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All groups → All products → Cakes → Waffle cakes → Waffle cakes with fat filling → №241 Cake "Tambovsky" → No. 241 → Consolidated recipe

Consolidated recipe №241 Cake "Tambovsky"

Weight 0.5 kg.

No. 241
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 762.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 042 Sheet wafers97.5 170.00 165.75 129.68 126.43 
3Roasted cashew kernels [2]97.5 36.00 35.10 27.46 26.77 
4A crumb of sheet wafers (in No. 241, 242, 245)97.5 10.00 9.75 7.63 7.44 
Total2.1 97.9 1000.00 978.92 762.80 746.72 
Output2.1 97.9 1000.00 978.92 746.72 
List of recipes
Fat filling with nuts (in No. 241) the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 598.04 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Confectionery fat99.7 280.76 279.92 167.90 167.40 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 105.09 88.28 62.85 52.79 
4Roasted kernels97.5 52.64 51.32 31.48 30.69 
5Vanilla powder99.855.52 5.51 3.30 3.30 
Total2.0 98.0 1004.74 984.92 600.87 589.02 
Losses 0.5%4.92 2.94 
Output2.0 98.0 1000.00 980.00 598.04 586.07 
Losses before baking/boiling, shrinkage 0.24966%98.0 2.51 2.46 1.50 1.47 
Baking/boiling -0.03%-0.28 -0.17 
Losses after baking/boiling, shrinkage 0.24966%98.0 2.51 2.46 1.50 1.47 
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 129.68 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg yolk46.0 121.98 56.11 15.82 7.28 
3Baking soda (E500(ii))50.0 6.10 3.05 0.79 0.40 
4Salt96.5 6.10 5.89 0.79 0.76 
Total18.2 81.8 1353.95 1107.95 175.57 143.67 
Losses 12.0%132.95 17.24 
Output2.5 97.5 1000.00 975.00 129.68 126.43 
Losses before baking/boiling, shrinkage 5.99985%81.8 81.23 66.48 10.53 8.62 
Baking/boiling 16.07%204.54 26.52 
Losses after baking/boiling, shrinkage 5.99985%97.5 68.18 66.48 8.84 8.62 
Consolidated recipe, k=1.020633
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 762.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85335.34 334.83 342.26 341.74 
2Confectionery fat99.7 167.90 167.40 171.37 170.85 
3Flour, premium85.5 158.17 135.24 161.44 138.03 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 62.85 52.79 64.14 53.88 
5Roasted kernels97.5 31.48 30.69 32.13 31.33 
6Sign up97.5 27.46 26.77 28.03 27.33 
7Raw egg yolk46.0 15.82 7.28 16.14 7.43 
8A crumb of sheet wafers (in No. 241, 242, 245)97.5 7.63 7.44 7.79 7.59 
9Vanilla powder99.853.30 3.30 3.37 3.36 
10Baking soda (E500(ii))50.0 0.79 0.40 0.81 0.40 
11Sign up96.5 0.79 0.76 0.81 0.78 
Total811.53 766.90 828.28 782.73 
Total phase loss 2.6%20.18 
Other losses 2.0%15.82 
General losses 4.6%36.01 
Output97.9 762.80 746.72 762.80 746.72 
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Recipe on №241 Cake "Tambovsky" contained in handbooks:

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