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All groups → All products → Cakes → Almond cakes → №192 Cake "Khreshchatyk" → No. 192 → Consolidated recipe

Consolidated recipe: №192 Cake "Khreshchatyk"

Weight 0.5 and 1 kg.

No. 192
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 294.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Charlotte cream (at # 192)	75.0	306.00	229.50	90.09	67.56
3	Charlotte chocolate cream (in # 192)	76.0	235.00	178.60	69.18	52.58
4	Protein-almond semi-finished product crumb (in No. 192)	92.0	11.00	10.12	3.24	2.98
	Total	17.0 83.0	1000.00	830.38	294.40	244.46
	Output	17.0 83.0	1000.00	830.38		244.46

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Semi-finished protein-almond product (in No. 192) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 131.89 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	452.78	452.10	59.72	59.63
3	Raw almond kernels	94.0	452.62	425.46	59.70	56.11
	Total	39.0 61.0	1570.16	957.33	207.09	126.26
	Losses 3.9%			37.33		4.92
	Output	8.0 92.0	1000.00	920.00	131.89	121.34
	Losses before baking/boiling, shrinkage 1.94994%	61.0	30.62	18.67	4.04	2.46
	Baking/boiling 33.73%		519.25		68.48
	Losses after baking/boiling, shrinkage 1.94994%	92.0	20.29	18.67	2.68	2.46

Charlotte cream (at # 192) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 90.09 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.19	346.67	31.28	31.23
3	water	—	119.12	—	10.73	—
4	Chicken eggs [chicken egg] [2]	27.0	64.89	17.52	5.85	1.58
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	63.49	46.98	5.72	4.23
6	Sign up
7	Vanilla powder	99.85	4.05	4.04	0.36	0.36
	Total	25.0 75.0	1021.46	766.09	92.02	69.01
	Losses 2.1%			16.09		1.45
	Output	25.0 75.0	1000.00	750.00	90.09	67.56
	Losses before baking/boiling, shrinkage 1.05029%	75.0	10.73	8.05	0.97	0.72
	Losses after baking/boiling, shrinkage 1.05029%	75.0	10.73	8.05	0.97	0.72

Charlotte chocolate cream (in # 192) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 69.18 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	325.42	324.93	22.51	22.48
3	water	—	112.92	—	7.81	—
4	Chicken eggs [chicken egg] [2]	27.0	60.46	16.32	4.18	1.13
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	56.67	41.94	3.92	2.90
6	Sign up
7	Cognac	—	5.01	—	0.35	—
8	Vanilla powder	99.85	1.51	1.51	0.10	0.10
	Total	24.0 76.0	1021.46	776.31	70.67	53.71
	Losses 2.1%			16.31		1.13
	Output	24.0 76.0	1000.00	760.00	69.18	52.58
	Losses before baking/boiling, shrinkage 1.05031%	76.0	10.73	8.15	0.74	0.56
	Losses after baking/boiling, shrinkage 1.05031%	76.0	10.73	8.15	0.74	0.56

Protein-almond semi-finished product crumb (in No. 192) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 3.24 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	465.30	464.60	1.51	1.50
3	Raw almond kernels	94.0	465.13	437.22	1.51	1.42
	Total	34.5 65.5	1476.94	967.41	4.78	3.13
	Losses 4.9%			47.41		0.15
	Output	8.0 92.0	1000.00	920.00	3.24	2.98
	Losses before baking/boiling, shrinkage 2.45013%	65.5	36.19	23.70	0.12	0.077
	Baking/boiling 28.8%		414.99		1.34
	Losses after baking/boiling, shrinkage 2.45013%	92.0	25.76	23.70	0.083	0.077

Consolidated recipe, k=1.021744
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 294.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	12.0	89.45	10.73	91.39	10.97
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	65.86	55.32	67.29	56.53
3	Powdered sugar	99.85	61.22	61.13	62.56	62.46
4	Raw almond kernels	94.0	61.20	57.53	62.53	58.78
5	Granulated sugar	99.85	53.79	53.71	54.96	54.88
6	Sign up	—	18.54	—	18.95	—
7	Chicken eggs [chicken egg] [2]	27.0	10.03	2.71	10.25	2.77
8	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	9.64	7.13	9.85	7.29
9	Cocoa powder [Skurikhin]	95.0	3.56	3.38	3.63	3.45
10	Cognac	—	0.80	—	0.82	—
11	Sign up	99.85	0.47	0.47	0.48	0.48
	Total		374.56	252.12	382.71	257.60
	Total phase loss 3.0%			7.66
	Other losses 2.1%					5.48
	General losses 5.1%					13.14
	Output	83.0	294.40	244.46	294.40	244.46

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	butter; whole condensed milk with sugar the weight ratio of fat 8.5%	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: №192 Cake "Khreshchatyk"

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