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All groups → All products → Cakes → Waffle cakes → Waffle cakes with fat filling → №245 Cake "Bee" → No. 245 → Consolidated recipe

Consolidated recipe №245 Cake "Bee"

Weight 0.5 kg.

No. 245
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 173.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 044 Sheet wafers97.5 175.00 170.62 30.33 29.57 
3A crumb of sheet wafers (in No. 241, 242, 245)97.5 5.00 4.88 0.87 0.84 
4Cocoa powder [Skurikhin]95.0 5.00 4.75 0.87 0.82 
Total5.2 94.8 1000.00 947.98 173.30 164.28 
Output5.2 94.8 1000.00 947.98 164.28 
List of recipes
Honey filling (in No. 245) the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 141.24 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85181.16 180.89 25.59 25.55 
3Skimmed milk powder95.0 171.11 162.55 24.17 22.96 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 125.81 105.68 17.77 14.93 
5Natural honey78.0 110.71 86.35 15.64 12.20 
6Crumb of the same product
Total5.9 94.1 1006.48 946.73 142.15 133.72 
Losses 0.5%4.73 0.67 
Output5.8 94.2 1000.00 942.00 141.24 133.05 
Losses before baking/boiling, shrinkage 0.24999%94.1 2.52 2.37 0.36 0.33 
Baking/boiling 0.14%1.45 0.20 
Losses after baking/boiling, shrinkage 0.24999%94.2 2.51 2.37 0.35 0.33 
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 30.33 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Melange27.0 183.20 49.46 5.56 1.50 
3Baking soda (E500(ii))50.0 6.11 3.06 0.19 0.093
4Salt96.5 6.11 5.90 0.19 0.18 
5Phosphatide concentrates98.5 5.37 5.29 0.16 0.16 
Total22.1 77.9 1422.13 1107.95 43.13 33.60 
Losses 12.0%132.95 4.03 
Output2.5 97.5 1000.00 975.00 30.33 29.57 
Losses before baking/boiling, shrinkage 5.99983%77.9 85.33 66.48 2.59 2.02 
Baking/boiling 20.09%268.62 8.15 
Losses after baking/boiling, shrinkage 5.99983%97.5 68.18 66.48 2.07 2.02 
Consolidated recipe, k=1.012691
#

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 173.3 kg finished product
in kind
in solids
in kind
in solids
in kind
in solids
1Sign up99.7 44.07 43.94 48.10 47.95 48.71 48.56 
2Flour, premium85.5 37.04 31.67 40.43 34.56 40.94 35.00 
3Powdered sugar99.8525.59 25.55 27.93 27.88 28.28 28.24 
4Skimmed milk powder95.0 24.17 22.96 26.38 25.06 26.71 25.38 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 17.77 14.93 19.39 16.29 19.64 16.50 
6Sign up78.0 15.64 12.20 17.07 13.31 17.28 13.48 
7Melange27.0 5.56 1.50 6.06 1.64 6.14 1.66 
8A crumb of sheet wafers (in No. 241, 242, 245)97.5 0.87 0.84 0.95 0.92 0.96 0.93 
9Cocoa powder [Skurikhin]95.0 0.87 0.82 0.95 0.90 0.96 0.91 
10Baking soda (E500(ii))50.0 0.19 0.0930.20 0.10 0.20 0.10 
11Sign up96.5 0.19 0.18 0.20 0.20 0.20 0.20 
12Phosphatide concentrates98.5 0.16 0.16 0.18 0.18 0.18 0.18 
13Crumb of the same product94.8 14.93 14.15 —   —   —   —   
Total187.02 168.99 187.82 168.99 190.20 171.13 
Total phase loss 2.8%4.70 
Other losses 1.3%2.14 
General losses 4.0%6.85 
Output94.8 173.30 164.28 173.30 164.28 173.30 164.28 
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