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All groups → All products → Cakes → Waffle cakes → Waffle cakes with fat filling → №247 Cake "Chocolate-lemon" → No. 247 → Consolidated recipe

Consolidated recipe: №247 Cake "Chocolate-lemon"

Weight 0.4 and 0.8 kg.

No. 247
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 12.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 200.00 198.20 2.48 2.46 
3No. 042 Sheet wafers97.5 160.00 156.00 1.98 1.93 
Total1.0 99.041000.00 990.36 12.40 12.28 
Output1.0 99.041000.00 990.36 12.28 
List of recipes
Lemon-fat filling (in # 237, 247, 378) the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 7.94 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Confectionery fat99.7 398.87 397.67 3.17 3.16 
3Citric acid (E330)98.0 3.99 3.91 0.0320.031
4Lemon essence—  3.99 —   0.032—   
Total0.61 99.391005.15 998.99 7.98 7.93 
Losses 0.5%4.99 0.040
Output0.6 99.4 1000.00 994.00 7.94 7.89 
Losses before baking/boiling, shrinkage 0.24956%99.392.51 2.49 0.0200.020
Baking/boiling 0.01%0.13 0.001
Losses after baking/boiling, shrinkage 0.24956%99.4 2.51 2.49 0.0200.020
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 1.98 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg yolk46.0 121.98 56.11 0.24 0.11 
3Baking soda (E500(ii))50.0 6.10 3.05 0.0120.006
4Salt96.5 6.10 5.89 0.0120.012
Total18.2 81.8 1353.95 1107.95 2.69 2.20 
Losses 12.0%132.95 0.26 
Output2.5 97.5 1000.00 975.00 1.98 1.93 
Losses before baking/boiling, shrinkage 5.99985%81.8 81.23 66.48 0.16 0.13 
Baking/boiling 16.07%204.54 0.41 
Losses after baking/boiling, shrinkage 5.99985%97.5 68.18 66.48 0.14 0.13 
Consolidated recipe, k=1.02295
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 12.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.854.75 4.74 4.86 4.85 
2Confectionery fat99.7 3.17 3.16 3.24 3.23 
3Chocolate glaze [Skurikhin]99.1 2.48 2.46 2.54 2.51 
4Flour, premium85.5 2.42 2.07 2.48 2.12 
5Raw egg yolk46.0 0.24 0.11 0.25 0.11 
6Sign up98.0 0.0320.0310.0320.032
7Lemon essence—  0.032—   0.032—   
8Baking soda (E500(ii))50.0 0.0120.0060.0120.006
9Salt96.5 0.0120.0120.0120.012
Total13.14 12.58 13.44 12.87 
Total phase loss 2.4%0.30 
Other losses 2.2%0.29 
General losses 4.6%0.59 
Output99.0412.40 12.28 12.40 12.28 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.Yesflour, premiumno data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yesraw egg yolkno data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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Recipe on №247 Cake "Chocolate-lemon" contained in handbooks:

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