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All groups → All products → Cakes → Combination cakes → Sponge air cakes → №212 Cake "Kirovogradsky" → No. 212 → Consolidated recipe

Consolidated recipe: №212 Cake "Kirovogradsky"

Weight 1 kg or less.

No. 212
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 598.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 032 Airy nut	97.5	190.00	185.25	113.70	110.85
3	Semi-finished biscuit-nut product (in No. 212)	83.0	190.00	157.70	113.70	94.37
4	Fruit filling	74.0	140.00	103.60	83.78	61.99
5	№059 Cream "Charlotte" (main)	75.0	140.00	105.00	83.78	62.83
6	Sign up
7	Roasted kernels	97.5	40.00	39.00	23.94	23.34
8	"Patterned" chocolate	99.4	20.00	19.88	11.97	11.90
	Total	19.1 80.9	1000.00	809.08	598.40	484.15
	Output	19.1 80.9	1000.00	809.08		484.15

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№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 137.63 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	382.33	321.16	52.62	44.20
3	Cocoa powder [Skurikhin]	95.0	48.14	45.73	6.63	6.29
4	Cognac	—	1.52	—	0.21	—
5	Vanilla powder	99.85	1.42	1.42	0.20	0.20
	Total	24.5 75.5	1021.07	771.21	140.53	106.14
	Losses 2.1%			16.21		2.23
	Output	24.5 75.5	1000.00	755.00	137.63	103.91
	Losses before baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	1.48	1.12
	Baking/boiling -0.04%		-0.39		-0.054
	Losses after baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	1.48	1.12

№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 83.78 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	422.23	354.67	35.37	29.71
3	Vanilla powder	99.85	4.10	4.09	0.34	0.34
4	Cognac or dessert wine	—	1.64	—	0.14	—
	Total	25.0 75.0	1022.08	766.09	85.63	64.18
	Losses 2.1%			16.09		1.35
	Output	25.0 75.0	1000.00	750.00	83.78	62.83
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.90	0.67
	Baking/boiling 0.06%		0.62		0.052
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.90	0.67

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 130.65 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fresh whole milk the weight ratio of fat 3.2%	12.0	420.90	50.51	54.99	6.60
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	14.66	3.96
	Total	38.9 61.1	1164.48	711.21	152.14	92.92
	Losses 3.6%			25.61		3.35
	Output	31.4 68.6	1000.00	685.60	130.65	89.58
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	2.74	1.67
	Baking/boiling 10.92%		124.84		16.31
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	2.44	1.67

No. 032 Airy nut basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 113.7 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted kernels	97.5	351.31	342.53	39.94	38.94
3	Raw egg white	12.0	278.15	33.38	31.62	3.79
4	Flour, premium	85.5	92.72	79.28	10.54	9.01
5	Vanilla powder	99.85	1.66	1.66	0.19	0.19
	Total	21.2 78.8	1262.70	994.89	143.56	113.12
	Losses 2.0%			19.89		2.26
	Output	2.5 97.5	1000.00	975.00	113.70	110.85
	Losses before baking/boiling, shrinkage 0.99961%	78.8	12.62	9.95	1.44	1.13
	Baking/boiling 19.19%		239.88		27.27
	Losses after baking/boiling, shrinkage 0.99961%	97.5	10.20	9.95	1.16	1.13

Semi-finished biscuit-nut product (in No. 212) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 113.7 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	276.23	236.18	31.41	26.85
3	Granulated sugar	99.85	273.02	272.61	31.04	30.99
4	Roasted kernels	97.5	258.43	251.97	29.38	28.65
	Total	30.1 69.9	1263.82	883.91	143.69	100.50
	Losses 6.1%			53.91		6.13
	Output	17.0 83.0	1000.00	830.00	113.70	94.37
	Losses before baking/boiling, shrinkage 3.04974%	69.9	38.54	26.96	4.38	3.06
	Baking/boiling 15.74%		192.80		21.92
	Losses after baking/boiling, shrinkage 3.04974%	83.0	32.48	26.96	3.69	3.06

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 29.92 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	15.35	15.33
3	Cognac or dessert wine	—	47.95	—	1.43	—
4	Essence of rum	—	1.92	—	0.057	—
	Total	54.6 45.4	1127.32	512.30	33.73	15.33
	Losses 2.4%			12.30		0.37
	Output	50.0 50.0	1000.00	500.00	29.92	14.96
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.40	0.18
	Baking/boiling 9.11%		101.49		3.04
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.37	0.18

Consolidated recipe, k=1.040412
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 598.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	128.88	128.69	134.09	133.89
2	Roasted kernels	97.5	93.26	90.93	97.03	94.60
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	87.99	73.91	91.55	76.90
4	Fruit filling	74.0	83.78	61.99	87.16	64.50
5	Powdered sugar	99.85	61.27	61.17	63.74	63.65
6	Sign up	12.0	54.99	6.60	57.21	6.87
7	Melange	27.0	51.86	14.00	53.96	14.57
8	Flour, premium	85.5	41.95	35.87	43.64	37.32
9	Raw egg white	12.0	31.62	3.79	32.90	3.95
10	Water	—	16.89	—	17.57	—
11	Sign up	27.0	14.66	3.96	15.26	4.12
12	"Patterned" chocolate	99.4	11.97	11.90	12.45	12.38
13	Cocoa powder [Skurikhin]	95.0	6.63	6.29	6.89	6.55
14	Cognac or dessert wine	—	1.57	—	1.64	—
15	Vanilla powder	99.85	0.73	0.73	0.76	0.76
16	Sign up	—	0.21	—	0.22	—
17	Essence of rum	—	0.057	—	0.060	—
	Total		688.31	499.84	716.13	520.04
	Total phase loss 3.1%			15.68
	Other losses 3.9%					20.20
	General losses 6.9%					35.88
	Output	80.9	598.40	484.15	598.40	484.15

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	Yes	flour, premium	no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	chicken eggs; melange; 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	fresh whole milk the weight ratio of fat 3.2%; butter	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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Recipe on №212 Cake "Kirovogradsky" contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 2. Cakes shortbread, puff, custard, etc.

Consolidated recipe: №212 Cake "Kirovogradsky"

Recipe on №212 Cake "Kirovogradsky" contained in handbooks:

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