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All groups → All products → Cakes → Air cakes → Airy nut cakes → №180 Cake "Kiev" → No. 180 → Consolidated recipe

Consolidated recipe: №180 Cake "Kiev"

Weight 0.5 and 1 kg.

No. 180
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 726.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№059 Cream "Charlotte" (main)75.0 365.80 274.35 265.61 199.21 
3№067 Cream "Charlotte" chocolate75.5 175.12 132.22 127.15 96.00 
4Fruit70.0 34.00 23.80 24.69 17.28 
5Cognac (in cream)—  5.08 —   3.69 —   
Total16.2 83.8 1000.00 837.77 726.10 608.30 
Output16.2 83.8 1000.00 837.77 608.30 
List of recipes
№059 Cream "Charlotte" (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 265.61 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 422.23 354.67 112.15 94.20 
3Vanilla powder99.854.10 4.09 1.09 1.09 
4Cognac or dessert wine—  1.64 —   0.44 —   
Total25.0 75.0 1022.08 766.09 271.47 203.48 
Losses 2.1%16.09 4.27 
Output25.0 75.0 1000.00 750.00 265.61 199.21 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 2.85 2.14 
Baking/boiling 0.06%0.62 0.17 
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 2.85 2.14 
№067 Cream "Charlotte" chocolate basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 127.15 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 382.33 321.16 48.62 40.84 
3Cocoa powder [Skurikhin]95.0 48.14 45.73 6.12 5.82 
4Cognac—  1.52 —   0.19 —   
5Vanilla powder99.851.42 1.42 0.18 0.18 
Total24.5 75.5 1021.07 771.21 129.83 98.06 
Losses 2.1%16.21 2.06 
Output24.5 75.5 1000.00 755.00 127.15 96.00 
Losses before baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 1.36 1.03 
Baking/boiling -0.04%-0.39 -0.050
Losses after baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 1.36 1.03 
No. 027 Airy nut basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 304.96 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 471.51 56.58 143.79 17.26 
3Roasted kernels97.5 334.96 326.59 102.15 99.60 
4Flour, premium85.5 104.30 89.18 31.81 27.20 
5Vanilla powder99.852.68 2.68 0.82 0.82 
Total30.1 69.9 1461.38 1022.13 445.67 311.71 
Losses 5.1%52.13 15.90 
Output3.0 97.0 1000.00 970.00 304.96 295.81 
Losses before baking/boiling, shrinkage 2.54996%69.9 37.26 26.06 11.36 7.95 
Baking/boiling 27.89%397.25 121.14 
Losses after baking/boiling, shrinkage 2.54996%97.0 26.87 26.06 8.19 7.95 
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 232.52 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 97.87 11.74 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 26.10 7.05 
Total38.9 61.1 1164.48 711.21 270.77 165.37 
Losses 3.6%25.61 5.95 
Output31.4 68.6 1000.00 685.60 232.52 159.42 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 4.87 2.98 
Baking/boiling 10.92%124.84 29.03 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 4.34 2.98 
Consolidated recipe, k=1.027653
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 726.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85313.90 313.43 322.58 322.10 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 160.76 135.04 165.21 138.77 
3Raw egg white12.0 143.79 17.26 147.77 17.73 
4Roasted kernels97.5 102.15 99.60 104.97 102.35 
5Fresh whole milk the weight ratio of fat 3.2%12.0 97.87 11.74 100.58 12.07 
6Sign up85.5 31.81 27.20 32.69 27.95 
7Chicken eggs [chicken egg] [2]27.0 26.10 7.05 26.82 7.24 
8Fruit70.0 24.69 17.28 25.37 17.76 
9Cocoa powder [Skurikhin]95.0 6.12 5.82 6.29 5.98 
10Cognac—  3.88 —   3.99 —   
11Sign up99.852.09 2.08 2.14 2.14 
12Cognac or dessert wine—  0.44 —   0.45 —   
Total913.59 636.49 938.86 654.09 
Total phase loss 4.4%28.19 
Other losses 2.7%17.60 
General losses 7.0%45.79 
Output83.8 726.10 608.30 726.10 608.30 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.Yesflour, premiumno data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yeschicken eggsno data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesfresh whole milk the weight ratio of fat 3.2%; butterno data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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Recipe on №180 Cake "Kiev" contained in handbooks:

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