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All groups → All products → Cakes → Tiny cakes → №229 Cake "Log" → No. 229 → Consolidated recipe

Consolidated recipe: №229 Cake "Log"

Weight 1 kg.

No. 229
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 718.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№059 Cream "Charlotte" (main)	75.0	240.00	180.00	172.54	129.40
3	No. 095 Blotting syrup	50.0	170.00	85.00	122.21	61.11
4	Strawberry jam	80.0	145.00	116.00	104.24	83.39
5	№067 Cream "Charlotte" chocolate	75.5	25.00	18.88	17.97	13.57
6	Sign up
7	№041 Crumbs of fried semi-finished product "Special"	94.0	10.00	9.40	7.19	6.76
	Total	27.7 72.3	1000.00	722.92	718.90	519.71
	Output	27.7 72.3	1000.00	722.92		519.71

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No. 040 Special basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 287.56 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Melange	27.0	146.06	39.44	42.00	11.34
3	Flour, premium	85.5	136.32	116.55	39.20	33.52
4	Granulated sugar	99.85	74.01	73.90	21.28	21.25
5	No. 116 Zhzhenka	78.0	42.84	33.42	12.32	9.61
6	Sign up
7	Cocoa powder [Skurikhin]	95.0	3.89	3.70	1.12	1.06
8	Essence	—	1.36	—	0.39	—
9	Baking soda (E500(ii))	50.0	0.98	0.49	0.28	0.14
	Total	29.3 70.7	1116.30	789.19	321.00	226.94
	Losses 3.7%			29.19		8.39
	Output	24.0 76.0	1000.00	760.00	287.56	218.55
	Losses before baking/boiling, shrinkage 1.84933%	70.7	20.64	14.59	5.94	4.20
	Baking/boiling 6.98%		76.45		21.98
	Losses after baking/boiling, shrinkage 1.84933%	76.0	19.20	14.59	5.52	4.20

№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 172.54 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	72.85	61.19
3	Vanilla powder	99.85	4.10	4.09	0.71	0.71
4	Cognac or dessert wine	—	1.64	—	0.28	—
	Total	25.0 75.0	1022.08	766.09	176.35	132.18
	Losses 2.1%			16.09		2.78
	Output	25.0 75.0	1000.00	750.00	172.54	129.40
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	1.85	1.39
	Baking/boiling 0.06%		0.62		0.11
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	1.85	1.39

№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 17.97 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	6.87	5.77
3	Cocoa powder [Skurikhin]	95.0	48.14	45.73	0.87	0.82
4	Cognac	—	1.52	—	0.027	—
5	Vanilla powder	99.85	1.42	1.42	0.026	0.025
	Total	24.5 75.5	1021.07	771.21	18.35	13.86
	Losses 2.1%			16.21		0.29
	Output	24.5 75.5	1000.00	755.00	17.97	13.57
	Losses before baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.19	0.15
	Baking/boiling -0.04%		-0.39		-0.007
	Losses after baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.19	0.15

№041 Crumbs of fried semi-finished product "Special" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 7.19 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Melange	27.0	182.55	49.29	1.31	0.35
3	Flour, premium	85.5	170.38	145.67	1.22	1.05
4	Granulated sugar	99.85	92.49	92.35	0.66	0.66
5	No. 116 Zhzhenka	78.0	53.55	41.77	0.38	0.30
6	Sign up
7	Cocoa powder [Skurikhin]	95.0	4.87	4.63	0.035	0.033
8	Essence	—	1.71	—	0.012	—
9	Baking soda (E500(ii))	50.0	1.22	0.61	0.009	0.004
	Total	29.3 70.7	1395.21	986.36	10.03	7.09
	Losses 4.7%			46.36		0.33
	Output	6.0 94.0	1000.00	940.00	7.19	6.76
	Losses before baking/boiling, shrinkage 2.34988%	70.7	32.79	23.18	0.24	0.17
	Baking/boiling 24.79%		337.77		2.43
	Losses after baking/boiling, shrinkage 2.34988%	94.0	24.66	23.18	0.18	0.17

