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All groups → All products → Cakes → Waffle cakes → Waffle cakes with fat filling → №246 Cake "Aushra" → No. 246 → Consolidated recipe

Consolidated recipe №246 Cake "Aushra"

Weight 0.5 and 0.8 kg.

No. 246
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 756.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 044 Sheet wafers	97.5	180.00	175.50	136.10	132.70
3	"Patterned" chocolate	99.4	30.00	29.82	22.68	22.55
	Total	1.3 98.7	1000.00	987.42	756.10	746.59
	Output	1.3 98.7	1000.00	987.42		746.59

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Fat chocolate filling (in # 246, 254) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 597.32 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Confectionery fat	99.7	418.19	416.94	249.79	249.04
3	Cocoa powder [Skurikhin]	95.0	63.20	60.04	37.75	35.86
4	Chocolate glaze [Skurikhin]	99.1	38.89	38.54	23.23	23.02
5	Whole milk powder	95.0	24.31	23.09	14.52	13.79
6	Sign up
7	Vanilla powder	99.85	0.020	0.020	0.012	0.012
	Total	1.0 99.05	1004.53	994.96	600.02	594.31
	Losses 0.5%			4.96		2.97
	Output	1.0 99.0	1000.00	990.00	597.32	591.35
	Losses before baking/boiling, shrinkage 0.24947%	99.05	2.51	2.48	1.50	1.48
	Baking/boiling -0.05%		-0.48		-0.29
	Losses after baking/boiling, shrinkage 0.24947%	99.0	2.51	2.48	1.50	1.48

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 136.1 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Melange	27.0	183.20	49.46	24.93	6.73
3	Baking soda (E500(ii))	50.0	6.11	3.06	0.83	0.42
4	Salt	96.5	6.11	5.90	0.83	0.80
5	Phosphatide concentrates	98.5	5.37	5.29	0.73	0.72
	Total	22.1 77.9	1422.13	1107.95	193.55	150.79
	Losses 12.0%			132.95		18.09
	Output	2.5 97.5	1000.00	975.00	136.10	132.70
	Losses before baking/boiling, shrinkage 5.99983%	77.9	85.33	66.48	11.61	9.05
	Baking/boiling 20.09%		268.62		36.56
	Losses after baking/boiling, shrinkage 5.99983%	97.5	68.18	66.48	9.28	9.05

Consolidated recipe, k=1.019461
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 756.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	272.99	272.58	278.30	277.88
2	Confectionery fat	99.7	249.79	249.04	254.65	253.89
3	Flour, premium	85.5	166.22	142.12	169.46	144.89
4	Cocoa powder [Skurikhin]	95.0	37.75	35.86	38.49	36.56
5	Melange	27.0	24.93	6.73	25.42	6.86
6	Sign up	99.1	23.23	23.02	23.68	23.47
7	"Patterned" chocolate	99.4	22.68	22.55	23.12	22.99
8	Whole milk powder	95.0	14.52	13.79	14.80	14.06
9	Essence of rum	—	1.73	—	1.77	—
10	Baking soda (E500(ii))	50.0	0.83	0.42	0.85	0.42
11	Sign up	96.5	0.83	0.80	0.85	0.82
12	Phosphatide concentrates	98.5	0.73	0.72	0.75	0.73
13	Vanilla powder	99.85	0.012	0.012	0.012	0.012
	Total		816.26	767.65	832.14	782.59
	Total phase loss 2.7%			21.06
	Other losses 1.9%					14.94
	General losses 4.6%					36.00
	Output	98.7	756.10	746.59	756.10	746.59

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Recipe on №246 Cake "Aushra" contained in handbooks:

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

Consolidated recipe №246 Cake "Aushra"

Recipe on №246 Cake "Aushra" contained in handbooks:

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