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All groups → All products → Cakes → Waffle cakes → Waffle cakes with fat filling → №236 Cake "Polar" → No. 236 → Consolidated recipe

Consolidated recipe: №236 Cake "Polar"

Weight 0.5 and 1 kg.

No. 236
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 711.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 042 Sheet wafers97.5 178.00 173.55 126.61 123.45 
3Crumb of the same product98.9 10.00 9.89 7.11 7.03 
4Powdered sugar99.8510.00 9.98 7.11 7.10 
Total1.1 98.9 1000.00 989.01 711.30 703.48 
Output1.1 98.9 1000.00 989.01 703.48 
List of recipes
Fat filling (in No. 236, 244) the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 570.46 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Confectionery fat99.7 399.57 398.37 227.94 227.26 
3Whole milk powder95.0 119.87 113.88 68.38 64.96 
4Vanilla powder99.855.99 5.98 3.42 3.41 
Total0.79 99.211004.90 996.98 573.26 568.74 
Losses 0.5%4.98 2.84 
Output0.8 99.2 1000.00 992.00 570.46 565.90 
Losses before baking/boiling, shrinkage 0.24973%99.212.51 2.49 1.43 1.42 
Baking/boiling -0.01%-0.12 -0.068
Losses after baking/boiling, shrinkage 0.24973%99.2 2.51 2.49 1.43 1.42 
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 126.61 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg yolk46.0 121.98 56.11 15.44 7.10 
3Baking soda (E500(ii))50.0 6.10 3.05 0.77 0.39 
4Salt96.5 6.10 5.89 0.77 0.75 
Total18.2 81.8 1353.95 1107.95 171.43 140.28 
Losses 12.0%132.95 16.83 
Output2.5 97.5 1000.00 975.00 126.61 123.45 
Losses before baking/boiling, shrinkage 5.99985%81.8 81.23 66.48 10.29 8.42 
Baking/boiling 16.07%204.54 25.90 
Losses after baking/boiling, shrinkage 5.99985%97.5 68.18 66.48 8.63 8.42 
Consolidated recipe, k=1.019701
#

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 711.3 kg finished product
in kind
in solids
in kind
in solids
in kind
in solids
1Sign up99.85280.63 280.21 283.39 282.96 288.97 288.54 
2Confectionery fat99.7 227.94 227.26 230.18 229.49 234.71 234.01 
3Flour, premium85.5 154.44 132.04 155.95 133.34 159.03 135.97 
4Whole milk powder95.0 68.38 64.96 69.05 65.60 70.41 66.89 
5Raw egg yolk46.0 15.44 7.10 15.60 7.17 15.90 7.32 
6Sign up99.853.42 3.41 3.45 3.45 3.52 3.51 
7Baking soda (E500(ii))50.0 0.77 0.39 0.78 0.39 0.80 0.40 
8Salt96.5 0.77 0.75 0.78 0.75 0.80 0.77 
9Crumb of the same product98.9 7.11 7.03 —   —   —   —   
Total758.91 723.16 759.18 723.16 774.14 737.40 
Total phase loss 2.7%19.67 
Other losses 1.9%14.25 
General losses 4.6%33.92 
Output98.9 711.30 703.48 711.30 703.48 711.30 703.48 
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.Yesraw egg yolkno 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).no datano 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 №236 Cake "Polar" contained in handbooks:

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