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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 399.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 042 Sheet wafers	97.5	178.00	173.55	71.11	69.33
3	Crumb of the same product	98.9	10.00	9.89	4.00	3.95
4	Powdered sugar	99.85	10.00	9.98	4.00	3.99
	Total	1.1 98.9	1000.00	989.01	399.50	395.11
	Output	1.1 98.9	1000.00	989.01		395.11

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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 320.4 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Confectionery fat	99.7	399.57	398.37	128.02	127.64
3	Whole milk powder	95.0	119.87	113.88	38.41	36.49
4	Vanilla powder	99.85	5.99	5.98	1.92	1.92
	Total	0.79 99.21	1004.90	996.98	321.97	319.43
	Losses 0.5%			4.98		1.60
	Output	0.8 99.2	1000.00	992.00	320.40	317.84
	Losses before baking/boiling, shrinkage 0.24973%	99.21	2.51	2.49	0.80	0.80
	Baking/boiling -0.01%		-0.12		-0.038
	Losses after baking/boiling, shrinkage 0.24973%	99.2	2.51	2.49	0.80	0.80

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 71.11 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg yolk	46.0	121.98	56.11	8.67	3.99
3	Baking soda (E500(ii))	50.0	6.10	3.05	0.43	0.22
4	Salt	96.5	6.10	5.89	0.43	0.42
	Total	18.2 81.8	1353.95	1107.95	96.28	78.79
	Losses 12.0%			132.95		9.45
	Output	2.5 97.5	1000.00	975.00	71.11	69.33
	Losses before baking/boiling, shrinkage 5.99985%	81.8	81.23	66.48	5.78	4.73
	Baking/boiling 16.07%		204.54		14.54
	Losses after baking/boiling, shrinkage 5.99985%	97.5	68.18	66.48	4.85	4.73

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 399.5 kg finished product
			in kind	in solids	in kind	in solids	in kind	in solids
1	Sign up	99.85	157.62	157.38	159.17	158.93	162.30	162.06
2	Confectionery fat	99.7	128.02	127.64	129.28	128.89	131.83	131.43
3	Flour, premium	85.5	86.74	74.16	87.59	74.89	89.32	76.37
4	Whole milk powder	95.0	38.41	36.49	38.78	36.84	39.55	37.57
5	Raw egg yolk	46.0	8.67	3.99	8.76	4.03	8.93	4.11
6	Sign up	99.85	1.92	1.92	1.94	1.94	1.98	1.97
7	Baking soda (E500(ii))	50.0	0.43	0.22	0.44	0.22	0.45	0.22
8	Salt	96.5	0.43	0.42	0.44	0.42	0.45	0.43
9	Crumb of the same product	98.9	4.00	3.95	—	—	—	—
	Total		426.24	406.16	426.39	406.16	434.79	414.16
	Total phase loss 2.7%					11.05
	Other losses 1.9%							8.00
	General losses 4.6%							19.05
	Output	98.9	399.50	395.11	399.50	395.11	399.50	395.11

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Recipe on №236 Cake "Polar" contained in handbooks:

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

Consolidated recipe №236 Cake "Polar"

Recipe on №236 Cake "Polar" contained in handbooks:

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