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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 710.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 240.00 237.84 170.62 169.08 
3No. 042 Sheet wafers97.5 130.00 126.75 92.42 90.11 
Total1.0 99.0 1000.00 989.55 710.90 703.47 
Output1.0 99.0 1000.00 989.55 703.47 
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 447.87 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Confectionery fat99.7 383.34 382.19 171.69 171.17 
3Whole milk powder95.0 90.28 85.77 40.43 38.41 
4No. 110 Coffee paste96.7 48.43 46.83 21.69 20.97 
Total0.79 99.211004.97 996.98 450.09 446.52 
Losses 0.5%4.98 2.23 
Output0.8 99.2 1000.00 992.00 447.87 444.28 
Losses before baking/boiling, shrinkage 0.24992%99.212.51 2.49 1.12 1.12 
Baking/boiling -0.01%-0.053-0.024
Losses after baking/boiling, shrinkage 0.24992%99.2 2.51 2.49 1.12 1.12 
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 92.42 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg yolk46.0 121.98 56.11 11.27 5.19 
3Baking soda (E500(ii))50.0 6.10 3.05 0.56 0.28 
4Salt96.5 6.10 5.89 0.56 0.54 
Total18.2 81.8 1353.95 1107.95 125.13 102.39 
Losses 12.0%132.95 12.29 
Output2.5 97.5 1000.00 975.00 92.42 90.11 
Losses before baking/boiling, shrinkage 5.99985%81.8 81.23 66.48 7.51 6.14 
Baking/boiling 16.07%204.54 18.90 
Losses after baking/boiling, shrinkage 5.99985%97.5 68.18 66.48 6.30 6.14 
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 21.69 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Confectionery fat99.7 200.90 200.30 4.36 4.34 
Total3.3 96.7 1004.61 971.86 21.79 21.08 
Losses 0.5%4.86 0.11 
Output3.3 96.7 1000.00 967.00 21.69 20.97 
Losses before baking/boiling, shrinkage 0.24998%96.7 2.51 2.43 0.0540.053
Baking/boiling -0.04%-0.41 -0.009
Losses after baking/boiling, shrinkage 0.24998%96.7 2.51 2.43 0.0540.053
Consolidated recipe, k=1.026871
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 710.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85216.28 215.96 222.10 221.76 
2Confectionery fat99.7 176.04 175.51 180.77 180.23 
3Chocolate glaze [Skurikhin]99.1 170.62 169.08 175.20 173.62 
4Flour, premium85.5 112.73 96.38 115.76 98.97 
5Whole milk powder95.0 40.43 38.41 41.52 39.44 
6Sign up96.0 17.43 16.74 17.90 17.19 
7Raw egg yolk46.0 11.27 5.19 11.58 5.32 
8Baking soda (E500(ii))50.0 0.56 0.28 0.58 0.29 
9Salt96.5 0.56 0.54 0.58 0.56 
Total745.94 718.10 765.98 737.39 
Total phase loss 2.0%14.62 
Other losses 2.6%19.30 
General losses 4.6%33.92 
Output99.0 710.90 703.47 710.90 703.47 
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Recipe on No. 239 Cake "Coffee and milk glazed" contained in handbooks:

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