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All groups → All products → Cakes → Waffle cakes → Wafer cakes with praline and other fillings → №248 Cake "Chocolate-waffle" → No. 248 → Consolidated recipe

Consolidated recipe №248 Cake "Chocolate-waffle"

Weight 0.5 kg and more.

No. 248
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 934.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 165.00 163.52 154.16 152.77 
3No. 042 Sheet wafers97.5 130.00 126.75 121.46 118.42 
4"Patterned" chocolate with cognac (in # 248)99.4 129.00 128.23 120.52 119.80 
Total1.1 98.9 1000.00 988.73 934.30 923.77 
Output1.1 98.9 1000.00 988.73 923.77 
List of recipes
Praline filling (in # 248, 249, 351, 452) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 538.16 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Confectionery fat99.7 62.98 62.79 33.89 33.79 
Total1.0 99.041007.62 997.98 542.26 537.07 
Losses 0.8%7.98 4.30 
Output1.0 99.0 1000.00 990.00 538.16 532.78 
Losses before baking/boiling, shrinkage 0.40004%99.044.03 3.99 2.17 2.15 
Baking/boiling -0.04%-0.44 -0.24 
Losses after baking/boiling, shrinkage 0.40004%99.0 4.03 3.99 2.17 2.15 
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 121.46 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg yolk46.0 121.98 56.11 14.82 6.82 
3Baking soda (E500(ii))50.0 6.10 3.05 0.74 0.37 
4Salt96.5 6.10 5.89 0.74 0.71 
Total18.2 81.8 1353.95 1107.95 164.45 134.57 
Losses 12.0%132.95 16.15 
Output2.5 97.5 1000.00 975.00 121.46 118.42 
Losses before baking/boiling, shrinkage 5.99985%81.8 81.23 66.48 9.87 8.07 
Baking/boiling 16.07%204.54 24.84 
Losses after baking/boiling, shrinkage 5.99985%97.5 68.18 66.48 8.28 8.07 
"Patterned" chocolate with cognac (in # 248) the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 120.52 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cognac—  7.99 —   0.96 —   
Total1.4 98.6 1033.64 1019.50 124.58 122.87 
Losses 2.5%25.50 3.07 
Output0.6 99.4 1000.00 994.00 120.52 119.80 
Losses before baking/boiling, shrinkage 1.25043%98.6 12.92 12.75 1.56 1.54 
Baking/boiling 0.77%7.89 0.95 
Losses after baking/boiling, shrinkage 1.25043%99.4 12.82 12.75 1.55 1.54 
Consolidated recipe, k=1.023267
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 934.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.0 508.36 503.28 520.19 514.99 
2Chocolate glaze [Skurikhin]99.1 154.16 152.77 157.75 156.33 
3Flour, premium85.5 148.15 126.67 151.60 129.62 
4"Patterned" chocolate99.4 123.62 122.87 126.49 125.73 
5Confectionery fat99.7 33.89 33.79 34.68 34.58 
6Sign up46.0 14.82 6.82 15.16 6.97 
7Cognac—  0.96 —   0.99 —   
8Baking soda (E500(ii))50.0 0.74 0.37 0.76 0.38 
9Salt96.5 0.74 0.71 0.76 0.73 
Total985.45 947.29 1008.37 969.33 
Total phase loss 2.5%23.52 
Other losses 2.3%22.04 
General losses 4.7%45.56 
Output98.9 934.30 923.77 934.30 923.77 
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