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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 936.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№059 Cream "Charlotte" (main)75.0 230.00 172.50 215.35 161.51 
3Fruit and berry jam66.0 110.00 72.60 102.99 67.98 
4№067 Cream "Charlotte" chocolate75.5 35.00 26.42 32.77 24.74 
5№037а Semi-finished product crumb "Dachny" №3777.0 15.00 11.55 14.04 10.81 
6Sign up
Total20.6 79.4 1000.00 793.72 936.30 743.16 
Output20.6 79.4 1000.00 793.72 743.16 
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 215.35 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 90.93 76.38 
3Vanilla powder99.854.10 4.09 0.88 0.88 
4Cognac or dessert wine—  1.64 —   0.35 —   
Total25.0 75.0 1022.08 766.09 220.10 164.98 
Losses 2.1%16.09 3.46 
Output25.0 75.0 1000.00 750.00 215.35 161.51 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 2.31 1.73 
Baking/boiling 0.06%0.62 0.13 
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 2.31 1.73 
№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 32.77 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 382.33 321.16 12.53 10.52 
3Cocoa powder [Skurikhin]95.0 48.14 45.73 1.58 1.50 
4Cognac—  1.52 —   0.050—   
5Vanilla powder99.851.42 1.42 0.0470.046
Total24.5 75.5 1021.07 771.21 33.46 25.27 
Losses 2.1%16.21 0.53 
Output24.5 75.5 1000.00 755.00 32.77 24.74 
Losses before baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.35 0.27 
Baking/boiling -0.04%-0.39 -0.013
Losses after baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.35 0.27 
№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 14.04 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85125.26 125.07 1.76 1.76 
3Flour, premium85.5 115.63 98.86 1.62 1.39 
4Melange27.0 67.44 18.21 0.95 0.26 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 48.17 40.46 0.68 0.57 
6Sign up
7Cocoa powder [Skurikhin]95.0 5.78 5.49 0.0810.077
8Ammonium carbonic (E503(i))—  3.85 —   0.054—   
9Baking soda (E500(ii))50.0 0.96 0.48 0.0130.007
10Essence—  0.96 —   0.013—   
Total24.4 75.6 1068.53 807.97 15.01 11.35 
Losses 4.7%37.97 0.53 
Output23.0 77.0 1000.00 770.00 14.04 10.81 
Losses before baking/boiling, shrinkage 2.34995%75.6 25.11 18.99 0.35 0.27 
Baking/boiling 1.8%18.76 0.26 
Losses after baking/boiling, shrinkage 2.34995%77.0 24.66 18.99 0.35 0.27 
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 561.78 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]37.0 407.57 150.80 228.96 84.72 
3Chicken eggs [chicken egg] [2]27.0 254.73 68.78 143.10 38.64 
4Granulated sugar99.85254.73 254.35 143.10 142.89 
5Baking soda (E500(ii))50.0 1.27 0.64 0.71 0.36 
6Sign up
Total36.6 63.4 1403.34 889.23 788.37 499.55 
Losses 6.1%54.23 30.46 
Output16.5 83.5 1000.00 835.00 561.78 469.09 
Losses before baking/boiling, shrinkage 3.04913%63.4 42.79 27.11 24.04 15.23 
Baking/boiling 24.11%328.08 184.31 
Losses after baking/boiling, shrinkage 3.04913%83.5 32.47 27.11 18.24 15.23 
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 147.2 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 61.96 7.43 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 16.52 4.46 
Total38.9 61.1 1164.48 711.21 171.41 104.69 
Losses 3.6%25.61 3.77 
Output31.4 68.6 1000.00 685.60 147.20 100.92 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 3.09 1.88 
Baking/boiling 10.92%124.84 18.38 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 2.75 1.88 
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 9.36 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 360.54 43.26 3.38 0.41 
3Vanilla powder99.857.21 7.20 0.0680.067
Total24.0 76.0 1329.19 1010.46 12.45 9.46 
Losses 4.5%45.46 0.43 
Output3.5 96.5 1000.00 965.00 9.36 9.04 
Losses before baking/boiling, shrinkage 2.24956%76.0 29.90 22.73 0.28 0.21 
Baking/boiling 21.22%275.73 2.58 
Losses after baking/boiling, shrinkage 2.24956%96.5 23.56 22.73 0.22 0.21 
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 0.37 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  520.78 —   0.19 —   
Total37.6 62.4 1388.75 866.67 0.51 0.32 
Losses 10.0%86.67 0.032
Output22.0 78.0 1000.00 780.00 0.37 0.28 
Losses before baking/boiling, shrinkage 5.00007%62.4 69.44 43.33 0.0250.016
Baking/boiling 19.99%263.76 0.10 
Losses after baking/boiling, shrinkage 5.00007%78.0 55.56 43.33 0.0200.016
Consolidated recipe, k=1.010502
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 936.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up85.5 274.08 234.34 276.96 236.80 
2Granulated sugar99.85247.11 246.74 249.71 249.33 
3Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]37.0 228.96 84.72 231.37 85.61 
4Chicken eggs [chicken egg] [2]27.0 159.62 43.10 161.30 43.55 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 104.13 87.47 105.23 88.39 
6Sign up66.0 102.99 67.98 104.07 68.69 
7Fresh whole milk the weight ratio of fat 3.2%12.0 61.96 7.43 62.61 7.51 
8Cuttings from semi-finished cakes and pastries74.0 9.47 7.01 9.57 7.08 
9Raw egg white12.0 3.38 0.41 3.41 0.41 
10Cocoa powder [Skurikhin]95.0 1.66 1.58 1.68 1.59 
11Sign up99.851.00 1.00 1.01 1.01 
12Melange27.0 0.95 0.26 0.96 0.26 
13Baking soda (E500(ii))50.0 0.73 0.36 0.73 0.37 
14Cognac or dessert wine—  0.35 —   0.36 —   
15Water—  0.19 —   0.19 —   
16Sign up—  0.082—   0.083—   
17Cognac—  0.050—   0.050—   
18Essence—  0.013—   0.014—   
Total1196.73 782.38 1209.30 790.60 
Total phase loss 5.0%39.22 
Other losses 1.0%8.22 
General losses 6.0%47.44 
Output79.4 936.30 743.16 936.30 743.16 
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