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All groups → All products → Cakes → Combination cakes → Custard cakes → №228 Cake "Novosibirsk" → No. 228 → Consolidated recipe

Consolidated recipe: №228 Cake "Novosibirsk"

Weight 1 kg and more.

No. 228
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 445 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 022 Custard76.0 250.00 190.00 111.25 84.55 
3No. 025 Airy nut96.5 213.00 205.54 94.78 91.47 
4№059 Cream "Charlotte" (main)75.0 130.00 97.50 57.85 43.39 
5№067 Cream "Charlotte" chocolate75.5 70.00 52.85 31.15 23.52 
6Sign up
7№025а Semi-finished product crumb "Air-nut" №2596.5 7.00 6.76 3.12 3.01 
Total20.0 80.0 1000.00 800.15 445.00 356.07 
Output20.0 80.0 1000.00 800.15 356.07 
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 57.85 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 24.43 20.52 
3Vanilla powder99.854.10 4.09 0.24 0.24 
4Cognac or dessert wine—  1.64 —   0.095—   
Total25.0 75.0 1022.08 766.09 59.13 44.32 
Losses 2.1%16.09 0.93 
Output25.0 75.0 1000.00 750.00 57.85 43.39 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.62 0.47 
Baking/boiling 0.06%0.62 0.036
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.62 0.47 
№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 31.15 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 382.33 321.16 11.91 10.00 
3Cocoa powder [Skurikhin]95.0 48.14 45.73 1.50 1.42 
4Cognac—  1.52 —   0.047—   
5Vanilla powder99.851.42 1.42 0.0440.044
Total24.5 75.5 1021.07 771.21 31.81 24.02 
Losses 2.1%16.21 0.50 
Output24.5 75.5 1000.00 755.00 31.15 23.52 
Losses before baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.33 0.25 
Baking/boiling -0.04%-0.39 -0.012
Losses after baking/boiling, shrinkage 1.0508%75.5 10.73 8.10 0.33 0.25 
№087 Protein cream (custard) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 120.15 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 324.88 38.99 39.03 4.68 
3Vanilla powder99.8524.37 24.33 2.93 2.92 
4water—  18.29 —   2.20 —   
Total30.0 70.0 1017.31 712.11 122.23 85.56 
Losses 1.7%12.11 1.46 
Output30.0 70.0 1000.00 700.00 120.15 84.10 
Losses before baking/boiling, shrinkage 0.85059%70.0 8.65 6.06 1.04 0.73 
Losses after baking/boiling, shrinkage 0.85059%70.0 8.65 6.06 1.04 0.73 
No. 022 Custard basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 111.25 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 455.46 389.42 50.67 43.32 
3water—  260.93 —   29.03 —   
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 227.69 191.26 25.33 21.28 
5Salt96.5 5.70 5.50 0.63 0.61 
Total54.0 46.0 1735.46 798.31 193.07 88.81 
Losses 4.8%38.31 4.26 
Output24.0 76.0 1000.00 760.00 111.25 84.55 
Losses before baking/boiling, shrinkage 2.39956%46.0 41.64 19.16 4.63 2.13 
Baking/boiling 39.47%668.61 74.38 
Losses after baking/boiling, shrinkage 2.39956%76.0 25.21 19.16 2.80 2.13 
No. 025 Airy nut basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 94.79 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 341.94 41.03 32.41 3.89 
3Roasted kernels97.5 290.64 283.37 27.55 26.86 
4Vanilla powder99.858.55 8.54 0.81 0.81 
Total23.3 76.7 1324.99 1015.78 125.59 96.28 
Losses 5.0%50.78 4.81 
Output3.5 96.5 1000.00 965.00 94.78 91.47 
Losses before baking/boiling, shrinkage 2.49947%76.7 33.12 25.39 3.14 2.41 
Baking/boiling 20.56%265.56 25.17 
Losses after baking/boiling, shrinkage 2.49947%96.5 26.31 25.39 2.49 2.41 
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 52.67 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 22.17 2.66 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 5.91 1.60 
Total38.9 61.1 1164.48 711.21 61.34 37.46 
Losses 3.6%25.61 1.35 
Output31.4 68.6 1000.00 685.60 52.67 36.11 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 1.10 0.67 
Baking/boiling 10.92%124.84 6.58 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 0.98 0.67 
№025а Semi-finished product crumb "Air-nut" №25 basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 3.12 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 345.58 41.47 1.08 0.13 
3Roasted kernels97.5 293.73 286.39 0.91 0.89 
4Vanilla powder99.858.64 8.63 0.0270.027
Total23.3 76.7 1339.09 1026.59 4.17 3.20 
Losses 6.0%61.59 0.19 
Output3.5 96.5 1000.00 965.00 3.12 3.01 
Losses before baking/boiling, shrinkage 2.99958%76.7 40.17 30.79 0.13 0.10 
Baking/boiling 20.56%267.01 0.83 
Losses after baking/boiling, shrinkage 2.99958%96.5 31.91 30.79 0.10 0.10 
Consolidated recipe, k=1.042697
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 445 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85178.30 178.03 185.91 185.63 
2Melange27.0 87.41 23.60 91.14 24.61 
3Raw egg white12.0 72.52 8.70 75.62 9.07 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 61.67 51.80 64.30 54.01 
5Roasted kernels97.5 55.16 53.78 57.52 56.08 
6Sign up85.5 50.67 43.32 52.83 45.17 
7water—  31.23 —   32.56 —   
8Fresh whole milk the weight ratio of fat 3.2%12.0 22.17 2.66 23.12 2.77 
9Chicken eggs [chicken egg] [2]27.0 5.91 1.60 6.16 1.66 
10Vanilla powder99.854.05 4.04 4.22 4.21 
11Sign up95.0 1.50 1.42 1.56 1.49 
12Salt96.5 0.63 0.61 0.66 0.64 
13Cognac or dessert wine—  0.095—   0.10 —   
14Cognac—  0.047—   0.049—   
Total571.36 369.57 595.75 385.35 
Total phase loss 3.7%13.51 
Other losses 4.1%15.78 
General losses 7.6%29.29 
Output80.0 445.00 356.07 445.00 356.07 
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; melange; raw egg whiteno 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).Yesfresh whole milk the weight ratio of fat 3.2%; butterno 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 №228 Cake "Novosibirsk" contained in handbooks:

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