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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → Cream Charlotte Chocolate Cake Penguin → basic recipe → Consolidated recipe

Consolidated recipe: Cream Charlotte Chocolate Cake Penguin

Cream Charlotte Chocolate Cake Penguin basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 362.5 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder [Skurikhin]95.0 260.26 247.25 94.34 89.63 
Total19.8 80.2 1001.00 802.80 362.86 291.02 
Output19.8 80.2 1000.00 802.80 291.02 
Losses before baking/boiling, shrinkage 0.04995%80.2 0.50 0.40 0.18 0.15 
Losses after baking/boiling, shrinkage 0.04995%80.2 0.50 0.40 0.18 0.15 
List of recipes
№059 Cream "Charlotte" (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 268.52 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 422.23 354.67 113.38 95.24 
3Vanilla powder99.854.10 4.09 1.10 1.10 
4Cognac or dessert wine—  1.64 —   0.44 —   
Total25.0 75.0 1022.08 766.09 274.45 205.71 
Losses 2.1%16.09 4.32 
Output25.0 75.0 1000.00 750.00 268.52 201.39 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 2.88 2.16 
Baking/boiling 0.06%0.62 0.17 
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 2.88 2.16 
No. 060 Charlotte syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 159.53 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 420.90 50.51 67.15 8.06 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 17.91 4.83 
Total38.9 61.1 1164.48 711.21 185.77 113.46 
Losses 3.6%25.61 4.08 
Output31.4 68.6 1000.00 685.60 159.53 109.37 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 3.34 2.04 
Baking/boiling 10.92%124.84 19.92 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 2.98 2.04 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 362.5 kg finished product
in kind
in solids
1Sign up84.0 113.38 95.24 
2Granulated sugar99.85100.72 100.57 
3Cocoa powder [Skurikhin]95.0 94.34 89.63 
4Fresh whole milk the weight ratio of fat 3.2%12.0 67.15 8.06 
5Chicken eggs [chicken egg] [2]27.0 17.91 4.83 
6Sign up99.851.10 1.10 
7Cognac or dessert wine—  0.44 —   
Total395.03 299.42 
General losses 2.9%8.70 
Output80.2 362.50 290.72 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yeschicken eggsno data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesfresh whole milk the weight ratio of fat 3.2%; butterno data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
how to calculate the recipe for the cake
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Cream Charlotte Chocolate Cake Penguin (basic recipe) included in recipes:

№042 Cake "Penguin"recipe number 1

Recipe on Cream Charlotte Chocolate Cake Penguin contained in handbooks:

calculations, forms, documents: