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All groups → All products → Cakes → Sand cakes → Sandy fruit cakes → №142 Cake "Lada" → No. 142 → Consolidated recipe

Consolidated recipe: №142 Cake "Lada"

Weight 1.5 kg.

No. 142
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 573.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№077 Cream "Charlotte" with jam74.3 275.00 204.32 157.63 117.12 
3Jam apricot72.0 170.00 122.40 97.44 70.16 
4Apricots from compote17.0 60.00 10.20 34.39 5.85 
5Fried semi-finished product crumb (in No. 142)94.0 20.00 18.80 11.46 10.78 
6Sign up
7№068 Cream "Charlotte" finishing78.5 5.00 3.92 2.87 2.25 
Total24.4 75.6 1000.00 755.65 573.20 433.14 
Output24.4 75.6 1000.00 755.65 433.14 
List of recipes
№077 Cream "Charlotte" with jam basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 157.63 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Jam72.0 230.89 166.24 36.40 26.20 
Total25.7 74.3 1003.87 745.98 158.24 117.59 
Losses 0.4%2.98 0.47 
Output25.7 74.3 1000.00 743.00 157.63 117.12 
Losses before baking/boiling, shrinkage 0.19946%74.3 2.00 1.49 0.32 0.23 
Baking/boiling -0.01%-0.13 -0.021
Losses after baking/boiling, shrinkage 0.19946%74.3 2.00 1.49 0.32 0.23 
№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 121.84 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 51.45 43.22 
3Vanilla powder99.854.10 4.09 0.50 0.50 
4Cognac or dessert wine—  1.64 —   0.20 —   
Total25.0 75.0 1022.08 766.09 124.54 93.34 
Losses 2.1%16.09 1.96 
Output25.0 75.0 1000.00 750.00 121.84 91.38 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 1.31 0.98 
Baking/boiling 0.06%0.62 0.076
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 1.31 0.98 
№068 Cream "Charlotte" finishing basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 2.87 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2No. 060 Charlotte syrup68.6 448.02 307.16 1.28 0.88 
3Cocoa powder [Skurikhin]95.0 122.99 116.84 0.35 0.33 
4Vanilla powder99.851.50 1.50 0.0040.004
Total21.4 78.6 1020.53 801.84 2.92 2.30 
Losses 2.1%16.84 0.048
Output21.5 78.5 1000.00 785.00 2.87 2.25 
Losses before baking/boiling, shrinkage 1.04994%78.6 10.71 8.42 0.0310.024
Baking/boiling -0.09%-0.91 -0.003
Losses after baking/boiling, shrinkage 1.04994%78.5 10.72 8.42 0.0310.024
Butter semi-finished product (in No. 142) the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 263.67 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 266.16 223.57 70.18 58.95 
3Granulated sugar99.85266.16 265.76 70.18 70.07 
4Melange27.0 266.16 71.86 70.18 18.95 
5Vanilla powder99.852.66 2.66 0.70 0.70 
6Sign up
Total24.7 75.3 1201.71 905.20 316.86 238.68 
Losses 6.1%55.20 14.56 
Output15.0 85.0 1000.00 850.00 263.67 224.12 
Losses before baking/boiling, shrinkage 3.04929%75.3 36.64 27.60 9.66 7.28 
Baking/boiling 11.38%132.59 34.96 
Losses after baking/boiling, shrinkage 3.04929%85.0 32.47 27.60 8.56 7.28 
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 73.67 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 31.01 3.72 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 8.27 2.23 
Total38.9 61.1 1164.48 711.21 85.79 52.40 
Losses 3.6%25.61 1.89 
Output31.4 68.6 1000.00 685.60 73.67 50.51 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 1.54 0.94 
Baking/boiling 10.92%124.84 9.20 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 1.38 0.94 
Fried semi-finished product crumb (in No. 142) the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 11.46 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 297.51 249.91 3.41 2.86 
3Granulated sugar99.85297.51 297.06 3.41 3.41 
4Melange27.0 297.51 80.33 3.41 0.92 
5Vanilla powder99.852.97 2.97 0.0340.034
6Sign up
Total24.7 75.3 1343.25 1011.82 15.40 11.60 
Losses 7.1%71.82 0.82 
Output6.0 94.0 1000.00 940.00 11.46 10.78 
Losses before baking/boiling, shrinkage 3.54894%75.3 47.67 35.91 0.55 0.41 
Baking/boiling 19.87%257.38 2.95 
Losses after baking/boiling, shrinkage 3.54894%94.0 38.20 35.91 0.44 0.41 
No. 104 Jelly basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 5.73 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85414.25 413.63 2.37 2.37 
3Starch syrup78.0 103.34 80.61 0.59 0.46 
4Agar (E406)85.0 10.34 8.79 0.0590.050
5Essence—  3.10 —   0.018—   
6Sign up
7Food paint—  1.00 —   0.006—   
Total50.0 50.0 1010.08 505.04 5.79 2.89 
Losses 1.0%5.04 0.029
Output50.0 50.0 1000.00 500.00 5.73 2.87 
Losses before baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.0290.014
Losses after baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.0290.014
Consolidated recipe, k=1.017387
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 573.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up84.0 126.32 106.11 128.52 107.95 
2Granulated sugar99.85122.48 122.29 124.61 124.42 
3Flour, premium85.5 110.38 94.38 112.30 96.02 
4Jam apricot72.0 97.44 70.16 99.14 71.38 
5Melange27.0 73.59 19.87 74.87 20.21 
6Sign up72.0 36.40 26.20 37.03 26.66 
7Apricots from compote17.0 34.39 5.85 34.99 5.95 
8Fresh whole milk the weight ratio of fat 3.2%12.0 31.01 3.72 31.55 3.79 
9Chicken eggs [chicken egg] [2]27.0 8.27 2.23 8.41 2.27 
10water—  2.73 —   2.78 —   
11Sign up99.851.24 1.24 1.26 1.26 
12Starch syrup78.0 0.59 0.46 0.60 0.47 
13Ammonium carbonic (E503(i))—  0.37 —   0.37 —   
14Cocoa powder [Skurikhin]95.0 0.35 0.33 0.36 0.34 
15Cognac or dessert wine—  0.20 —   0.20 —   
16Sign up85.0 0.0590.0500.0600.051
17Essence—  0.018—   0.018—   
18Citric acid (E330)98.0 0.0120.0120.0120.012
19Food paint—  0.006—   0.006—   
Total645.86 452.91 657.08 460.79 
Total phase loss 4.4%19.77 
Other losses 1.7%7.87 
General losses 6.0%27.65 
Output75.6 573.20 433.14 573.20 433.14 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.Yesflour, premiumno data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yeschicken eggs; melangeno data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesfresh whole milk the weight ratio of fat 3.2%; butterno data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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Recipe on №142 Cake "Lada" contained in handbooks:

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