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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → №133 Sand-cherry cake → No. 133 → Consolidated recipe

Consolidated recipe №133 Sand-cherry cake

Weight 1.5 kg.

No. 133
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 505 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Charlotte cream (in # 015, 133, 310, 320, 321)71.8 245.00 175.91 123.72 88.83 
3Cherry jam72.0 127.00 91.44 64.14 46.18 
4Charlotte cherry cream (at # 133)71.8 98.00 70.40 49.49 35.55 
5Semi-finished sandy crumb (in No. 133)94.5 30.00 28.35 15.15 14.32 
Total16.1 83.9 1000.00 838.60 505.00 423.49 
Output16.1 83.9 1000.00 838.60 423.49 
List of recipes
Charlotte cherry cream (at # 133) the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 49.49 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cherry jam72.0 200.81 144.58 9.94 7.16 
Total28.2 71.8 1004.02 721.29 49.69 35.70 
Losses 0.4%2.89 0.14 
Output28.2 71.8 1000.00 718.40 49.49 35.55 
Losses before baking/boiling, shrinkage 0.2%71.8 2.01 1.44 0.10 0.071
Losses after baking/boiling, shrinkage 0.2%71.8 2.01 1.44 0.10 0.071
Charlotte cream (in # 015, 133, 310, 320, 321) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 163.48 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 428.15 359.65 69.99 58.79 
3Vanilla powder99.854.15 4.14 0.68 0.68 
4Wine—  1.66 —   0.27 —   
Total28.3 71.7 1022.51 733.40 167.16 119.89 
Losses 2.1%15.40 2.52 
Output28.2 71.8 1000.00 718.00 163.48 117.38 
Losses before baking/boiling, shrinkage 1.04985%71.7 10.73 7.70 1.75 1.26 
Baking/boiling 0.1%1.05 0.17 
Losses after baking/boiling, shrinkage 1.04985%71.8 10.72 7.70 1.75 1.26 
Semi-finished product sand recipe (in No. 132, 133, 146, 150, 310, 320, 321)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 252.5 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 332.53 279.33 83.96 70.53 
3Granulated sugar99.85155.87 155.64 39.36 39.30 
4Melange27.0 72.75 19.64 18.37 4.96 
5Essence—  2.08 —   0.53 —   
6Sign up
7Ammonium carbonic (E503(i))—  0.52 —   0.13 —   
8Baking soda (E500(ii))50.0 0.52 0.26 0.13 0.066
Total16.9 83.1 1158.67 963.30 292.56 243.23 
Losses 1.9%18.30 4.62 
Output5.5 94.5 1000.00 945.00 252.50 238.61 
Losses before baking/boiling, shrinkage 0.9501%83.1 11.01 9.15 2.78 2.31 
Baking/boiling 12.02%137.98 34.84 
Losses after baking/boiling, shrinkage 0.9501%94.5 9.69 9.15 2.45 2.31 
Charlotte syrup (in # 015, 310, 320, 321) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 96.21 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 481.50 57.78 46.33 5.56 
3Chicken eggs [chicken egg] [2]27.0 128.40 34.67 12.35 3.34 
Total44.3 55.7 1169.74 651.45 112.54 62.68 
Losses 3.6%23.45 2.26 
Output37.2 62.8 1000.00 628.00 96.21 60.42 
Losses before baking/boiling, shrinkage 1.7997%55.7 21.05 11.72 2.03 1.13 
Baking/boiling 11.32%130.02 12.51 
Losses after baking/boiling, shrinkage 1.7997%62.8 18.67 11.72 1.80 1.13 
Semi-finished sandy crumb (in No. 133) the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 15.15 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 335.96 282.21 5.09 4.28 
3Granulated sugar99.85157.47 157.23 2.39 2.38 
4Melange27.0 73.49 19.84 1.11 0.30 
5Essence—  2.10 —   0.032—   
6Sign up
7Ammonium carbonic (E503(i))—  0.52 —   0.008—   
8Baking soda (E500(ii))50.0 0.52 0.26 0.0080.004
Total16.9 83.1 1170.58 973.22 17.73 14.74 
Losses 2.9%28.22 0.43 
Output5.5 94.5 1000.00 945.00 15.15 14.32 
Losses before baking/boiling, shrinkage 1.44973%83.1 16.97 14.11 0.26 0.21 
Baking/boiling 12.02%138.68 2.10 
Losses after baking/boiling, shrinkage 1.44973%94.5 14.93 14.11 0.23 0.21 
Consolidated recipe, k=1.018779
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 505 kg finished product
in kind
in solids
in kind
in solids
1Sign up84.0 159.05 133.60 162.03 136.11 
2Flour, premium85.5 158.63 135.63 161.61 138.17 
3Granulated sugar99.8595.61 95.46 97.40 97.26 
4Cherry jam72.0 74.07 53.33 75.46 54.33 
5Fresh whole milk the weight ratio of fat 3.2%12.0 46.33 5.56 47.20 5.66 
6Sign up27.0 19.48 5.26 19.85 5.36 
7Chicken eggs [chicken egg] [2]27.0 12.35 3.34 12.59 3.40 
8Vanilla powder99.850.68 0.68 0.69 0.69 
9Essence—  0.56 —   0.57 —   
10Salt96.5 0.56 0.54 0.57 0.55 
11Sign up—  0.27 —   0.28 —   
12Ammonium carbonic (E503(i))—  0.14 —   0.14 —   
13Baking soda (E500(ii))50.0 0.14 0.0700.14 0.071
Total567.86 433.46 578.52 441.60 
Total phase loss 2.3%9.97 
Other losses 1.8%8.14 
General losses 4.1%18.11 
Output83.9 505.00 423.49 505.00 423.49 
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