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All groups → All products → Cakes → Air cakes → Air cakes → №167 Cake "Day and Night" → No. 167 → Consolidated recipe

Consolidated recipe №167 Cake "Day and Night"

Weight 1.5 kg.

No. 167
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 565.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 024 Air96.5 288.00 277.92 162.78 157.08 
3Apricot jam72.0 100.00 72.00 56.52 40.69 
4Charlotte chocolate cream (at # 167)76.0 66.00 50.16 37.30 28.35 
5No. 005 Sponge cake round84.0 6.00 5.04 3.39 2.85 
Total13.0 87.0 1000.00 869.52 565.20 491.45 
Output13.0 87.0 1000.00 869.52 491.45 
List of recipes
Charlotte chocolate cream (at # 167) the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 37.3 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 377.71 317.28 14.09 11.84 
3Cocoa powder [Skurikhin]95.0 62.95 59.80 2.35 2.23 
4Vanilla powder99.851.40 1.40 0.0520.052
Total24.1 75.9 1022.30 776.29 38.14 28.96 
Losses 2.1%16.29 0.61 
Output24.0 76.0 1000.00 760.00 37.30 28.35 
Losses before baking/boiling, shrinkage 1.04918%75.9 10.73 8.14 0.40 0.30 
Baking/boiling 0.08%0.86 0.032
Losses after baking/boiling, shrinkage 1.04918%76.0 10.72 8.14 0.40 0.30 
No. 046 Creamy cream (basic) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 305.21 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85278.57 278.15 85.02 84.89 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 208.92 154.60 63.76 47.19 
4Vanilla powder99.855.15 5.14 1.57 1.57 
5Cognac or dessert wine—  1.72 —   0.52 —   
Total13.8 86.2 1016.69 876.65 310.30 267.56 
Losses 1.9%16.65 5.08 
Output14.0 86.0 1000.00 860.00 305.21 262.48 
Losses before baking/boiling, shrinkage 0.94977%86.2 9.66 8.33 2.95 2.54 
Baking/boiling -0.26%-2.65 -0.81 
Losses after baking/boiling, shrinkage 0.94977%86.0 9.68 8.33 2.95 2.54 
No. 024 Air basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 162.78 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 472.89 56.75 76.98 9.24 
3Citric acid (E330)98.0 4.73 4.64 0.77 0.75 
4Vanilla powder99.854.73 4.72 0.77 0.77 
Total29.2 70.8 1428.14 1010.48 232.47 164.48 
Losses 4.5%45.48 7.40 
Output3.5 96.5 1000.00 965.00 162.78 157.08 
Losses before baking/boiling, shrinkage 2.25025%70.8 32.14 22.74 5.23 3.70 
Baking/boiling 26.68%372.44 60.62 
Losses after baking/boiling, shrinkage 2.25025%96.5 23.56 22.74 3.84 3.70 
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 21.64 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 9.11 1.09 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 2.43 0.66 
Total38.9 61.1 1164.48 711.21 25.20 15.39 
Losses 3.6%25.61 0.55 
Output31.4 68.6 1000.00 685.60 21.64 14.84 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 0.45 0.28 
Baking/boiling 10.92%124.84 2.70 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 0.40 0.28 
No. 005 Sponge cake round basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 3.39 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 389.37 332.91 1.32 1.13 
3Granulated sugar99.85341.88 341.37 1.16 1.16 
4Raw egg yolk46.0 341.88 157.26 1.16 0.53 
5Essence—  2.28 —   0.008—   
6Sign up
Total43.7 56.3 1589.73 894.57 5.39 3.03 
Losses 6.1%54.57 0.19 
Output16.0 84.0 1000.00 840.00 3.39 2.85 
Losses before baking/boiling, shrinkage 3.05001%56.3 48.49 27.28 0.16 0.093
Baking/boiling 33.01%508.76 1.73 
Losses after baking/boiling, shrinkage 3.05001%84.0 32.48 27.28 0.11 0.093
Consolidated recipe, k=1.052625
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 565.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up84.0 173.51 145.75 182.64 153.42 
2Granulated sugar99.85168.78 168.52 177.66 177.39 
3Powdered sugar99.8585.02 84.89 89.50 89.36 
4Raw egg white12.0 78.71 9.45 82.86 9.94 
5Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 63.76 47.19 67.12 49.67 
6Sign up72.0 56.52 40.69 59.49 42.84 
7Fresh whole milk the weight ratio of fat 3.2%12.0 9.11 1.09 9.59 1.15 
8Chicken eggs [chicken egg] [2]27.0 2.43 0.66 2.56 0.69 
9Vanilla powder99.852.39 2.39 2.52 2.52 
10Cocoa powder [Skurikhin]95.0 2.35 2.23 2.47 2.35 
11Sign up85.5 1.32 1.13 1.39 1.19 
12Raw egg yolk46.0 1.16 0.53 1.22 0.56 
13Citric acid (E330)98.0 0.78 0.76 0.82 0.80 
14Cognac or dessert wine—  0.52 —   0.55 —   
15Essence—  0.008—   0.008—   
Total646.38 505.28 680.39 531.88 
Total phase loss 2.7%13.83 
Other losses 5.0%26.59 
General losses 7.6%40.42 
Output87.0 565.20 491.45 565.20 491.45 
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