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All groups → All products → Cakes → Waffle cakes → Wafer cakes with praline and other fillings → №252 Cake "Chocolate-coffee" → No. 252 → Consolidated recipe

Consolidated recipe №252 Cake "Chocolate-coffee"

Weight 1 kg.

No. 252
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 662.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze99.1 259.00 256.67 171.54 169.99 
3No. 042 Sheet wafers97.5 143.00 139.42 94.71 92.34 
Total1.2 98.8 1000.00 988.11 662.30 654.43 
Output1.2 98.8 1000.00 988.11 654.43 
List of recipes
Chocolate-coffee filling (in # 252) the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 396.06 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted hazelnut kernel97.5 317.70 309.76 125.83 122.68 
3Cocoa mass97.4 39.71 38.68 15.73 15.32 
4Confectionery fat99.7 35.94 35.83 14.23 14.19 
5Natural roasted coffee96.0 14.89 14.29 5.90 5.66 
Total1.0 99.0 1008.40 997.82 399.38 395.19 
Losses 0.78%7.82 3.10 
Output1.0 99.0 1000.00 990.00 396.06 392.09 
Losses before baking/boiling, shrinkage 0.39192%99.0 3.95 3.91 1.57 1.55 
Baking/boiling 0.05%0.50 0.20 
Losses after baking/boiling, shrinkage 0.39192%99.0 3.95 3.91 1.56 1.55 
Chocolate glaze for the cake "Chocolate-coffee"
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 171.54 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Confectionery fat99.7 70.96 70.75 12.17 12.14 
Total0.86 99.141005.60 996.98 172.50 171.02 
Losses 0.6%5.98 1.02 
Output0.9 99.1 1000.00 991.00 171.54 169.99 
Losses before baking/boiling, shrinkage 0.29967%99.143.01 2.99 0.52 0.51 
Baking/boiling -0.04%-0.43 -0.073
Losses after baking/boiling, shrinkage 0.29967%99.1 3.01 2.99 0.52 0.51 
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 94.71 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg yolk46.0 121.98 56.11 11.55 5.31 
3Baking soda (E500(ii))50.0 6.10 3.05 0.58 0.29 
4Salt96.5 6.10 5.89 0.58 0.56 
Total18.2 81.8 1353.95 1107.95 128.23 104.93 
Losses 12.0%132.95 12.59 
Output2.5 97.5 1000.00 975.00 94.71 92.34 
Losses before baking/boiling, shrinkage 5.99985%81.8 81.23 66.48 7.69 6.30 
Baking/boiling 16.07%204.54 19.37 
Losses after baking/boiling, shrinkage 5.99985%97.5 68.18 66.48 6.46 6.30 
Consolidated recipe, k=1.023185
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 662.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85237.70 237.34 243.21 242.84 
2Chocolate glaze [Skurikhin]99.1 160.32 158.88 164.04 162.56 
3Roasted hazelnut kernel97.5 125.83 122.68 128.74 125.53 
4Flour, premium85.5 115.52 98.77 118.20 101.06 
5Confectionery fat99.7 26.41 26.33 27.02 26.94 
6Sign up97.4 15.73 15.32 16.09 15.67 
7Raw egg yolk46.0 11.55 5.31 11.82 5.44 
8Natural roasted coffee96.0 5.90 5.66 6.03 5.79 
9Baking soda (E500(ii))50.0 0.58 0.29 0.59 0.30 
10Salt96.5 0.58 0.56 0.59 0.57 
Total700.11 671.14 716.34 686.70 
Total phase loss 2.5%16.71 
Other losses 2.3%15.56 
General losses 4.7%32.28 
Output98.8 662.30 654.43 662.30 654.43 
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