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All groups → All products → Cakes → Waffle cakes → Wafer cakes with praline and other fillings → №258 Cake "Aslanbob" → No. 258 → Consolidated recipe

Consolidated recipe №258 Cake "Aslanbob"

Weight 0.5 and 1 kg.

No. 258
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 711.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 280.00 277.48 199.25 197.45 
3No. 042 Sheet wafers97.5 175.00 170.62 124.53 121.42 
4A crumb of sheet wafers (in No. 241, 242, 245)97.5 5.00 4.88 3.56 3.47 
Total1.8 98.2 1000.00 981.64 711.60 698.54 
Output1.8 98.2 1000.00 981.64 698.54 
List of recipes
Chocolate-nut filling in candies in candy No. 258
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 384.26 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted peanut kernels97.5 308.74 301.02 118.64 115.67 
3Cocoa-butter [cocoa butter]100.0 72.22 72.22 27.75 27.75 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 45.62 38.32 17.53 14.73 
5Cocoa powder [Skurikhin]95.0 25.20 23.94 9.68 9.20 
6Sign up
7Pouring sweet40.0 5.02 2.01 1.93 0.77 
Total2.1 97.9 1007.79 986.89 387.26 379.23 
Losses 0.8%7.89 3.03 
Output2.1 97.9 1000.00 979.00 384.26 376.19 
Losses before baking/boiling, shrinkage 0.39991%97.9 4.03 3.95 1.55 1.52 
Baking/boiling -0.03%-0.27 -0.10 
Losses after baking/boiling, shrinkage 0.39991%97.9 4.03 3.95 1.55 1.52 
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 124.53 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg yolk46.0 121.98 56.11 15.19 6.99 
3Baking soda (E500(ii))50.0 6.10 3.05 0.76 0.38 
4Salt96.5 6.10 5.89 0.76 0.73 
Total18.2 81.8 1353.95 1107.95 168.61 137.97 
Losses 12.0%132.95 16.56 
Output2.5 97.5 1000.00 975.00 124.53 121.42 
Losses before baking/boiling, shrinkage 5.99985%81.8 81.23 66.48 10.12 8.28 
Baking/boiling 16.07%204.54 25.47 
Losses after baking/boiling, shrinkage 5.99985%97.5 68.18 66.48 8.49 8.28 
Consolidated recipe, k=1.020694
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 711.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85205.54 205.23 209.80 209.48 
2Chocolate glaze [Skurikhin]99.1 199.25 197.45 203.37 201.54 
3Flour, premium85.5 151.90 129.87 155.04 132.56 
4Roasted peanut kernels97.5 118.64 115.67 121.09 118.07 
5Cocoa-butter [cocoa butter]100.0 27.75 27.75 28.33 28.33 
6Sign up84.0 17.53 14.73 17.89 15.03 
7Raw egg yolk46.0 15.19 6.99 15.50 7.13 
8Cocoa powder [Skurikhin]95.0 9.68 9.20 9.88 9.39 
9Whole milk powder95.0 6.18 5.87 6.31 6.00 
10A crumb of sheet wafers (in No. 241, 242, 245)97.5 3.56 3.47 3.63 3.54 
11Sign up40.0 1.93 0.77 1.97 0.79 
12Baking soda (E500(ii))50.0 0.76 0.38 0.78 0.39 
13Salt96.5 0.76 0.73 0.78 0.75 
Total758.67 718.12 774.37 732.99 
Total phase loss 2.7%19.59 
Other losses 2.0%14.86 
General losses 4.7%34.45 
Output98.2 711.60 698.54 711.60 698.54 
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