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All groups → All products → Cakes → Combination cakes → Sponge air cakes → №210 Cake "Branch" → No. 210 → Consolidated recipe

Consolidated recipe №210 Cake "Branch"

Weight 0.5 and 1 kg.

No. 210
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 628.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0 320.00 240.00 201.18 150.89 
3No. 095 Blotting syrup50.0 140.00 70.00 88.02 44.01 
4No. 027 Airy nut97.0 120.00 116.40 75.44 73.18 
5Candied fruit83.0 20.00 16.60 12.57 10.44 
Total25.7 74.3 1000.00 743.00 628.70 467.12 
Output25.7 74.3 1000.00 743.00 467.12 
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 251.48 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 422.23 354.67 106.18 89.19 
3Vanilla powder99.854.10 4.09 1.03 1.03 
4Cognac or dessert wine—  1.64 —   0.41 —   
Total25.0 75.0 1022.08 766.09 257.03 192.66 
Losses 2.1%16.09 4.05 
Output25.0 75.0 1000.00 750.00 251.48 188.61 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 2.70 2.02 
Baking/boiling 0.06%0.62 0.16 
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 2.70 2.02 
No. 001 Biscuit (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 201.18 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 69.83 69.73 
3Flour, premium85.5 281.16 240.39 56.56 48.36 
4Potato starch80.0 69.42 55.54 13.97 11.17 
5Essence—  3.47 —   0.70 —   
Total37.6 62.4 1279.69 798.72 257.45 160.69 
Losses 6.1%48.72 9.80 
Output25.0 75.0 1000.00 750.00 201.18 150.89 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 7.85 4.90 
Baking/boiling 16.78%208.18 41.88 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 6.53 4.90 
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 149.41 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 62.89 7.55 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 16.77 4.53 
Total38.9 61.1 1164.48 711.21 173.98 106.26 
Losses 3.6%25.61 3.83 
Output31.4 68.6 1000.00 685.60 149.41 102.43 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 3.13 1.91 
Baking/boiling 10.92%124.84 18.65 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 2.79 1.91 
No. 095 Blotting syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 88.02 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 45.16 45.09 
3Cognac or dessert wine—  47.95 —   4.22 —   
4Essence of rum—  1.92 —   0.17 —   
Total54.6 45.4 1127.32 512.30 99.22 45.09 
Losses 2.4%12.30 1.08 
Output50.0 50.0 1000.00 500.00 88.02 44.01 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 1.19 0.54 
Baking/boiling 9.11%101.49 8.93 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 1.08 0.54 
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 75.44 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 471.51 56.58 35.57 4.27 
3Roasted kernels97.5 334.96 326.59 25.27 24.64 
4Flour, premium85.5 104.30 89.18 7.87 6.73 
5Vanilla powder99.852.68 2.68 0.20 0.20 
Total30.1 69.9 1461.38 1022.13 110.25 77.11 
Losses 5.1%52.13 3.93 
Output3.0 97.0 1000.00 970.00 75.44 73.18 
Losses before baking/boiling, shrinkage 2.54996%69.9 37.26 26.06 2.81 1.97 
Baking/boiling 27.89%397.25 29.97 
Losses after baking/boiling, shrinkage 2.54996%97.0 26.87 26.06 2.03 1.97 
Consolidated recipe, k=1.024359
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 628.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85250.66 250.28 256.76 256.38 
2Melange27.0 116.39 31.43 119.23 32.19 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 106.18 89.19 108.77 91.37 
4Flour, premium85.5 64.43 55.09 66.00 56.43 
5Fresh whole milk the weight ratio of fat 3.2%12.0 62.89 7.55 64.42 7.73 
6Sign up—  49.68 —   50.89 —   
7Raw egg white12.0 35.57 4.27 36.44 4.37 
8Roasted kernels97.5 25.27 24.64 25.89 25.24 
9Chicken eggs [chicken egg] [2]27.0 16.77 4.53 17.18 4.64 
10Potato starch80.0 13.97 11.17 14.31 11.45 
11Sign up83.0 12.57 10.44 12.88 10.69 
12Cognac or dessert wine—  4.63 —   4.75 —   
13Vanilla powder99.851.23 1.23 1.26 1.26 
14Essence—  0.70 —   0.72 —   
15Essence of rum—  0.17 —   0.17 —   
Total761.11 489.81 779.65 501.74 
Total phase loss 4.6%22.69 
Other losses 2.4%11.93 
General losses 6.9%34.62 
Output74.3 628.70 467.12 628.70 467.12 
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