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All groups → All products → Cakes → Sets of cakes → No. 394 Small cakes "Jubilee set" → recipe number 1 → Consolidated recipe

Consolidated recipe No. 394 Small cakes "Jubilee set"

Weight 0.5 kg and 1 kg.

No. 394 Small cakes "Jubilee set" recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 911.8 kg product set
in kind
in solids
in kind
in solids
1Sign up
2No. 396 Pastry "Sponge cake" with cream, glazed with lipstick73.9 270.00 199.44 246.19 181.85 
3№398 Pastry "Choux tube"79.8 140.00 111.75 127.65 101.90 
4No. 397 Pastry "Biscuit" with whipped cream, glazed with lipstick73.4 60.00 44.02 54.71 40.14 
5№404 Cake "Basket" with cream and jelly77.8 60.00 46.68 54.71 42.56 
6Sign up
7№399 Pastry piece "Puff" ("Bows")88.2 30.00 26.47 27.35 24.13 
8№401 Pastry "Basket" with cream and jam81.0 30.00 24.30 27.35 22.16 
9No. 402 Pastry "Air" with cream (double)86.8 20.00 17.36 18.24 15.83 
10№400 Puff tube cake85.0 10.00 8.50 9.12 7.75 
Total25.5 74.5 1000.00 744.86 911.80 679.16 
Output25.5 74.5 1000.00 744.86 679.16 
List of recipes
No. 395 Biscuit-cream cake (diamonds, cubes, stripes) recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 300.89 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№065 Cream "Charlotte" on agar75.0 315.00 236.25 94.78 71.09 
3No. 095 Blotting syrup50.0 248.00 124.00 74.62 37.31 
4Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395)76.7 54.00 41.42 16.25 12.46 
5Jam72.0 23.00 16.56 6.92 4.98 
Total31.2 68.8 1000.00 688.23 300.89 207.08 
Output31.2 68.8 1000.00 688.23 300.89 207.08 
No. 396 Pastry "Sponge cake" with cream, glazed with lipstick recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 246.19 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2# 099 Lipstick88.0 259.00 227.92 63.76 56.11 
3№065 Cream "Charlotte" on agar75.0 205.00 153.75 50.47 37.85 
4No. 095 Blotting syrup50.0 180.00 90.00 44.31 22.16 
Total26.1 73.9 1000.00 738.67 246.19 181.85 
Output26.1 73.9 1000.00 738.67 246.19 181.85 
№398 Pastry "Choux tube" recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 127.65 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2# 099 Lipstick88.0 352.94 310.59 45.05 39.65 
3No. 022 Custard76.0 235.30 178.83 30.04 22.83 
Total20.2 79.8 1000.00 798.24 127.65 101.90 
Output20.2 79.8 1000.00 798.24 127.65 101.90 
No. 397 Pastry "Biscuit" with whipped cream, glazed with lipstick recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 54.71 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№087 Protein cream (custard)70.0 267.00 186.90 14.61 10.22 
3# 099 Lipstick88.0 233.00 205.04 12.75 11.22 
4No. 095 Blotting syrup50.0 133.00 66.50 7.28 3.64 
5№065 Cream "Charlotte" on agar75.0 100.00 75.00 5.47 4.10 
Total26.6 73.4 1000.00 733.69 54.71 40.14 
Output26.6 73.4 1000.00 733.69 54.71 40.14 
№404 Cake "Basket" with cream and jelly recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 54.71 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№065 Cream "Charlotte" on agar75.0 400.00 300.00 21.88 16.41 
3No. 104 Jelly50.0 200.00 100.00 10.94 5.47 
Total22.2 77.8 1000.00 778.00 54.71 42.56 
Output22.2 77.8 1000.00 778.00 54.71 42.56 
№403 Pastry "Air" with cream and jam recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 45.59 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№065 Cream "Charlotte" on agar75.0 333.50 250.12 15.20 11.40 
3No. 023 Air96.5 222.00 214.23 10.12 9.77 
Total21.6 78.4 1000.00 784.40 45.59 35.76 
Output21.6 78.4 1000.00 784.40 45.59 35.76 
№399 Pastry piece "Puff" ("Bows") recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 27.35 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№065 Cream "Charlotte" on agar75.0 250.00 187.50 6.84 5.13 
3Powdered sugar99.8512.50 12.48 0.34 0.34 
Total11.8 88.2 1000.00 882.17 27.35 24.13 
Output11.8 88.2 1000.00 882.17 27.35 24.13 
№401 Pastry "Basket" with cream and jam recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 27.35 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 016 Sand (main)94.5 375.00 354.38 10.26 9.69 
3№065 Cream "Charlotte" on agar75.0 187.00 140.25 5.12 3.84 
Total19.0 81.0 1000.00 809.98 27.35 22.16 
Output19.0 81.0 1000.00 809.98 27.35 22.16 
No. 402 Pastry "Air" with cream (double) recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 18.24 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№065 Cream "Charlotte" on agar75.0 450.00 337.50 8.21 6.15 
