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All groups → All products → Cakes → Waffle cakes → Waffle cakes with fat filling → №234 "Rum" cake → No. 234 → Consolidated recipe

Consolidated recipe: №234 "Rum" cake

Weight 0.5 and 1 kg.

No. 234
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 656 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 042 Sheet wafers	97.5	175.00	170.62	114.80	111.93
3	Rum filling # 2 (in # 234)	99.62	100.00	99.62	65.60	65.35
4	Sprinkle crumb (in No. 234)	98.2	20.00	19.64	13.12	12.88
	Total	1.2 98.8	1000.00	987.84	656.00	648.02
	Output	1.2 98.8	1000.00	987.84		648.02

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Rum filling No. 1 (in No. 234) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 462.48 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Confectionery fat	99.7	349.53	348.48	161.65	161.17
3	Cocoa powder [Skurikhin]	95.0	34.94	33.19	16.16	15.35
4	Essence of rum	—	4.53	—	2.10	—
5	Crumb of the same product	98.8	90.88	89.77	42.03	41.52
	Total	0.92 99.08	1004.19	994.97	464.42	460.15
	Losses 0.5%			4.97		2.30
	Output	1.0 99.0	1000.00	990.00	462.48	457.86
	Losses before baking/boiling, shrinkage 0.24988%	99.08	2.51	2.49	1.16	1.15
	Baking/boiling -0.08%		-0.83		-0.38
	Losses after baking/boiling, shrinkage 0.24988%	99.0	2.51	2.49	1.16	1.15

No. 042 Sheet wafers basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 114.8 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg yolk	46.0	121.98	56.11	14.00	6.44
3	Baking soda (E500(ii))	50.0	6.10	3.05	0.70	0.35
4	Salt	96.5	6.10	5.89	0.70	0.68
	Total	18.2 81.8	1353.95	1107.95	155.43	127.19
	Losses 12.0%			132.95		15.26
	Output	2.5 97.5	1000.00	975.00	114.80	111.93
	Losses before baking/boiling, shrinkage 5.99985%	81.8	81.23	66.48	9.33	7.63
	Baking/boiling 16.07%		204.54		23.48
	Losses after baking/boiling, shrinkage 5.99985%	97.5	68.18	66.48	7.83	7.63

Rum filling # 2 (in # 234) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 65.6 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Confectionery fat	99.7	401.32	400.12	26.33	26.25
3	Essence of rum	—	0.88	—	0.058	—
4	Tartrazine (E102)	100.0	0.080	0.080	0.005	0.005
	Total	0.3 99.7	1004.27	1001.28	65.88	65.68
	Losses 0.51%			5.08		0.33
	Output	0.38 99.62	1000.00	996.20	65.60	65.35
	Losses before baking/boiling, shrinkage 0.25383%	99.7	2.55	2.54	0.17	0.17
	Baking/boiling -0.08%		-0.83		-0.054
	Losses after baking/boiling, shrinkage 0.25383%	99.62	2.55	2.54	0.17	0.17

Sprinkle crumb (in No. 234) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 13.12 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa powder [Skurikhin]	95.0	67.01	63.66	0.88	0.84
3	Crumb of the same product	98.8	670.10	661.95	8.79	8.68
	Total	1.8 98.2	1005.15	986.95	13.19	12.95
	Losses 0.5%			4.95		0.065
	Output	1.8 98.2	1000.00	982.00	13.12	12.88
	Losses before baking/boiling, shrinkage 0.25061%	98.2	2.52	2.47	0.033	0.032
	Baking/boiling 0.01%		0.11		0.001
	Losses after baking/boiling, shrinkage 0.25061%	98.2	2.52	2.47	0.033	0.032

Consolidated recipe, k=1.019949
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			by the sum of the phases with the crumb		by the sum of the phases with crumbs in terms of its raw materials		on 656 kg finished product
			in kind	in solids	in kind	in solids	in kind	in solids
1	Sign up	99.85	281.97	281.55	304.96	304.50	311.05	310.58
2	Confectionery fat	99.7	187.98	187.41	203.30	202.69	207.36	206.74
3	Flour, premium	85.5	140.03	119.73	151.45	129.49	154.47	132.07
4	Cocoa powder [Skurikhin]	95.0	17.04	16.19	18.43	17.51	18.79	17.86
5	Raw egg yolk	46.0	14.00	6.44	15.14	6.97	15.45	7.11
6	Sign up	97.5	3.52	3.43	3.80	3.71	3.88	3.78
7	Essence of rum	—	2.15	—	2.33	—	2.37	—
8	Baking soda (E500(ii))	50.0	0.70	0.35	0.76	0.38	0.77	0.39
9	Salt	96.5	0.70	0.68	0.76	0.73	0.77	0.75
10	Tartrazine (E102)	100.0	0.005	0.005	0.006	0.006	0.006	0.006
11	Crumb of the same product	98.8	50.82	50.20	—	—	—	—
	Total		698.92	665.98	700.94	665.98	714.92	679.27
	Total phase loss 2.7%					17.96
	Other losses 2.0%							13.29
	General losses 4.6%							31.25
	Output	98.8	656.00	648.02	656.00	648.02	656.00	648.02

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	raw egg yolk	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).	no data		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 №234 "Rum" cake contained in handbooks:

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

Consolidated recipe: №234 "Rum" cake

Recipe on №234 "Rum" cake contained in handbooks:

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