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All groups → All products → Cakes → Waffle cakes → Waffle cakes with fat filling → №242 Cake "Mokka" → No. 242 → Consolidated recipe

Consolidated recipe №242 Cake "Mokka"

Weight 0.3 and 0.5 kg.

No. 242
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 46.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 044 Sheet wafers	97.5	175.00	170.62	8.19	7.99
3	A crumb of sheet wafers (in No. 241, 242, 245)	97.5	5.00	4.88	0.23	0.23
4	Cocoa powder [Skurikhin]	95.0	5.00	4.75	0.23	0.22
	Total	1.2 98.8	1000.00	987.92	46.80	46.23
	Output	1.2 98.8	1000.00	987.92		46.23

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Fatty coffee filling (in No. 242) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 38.14 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Confectionery fat	99.7	334.88	333.88	12.77	12.73
3	Coconut oil	100.0	65.00	65.00	2.48	2.48
4	Cocoa powder [Skurikhin]	95.0	49.25	46.79	1.88	1.78
5	Whole milk powder	95.0	44.32	42.10	1.69	1.61
6	Sign up
7	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	2.95	2.48	0.11	0.095
8	Vanillin	—	0.20	—	0.008	—
9	Nutmeg	100.0	0.18	0.18	0.007	0.007
10	Crumb of the same product	98.8	98.49	97.30	3.76	3.71
	Total	0.9 99.1	1005.00	995.97	38.33	37.99
	Losses 0.5%			4.97		0.19
	Output	0.9 99.1	1000.00	991.00	38.14	37.80
	Losses before baking/boiling, shrinkage 0.24941%	99.1	2.51	2.48	0.10	0.095
	Baking/boiling -0.0%		-0.013		-0.00
	Losses after baking/boiling, shrinkage 0.24941%	99.1	2.51	2.48	0.10	0.095

No. 044 Sheet wafers basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 8.19 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Melange	27.0	183.20	49.46	1.50	0.41
3	Baking soda (E500(ii))	50.0	6.11	3.06	0.050	0.025
4	Salt	96.5	6.11	5.90	0.050	0.048
5	Phosphatide concentrates	98.5	5.37	5.29	0.044	0.043
	Total	22.1 77.9	1422.13	1107.95	11.65	9.07
	Losses 12.0%			132.95		1.09
	Output	2.5 97.5	1000.00	975.00	8.19	7.99
	Losses before baking/boiling, shrinkage 5.99983%	77.9	85.33	66.48	0.70	0.54
	Baking/boiling 20.09%		268.62		2.20
	Losses after baking/boiling, shrinkage 5.99983%	97.5	68.18	66.48	0.56	0.54

Consolidated recipe, k=1.020015
#	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 46.8 kg finished product
			in kind	in solids	in kind	in solids	in kind	in solids
1	Sign up	99.85	14.76	14.74	16.01	15.99	16.34	16.31
2	Confectionery fat	99.7	12.77	12.73	13.86	13.81	14.13	14.09
3	Flour, premium	85.5	10.00	8.55	10.85	9.28	11.07	9.46
4	Coconut oil	100.0	2.48	2.48	2.69	2.69	2.74	2.74
5	Cocoa powder [Skurikhin]	95.0	2.11	2.01	2.29	2.18	2.34	2.22
6	Sign up	95.0	1.69	1.61	1.83	1.74	1.87	1.78
7	Melange	27.0	1.50	0.41	1.63	0.44	1.66	0.45
8	Natural roasted coffee	96.0	0.86	0.83	0.94	0.90	0.96	0.92
9	A crumb of sheet wafers (in No. 241, 242, 245)	97.5	0.23	0.23	0.25	0.25	0.26	0.25
10	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	0.11	0.095	0.12	0.10	0.12	0.10
11	Sign up	50.0	0.050	0.025	0.054	0.027	0.055	0.028
12	Salt	96.5	0.050	0.048	0.054	0.052	0.055	0.053
13	Phosphatide concentrates	98.5	0.044	0.043	0.048	0.047	0.049	0.048
14	Vanillin	—	0.008	—	0.008	—	0.008	—
15	Nutmeg	100.0	0.007	0.007	0.007	0.007	0.008	0.008
16	Crumb of the same product	98.8	3.76	3.71	—	—	—	—
	Total		50.45	47.51	50.65	47.51	51.66	48.46
	Total phase loss 2.7%					1.28
	Other losses 2.0%							0.95
	General losses 4.6%							2.23
	Output	98.8	46.80	46.23	46.80	46.23	46.80	46.23

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Recipe on №242 Cake "Mokka" contained in handbooks:

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

Consolidated recipe №242 Cake "Mokka"

Recipe on №242 Cake "Mokka" contained in handbooks:

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