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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 483.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 022 Custard76.0 390.00 296.40 188.56 143.31 
3Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395)76.7 20.00 15.34 9.67 7.42 
4No. 022а Crumbs of custard semi-finished product No. 2276.0 10.00 7.60 4.84 3.67 
Total24.6 75.4 1000.00 754.34 483.50 364.72 
Output24.6 75.4 1000.00 754.34 364.72 
List of recipes
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 9.67 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 459.72 386.16 4.45 3.73 
3Cocoa powder [Skurikhin]95.0 53.63 50.95 0.52 0.49 
4Cognac—  1.53 —   0.015—   
5Vanilla essence—  1.38 —   0.013—   
Total23.3 76.7 1021.41 783.44 9.88 7.58 
Losses 2.1%16.44 0.16 
Output23.3 76.7 1000.00 767.00 9.67 7.42 
Losses before baking/boiling, shrinkage 1.04948%76.7 10.72 8.22 0.10 0.080
Baking/boiling -0.0%-0.029-0.00 
Losses after baking/boiling, shrinkage 1.04948%76.7 10.72 8.22 0.10 0.080
№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 280.43 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85355.99 355.46 99.83 99.68 
3Fresh whole milk the weight ratio of fat 3.2%12.0 213.59 25.63 59.90 7.19 
4Chicken eggs [chicken egg] [2]27.0 31.64 8.54 8.87 2.40 
5Vanilla powder99.853.95 3.94 1.11 1.11 
6Sign up
7Agar (E406)85.0 0.47 0.40 0.13 0.11 
Total27.1 72.9 1050.23 766.10 294.52 214.84 
Losses 2.1%16.10 4.52 
Output25.0 75.0 1000.00 750.00 280.43 210.32 
Losses before baking/boiling, shrinkage 1.05088%72.9 11.04 8.05 3.10 2.26 
Baking/boiling 2.74%28.46 7.98 
Losses after baking/boiling, shrinkage 1.05088%75.0 10.73 8.05 3.01 2.26 
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 188.57 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 455.46 389.42 85.88 73.43 
3water—  260.93 —   49.20 —   
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 227.69 191.26 42.93 36.06 
5Salt96.5 5.70 5.50 1.07 1.04 
Total54.0 46.0 1735.46 798.31 327.25 150.53 
Losses 4.8%38.31 7.22 
Output24.0 76.0 1000.00 760.00 188.56 143.31 
Losses before baking/boiling, shrinkage 2.39956%46.0 41.64 19.16 7.85 3.61 
Baking/boiling 39.47%668.61 126.08 
Losses after baking/boiling, shrinkage 2.39956%76.0 25.21 19.16 4.75 3.61 
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 4.88 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 2.06 0.25 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 0.55 0.15 
Total38.9 61.1 1164.48 711.21 5.69 3.47 
Losses 3.6%25.61 0.13 
Output31.4 68.6 1000.00 685.60 4.88 3.35 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 0.10 0.063
Baking/boiling 10.92%124.84 0.61 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 0.0910.063
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 4.84 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 460.29 393.55 2.23 1.90 
3water—  263.69 —   1.27 —   
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 230.10 193.28 1.11 0.93 
5Salt96.5 5.76 5.56 0.0280.027
Total54.0 46.0 1753.85 806.77 8.48 3.90 
Losses 5.8%46.77 0.23 
Output24.0 76.0 1000.00 760.00 4.84 3.67 
Losses before baking/boiling, shrinkage 2.89877%46.0 50.84 23.39 0.25 0.11 
Baking/boiling 39.47%672.24 3.25 
Losses after baking/boiling, shrinkage 2.89877%76.0 30.77 23.39 0.15 0.11 
Consolidated recipe, k=1.027075
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 483.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up84.0 172.73 145.09 177.40 149.02 
2Melange27.0 151.99 41.04 156.11 42.15 
3Granulated sugar99.85102.91 102.76 105.70 105.54 
4Flour, premium85.5 88.11 75.33 90.49 77.37 
5Fresh whole milk the weight ratio of fat 3.2%12.0 61.95 7.43 63.63 7.64 
6Sign up—  50.48 —   51.84 —   
7Chicken eggs [chicken egg] [2]27.0 9.42 2.54 9.68 2.61 
8Vanilla powder99.851.11 1.11 1.14 1.14 
9Salt96.5 1.10 1.06 1.13 1.09 
10Cocoa powder [Skurikhin]95.0 0.52 0.49 0.53 0.51 
11Sign up—  0.46 —   0.47 —   
12Agar (E406)85.0 0.13 0.11 0.14 0.12 
13Vanilla essence—  0.013—   0.014—   
Total640.92 376.97 658.28 387.18 
Total phase loss 3.2%12.25 
Other losses 2.6%10.21 
General losses 5.8%22.46 
Output75.4 483.50 364.72 483.50 364.72 
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