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All groups → All products → Cakes → Waffle cakes → Wafer cakes with praline and other fillings → №259 Cake "Gulshen" → No. 259 → Consolidated recipe

Consolidated recipe №259 Cake "Gulshen"

Weight over 1 kg.

No. 259
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 469.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Praline filling (in # 259)	98.7	290.00	286.23	136.18	134.41
3	Chocolate glaze [Skurikhin]	99.1	160.00	158.56	75.14	74.46
4	No. 045 Wafers sheet	97.5	130.00	126.75	61.05	59.52
5	Glaze white	99.9	70.00	69.93	32.87	32.84
	Total	1.4 98.6	1000.00	986.26	469.60	463.15
	Output	1.4 98.6	1000.00	986.26		463.15

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Filling "Gulshen" (in # 259) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 164.36 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Coconut oil	100.0	314.93	314.93	51.76	51.76
3	Whole milk powder	95.0	229.06	217.61	37.65	35.77
4	Cocoa-butter [cocoa butter]	100.0	49.10	49.10	8.07	8.07
5	Vanilla essence	—	2.86	—	0.47	—
	Total	1.5 98.5	1004.98	990.05	165.18	162.73
	Losses 0.5%			4.95		0.81
	Output	1.5 98.5	1000.00	985.10	164.36	161.91
	Losses before baking/boiling, shrinkage 0.25016%	98.5	2.51	2.48	0.41	0.41
	Baking/boiling -0.0%		-0.048		-0.008
	Losses after baking/boiling, shrinkage 0.25016%	98.5	2.51	2.48	0.41	0.41

Praline filling (in # 259) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 136.18 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted kernels	97.5	373.99	364.64	50.93	49.66
3	Cocoa-butter [cocoa butter]	100.0	54.70	54.70	7.45	7.45
4	Cocoa powder [Skurikhin]	95.0	46.32	44.00	6.31	5.99
5	Vanilla essence	—	1.09	—	0.15	—
	Total	1.3 98.7	1008.51	994.96	137.34	135.50
	Losses 0.8%			7.96		1.08
	Output	1.3 98.7	1000.00	987.00	136.18	134.41
	Losses before baking/boiling, shrinkage 0.3998%	98.7	4.03	3.98	0.55	0.54
	Baking/boiling 0.04%		0.45		0.061
	Losses after baking/boiling, shrinkage 0.3998%	98.7	4.03	3.98	0.55	0.54

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 61.05 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Melange	27.0	93.64	25.28	5.72	1.54
3	Vegetable oil	100.0	7.29	7.29	0.45	0.45
4	Baking soda (E500(ii))	50.0	5.84	2.92	0.36	0.18
5	Salt	96.5	5.84	5.64	0.36	0.34
6	Sign up
	Total	18.5 81.5	1359.58	1107.95	83.00	67.64
	Losses 12.0%			132.95		8.12
	Output	2.5 97.5	1000.00	975.00	61.05	59.52
	Losses before baking/boiling, shrinkage 5.99985%	81.5	81.57	66.48	4.98	4.06
	Baking/boiling 16.42%		209.83		12.81
	Losses after baking/boiling, shrinkage 5.99985%	97.5	68.18	66.48	4.16	4.06

Glaze white recipe for cake "Gulshen"
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 32.87 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa-butter [cocoa butter]	100.0	329.51	329.51	10.83	10.83
3	Vanilla powder	99.85	16.51	16.49	0.54	0.54
	Total	0.1 99.9	1005.04	1004.03	33.04	33.00
	Losses 0.5%			5.03		0.17
	Output	0.1 99.9	1000.00	999.00	32.87	32.84
	Losses before baking/boiling, shrinkage 0.25033%	99.9	2.52	2.51	0.083	0.083
	Baking/boiling 0.0%		0.008		0.00
	Losses after baking/boiling, shrinkage 0.25033%	99.9	2.52	2.51	0.083	0.083

Consolidated recipe, k=1.026752
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 469.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	161.40	161.16	165.71	165.47
2	Flour, premium	85.5	75.81	64.82	77.84	66.55
3	Chocolate glaze [Skurikhin]	99.1	75.14	74.46	77.15	76.45
4	Coconut oil	100.0	51.76	51.76	53.15	53.15
5	Roasted kernels	97.5	50.93	49.66	52.29	50.99
6	Sign up	95.0	37.65	35.77	38.66	36.72
7	Cocoa-butter [cocoa butter]	100.0	26.35	26.35	27.06	27.06
8	Cocoa powder [Skurikhin]	95.0	6.31	5.99	6.48	6.15
9	Melange	27.0	5.72	1.54	5.87	1.58
10	Vanilla essence	—	0.62	—	0.64	—
11	Sign up	99.85	0.54	0.54	0.56	0.56
12	Vegetable oil	100.0	0.45	0.45	0.46	0.46
13	Baking soda (E500(ii))	50.0	0.36	0.18	0.37	0.18
14	Salt	96.5	0.36	0.34	0.37	0.35
15	Phosphatide concentrates	98.5	0.31	0.31	0.32	0.31
	Total		493.69	473.32	506.90	485.99
	Total phase loss 2.2%			10.18
	Other losses 2.6%					12.66
	General losses 4.7%					22.84
	Output	98.6	469.60	463.15	469.60	463.15

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Recipe on №259 Cake "Gulshen" contained in handbooks:

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

Consolidated recipe №259 Cake "Gulshen"

Recipe on №259 Cake "Gulshen" contained in handbooks:

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