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 122.21 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	62.70	62.61
3	Cognac or dessert wine	—	47.95	—	5.86	—
4	Essence of rum	—	1.92	—	0.23	—
	Total	54.6 45.4	1127.32	512.30	137.77	62.61
	Losses 2.4%			12.30		1.50
	Output	50.0 50.0	1000.00	500.00	122.21	61.11
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	1.65	0.75
	Baking/boiling 9.11%		101.49		12.40
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	1.50	0.75

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 113.07 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	47.59	5.71
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	12.69	3.43
	Total	38.9 61.1	1164.48	711.21	131.66	80.41
	Losses 3.6%			25.61		2.90
	Output	31.4 68.6	1000.00	685.60	113.07	77.52
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	2.37	1.45
	Baking/boiling 10.92%		124.84		14.12
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	2.11	1.45

No. 116 Zhzhenka basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 12.7 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	520.78	—	6.62	—
	Total	37.6 62.4	1388.75	866.67	17.64	11.01
	Losses 10.0%			86.67		1.10
	Output	22.0 78.0	1000.00	780.00	12.70	9.91
	Losses before baking/boiling, shrinkage 5.00007%	62.4	69.44	43.33	0.88	0.55
	Baking/boiling 19.99%		263.76		3.35
	Losses after baking/boiling, shrinkage 5.00007%	78.0	55.56	43.33	0.71	0.55

No. 023 Air basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 7.19 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	2.59	0.31
3	Vanilla powder	99.85	7.21	7.20	0.052	0.052
	Total	24.0 76.0	1329.19	1010.46	9.56	7.26
	Losses 4.5%			45.46		0.33
	Output	3.5 96.5	1000.00	965.00	7.19	6.94
	Losses before baking/boiling, shrinkage 2.24956%	76.0	29.90	22.73	0.21	0.16
	Baking/boiling 21.22%		275.73		1.98
	Losses after baking/boiling, shrinkage 2.24956%	96.5	23.56	22.73	0.17	0.16

Consolidated recipe, k=1.038891
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 718.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	74.0	209.06	154.71	217.19	160.72
2	Granulated sugar	99.85	173.97	173.71	180.74	180.47
3	Strawberry jam	80.0	104.24	83.39	108.29	86.64
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	79.72	66.97	82.82	69.57
5	Water	—	75.59	—	78.53	—
6	Sign up	12.0	47.59	5.71	49.44	5.93
7	Melange	27.0	43.31	11.69	45.00	12.15
8	Flour, premium	85.5	40.43	34.56	42.00	35.91
9	Chicken eggs [chicken egg] [2]	27.0	12.69	3.43	13.18	3.56
10	Cognac or dessert wine	—	6.14	—	6.38	—
11	Sign up	12.0	2.59	0.31	2.69	0.32
12	Cocoa powder [Skurikhin]	95.0	2.02	1.92	2.10	1.99
13	Ammonium carbonic (E503(i))	—	1.73	—	1.80	—
14	Vanilla powder	99.85	0.78	0.78	0.82	0.81
15	Essence	—	0.40	—	0.42	—
16	Sign up	50.0	0.29	0.15	0.30	0.15
17	Essence of rum	—	0.23	—	0.24	—
18	Cognac	—	0.027	—	0.028	—
	Total		800.84	537.33	831.98	558.23
	Total phase loss 3.3%			17.62
	Other losses 3.7%					20.90
	General losses 6.9%					38.52
	Output	72.3	718.90	519.71	718.90	519.71

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

how to calculate the recipe for the cake

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Recipe on №229 Cake "Log" contained in handbooks:

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

Consolidated recipe: №229 Cake "Log"

Recipe on №229 Cake "Log" contained in handbooks:

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