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All groups → All products → Cakes → Waffle cakes → Wafer cakes with praline and other fillings → # 254 Cake "Popular" → No. 254 → Consolidated recipe

Consolidated recipe: # 254 Cake "Popular"

Weight 0.5 and 1 kg.

No. 254
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 75.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 045 Wafers sheet	97.5	180.00	175.50	13.52	13.18
3	Chocolate glaze [Skurikhin]	99.1	30.00	29.73	2.25	2.23
	Total	1.3 98.7	1000.00	987.33	75.10	74.15
	Output	1.3 98.7	1000.00	987.33		74.15

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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 59.33 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Confectionery fat	99.7	418.19	416.94	24.81	24.74
3	Cocoa powder [Skurikhin]	95.0	63.20	60.04	3.75	3.56
4	Chocolate glaze [Skurikhin]	99.1	38.89	38.54	2.31	2.29
5	Whole milk powder	95.0	24.31	23.09	1.44	1.37
6	Sign up
7	Vanilla powder	99.85	0.020	0.020	0.001	0.001
	Total	1.0 99.05	1004.53	994.96	59.60	59.03
	Losses 0.5%			4.96		0.29
	Output	1.0 99.0	1000.00	990.00	59.33	58.74
	Losses before baking/boiling, shrinkage 0.24947%	99.05	2.51	2.48	0.15	0.15
	Baking/boiling -0.05%		-0.48		-0.029
	Losses after baking/boiling, shrinkage 0.24947%	99.0	2.51	2.48	0.15	0.15

No. 045 Wafers sheet basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 13.52 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Melange	27.0	93.64	25.28	1.27	0.34
3	Vegetable oil	100.0	7.29	7.29	0.10	0.10
4	Baking soda (E500(ii))	50.0	5.84	2.92	0.079	0.039
5	Salt	96.5	5.84	5.64	0.079	0.076
6	Sign up
	Total	18.5 81.5	1359.58	1107.95	18.38	14.98
	Losses 12.0%			132.95		1.80
	Output	2.5 97.5	1000.00	975.00	13.52	13.18
	Losses before baking/boiling, shrinkage 5.99985%	81.5	81.57	66.48	1.10	0.90
	Baking/boiling 16.42%		209.83		2.84
	Losses after baking/boiling, shrinkage 5.99985%	97.5	68.18	66.48	0.92	0.90

Consolidated recipe, k=1.019459
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 75.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	27.11	27.07	27.64	27.60
2	Confectionery fat	99.7	24.81	24.74	25.29	25.22
3	Flour, premium	85.5	16.79	14.35	17.11	14.63
4	Chocolate glaze [Skurikhin]	99.1	4.56	4.52	4.65	4.61
5	Cocoa powder [Skurikhin]	95.0	3.75	3.56	3.82	3.63
6	Sign up	95.0	1.44	1.37	1.47	1.40
7	Melange	27.0	1.27	0.34	1.29	0.35
8	Essence of rum	—	0.17	—	0.18	—
9	Vegetable oil	100.0	0.10	0.10	0.10	0.10
10	Baking soda (E500(ii))	50.0	0.079	0.039	0.080	0.040
11	Sign up	96.5	0.079	0.076	0.080	0.078
12	Phosphatide concentrates	98.5	0.069	0.068	0.070	0.069
13	Vanilla powder	99.85	0.001	0.001	0.001	0.001
	Total		80.23	76.24	81.79	77.72
	Total phase loss 2.7%			2.09
	Other losses 1.9%					1.48
	General losses 4.6%					3.58
	Output	98.7	75.10	74.15	75.10	74.15

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	Yes	flour, premium	no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	melange	no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	no data		no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

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Recipe on # 254 Cake "Popular" contained in handbooks:

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

Consolidated recipe: # 254 Cake "Popular"

Recipe on # 254 Cake "Popular" contained in handbooks:

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