000.00 805.00 321.03 
List of recipes
№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 299.1 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 422.23 354.67 126.29 106.08 
3Vanilla powder99.854.10 4.09 1.23 1.22 
4Cognac or dessert wine—  1.64 —   0.49 —   
Total25.0 75.0 1022.08 766.09 305.70 229.14 
Losses 2.1%16.09 4.81 
Output25.0 75.0 1000.00 750.00 299.10 224.32 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 3.21 2.41 
Baking/boiling 0.06%0.62 0.19 
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 3.21 2.41 
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 177.7 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 74.79 8.98 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 19.94 5.39 
Total38.9 61.1 1164.48 711.21 206.93 126.38 
Losses 3.6%25.61 4.55 
Output31.4 68.6 1000.00 685.60 177.70 121.83 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 3.73 2.28 
Baking/boiling 10.92%124.84 22.18 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 3.32 2.28 
No. 033 Sugar rolls basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 99.7 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 495.23 59.43 49.37 5.92 
3Granulated sugar99.85495.23 494.49 49.37 49.30 
4Melange27.0 123.81 33.43 12.34 3.33 
5Vanilla powder99.854.95 4.94 0.49 0.49 
Total37.1 62.9 1614.45 1015.71 160.96 101.27 
Losses 4.5%45.71 4.56 
Output3.0 97.0 1000.00 970.00 99.70 96.71 
Losses before baking/boiling, shrinkage 2.25005%62.9 36.33 22.85 3.62 2.28 
Baking/boiling 35.14%554.56 55.29 
Losses after baking/boiling, shrinkage 2.25005%97.0 23.56 22.85 2.35 2.28 
Consolidated recipe, k=1.002556
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 398.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85161.56 161.32 161.98 161.73 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 126.29 106.08 126.61 106.35 
3Fresh whole milk the weight ratio of fat 3.2%12.0 124.17 14.90 124.49 14.94 
4Flour, premium85.5 49.37 42.22 49.50 42.32 
5Chicken eggs [chicken egg] [2]27.0 19.94 5.39 20.00 5.40 
6Sign up27.0 12.34 3.33 12.38 3.34 
7Vanilla powder99.851.72 1.72 1.72 1.72 
8Cognac or dessert wine—  0.49 —   0.49 —   
Total495.89 334.95 497.16 335.81 
Total phase loss 4.2%13.92 
Other losses 0.25%0.86 
General losses 4.4%14.78 
Output80.5 398.80 321.03 398.80 321.03 
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