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All groups → All semi-finished products → Baked semi-finished products → Sponge cake with butter and cocoa → recipe for cake "Joy" → Consolidated recipe

Consolidated recipe Sponge cake with butter and cocoa

Sponge cake with butter and cocoa recipe for cake "Joy"
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 521.2 kg prefabricated
			in kind	in solids	in kind	in solids
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2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	278.87	234.25	145.35	122.09
3	Flour, premium	85.5	214.51	183.41	111.80	95.59
4	Raw egg white	12.0	188.76	22.65	98.38	11.81
5	Raw egg yolk	46.0	154.44	71.04	80.49	37.03
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7	Vanillin	—	0.040	—	0.021	—
	Total	27.8 72.2	1179.83	851.96	614.93	444.04
	Losses 6.1%			51.96		27.08
	Output	20.0 80.0	1000.00	800.00		416.96
	Losses before baking/boiling, shrinkage 3.04971%	72.2	35.98	25.98	18.75	13.54
	Baking/boiling 9.74%		111.37		58.05
	Losses after baking/boiling, shrinkage 3.04971%	80.0	32.48	25.98	16.93	13.54