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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 498.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 024 Air96.5 310.00 299.15 154.66 149.25 
3Candied citrus fruits83.0 100.00 83.00 49.89 41.41 
4No. 024a Semi-finished product crumb "Air" No. 2496.5 15.00 14.48 7.48 7.22 
5Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395)76.7 13.00 9.97 6.49 4.97 
Total16.7 83.3 1000.00 833.15 498.90 415.66 
Output16.7 83.3 1000.00 833.15 415.66 
List of recipes
№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 280.38 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 483.75 406.35 135.63 113.93 
3Vanilla powder99.854.13 4.12 1.16 1.16 
4Cognac—  1.61 —   0.45 —   
Total24.1 75.9 1021.60 775.29 286.44 217.38 
Losses 2.1%16.29 4.57 
Output24.1 75.9 1000.00 759.00 280.38 212.81 
Losses before baking/boiling, shrinkage 1.05047%75.9 10.73 8.14 3.01 2.28 
Baking/boiling 0.01%0.14 0.039
Losses after baking/boiling, shrinkage 1.05047%75.9 10.73 8.14 3.01 2.28 
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 6.49 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 2.98 2.50 
3Cocoa powder [Skurikhin]95.0 53.63 50.95 0.35 0.33 
4Cognac—  1.53 —   0.010—   
5Vanilla essence—  1.38 —   0.009—   
Total23.3 76.7 1021.41 783.44 6.62 5.08 
Losses 2.1%16.44 0.11 
Output23.3 76.7 1000.00 767.00 6.49 4.97 
Losses before baking/boiling, shrinkage 1.04948%76.7 10.72 8.22 0.0700.053
Baking/boiling -0.0%-0.029-0.00 
Losses after baking/boiling, shrinkage 1.04948%76.7 10.72 8.22 0.0700.053
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 154.66 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 472.89 56.75 73.14 8.78 
3Citric acid (E330)98.0 4.73 4.64 0.73 0.72 
4Vanilla powder99.854.73 4.72 0.73 0.73 
Total29.2 70.8 1428.14 1010.48 220.87 156.28 
Losses 4.5%45.48 7.03 
Output3.5 96.5 1000.00 965.00 154.66 149.25 
Losses before baking/boiling, shrinkage 2.25025%70.8 32.14 22.74 4.97 3.52 
Baking/boiling 26.68%372.44 57.60 
Losses after baking/boiling, shrinkage 2.25025%96.5 23.56 22.74 3.64 3.52 
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 152.47 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 64.17 7.70 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 17.11 4.62 
Total38.9 61.1 1164.48 711.21 177.55 108.44 
Losses 3.6%25.61 3.90 
Output31.4 68.6 1000.00 685.60 152.47 104.53 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 3.20 1.95 
Baking/boiling 10.92%124.84 19.03 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 2.85 1.95 
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 7.48 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 477.90 57.35 3.58 0.43 
3Citric acid (E330)98.0 4.78 4.68 0.0360.035
4Vanilla powder99.854.78 4.77 0.0360.036
Total29.2 70.8 1443.25 1021.16 10.80 7.64 
Losses 5.5%56.16 0.42 
Output3.5 96.5 1000.00 965.00 7.48 7.22 
Losses before baking/boiling, shrinkage 2.74989%70.8 39.69 28.08 0.30 0.21 
Baking/boiling 26.68%374.46 2.80 
Losses after baking/boiling, shrinkage 2.74989%96.5 29.10 28.08 0.22 0.21 
Consolidated recipe, k=1.04206
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 498.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85249.69 249.31 260.19 259.80 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 138.62 116.44 144.45 121.34 
3Raw egg white12.0 76.71 9.21 79.94 9.59 
4Fresh whole milk the weight ratio of fat 3.2%12.0 64.17 7.70 66.87 8.02 
5Candied citrus fruits83.0 49.89 41.41 51.99 43.15 
6Sign up27.0 17.11 4.62 17.83 4.81 
7Vanilla powder99.851.93 1.92 2.01 2.00 
8Citric acid (E330)98.0 0.77 0.75 0.80 0.78 
9Cognac—  0.46 —   0.48 —   
10Cocoa powder [Skurikhin]95.0 0.35 0.33 0.36 0.34 
11Sign up—  0.009—   0.009—   
Total599.71 431.69 624.93 449.85 
Total phase loss 3.7%16.03 
Other losses 4.0%18.16 
General losses 7.6%34.19 
Output83.3 498.90 415.66 498.90 415.66 
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