Total13.2 86.8 1000.00 868.25 18.24 15.83 
Output13.2 86.8 1000.00 868.25 18.24 15.83 
№400 Puff tube cake recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 9.12 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№065 Cream "Charlotte" on agar75.0 429.00 321.75 3.91 2.93 
Total15.0 85.0 1000.00 849.92 9.12 7.75 
Output15.0 85.0 1000.00 849.92 9.12 7.75 
Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 16.25 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 459.72 386.16 7.47 6.27 
3Cocoa powder [Skurikhin]95.0 53.63 50.95 0.87 0.83 
4Cognac—  1.53 —   0.025—   
5Vanilla essence—  1.38 —   0.022—   
Total23.3 76.7 1021.41 783.44 16.60 12.73 
Losses 2.1%16.44 0.27 
Output23.3 76.7 1000.00 767.00 16.25 12.46 
Losses before baking/boiling, shrinkage 1.04948%76.7 10.72 8.22 0.17 0.13 
Baking/boiling -0.0%-0.029-0.00 
Losses after baking/boiling, shrinkage 1.04948%76.7 10.72 8.22 0.17 0.13 
№065 Cream "Charlotte" on agar basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 264.44 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85355.99 355.46 94.14 94.00 
3Fresh whole milk the weight ratio of fat 3.2%12.0 213.59 25.63 56.48 6.78 
4Chicken eggs [chicken egg] [2]27.0 31.64 8.54 8.37 2.26 
5Vanilla powder99.853.95 3.94 1.04 1.04 
6Sign up
7Agar (E406)85.0 0.47 0.40 0.12 0.11 
Total27.1 72.9 1050.23 766.10 277.72 202.59 
Losses 2.1%16.10 4.26 
Output25.0 75.0 1000.00 750.00 264.44 198.33 
Losses before baking/boiling, shrinkage 1.05088%72.9 11.04 8.05 2.92 2.13 
Baking/boiling 2.74%28.46 7.53 
Losses after baking/boiling, shrinkage 1.05088%75.0 10.73 8.05 2.84 2.13 
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 210.57 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 73.09 72.98 
3Flour, premium85.5 281.16 240.39 59.20 50.62 
4Potato starch80.0 69.42 55.54 14.62 11.69 
5Essence—  3.47 —   0.73 —   
Total37.6 62.4 1279.69 798.72 269.47 168.19 
Losses 6.1%48.72 10.26 
Output25.0 75.0 1000.00 750.00 210.57 157.93 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 8.22 5.13 
Baking/boiling 16.78%208.18 43.84 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 6.84 5.13 
No. 095 Blotting syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 126.21 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 64.76 64.66 
3Cognac or dessert wine—  47.95 —   6.05 —   
4Essence of rum—  1.92 —   0.24 —   
Total54.6 45.4 1127.32 512.30 142.28 64.66 
Losses 2.4%12.30 1.55 
Output50.0 50.0 1000.00 500.00 126.21 63.11 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 1.71 0.78 
Baking/boiling 9.11%101.49 12.81 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 1.55 0.78 
# 099 Lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 121.56 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  265.08 —   32.22 —   
3Starch syrup78.0 119.29 93.05 14.50 11.31 
4Essence—  2.76 —   0.34 —   
Total25.0 75.0 1182.37 887.09 143.73 107.84 
Losses 0.8%7.09 0.86 
Output12.0 88.0 1000.00 880.00 121.56 106.98 
Losses before baking/boiling, shrinkage 0.39981%75.0 4.73 3.55 0.57 0.43 
Baking/boiling 14.74%173.61 21.10 
Losses after baking/boiling, shrinkage 0.39981%88.0 4.03 3.55 0.49 0.43 
No. 016 Sand (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 32.14 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 309.25 259.77 9.94 8.35 
3Granulated sugar99.85206.17 205.86 6.63 6.62 
4Melange27.0 72.16 19.48 2.32 0.63 
5Flour, premium (on the dust)85.5 41.24 35.26 1.33 1.13 
6Sign up
7Salt96.5 2.06 1.99 0.0660.064
8Ammonium carbonic (E503(i))—  0.52 —   0.017—   
9Baking soda (E500(ii))50.0 0.52 0.26 0.0170.008
Total16.2 83.8 1149.41 963.31 36.94 30.96 
Losses 1.9%18.31 0.59 
Output5.5 94.5 1000.00 945.00 32.14 30.37 
Losses before baking/boiling, shrinkage 0.95017%83.8 10.92 9.15 0.35 0.29 
Baking/boiling 11.31%128.80 4.14 
Losses after baking/boiling, shrinkage 0.95017%94.5 9.69 9.15 0.31 0.29 
No. 022 Custard basic recipe
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Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 30.04 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 455.46 389.42 13.68 11.70 
3water—  260.93 —   7.84 —   
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 227.69 191.26 6.84 5.74 
5Salt96.5 5.70 5.50 0.17 0.17 
Total54.0 46.0 1735.46 798.31 52.13 23.98 
Losses 4.8%38.31 1.15 
Output24.0 76.0 1000.00 760.00 30.04 22.83 
