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All groups → All products → Cakes → Waffle cakes → Waffle cakes with fat filling → No. 239 Cake "Coffee and milk glazed" → No. 239 → Consolidated recipe

Consolidated recipe: No. 239 Cake "Coffee and milk glazed"

Weight 0.5 and 1.0 kg.

No. 239
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 124.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 240.00 237.84 29.81 29.54 
3No. 042 Sheet wafers97.5 130.00 126.75 16.15 15.74 
Total1.0 99.0 1000.00 989.55 124.20 122.90 
Output1.0 99.0 1000.00 989.55 122.90 
List of recipes
Coffee and milk filling (in No. 238) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 78.25 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Confectionery fat99.7 383.34 382.19 29.99 29.90 
3Whole milk powder95.0 90.28 85.77 7.06 6.71 
4No. 110 Coffee paste96.7 48.43 46.83 3.79 3.66 
Total0.79 99.211004.97 996.98 78.63 78.01 
Losses 0.5%4.98 0.39 
Output0.8 99.2 1000.00 992.00 78.25 77.62 
Losses before baking/boiling, shrinkage 0.24992%99.212.51 2.49 0.20 0.19 
Baking/boiling -0.01%-0.053-0.004
Losses after baking/boiling, shrinkage 0.24992%99.2 2.51 2.49 0.20 0.19 
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 16.15 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg yolk46.0 121.98 56.11 1.97 0.91 
3Baking soda (E500(ii))50.0 6.10 3.05 0.10 0.049
4Salt96.5 6.10 5.89 0.10 0.10 
Total18.2 81.8 1353.95 1107.95 21.86 17.89 
Losses 12.0%132.95 2.15 
Output2.5 97.5 1000.00 975.00 16.15 15.74 
Losses before baking/boiling, shrinkage 5.99985%81.8 81.23 66.48 1.31 1.07 
Baking/boiling 16.07%204.54 3.30 
Losses after baking/boiling, shrinkage 5.99985%97.5 68.18 66.48 1.10 1.07 
No. 110 Coffee paste basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 3.79 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Confectionery fat99.7 200.90 200.30 0.76 0.76 
Total3.3 96.7 1004.61 971.86 3.81 3.68 
Losses 0.5%4.86 0.018
Output3.3 96.7 1000.00 967.00 3.79 3.66 
Losses before baking/boiling, shrinkage 0.24998%96.7 2.51 2.43 0.0100.009
Baking/boiling -0.04%-0.41 -0.002
Losses after baking/boiling, shrinkage 0.24998%96.7 2.51 2.43 0.0100.009
Consolidated recipe, k=1.026871
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 124.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8537.79 37.73 38.80 38.74 
2Confectionery fat99.7 30.76 30.66 31.58 31.49 
3Chocolate glaze [Skurikhin]99.1 29.81 29.54 30.61 30.33 
4Flour, premium85.5 19.69 16.84 20.22 17.29 
5Whole milk powder95.0 7.06 6.71 7.25 6.89 
6Sign up96.0 3.05 2.92 3.13 3.00 
7Raw egg yolk46.0 1.97 0.91 2.02 0.93 
8Baking soda (E500(ii))50.0 0.10 0.0490.10 0.051
9Salt96.5 0.10 0.10 0.10 0.10 
Total130.32 125.46 133.82 128.83 
Total phase loss 2.0%2.55 
Other losses 2.6%3.37 
General losses 4.6%5.93 
Output99.0 124.20 122.90 124.20 122.90 
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 No. 239 Cake "Coffee and milk glazed" contained in handbooks:

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