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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 246.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 045 Wafers sheet97.5 180.00 175.50 44.30 43.19 
3Chocolate glaze [Skurikhin]99.1 30.00 29.73 7.38 7.32 
Total1.3 98.7 1000.00 987.33 246.10 242.98 
Output1.3 98.7 1000.00 987.33 242.98 
List of recipes
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 194.42 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Confectionery fat99.7 418.19 416.94 81.30 81.06 
3Cocoa powder [Skurikhin]95.0 63.20 60.04 12.29 11.67 
4Chocolate glaze [Skurikhin]99.1 38.89 38.54 7.56 7.49 
5Whole milk powder95.0 24.31 23.09 4.73 4.49 
6Sign up
7Vanilla powder99.850.0200.0200.0040.004
Total1.0 99.051004.53 994.96 195.30 193.44 
Losses 0.5%4.96 0.97 
Output1.0 99.0 1000.00 990.00 194.42 192.47 
Losses before baking/boiling, shrinkage 0.24947%99.052.51 2.48 0.49 0.48 
Baking/boiling -0.05%-0.48 -0.094
Losses after baking/boiling, shrinkage 0.24947%99.0 2.51 2.48 0.49 0.48 
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 44.3 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Melange27.0 93.64 25.28 4.15 1.12 
3Vegetable oil100.0 7.29 7.29 0.32 0.32 
4Baking soda (E500(ii))50.0 5.84 2.92 0.26 0.13 
5Salt96.5 5.84 5.64 0.26 0.25 
6Sign up
Total18.5 81.5 1359.58 1107.95 60.23 49.08 
Losses 12.0%132.95 5.89 
Output2.5 97.5 1000.00 975.00 44.30 43.19 
Losses before baking/boiling, shrinkage 5.99985%81.5 81.57 66.48 3.61 2.94 
Baking/boiling 16.42%209.83 9.29 
Losses after baking/boiling, shrinkage 5.99985%97.5 68.18 66.48 3.02 2.94 
Consolidated recipe, k=1.019459
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 246.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8588.85 88.72 90.58 90.45 
2Confectionery fat99.7 81.30 81.06 82.89 82.64 
3Flour, premium85.5 55.01 47.04 56.08 47.95 
4Chocolate glaze [Skurikhin]99.1 14.94 14.81 15.23 15.10 
5Cocoa powder [Skurikhin]95.0 12.29 11.67 12.53 11.90 
6Sign up95.0 4.73 4.49 4.82 4.58 
7Melange27.0 4.15 1.12 4.23 1.14 
8Essence of rum—  0.56 —   0.57 —   
9Vegetable oil100.0 0.32 0.32 0.33 0.33 
10Baking soda (E500(ii))50.0 0.26 0.13 0.26 0.13 
11Sign up96.5 0.26 0.25 0.26 0.25 
12Phosphatide concentrates98.5 0.23 0.22 0.23 0.23 
13Vanilla powder99.850.0040.0040.0040.004
Total262.91 249.84 268.03 254.70 
Total phase loss 2.7%6.85 
Other losses 1.9%4.86 
General losses 4.6%11.72 
Output98.7 246.10 242.98 246.10 242.98 
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