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All groups → All products → Cakes → Waffle cakes → Waffle cakes with fat filling → №235 Cake "Sport" → No. 235 → Consolidated recipe

Consolidated recipe №235 Cake "Sport"

Weight 0.25 and 1 kg.

No. 235
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 461 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Praline	99.0	200.00	198.00	92.20	91.28
3	No. 042 Sheet wafers	97.5	160.00	156.00	73.76	71.92
4	"Patterned" chocolate	99.4	70.00	69.58	32.27	32.08
	Total	0.91 99.09	1000.00	990.90	461.00	456.81
	Output	0.91 99.09	1000.00	990.90		456.81

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Fat filling (in # 232, 235) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 262.77 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Confectionery fat	99.7	384.33	383.18	100.99	100.69
3	Cocoa powder [Skurikhin]	95.0	38.43	36.51	10.10	9.59
4	Vanilla powder	99.85	5.00	4.99	1.31	1.31
	Total	0.39 99.61	1004.25	1000.30	263.89	262.85
	Losses 0.5%			5.00		1.31
	Output	0.47 99.53	1000.00	995.30	262.77	261.53
	Losses before baking/boiling, shrinkage 0.25009%	99.61	2.51	2.50	0.66	0.66
	Baking/boiling -0.08%		-0.77		-0.20
	Losses after baking/boiling, shrinkage 0.25009%	99.53	2.51	2.50	0.66	0.66

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 73.76 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg yolk	46.0	121.98	56.11	9.00	4.14
3	Baking soda (E500(ii))	50.0	6.10	3.05	0.45	0.22
4	Salt	96.5	6.10	5.89	0.45	0.43
	Total	18.2 81.8	1353.95	1107.95	99.87	81.72
	Losses 12.0%			132.95		9.81
	Output	2.5 97.5	1000.00	975.00	73.76	71.92
	Losses before baking/boiling, shrinkage 5.99985%	81.8	81.23	66.48	5.99	4.90
	Baking/boiling 16.07%		204.54		15.09
	Losses after baking/boiling, shrinkage 5.99985%	97.5	68.18	66.48	5.03	4.90

Consolidated recipe, k=1.023305
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 461 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	151.48	151.26	155.01	154.78
2	Confectionery fat	99.7	100.99	100.69	103.34	103.03
3	Praline	99.0	92.20	91.28	94.35	93.41
4	Flour, premium	85.5	89.97	76.92	92.07	78.72
5	"Patterned" chocolate	99.4	32.27	32.08	33.02	32.82
6	Sign up	95.0	10.10	9.59	10.33	9.82
7	Raw egg yolk	46.0	9.00	4.14	9.21	4.24
8	Vanilla powder	99.85	1.31	1.31	1.34	1.34
9	Baking soda (E500(ii))	50.0	0.45	0.22	0.46	0.23
10	Salt	96.5	0.45	0.43	0.46	0.44
	Total		488.22	467.93	499.60	478.83
	Total phase loss 2.4%			11.12
	Other losses 2.3%					10.91
	General losses 4.6%					22.03
	Output	99.09	461.00	456.81	461.00	456.81

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Recipe on №235 Cake "Sport" contained in handbooks:

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

Consolidated recipe №235 Cake "Sport"

Recipe on №235 Cake "Sport" contained in handbooks:

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