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All groups → All products → Cakes → Sand cakes → Sandy fruit cakes → №143 Cake "Currant" → No. 143 → Consolidated recipe

Consolidated recipe: №143 Cake "Currant"

Weight 1.5 kg.

No. 143
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 647.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Blackcurrant jam72.0 170.00 122.40 110.08 79.25 
3Charlotte cream cream with black smor. (143)74.3 150.00 111.46 97.12 72.17 
4№059 Cream "Charlotte" (main)75.0 140.00 105.00 90.65 67.99 
5Fried semi-finished product crumb (in No. 142)94.0 20.00 18.80 12.95 12.17 
6Sign up
7№068 Cream "Charlotte" finishing78.5 5.00 3.92 3.24 2.54 
Total20.6 79.4 1000.00 794.09 647.50 514.17 
Output20.6 79.4 1000.00 794.09 514.17 
List of recipes
Charlotte cream cream with black smor. (143) the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 97.13 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Blackcurrant jam72.0 230.23 165.77 22.36 16.10 
Total25.7 74.3 1000.99 743.84 97.22 72.25 
Output25.7 74.3 1000.00 743.84 97.12 72.25 
Losses before baking/boiling, shrinkage 0.04945%74.3 0.50 0.37 0.0480.036
Losses after baking/boiling, shrinkage 0.04945%74.3 0.50 0.37 0.0480.036
№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 165.51 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 69.88 58.70 
3Vanilla powder99.854.10 4.09 0.68 0.68 
4Cognac or dessert wine—  1.64 —   0.27 —   
Total25.0 75.0 1022.08 766.09 169.16 126.80 
Losses 2.1%16.09 2.66 
Output25.0 75.0 1000.00 750.00 165.51 124.13 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 1.78 1.33 
Baking/boiling 0.06%0.62 0.10 
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 1.78 1.33 
№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 3.24 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2No. 060 Charlotte syrup68.6 448.02 307.16 1.45 0.99 
3Cocoa powder [Skurikhin]95.0 122.99 116.84 0.40 0.38 
4Vanilla powder99.851.50 1.50 0.0050.005
Total21.4 78.6 1020.53 801.84 3.30 2.60 
Losses 2.1%16.84 0.055
Output21.5 78.5 1000.00 785.00 3.24 2.54 
Losses before baking/boiling, shrinkage 1.04994%78.6 10.71 8.42 0.0350.027
Baking/boiling -0.09%-0.91 -0.003
Losses after baking/boiling, shrinkage 1.04994%78.5 10.72 8.42 0.0350.027
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 323.75 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 86.17 72.38 
3Granulated sugar99.85266.16 265.76 86.17 86.04 
4Melange27.0 266.16 71.86 86.17 23.27 
5Vanilla powder99.852.66 2.66 0.86 0.86 
6Sign up
Total24.7 75.3 1201.71 905.20 389.05 293.06 
Losses 6.1%55.20 17.87 
Output15.0 85.0 1000.00 850.00 323.75 275.19 
Losses before baking/boiling, shrinkage 3.04929%75.3 36.64 27.60 11.86 8.94 
Baking/boiling 11.38%132.59 42.93 
Losses after baking/boiling, shrinkage 3.04929%85.0 32.47 27.60 10.51 8.94 
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 99.78 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 42.00 5.04 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 11.20 3.02 
Total38.9 61.1 1164.48 711.21 116.19 70.97 
Losses 3.6%25.61 2.55 
Output31.4 68.6 1000.00 685.60 99.78 68.41 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 2.09 1.28 
Baking/boiling 10.92%124.84 12.46 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 1.86 1.28 
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 12.95 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 3.85 3.24 
3Granulated sugar99.85297.51 297.06 3.85 3.85 
4Melange27.0 297.51 80.33 3.85 1.04 
5Vanilla powder99.852.97 2.97 0.0380.038
6Sign up
Total24.7 75.3 1343.25 1011.82 17.40 13.10 
Losses 7.1%71.82 0.93 
Output6.0 94.0 1000.00 940.00 12.95 12.17 
Losses before baking/boiling, shrinkage 3.54894%75.3 47.67 35.91 0.62 0.47 
Baking/boiling 19.87%257.38 3.33 
Losses after baking/boiling, shrinkage 3.54894%94.0 38.20 35.91 0.49 0.47 
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 9.71 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85414.25 413.63 4.02 4.02 
3Starch syrup78.0 103.34 80.61 1.00 0.78 
4Agar (E406)85.0 10.34 8.79 0.10 0.085
5Essence—  3.10 —   0.030—   
6Sign up
7Food paint—  1.00 —   0.010—   
Total50.0 50.0 1010.08 505.04 9.81 4.91 
Losses 1.0%5.04 0.049
Output50.0 50.0 1000.00 500.00 9.71 4.86 
Losses before baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.0490.024
Losses after baking/boiling, shrinkage 0.49913%50.0 5.04 2.52 0.0490.024
Consolidated recipe, k=1.00216
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 647.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up84.0 161.36 135.54 161.70 135.83 
2Granulated sugar99.85157.04 156.81 157.38 157.14 
3Flour, premium85.5 135.03 115.45 135.32 115.70 
4Blackcurrant jam72.0 132.44 95.35 132.72 95.56 
5Melange27.0 90.02 24.31 90.22 24.36 
6Sign up12.0 42.00 5.04 42.09 5.05 
7Chicken eggs [chicken egg] [2]27.0 11.20 3.02 11.22 3.03 
8water—  4.62 —   4.63 —   
9Vanilla powder99.851.58 1.58 1.59 1.58 
10Starch syrup78.0 1.00 0.78 1.01 0.78 
11Sign up—  0.45 —   0.45 —   
12Cocoa powder [Skurikhin]95.0 0.40 0.38 0.40 0.38 
13Cognac or dessert wine—  0.27 —   0.27 —   
14Agar (E406)85.0 0.10 0.0850.10 0.086
15Essence—  0.030—   0.030—   
16Sign up98.0 0.0200.0200.0200.020
17Food paint—  0.010—   0.010—   
Total737.58 538.37 739.17 539.53 
Total phase loss 4.5%24.20 
Other losses 0.22%1.16 
General losses 4.7%25.36 
Output79.4 647.50 514.17 647.50 514.17 
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 №143 Cake "Currant" contained in handbooks:

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