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All groups → All products → Cakes → Waffle cakes → Wafer cakes with praline and other fillings → №257 "Vaveite" cake → No. 257 → Consolidated recipe

Consolidated recipe №257 "Vaveite" cake

Weight 0.5 kg.

No. 257
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 998.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	250.00	247.75	249.58	247.33
3	No. 044 Sheet wafers	97.5	150.00	146.25	149.74	146.00
4	Roasted kernels	97.5	30.00	29.25	29.95	29.20
	Total	1.7 98.3	1000.00	982.93	998.30	981.26
	Output	1.7 98.3	1000.00	982.93		981.26

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Nut filling in cake # 257
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 569.03 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted kernels	97.5	322.68	314.61	183.61	179.02
3	Whole milk powder	95.0	61.58	58.50	35.04	33.29
4	Natural roasted coffee	96.0	50.66	48.63	28.83	27.67
5	Coconut oil	100.0	40.72	40.72	23.17	23.17
6	Sign up
7	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	19.86	16.68	11.30	9.49
8	Vanillin	—	0.10	—	0.057	—
9	Crumb of the same product	98.3	69.53	68.34	39.56	38.89
	Total	1.8 98.2	1008.08	989.82	573.63	563.24
	Losses 0.8%			7.92		4.51
	Output	1.8 98.2	1000.00	981.90	569.03	558.73
	Losses before baking/boiling, shrinkage 0.39995%	98.2	4.03	3.96	2.29	2.25
	Baking/boiling 0.0%		0.016		0.009
	Losses after baking/boiling, shrinkage 0.39995%	98.2	4.03	3.96	2.29	2.25

No. 044 Sheet wafers basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 149.75 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Melange	27.0	183.20	49.46	27.43	7.41
3	Baking soda (E500(ii))	50.0	6.11	3.06	0.91	0.46
4	Salt	96.5	6.11	5.90	0.91	0.88
5	Phosphatide concentrates	98.5	5.37	5.29	0.80	0.79
	Total	22.1 77.9	1422.13	1107.95	212.96	165.91
	Losses 12.0%			132.95		19.91
	Output	2.5 97.5	1000.00	975.00	149.74	146.00
	Losses before baking/boiling, shrinkage 5.99983%	77.9	85.33	66.48	12.78	9.95
	Baking/boiling 20.09%		268.62		40.23
	Losses after baking/boiling, shrinkage 5.99983%	97.5	68.18	66.48	10.21	9.95

Consolidated recipe, k=1.023844
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			by the sum of the phases with the crumb		by the sum of the phases with crumbs in terms of its raw materials		on 998.3 kg finished product
			in kind	in solids	in kind	in solids	in kind	in solids
1	Sign up	99.1	249.58	247.33	259.61	257.28	265.80	263.41
2	Powdered sugar	99.85	237.36	237.00	246.91	246.54	252.80	252.42
3	Roasted kernels	97.5	213.56	208.22	222.15	216.60	227.45	221.77
4	Flour, premium	85.5	182.89	156.37	190.25	162.66	194.78	166.54
5	Whole milk powder	95.0	35.04	33.29	36.45	34.63	37.32	35.45
6	Sign up	96.0	28.83	27.67	29.99	28.79	30.70	29.47
7	Melange	27.0	27.43	7.41	28.54	7.70	29.22	7.89
8	Coconut oil	100.0	23.17	23.17	24.10	24.10	24.68	24.68
9	Cocoa-butter [cocoa butter]	100.0	14.69	14.69	15.28	15.28	15.65	15.65
10	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	11.30	9.49	11.76	9.87	12.04	10.11
11	Sign up	50.0	0.91	0.46	0.95	0.48	0.97	0.49
12	Salt	96.5	0.91	0.88	0.95	0.92	0.97	0.94
13	Phosphatide concentrates	98.5	0.80	0.79	0.84	0.82	0.86	0.84
14	Vanillin	—	0.057	—	0.059	—	0.061	—
15	Crumb of the same product	98.3	39.56	38.89	—	—	—	—
	Total		1066.11	1005.68	1067.84	1005.68	1093.30	1029.66
	Total phase loss 2.4%					24.41
	Other losses 2.3%							23.98
	General losses 4.7%							48.39
	Output	98.3	998.30	981.26	998.30	981.26	998.30	981.26

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Recipe on №257 "Vaveite" cake contained in handbooks:

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

Consolidated recipe №257 "Vaveite" cake

Recipe on №257 "Vaveite" cake contained in handbooks:

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