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All groups → All products → Cakes → Air cakes → Air cakes → №168 Cake "Yaroslavna" → No. 168 → Consolidated recipe

Consolidated recipe: №168 Cake "Yaroslavna"

Weight 1 kg, 2 kg, 3 kg.

No. 168
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 527.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 024 Air	96.5	310.00	299.15	163.49	157.77
3	Candied citrus fruits	83.0	100.00	83.00	52.74	43.77
4	No. 024a Semi-finished product crumb "Air" No. 24	96.5	15.00	14.48	7.91	7.63
5	Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395)	76.7	13.00	9.97	6.86	5.26
	Total	16.7 83.3	1000.00	833.15	527.40	439.41
	Output	16.7 83.3	1000.00	833.15		439.41

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№064 Cream "Charlotte" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 296.4 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	483.75	406.35	143.38	120.44
3	Vanilla powder	99.85	4.13	4.12	1.22	1.22
4	Cognac	—	1.61	—	0.48	—
	Total	24.1 75.9	1021.60	775.29	302.80	229.79
	Losses 2.1%			16.29		4.83
	Output	24.1 75.9	1000.00	759.00	296.40	224.97
	Losses before baking/boiling, shrinkage 1.05047%	75.9	10.73	8.14	3.18	2.41
	Baking/boiling 0.01%		0.14		0.041
	Losses after baking/boiling, shrinkage 1.05047%	75.9	10.73	8.14	3.18	2.41

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 6.86 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	3.15	2.65
3	Cocoa powder [Skurikhin]	95.0	53.63	50.95	0.37	0.35
4	Cognac	—	1.53	—	0.010	—
5	Vanilla essence	—	1.38	—	0.009	—
	Total	23.3 76.7	1021.41	783.44	7.00	5.37
	Losses 2.1%			16.44		0.11
	Output	23.3 76.7	1000.00	767.00	6.86	5.26
	Losses before baking/boiling, shrinkage 1.04948%	76.7	10.72	8.22	0.073	0.056
	Baking/boiling -0.0%		-0.029		-0.00
	Losses after baking/boiling, shrinkage 1.04948%	76.7	10.72	8.22	0.074	0.056

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 163.49 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	472.89	56.75	77.31	9.28
3	Citric acid (E330)	98.0	4.73	4.64	0.77	0.76
4	Vanilla powder	99.85	4.73	4.72	0.77	0.77
	Total	29.2 70.8	1428.14	1010.48	233.49	165.21
	Losses 4.5%			45.48		7.44
	Output	3.5 96.5	1000.00	965.00	163.49	157.77
	Losses before baking/boiling, shrinkage 2.25025%	70.8	32.14	22.74	5.25	3.72
	Baking/boiling 26.68%		372.44		60.89
	Losses after baking/boiling, shrinkage 2.25025%	96.5	23.56	22.74	3.85	3.72

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 161.18 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	67.84	8.14
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	18.09	4.88
	Total	38.9 61.1	1164.48	711.21	187.69	114.63
	Losses 3.6%			25.61		4.13
	Output	31.4 68.6	1000.00	685.60	161.18	110.51
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	3.38	2.06
	Baking/boiling 10.92%		124.84		20.12
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	3.01	2.06

No. 024a Semi-finished product crumb "Air" No. 24 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 7.91 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	477.90	57.35	3.78	0.45
3	Citric acid (E330)	98.0	4.78	4.68	0.038	0.037
4	Vanilla powder	99.85	4.78	4.77	0.038	0.038
	Total	29.2 70.8	1443.25	1021.16	11.42	8.08
	Losses 5.5%			56.16		0.44
	Output	3.5 96.5	1000.00	965.00	7.91	7.63
	Losses before baking/boiling, shrinkage 2.74989%	70.8	39.69	28.08	0.31	0.22
	Baking/boiling 26.68%		374.46		2.96
	Losses after baking/boiling, shrinkage 2.74989%	96.5	29.10	28.08	0.23	0.22

Consolidated recipe, k=1.04206
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 527.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	263.95	263.56	275.05	274.64
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	146.53	123.09	152.70	128.27
3	Raw egg white	12.0	81.10	9.73	84.51	10.14
4	Fresh whole milk the weight ratio of fat 3.2%	12.0	67.84	8.14	70.69	8.48
5	Candied citrus fruits	83.0	52.74	43.77	54.96	45.62
6	Sign up	27.0	18.09	4.88	18.85	5.09
7	Vanilla powder	99.85	2.04	2.03	2.12	2.12
8	Citric acid (E330)	98.0	0.81	0.79	0.85	0.83
9	Cognac	—	0.49	—	0.51	—
10	Cocoa powder [Skurikhin]	95.0	0.37	0.35	0.38	0.36
11	Sign up	—	0.009	—	0.010	—
	Total		633.96	456.35	660.63	475.55
	Total phase loss 3.7%			16.95
	Other losses 4.0%					19.19
	General losses 7.6%					36.14
	Output	83.3	527.40	439.41	527.40	439.41

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	no data		no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	chicken eggs; 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	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: №168 Cake "Yaroslavna"

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