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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 573 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№059 Cream "Charlotte" (main)75.0 207.50 155.62 118.90 89.17 
3№070 Cream "Charlotte" coffee74.6 207.50 154.80 118.90 88.70 
4"Patterned" chocolate99.4 20.00 19.88 11.46 11.39 
5№002 Fried biscuit crumb94.0 7.00 6.58 4.01 3.77 
Total13.6 86.4 1000.00 864.19 573.00 495.18 
Output13.6 86.4 1000.00 864.19 495.18 
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 118.9 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 50.20 42.17 
3Vanilla powder99.854.10 4.09 0.49 0.49 
4Cognac or dessert wine—  1.64 —   0.19 —   
Total25.0 75.0 1022.08 766.09 121.52 91.09 
Losses 2.1%16.09 1.91 
Output25.0 75.0 1000.00 750.00 118.90 89.17 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 1.28 0.96 
Baking/boiling 0.06%0.62 0.074
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 1.28 0.96 
№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 118.9 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2No. 060 Charlotte syrup68.6 406.28 278.55 48.31 33.12 
3No. 071 Coffee syrup68.0 203.14 138.14 24.15 16.42 
4Vanilla powder99.854.06 4.05 0.48 0.48 
5Cognac or dessert wine—  1.65 —   0.20 —   
Total25.4 74.6 1021.41 762.01 121.44 90.60 
Losses 2.1%16.01 1.90 
Output25.4 74.6 1000.00 746.00 118.90 88.70 
Losses before baking/boiling, shrinkage 1.0505%74.6 10.73 8.00 1.28 0.95 
Baking/boiling -0.0%-0.050-0.006
Losses after baking/boiling, shrinkage 1.0505%74.6 10.73 8.00 1.28 0.95 
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 319.73 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 217.44 182.65 69.52 58.40 
3Granulated sugar99.85217.10 216.77 69.41 69.31 
4Roasted kernels97.5 163.67 159.58 52.33 51.02 
5Chicken eggs [chicken egg] [2]27.0 30.79 8.31 9.84 2.66 
6Sign up
7Salt96.5 0.95 0.92 0.30 0.29 
8Cocoa powder [Skurikhin]95.0 0.86 0.82 0.27 0.26 
9Baking soda (E500(ii))50.0 0.36 0.18 0.12 0.058
10Ammonium carbonic (E503(i))—  0.18 —   0.058—   
11Sign up
Total12.0 88.0 1094.96 963.28 350.10 307.99 
Losses 1.9%18.28 5.84 
Output5.5 94.5 1000.00 945.00 319.73 302.15 
Losses before baking/boiling, shrinkage 0.94877%88.0 10.39 9.14 3.32 2.92 
Baking/boiling 6.91%74.90 23.95 
Losses after baking/boiling, shrinkage 0.94877%94.5 9.67 9.14 3.09 2.92 
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 118.94 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 50.06 6.01 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 13.35 3.60 
Total38.9 61.1 1164.48 711.21 138.51 84.59 
Losses 3.6%25.61 3.05 
Output31.4 68.6 1000.00 685.60 118.94 81.55 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 2.49 1.52 
Baking/boiling 10.92%124.84 14.85 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 2.22 1.52 
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 24.15 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  325.14 —   7.85 —   
3Natural roasted coffee96.0 43.72 41.97 1.06 1.01 
Total32.0 68.0 1024.60 696.73 24.75 16.83 
Losses 2.4%16.73 0.40 
Output32.0 68.0 1000.00 680.00 24.15 16.42 
Losses before baking/boiling, shrinkage 1.20044%68.0 12.30 8.36 0.30 0.20 
Losses after baking/boiling, shrinkage 1.20044%68.0 12.30 8.36 0.30 0.20 
№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 4.01 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 1.76 1.76 
3Flour, premium85.5 356.18 304.53 1.43 1.22 
4Potato starch80.0 87.95 70.36 0.35 0.28 
5Essence—  4.40 —   0.018—   
Total37.6 62.4 1621.13 1011.83 6.50 4.06 
Losses 7.1%71.83 0.29 
Output6.0 94.0 1000.00 940.00 4.01 3.77 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.23 0.14 
Baking/boiling 33.6%525.38 2.11 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.15 0.14 
Consolidated recipe, k=1.021674
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 573 kg finished product
in kind
in solids
in kind
in solids
1Sign up84.0 168.03 141.15 171.67 144.20 
2Granulated sugar99.85162.11 161.87 165.62 165.38 
3Flour, premium85.5 148.72 127.16 151.94 129.91 
4Roasted kernels97.5 52.33 51.02 53.47 52.13 
5Fresh whole milk the weight ratio of fat 3.2%12.0 50.06 6.01 51.15 6.14 
6Sign up27.0 23.19 6.26 23.70 6.40 
7"Patterned" chocolate99.4 11.46 11.39 11.71 11.64 
8water—  7.85 —   8.02 —   
9Melange27.0 2.94 0.79 3.00 0.81 
10Natural roasted coffee96.0 1.06 1.01 1.08 1.04 
11Sign up99.850.97 0.97 0.99 0.99 
12Essence—  0.90 —   0.92 —   
13Cognac or dessert wine—  0.39 —   0.40 —   
14Potato starch80.0 0.35 0.28 0.36 0.29 
15Salt96.5 0.30 0.29 0.31 0.30 
16Sign up95.0 0.27 0.26 0.28 0.27 
17Baking soda (E500(ii))50.0 0.12 0.0580.12 0.059
18Ammonium carbonic (E503(i))—  0.058—   0.059—   
19Citric acid (E330)98.0 0.0580.0560.0590.058
Total631.18 508.58 644.86 519.60 
Total phase loss 2.6%13.40 
Other losses 2.1%11.02 
General losses 4.7%24.42 
Output86.4 573.00 495.18 573.00 495.18 
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