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All groups → All products → Cakes → Sand cakes → Sand cakes with jam → №153 Cake "Vladimirsky" → No. 153 → Consolidated recipe

Consolidated recipe: №153 Cake "Vladimirsky"

Weight 1 kg.

No. 153
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 155.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№059 Cream "Charlotte" (main)	75.0	230.00	172.50	35.81	26.86
3	Fruit and berry jam	66.0	110.00	72.60	17.13	11.30
4	№067 Cream "Charlotte" chocolate	75.5	35.00	26.42	5.45	4.11
5	№037а Semi-finished product crumb "Dachny" №37	77.0	15.00	11.55	2.34	1.80
6	Sign up
	Total	20.6 79.4	1000.00	793.72	155.70	123.58
	Output	20.6 79.4	1000.00	793.72		123.58

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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 35.81 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	15.12	12.70
3	Vanilla powder	99.85	4.10	4.09	0.15	0.15
4	Cognac or dessert wine	—	1.64	—	0.059	—
	Total	25.0 75.0	1022.08	766.09	36.60	27.43
	Losses 2.1%			16.09		0.58
	Output	25.0 75.0	1000.00	750.00	35.81	26.86
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.38	0.29
	Baking/boiling 0.06%		0.62		0.022
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.38	0.29

№067 Cream "Charlotte" chocolate basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 5.45 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	382.33	321.16	2.08	1.75
3	Cocoa powder [Skurikhin]	95.0	48.14	45.73	0.26	0.25
4	Cognac	—	1.52	—	0.008	—
5	Vanilla powder	99.85	1.42	1.42	0.008	0.008
	Total	24.5 75.5	1021.07	771.21	5.56	4.20
	Losses 2.1%			16.21		0.088
	Output	24.5 75.5	1000.00	755.00	5.45	4.11
	Losses before baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.058	0.044
	Baking/boiling -0.04%		-0.39		-0.002
	Losses after baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.058	0.044

№037а Semi-finished product crumb "Dachny" №37 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 2.34 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	125.26	125.07	0.29	0.29
3	Flour, premium	85.5	115.63	98.86	0.27	0.23
4	Melange	27.0	67.44	18.21	0.16	0.043
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	48.17	40.46	0.11	0.094
6	Sign up
7	Cocoa powder [Skurikhin]	95.0	5.78	5.49	0.014	0.013
8	Ammonium carbonic (E503(i))	—	3.85	—	0.009	—
9	Baking soda (E500(ii))	50.0	0.96	0.48	0.002	0.001
10	Essence	—	0.96	—	0.002	—
	Total	24.4 75.6	1068.53	807.97	2.50	1.89
	Losses 4.7%			37.97		0.089
	Output	23.0 77.0	1000.00	770.00	2.34	1.80
	Losses before baking/boiling, shrinkage 2.34995%	75.6	25.11	18.99	0.059	0.044
	Baking/boiling 1.8%		18.76		0.044
	Losses after baking/boiling, shrinkage 2.34995%	77.0	24.66	18.99	0.058	0.044

Sour cream semi-finished product (in No. 153) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 93.42 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]	37.0	407.57	150.80	38.08	14.09
3	Chicken eggs [chicken egg] [2]	27.0	254.73	68.78	23.80	6.43
4	Granulated sugar	99.85	254.73	254.35	23.80	23.76
5	Baking soda (E500(ii))	50.0	1.27	0.64	0.12	0.059
6	Sign up
	Total	36.6 63.4	1403.34	889.23	131.10	83.07
	Losses 6.1%			54.23		5.07
	Output	16.5 83.5	1000.00	835.00	93.42	78.01
	Losses before baking/boiling, shrinkage 3.04913%	63.4	42.79	27.11	4.00	2.53
	Baking/boiling 24.11%		328.08		30.65
	Losses after baking/boiling, shrinkage 3.04913%	83.5	32.47	27.11	3.03	2.53

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 24.48 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	10.30	1.24
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	2.75	0.74
	Total	38.9 61.1	1164.48	711.21	28.50	17.41
	Losses 3.6%			25.61		0.63
	Output	31.4 68.6	1000.00	685.60	24.48	16.78
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	0.51	0.31
	Baking/boiling 10.92%		124.84		3.06
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.46	0.31

No. 023 Air basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 1.56 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	0.56	0.067
3	Vanilla powder	99.85	7.21	7.20	0.011	0.011
	Total	24.0 76.0	1329.19	1010.46	2.07	1.57
	Losses 4.5%			45.46		0.071
	Output	3.5 96.5	1000.00	965.00	1.56	1.50
	Losses before baking/boiling, shrinkage 2.24956%	76.0	29.90	22.73	0.047	0.035
	Baking/boiling 21.22%		275.73		0.43
	Losses after baking/boiling, shrinkage 2.24956%	96.5	23.56	22.73	0.037	0.035

No. 116 Zhzhenka basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.06 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	520.78	—	0.032	—
	Total	37.6 62.4	1388.75	866.67	0.084	0.053
	Losses 10.0%			86.67		0.005
	Output	22.0 78.0	1000.00	780.00	0.061	0.047
	Losses before baking/boiling, shrinkage 5.00007%	62.4	69.44	43.33	0.004	0.003
	Baking/boiling 19.99%		263.76		0.016
	Losses after baking/boiling, shrinkage 5.00007%	78.0	55.56	43.33	0.003	0.003

Consolidated recipe, k=1.010502
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 155.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	45.58	38.97	46.06	39.38
2	Granulated sugar	99.85	41.09	41.03	41.52	41.46
3	Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]	37.0	38.08	14.09	38.48	14.24
4	Chicken eggs [chicken egg] [2]	27.0	26.54	7.17	26.82	7.24
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	17.32	14.55	17.50	14.70
6	Sign up	66.0	17.13	11.30	17.31	11.42
7	Fresh whole milk the weight ratio of fat 3.2%	12.0	10.30	1.24	10.41	1.25
8	Cuttings from semi-finished cakes and pastries	74.0	1.58	1.17	1.59	1.18
9	Raw egg white	12.0	0.56	0.067	0.57	0.068
10	Cocoa powder [Skurikhin]	95.0	0.28	0.26	0.28	0.26
11	Sign up	99.85	0.17	0.17	0.17	0.17
12	Melange	27.0	0.16	0.043	0.16	0.043
13	Baking soda (E500(ii))	50.0	0.12	0.060	0.12	0.061
14	Cognac or dessert wine	—	0.059	—	0.059	—
15	Water	—	0.032	—	0.032	—
16	Sign up	—	0.014	—	0.014	—
17	Cognac	—	0.008	—	0.008	—
18	Essence	—	0.002	—	0.002	—
	Total		199.01	130.10	201.10	131.47
	Total phase loss 5.0%			6.52
	Other losses 1.0%					1.37
	General losses 6.0%					7.89
	Output	79.4	155.70	123.58	155.70	123.58

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; raw egg white	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; sour cream	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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Consolidated recipe: №153 Cake "Vladimirsky"

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