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All groups → All products → Cakes → Air cakes → Airy nut cakes → №184 Cake "Serenade" → No. 184 → Consolidated recipe

Consolidated recipe №184 Cake "Serenade"

Weight 2 kg.

No. 184
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 233.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№065 Cream "Charlotte" on agar75.0 480.00 360.00 112.03 84.02 
3Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395)76.7 15.00 11.50 3.50 2.69 
4№002 Fried biscuit crumb94.0 5.00 4.70 1.17 1.10 
Total15.1 84.9 1000.00 848.70 233.40 198.09 
Output15.1 84.9 1000.00 848.70 198.09 
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 3.5 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 1.61 1.35 
3Cocoa powder [Skurikhin]95.0 53.63 50.95 0.19 0.18 
4Cognac—  1.53 —   0.005—   
5Vanilla essence—  1.38 —   0.005—   
Total23.3 76.7 1021.41 783.44 3.58 2.74 
Losses 2.1%16.44 0.058
Output23.3 76.7 1000.00 767.00 3.50 2.69 
Losses before baking/boiling, shrinkage 1.04948%76.7 10.72 8.22 0.0380.029
Baking/boiling -0.0%-0.029-0.00 
Losses after baking/boiling, shrinkage 1.04948%76.7 10.72 8.22 0.0380.029
Nut semi-finished product (in No. 184, 185) the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 116.7 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 267.58 228.78 31.23 26.70 
3Granulated sugar99.85267.58 267.18 31.23 31.18 
4Roasted almond kernel97.5 267.58 260.89 31.23 30.45 
5Melange27.0 51.51 13.91 6.01 1.62 
6Sign up
7Salt96.5 0.27 0.26 0.0320.030
Total11.3 88.7 1122.44 995.79 130.99 116.21 
Losses 5.1%50.79 5.93 
Output5.5 94.5 1000.00 945.00 116.70 110.28 
Losses before baking/boiling, shrinkage 2.55002%88.7 28.62 25.39 3.34 2.96 
Baking/boiling 6.12%66.95 7.81 
Losses after baking/boiling, shrinkage 2.55002%94.5 26.87 25.39 3.14 2.96 
№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 112.03 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85355.99 355.46 39.88 39.82 
3Fresh whole milk the weight ratio of fat 3.2%12.0 213.59 25.63 23.93 2.87 
4Chicken eggs [chicken egg] [2]27.0 31.64 8.54 3.54 0.96 
5Vanilla powder99.853.95 3.94 0.44 0.44 
6Sign up
7Agar (E406)85.0 0.47 0.40 0.0530.045
Total27.1 72.9 1050.23 766.10 117.66 85.83 
Losses 2.1%16.10 1.80 
Output25.0 75.0 1000.00 750.00 112.03 84.02 
Losses before baking/boiling, shrinkage 1.05088%72.9 11.04 8.05 1.24 0.90 
Baking/boiling 2.74%28.46 3.19 
Losses after baking/boiling, shrinkage 1.05088%75.0 10.73 8.05 1.20 0.90 
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 1.77 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 0.74 0.089
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 0.20 0.054
Total38.9 61.1 1164.48 711.21 2.06 1.26 
Losses 3.6%25.61 0.045
Output31.4 68.6 1000.00 685.60 1.77 1.21 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 0.0370.023
Baking/boiling 10.92%124.84 0.22 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 0.0330.023
№002 Fried biscuit crumb basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 1.17 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 0.51 0.51 
3Flour, premium85.5 356.18 304.53 0.42 0.36 
4Potato starch80.0 87.95 70.36 0.10 0.082
5Essence—  4.40 —   0.005—   
Total37.6 62.4 1621.13 1011.83 1.89 1.18 
Losses 7.1%71.83 0.084
Output6.0 94.0 1000.00 940.00 1.17 1.10 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.0670.042
Baking/boiling 33.6%525.38 0.61 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.0450.042
Consolidated recipe, k=1.025125
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 233.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up84.0 82.47 69.27 84.54 71.01 
2Granulated sugar99.8572.74 72.63 74.57 74.45 
3Flour, premium85.5 31.64 27.05 32.44 27.73 
4Roasted almond kernel97.5 31.23 30.45 32.01 31.21 
5Fresh whole milk the weight ratio of fat 3.2%12.0 24.67 2.96 25.29 3.04 
6Sign up27.0 6.87 1.85 7.04 1.90 
7Chicken eggs [chicken egg] [2]27.0 3.74 1.01 3.84 1.04 
8Vanilla powder99.850.44 0.44 0.45 0.45 
9Cocoa powder [Skurikhin]95.0 0.19 0.18 0.19 0.18 
10Cognac—  0.18 —   0.19 —   
11Sign up80.0 0.10 0.0820.11 0.084
12Agar (E406)85.0 0.0530.0450.0540.046
13Ammonium carbonic (E503(i))—  0.040—   0.041—   
14Salt96.5 0.0320.0300.0320.031
15Essence—  0.005—   0.005—   
16Sign up—  0.005—   0.005—   
Total254.41 206.00 260.80 211.18 
Total phase loss 3.8%7.92 
Other losses 2.5%5.18 
General losses 6.2%13.09 
Output84.9 233.40 198.09 233.40 198.09 
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