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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 266.9 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	81.67	61.25
3	Charlotte chocolate cream (in # 192)	76.0	235.00	178.60	62.72	47.67
4	Protein-almond semi-finished product crumb (in No. 192)	92.0	11.00	10.12	2.94	2.70
	Total	17.0 83.0	1000.00	830.38	266.90	221.63
	Output	17.0 83.0	1000.00	830.38		221.63

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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 119.57 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	452.78	452.10	54.14	54.06
3	Raw almond kernels	94.0	452.62	425.46	54.12	50.87
	Total	39.0 61.0	1570.16	957.33	187.75	114.47
	Losses 3.9%			37.33		4.46
	Output	8.0 92.0	1000.00	920.00	119.57	110.01
	Losses before baking/boiling, shrinkage 1.94994%	61.0	30.62	18.67	3.66	2.23
	Baking/boiling 33.73%		519.25		62.09
	Losses after baking/boiling, shrinkage 1.94994%	92.0	20.29	18.67	2.43	2.23

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 81.67 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.19	346.67	28.36	28.31
3	water	—	119.12	—	9.73	—
4	Chicken eggs [chicken egg] [2]	27.0	64.89	17.52	5.30	1.43
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	63.49	46.98	5.19	3.84
6	Sign up
7	Vanilla powder	99.85	4.05	4.04	0.33	0.33
	Total	25.0 75.0	1021.46	766.09	83.42	62.57
	Losses 2.1%			16.09		1.31
	Output	25.0 75.0	1000.00	750.00	81.67	61.25
	Losses before baking/boiling, shrinkage 1.05029%	75.0	10.73	8.05	0.88	0.66
	Losses after baking/boiling, shrinkage 1.05029%	75.0	10.73	8.05	0.88	0.66

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 62.72 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	325.42	324.93	20.41	20.38
3	water	—	112.92	—	7.08	—
4	Chicken eggs [chicken egg] [2]	27.0	60.46	16.32	3.79	1.02
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	56.67	41.94	3.55	2.63
6	Sign up
7	Cognac	—	5.01	—	0.31	—
8	Vanilla powder	99.85	1.51	1.51	0.095	0.095
	Total	24.0 76.0	1021.46	776.31	64.07	48.69
	Losses 2.1%			16.31		1.02
	Output	24.0 76.0	1000.00	760.00	62.72	47.67
	Losses before baking/boiling, shrinkage 1.05031%	76.0	10.73	8.15	0.67	0.51
	Losses after baking/boiling, shrinkage 1.05031%	76.0	10.73	8.15	0.67	0.51

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 2.94 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	465.30	464.60	1.37	1.36
3	Raw almond kernels	94.0	465.13	437.22	1.37	1.28
	Total	34.5 65.5	1476.94	967.41	4.34	2.84
	Losses 4.9%			47.41		0.14
	Output	8.0 92.0	1000.00	920.00	2.94	2.70
	Losses before baking/boiling, shrinkage 2.45013%	65.5	36.19	23.70	0.11	0.070
	Baking/boiling 28.8%		414.99		1.22
	Losses after baking/boiling, shrinkage 2.45013%	92.0	25.76	23.70	0.076	0.070

Consolidated recipe, k=1.021744
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 266.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	12.0	81.09	9.73	82.85	9.94
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	59.71	50.16	61.01	51.25
3	Powdered sugar	99.85	55.51	55.42	56.71	56.63
4	Raw almond kernels	94.0	55.49	52.16	56.69	53.29
5	Granulated sugar	99.85	48.77	48.69	49.83	49.75
6	Sign up	—	16.81	—	17.18	—
7	Chicken eggs [chicken egg] [2]	27.0	9.09	2.45	9.29	2.51
8	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	8.74	6.47	8.93	6.61
9	Cocoa powder [Skurikhin]	95.0	3.22	3.06	3.29	3.13
10	Cognac	—	0.72	—	0.74	—
11	Sign up	99.85	0.43	0.42	0.43	0.43
	Total		339.57	228.57	346.96	233.54
	Total phase loss 3.0%			6.94
	Other losses 2.1%					4.97
	General losses 5.1%					11.91
	Output	83.0	266.90	221.63	266.90	221.63

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Consolidated recipe №192 Cake "Khreshchatyk"

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