Losses before baking/boiling, shrinkage 2.39956%46.0 41.64 19.16 1.25 0.58 
Baking/boiling 39.47%668.61 20.08 
Losses after baking/boiling, shrinkage 2.39956%76.0 25.21 19.16 0.76 0.58 
No. 021 Puff basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 25.38 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 438.58 368.41 11.13 9.35 
3Melange27.0 33.34 9.00 0.85 0.23 
4Salt96.5 5.26 5.08 0.13 0.13 
5Citric acid (E330)98.0 0.87 0.85 0.0220.022
Total16.7 83.3 1135.91 945.81 28.83 24.00 
Losses 2.2%20.81 0.53 
Output7.5 92.5 1000.00 925.00 25.38 23.48 
Losses before baking/boiling, shrinkage 1.1%83.3 12.50 10.40 0.32 0.26 
Baking/boiling 9.98%112.17 2.85 
Losses after baking/boiling, shrinkage 1.1%92.5 11.25 10.40 0.29 0.26 
No. 023 Air basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 20.15 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 360.54 43.26 7.27 0.87 
3Vanilla powder99.857.21 7.20 0.15 0.15 
Total24.0 76.0 1329.19 1010.46 26.78 20.36 
Losses 4.5%45.46 0.92 
Output3.5 96.5 1000.00 965.00 20.15 19.45 
Losses before baking/boiling, shrinkage 2.24956%76.0 29.90 22.73 0.60 0.46 
Baking/boiling 21.22%275.73 5.56 
Losses after baking/boiling, shrinkage 2.24956%96.5 23.56 22.73 0.47 0.46 
№087 Protein cream (custard) basic recipe
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Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 14.61 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 324.88 38.99 4.75 0.57 
3Vanilla powder99.8524.37 24.33 0.36 0.36 
4water—  18.29 —   0.27 —   
Total30.0 70.0 1017.31 712.11 14.86 10.40 
Losses 1.7%12.11 0.18 
Output30.0 70.0 1000.00 700.00 14.61 10.22 
Losses before baking/boiling, shrinkage 0.85059%70.0 8.65 6.06 0.13 0.088
Losses after baking/boiling, shrinkage 0.85059%70.0 8.65 6.06 0.13 0.088
No. 104 Jelly basic recipe
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Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 10.94 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85414.25 413.63 4.53 4.53 
3Starch syrup78.0 103.34 80.61 1.13 0.88 
4Agar (E406)85.0 10.34 8.79 0.11 0.10 
5Essence—  3.10 —   0.034—   
6Sign up
7Food paint—  1.00 —   0.011—   
Total50.0 50.0 1010.08 505.04 11.05 5.53 
Losses 1.0%5.04 0.055
Output50.0 50.0 1000.00 500.00 10.94 5.47 
Losses before baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.0550.028
Losses after baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.0550.028
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 8.21 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 3.45 0.41 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 0.92 0.25 
Total38.9 61.1 1164.48 711.21 9.56 5.84 
Losses 3.6%25.61 0.21 
Output31.4 68.6 1000.00 685.60 8.21 5.63 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 0.17 0.11 
Baking/boiling 10.92%124.84 1.02 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 0.15 0.11 
Consolidated recipe, k=1.036592
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 911.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85373.86 373.30 387.54 386.96 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 152.53 128.12 158.11 132.81 
3Melange27.0 148.59 40.12 154.02 41.59 
4Water—  116.77 —   121.04 —   
5Flour, premium85.5 107.47 91.89 111.41 95.25 
6Sign up12.0 59.94 7.19 62.13 7.46 
7Jam72.0 39.17 28.20 40.60 29.23 
8Starch syrup78.0 15.63 12.19 16.20 12.64 
9Potato starch80.0 14.62 11.69 15.15 12.12 
10Raw egg white12.0 12.01 1.44 12.45 1.49 
11Sign up27.0 9.29 2.51 9.63 2.60 
12Cognac or dessert wine—  6.05 —   6.27 —   
13Vanilla powder99.851.55 1.54 1.60 1.60 
14Essence—  1.17 —   1.21 —   
15Cocoa powder [Skurikhin]95.0 0.87 0.83 0.90 0.86 
16Sign up—  0.44 —   0.46 —   
17Salt96.5 0.37 0.36 0.38 0.37 
18Powdered sugar99.850.34 0.34 0.35 0.35 
19Essence of rum—  0.24 —   0.25 —   
20Agar (E406)85.0 0.24 0.20 0.25 0.21 
21Sign up98.0 0.0450.0440.0460.045
22Vanilla essence—  0.022—   0.023—   
23Ammonium carbonic (E503(i))—  0.017—   0.017—   
24Baking soda (E500(ii))50.0 0.0170.0080.0170.009
25Food paint—  0.011—   0.011—   
Total1061.25 699.99 1100.09 725.60 
Total phase loss 3.0%20.82 
Other losses 3.5%25.61 
General losses 6.4%46.44 
Output74.5 911.80 679.16 911.80 679.16 
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Recipe on No. 394 Small cakes "Jubilee set" contained in handbooks:

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