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All groups → All products → Cakes → Combination cakes → Sponge air cakes → №218 Cake "Verkhovyna" → No. 218 → Consolidated recipe

Consolidated recipe: №218 Cake "Verkhovyna"

Weight 1 and 2 kg.

No. 218
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 824.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Semi-finished biscuit-nut product with milk (in 218)80.0 247.00 197.60 203.73 162.98 
3№015 Biscuit "Stephanie"94.0 170.00 159.80 140.22 131.80 
4No. 021 Puff92.5 107.00 98.98 88.25 81.63 
5No. 095 Blotting syrup50.0 66.00 33.00 54.44 27.22 
6Sign up
7Roasted kernels97.5 21.00 20.48 17.32 16.89 
Total15.4 84.6 1000.00 845.71 824.80 697.54 
Output15.4 84.6 1000.00 845.71 697.54 
List of recipes
No. 057 Creamy cream with cocoa powder basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 266.41 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85264.90 264.50 70.57 70.47 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 198.67 147.02 52.93 39.17 
4Cocoa powder [Skurikhin]95.0 48.02 45.62 12.79 12.15 
5Vanilla powder99.852.32 2.32 0.62 0.62 
6Sign up
Total13.4 86.6 1012.25 876.67 269.67 233.55 
Losses 1.9%16.67 4.44 
Output14.0 86.0 1000.00 860.00 266.41 229.11 
Losses before baking/boiling, shrinkage 0.95049%86.6 9.62 8.33 2.56 2.22 
Baking/boiling -0.7%-7.06 -1.88 
Losses after baking/boiling, shrinkage 0.95049%86.0 9.69 8.33 2.58 2.22 
Semi-finished biscuit-nut product with milk (in 218) the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 203.73 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85265.06 264.66 54.00 53.92 
3Roasted kernels97.5 247.49 241.30 50.42 49.16 
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 180.74 133.75 36.82 27.25 
5Flour, premium85.5 114.36 97.78 23.30 19.92 
6Sign up
Total30.8 69.2 1231.88 851.98 250.97 173.57 
Losses 6.1%51.98 10.59 
Output20.0 80.0 1000.00 800.00 203.73 162.98 
Losses before baking/boiling, shrinkage 3.05062%69.2 37.58 25.99 7.66 5.29 
Baking/boiling 13.55%161.81 32.97 
Losses after baking/boiling, shrinkage 3.05062%80.0 32.49 25.99 6.62 5.29 
№015 Biscuit "Stephanie" basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 140.22 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85256.23 255.85 35.93 35.87 
3Chicken eggs [chicken egg] [2]27.0 236.12 63.75 33.11 8.94 
4Roasted kernels97.5 231.32 225.54 32.43 31.62 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 220.21 184.98 30.88 25.94 
6Sign up
7Ammonium carbonic (E503(i))—  4.43 —   0.62 —   
8Salt96.5 2.91 2.81 0.41 0.39 
9Vanillin—  0.24 —   0.034—   
Total20.8 79.2 1249.34 989.46 175.18 138.74 
Losses 5.0%49.46 6.94 
Output6.0 94.0 1000.00 940.00 140.22 131.80 
Losses before baking/boiling, shrinkage 2.49932%79.2 31.22 24.73 4.38 3.47 
Baking/boiling 15.75%191.81 26.89 
Losses after baking/boiling, shrinkage 2.49932%94.0 26.31 24.73 3.69 3.47 
No. 021 Puff basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 88.25 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 438.58 368.41 38.71 32.51 
3Melange27.0 33.34 9.00 2.94 0.79 
4Salt96.5 5.26 5.08 0.46 0.45 
5Citric acid (E330)98.0 0.87 0.85 0.0770.075
Total16.7 83.3 1135.91 945.81 100.25 83.47 
Losses 2.2%20.81 1.84 
Output7.5 92.5 1000.00 925.00 88.25 81.63 
Losses before baking/boiling, shrinkage 1.1%83.3 12.50 10.40 1.10 0.92 
Baking/boiling 9.98%112.17 9.90 
Losses after baking/boiling, shrinkage 1.1%92.5 11.25 10.40 0.99 0.92 
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 54.44 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 27.93 27.89 
3Cognac or dessert wine—  47.95 —   2.61 —   
4Essence of rum—  1.92 —   0.10 —   
Total54.6 45.4 1127.32 512.30 61.37 27.89 
Losses 2.4%12.30 0.67 
Output50.0 50.0 1000.00 500.00 54.44 27.22 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 0.74 0.33 
Baking/boiling 9.11%101.49 5.52 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 0.67 0.33 
No. 101 Chocolate lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 54.44 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  251.50 —   13.69 —   
3Starch syrup78.0 113.18 88.28 6.16 4.81 
4Cocoa powder [Skurikhin]95.0 47.23 44.87 2.57 2.44 
5Essence—  2.62 —   0.14 —   
6Sign up
Total24.1 75.9 1171.40 888.88 63.77 48.39 
Losses 1.0%8.88 0.48 
Output12.0 88.0 1000.00 880.00 54.44 47.90 
Losses before baking/boiling, shrinkage 0.49971%75.9 5.85 4.44 0.32 0.24 
Baking/boiling 13.77%160.50 8.74 
Losses after baking/boiling, shrinkage 0.49971%88.0 5.05 4.44 0.27 0.24 
Consolidated recipe, k=1.037015
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 824.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up84.0 201.90 169.60 209.38 175.88 
2Granulated sugar99.85158.93 158.69 164.81 164.57 
3Flour, premium85.5 120.39 102.93 124.85 106.74 
4Chicken eggs [chicken egg] [2]27.0 119.50 32.26 123.92 33.46 
5Roasted kernels97.5 100.18 97.67 103.88 101.29 
6Sign up74.0 89.75 66.41 93.07 68.87 
7Powdered sugar99.8570.57 70.47 73.18 73.07 
8Water—  44.41 —   46.06 —   
9Cocoa powder [Skurikhin]95.0 18.10 17.19 18.77 17.83 
10Starch syrup78.0 6.16 4.81 6.39 4.98 
11Sign up—  3.05 —   3.17 —   
12Melange27.0 2.94 0.79 3.05 0.82 
13Salt96.5 0.87 0.84 0.90 0.87 
14Vanilla powder99.850.75 0.75 0.77 0.77 
15Ammonium carbonic (E503(i))—  0.62 —   0.64 —   
16Sign up—  0.14 —   0.15 —   
17Essence of rum—  0.10 —   0.11 —   
18Citric acid (E330)98.0 0.0770.0750.0800.078
19Vanillin—  0.072—   0.075—   
Total938.52 722.50 973.26 749.24 
Total phase loss 3.5%24.95 
Other losses 3.6%26.74 
General losses 6.9%51.70 
Output84.6 824.80 697.54 824.80 697.54 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.Yesflour, premiumno data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yeschicken eggs; melangeno data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesbutter; whole condensed milk with sugar the weight ratio of fat 8.5%no data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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Recipe on №218 Cake "Verkhovyna" contained in handbooks:

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