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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → №136 Cake "Zarya" → No. 136 → Consolidated recipe

Consolidated recipe: №136 Cake "Zarya"

Weight 1 kg.

No. 136
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 881.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№059 Cream "Charlotte" (main)	75.0	207.50	155.62	182.99	137.25
3	№070 Cream "Charlotte" coffee	74.6	207.50	154.80	182.99	136.51
4	"Patterned" chocolate	99.4	20.00	19.88	17.64	17.53
5	№002 Fried biscuit crumb	94.0	7.00	6.58	6.17	5.80
	Total	13.6 86.4	1000.00	864.19	881.90	762.13
	Output	13.6 86.4	1000.00	864.19		762.13

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№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 182.99 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	422.23	354.67	77.27	64.90
3	Vanilla powder	99.85	4.10	4.09	0.75	0.75
4	Cognac or dessert wine	—	1.64	—	0.30	—
	Total	25.0 75.0	1022.08	766.09	187.03	140.19
	Losses 2.1%			16.09		2.94
	Output	25.0 75.0	1000.00	750.00	182.99	137.25
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	1.96	1.47
	Baking/boiling 0.06%		0.62		0.11
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	1.96	1.47

№070 Cream "Charlotte" coffee basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 182.99 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 060 Charlotte syrup	68.6	406.28	278.55	74.35	50.97
3	No. 071 Coffee syrup	68.0	203.14	138.14	37.17	25.28
4	Vanilla powder	99.85	4.06	4.05	0.74	0.74
5	Cognac or dessert wine	—	1.65	—	0.30	—
	Total	25.4 74.6	1021.41	762.01	186.91	139.44
	Losses 2.1%			16.01		2.93
	Output	25.4 74.6	1000.00	746.00	182.99	136.51
	Losses before baking/boiling, shrinkage 1.0505%	74.6	10.73	8.00	1.96	1.46
	Baking/boiling -0.0%		-0.050		-0.009
	Losses after baking/boiling, shrinkage 1.0505%	74.6	10.73	8.00	1.96	1.46

Semi-finished sandy product with walnuts (in No. 136, 138) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 492.1 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	217.44	182.65	107.00	89.88
3	Granulated sugar	99.85	217.10	216.77	106.83	106.67
4	Roasted kernels	97.5	163.67	159.58	80.54	78.53
5	Chicken eggs [chicken egg] [2]	27.0	30.79	8.31	15.15	4.09
6	Sign up
7	Salt	96.5	0.95	0.92	0.47	0.45
8	Cocoa powder [Skurikhin]	95.0	0.86	0.82	0.42	0.40
9	Baking soda (E500(ii))	50.0	0.36	0.18	0.18	0.089
10	Ammonium carbonic (E503(i))	—	0.18	—	0.089	—
11	Sign up
	Total	12.0 88.0	1094.96	963.28	538.83	474.03
	Losses 1.9%			18.28		8.99
	Output	5.5 94.5	1000.00	945.00	492.10	465.03
	Losses before baking/boiling, shrinkage 0.94877%	88.0	10.39	9.14	5.11	4.50
	Baking/boiling 6.91%		74.90		36.86
	Losses after baking/boiling, shrinkage 0.94877%	94.5	9.67	9.14	4.76	4.50

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 183.07 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	77.05	9.25
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	20.55	5.55
	Total	38.9 61.1	1164.48	711.21	213.18	130.20
	Losses 3.6%			25.61		4.69
	Output	31.4 68.6	1000.00	685.60	183.07	125.51
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	3.84	2.34
	Baking/boiling 10.92%		124.84		22.85
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	3.42	2.34

No. 071 Coffee syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 37.17 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	325.14	—	12.09	—
3	Natural roasted coffee	96.0	43.72	41.97	1.63	1.56
	Total	32.0 68.0	1024.60	696.73	38.09	25.90
	Losses 2.4%			16.73		0.62
	Output	32.0 68.0	1000.00	680.00	37.17	25.28
	Losses before baking/boiling, shrinkage 1.20044%	68.0	12.30	8.36	0.46	0.31
	Losses after baking/boiling, shrinkage 1.20044%	68.0	12.30	8.36	0.46	0.31

№002 Fried biscuit crumb basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 6.17 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	2.71	2.71
3	Flour, premium	85.5	356.18	304.53	2.20	1.88
4	Potato starch	80.0	87.95	70.36	0.54	0.43
5	Essence	—	4.40	—	0.027	—
	Total	37.6 62.4	1621.13	1011.83	10.01	6.25
	Losses 7.1%			71.83		0.44
	Output	6.0 94.0	1000.00	940.00	6.17	5.80
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.36	0.22
	Baking/boiling 33.6%		525.38		3.24
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.24	0.22

Consolidated recipe, k=1.021674
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 881.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	84.0	258.61	217.24	264.22	221.94
2	Granulated sugar	99.85	249.50	249.13	254.91	254.53
3	Flour, premium	85.5	228.89	195.70	233.86	199.95
4	Roasted kernels	97.5	80.54	78.53	82.29	80.23
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	77.05	9.25	78.72	9.45
6	Sign up	27.0	35.70	9.64	36.47	9.85
7	"Patterned" chocolate	99.4	17.64	17.53	18.02	17.91
8	water	—	12.09	—	12.35	—
9	Melange	27.0	4.52	1.22	4.62	1.25
10	Natural roasted coffee	96.0	1.63	1.56	1.66	1.59
11	Sign up	99.85	1.49	1.49	1.53	1.52
12	Essence	—	1.39	—	1.42	—
13	Cognac or dessert wine	—	0.60	—	0.62	—
14	Potato starch	80.0	0.54	0.43	0.55	0.44
15	Salt	96.5	0.47	0.45	0.48	0.46
16	Sign up	95.0	0.42	0.40	0.43	0.41
17	Baking soda (E500(ii))	50.0	0.18	0.089	0.18	0.090
18	Ammonium carbonic (E503(i))	—	0.089	—	0.090	—
19	Citric acid (E330)	98.0	0.089	0.087	0.090	0.089
	Total		971.45	782.75	992.50	799.72
	Total phase loss 2.6%			20.62
	Other losses 2.1%					16.97
	General losses 4.7%					37.59
	Output	86.4	881.90	762.13	881.90	762.13

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	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 №136 Cake "Zarya" contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 2. Cakes shortbread, puff, custard, etc.

Consolidated recipe: №136 Cake "Zarya"

Recipe on №136 Cake "Zarya" contained in handbooks:

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