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All groups → All products → Cakes → Tiny cakes → №369 Cake "Surprise" → recipe number 1 → Consolidated recipe

Consolidated recipe: №369 Cake "Surprise"

Weight 80 g.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 744.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№109 Zephyr "Special"	66.6	200.00	133.20	148.88	99.15
3	№067 Cream "Charlotte" chocolate	75.5	133.00	100.42	99.01	74.75
	Total	15.7 84.3	1000.00	843.25	744.40	627.72
	Output	15.7 84.3	1000.00	843.25		627.72

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№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 99.01 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	382.33	321.16	37.85	31.80
3	Cocoa powder [Skurikhin]	95.0	48.14	45.73	4.77	4.53
4	Cognac	—	1.52	—	0.15	—
5	Vanilla powder	99.85	1.42	1.42	0.14	0.14
	Total	24.5 75.5	1021.07	771.21	101.09	76.35
	Losses 2.1%			16.21		1.60
	Output	24.5 75.5	1000.00	755.00	99.01	74.75
	Losses before baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	1.06	0.80
	Baking/boiling -0.04%		-0.39		-0.039
	Losses after baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	1.06	0.80

Semi-finished cups made of scraps (in No. 369) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 496.51 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Scraps from cakes and pastries	70.0	291.77	204.24	144.87	101.41
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	243.32	204.39	120.81	101.48
4	Granulated sugar	99.85	241.84	241.48	120.08	119.90
5	Melange	27.0	97.22	26.25	48.27	13.03
6	Sign up
7	Baking soda (E500(ii))	50.0	4.82	2.41	2.39	1.20
	Total	20.9 79.1	1200.00	949.12	595.82	471.25
	Losses 3.7%			35.12		17.44
	Output	8.6 91.4	1000.00	914.00	496.51	453.81
	Losses before baking/boiling, shrinkage 1.85034%	79.1	22.20	17.56	11.02	8.72
	Baking/boiling 13.46%		158.58		78.74
	Losses after baking/boiling, shrinkage 1.85034%	91.4	19.21	17.56	9.54	8.72

№109 Zephyr "Special" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 148.88 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fruit filling	74.0	385.39	285.19	57.38	42.46
3	Raw egg white	12.0	167.86	20.14	24.99	3.00
4	water	—	96.53	—	14.37	—
5	Vanilla essence	—	3.55	—	0.53	—
6	Sign up
7	Citric acid (E330)	98.0	1.78	1.74	0.27	0.26
	Total	33.4 66.6	1044.95	695.93	155.57	103.61
	Losses 4.3%			29.93		4.46
	Output	33.4 66.6	1000.00	666.00	148.88	99.15
	Losses before baking/boiling, shrinkage 2.1507%	66.6	22.47	14.97	3.35	2.23
	Losses after baking/boiling, shrinkage 2.1507%	66.6	22.47	14.97	3.35	2.23

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 58.18 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	24.49	2.94
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	6.53	1.76
	Total	38.9 61.1	1164.48	711.21	67.75	41.38
	Losses 3.6%			25.61		1.49
	Output	31.4 68.6	1000.00	685.60	58.18	39.89
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	1.22	0.74
	Baking/boiling 10.92%		124.84		7.26
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	1.09	0.74

Consolidated recipe, k=1.004924
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 744.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	214.45	214.13	215.51	215.18
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	158.66	133.28	159.45	133.93
3	Flour, premium	85.5	157.00	134.24	157.78	134.90
4	Scraps from cakes and pastries	70.0	144.87	101.41	145.58	101.91
5	Fruit filling	74.0	57.38	42.46	57.66	42.67
6	Sign up	27.0	48.27	13.03	48.51	13.10
7	Raw egg white	12.0	24.99	3.00	25.11	3.01
8	Fresh whole milk the weight ratio of fat 3.2%	12.0	24.49	2.94	24.61	2.95
9	water	—	14.37	—	14.44	—
10	Chicken eggs [chicken egg] [2]	27.0	6.53	1.76	6.56	1.77
11	Sign up	95.0	4.77	4.53	4.79	4.55
12	Ammonium carbonic (E503(i))	—	2.39	—	2.40	—
13	Baking soda (E500(ii))	50.0	2.39	1.20	2.40	1.20
14	Vanilla essence	—	0.53	—	0.53	—
15	Agar (E406)	85.0	0.40	0.34	0.40	0.34
16	Sign up	98.0	0.27	0.26	0.27	0.26
17	Cognac	—	0.15	—	0.15	—
18	Vanilla powder	99.85	0.14	0.14	0.14	0.14
	Total		862.05	652.71	866.30	655.92
	Total phase loss 3.8%			24.99
	Other losses 0.49%					3.21
	General losses 4.3%					28.20
	Output	84.3	744.40	627.72	744.40	627.72

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; raw egg white	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 №369 Cake "Surprise" contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 3. Cakes, muffins, rolls, semi-finished products

Consolidated recipe: №369 Cake "Surprise"

Recipe on №369 Cake "Surprise" contained in handbooks:

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