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All groups → All products → Cakes → Custard cakes → №166 Cake "Zenith" → No. 166 → Consolidated recipe

Consolidated recipe: №166 Cake "Zenith"

Weight 0.5 kg.

No. 166
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 243.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 022 Custard	76.0	390.00	296.40	95.04	72.23
3	Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395)	76.7	20.00	15.34	4.87	3.74
4	No. 022а Crumbs of custard semi-finished product No. 22	76.0	10.00	7.60	2.44	1.85
	Total	24.6 75.4	1000.00	754.34	243.70	183.83
	Output	24.6 75.4	1000.00	754.34		183.83

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Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 4.87 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	459.72	386.16	2.24	1.88
3	Cocoa powder [Skurikhin]	95.0	53.63	50.95	0.26	0.25
4	Cognac	—	1.53	—	0.007	—
5	Vanilla essence	—	1.38	—	0.007	—
	Total	23.3 76.7	1021.41	783.44	4.98	3.82
	Losses 2.1%			16.44		0.080
	Output	23.3 76.7	1000.00	767.00	4.87	3.74
	Losses before baking/boiling, shrinkage 1.04948%	76.7	10.72	8.22	0.052	0.040
	Baking/boiling -0.0%		-0.029		-0.00
	Losses after baking/boiling, shrinkage 1.04948%	76.7	10.72	8.22	0.052	0.040

№065 Cream "Charlotte" on agar basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 141.35 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	355.99	355.46	50.32	50.24
3	Fresh whole milk the weight ratio of fat 3.2%	12.0	213.59	25.63	30.19	3.62
4	Chicken eggs [chicken egg] [2]	27.0	31.64	8.54	4.47	1.21
5	Vanilla powder	99.85	3.95	3.94	0.56	0.56
6	Sign up
7	Agar (E406)	85.0	0.47	0.40	0.066	0.056
	Total	27.1 72.9	1050.23	766.10	148.45	108.29
	Losses 2.1%			16.10		2.28
	Output	25.0 75.0	1000.00	750.00	141.35	106.01
	Losses before baking/boiling, shrinkage 1.05088%	72.9	11.04	8.05	1.56	1.14
	Baking/boiling 2.74%		28.46		4.02
	Losses after baking/boiling, shrinkage 1.05088%	75.0	10.73	8.05	1.52	1.14

No. 022 Custard basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 95.04 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	455.46	389.42	43.29	37.01
3	water	—	260.93	—	24.80	—
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	227.69	191.26	21.64	18.18
5	Salt	96.5	5.70	5.50	0.54	0.52
	Total	54.0 46.0	1735.46	798.31	164.94	75.87
	Losses 4.8%			38.31		3.64
	Output	24.0 76.0	1000.00	760.00	95.04	72.23
	Losses before baking/boiling, shrinkage 2.39956%	46.0	41.64	19.16	3.96	1.82
	Baking/boiling 39.47%		668.61		63.55
	Losses after baking/boiling, shrinkage 2.39956%	76.0	25.21	19.16	2.40	1.82

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 2.46 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	1.04	0.12
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	0.28	0.075
	Total	38.9 61.1	1164.48	711.21	2.87	1.75
	Losses 3.6%			25.61		0.063
	Output	31.4 68.6	1000.00	685.60	2.46	1.69
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	0.052	0.032
	Baking/boiling 10.92%		124.84		0.31
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.046	0.032

No. 022а Crumbs of custard semi-finished product No. 22 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 2.44 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	460.29	393.55	1.12	0.96
3	water	—	263.69	—	0.64	—
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	230.10	193.28	0.56	0.47
5	Salt	96.5	5.76	5.56	0.014	0.014
	Total	54.0 46.0	1753.85	806.77	4.27	1.97
	Losses 5.8%			46.77		0.11
	Output	24.0 76.0	1000.00	760.00	2.44	1.85
	Losses before baking/boiling, shrinkage 2.89877%	46.0	50.84	23.39	0.12	0.057
	Baking/boiling 39.47%		672.24		1.64
	Losses after baking/boiling, shrinkage 2.89877%	76.0	30.77	23.39	0.075	0.057

Consolidated recipe, k=1.027075
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 243.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	84.0	87.06	73.13	89.42	75.11
2	Melange	27.0	76.61	20.68	78.68	21.24
3	Granulated sugar	99.85	51.87	51.79	53.28	53.20
4	Flour, premium	85.5	44.41	37.97	45.61	39.00
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	31.23	3.75	32.07	3.85
6	Sign up	—	25.44	—	26.13	—
7	Chicken eggs [chicken egg] [2]	27.0	4.75	1.28	4.88	1.32
8	Vanilla powder	99.85	0.56	0.56	0.57	0.57
9	Salt	96.5	0.56	0.54	0.57	0.55
10	Cocoa powder [Skurikhin]	95.0	0.26	0.25	0.27	0.26
11	Sign up	—	0.23	—	0.24	—
12	Agar (E406)	85.0	0.066	0.056	0.068	0.058
13	Vanilla essence	—	0.007	—	0.007	—
	Total		323.05	190.01	331.79	195.15
	Total phase loss 3.2%			6.17
	Other losses 2.6%					5.14
	General losses 5.8%					11.32
	Output	75.4	243.70	183.83	243.70	183.83

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	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	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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Recipe on №166 Cake "Zenith" contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 2. Cakes shortbread, puff, custard, etc.

Consolidated recipe: №166 Cake "Zenith"

Recipe on №166 Cake "Zenith" contained in handbooks:

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