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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 193.5 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder [Skurikhin]95.0 260.26 247.25 50.36 47.84 
Total19.8 80.2 1001.00 802.80 193.69 155.34 
Output19.8 80.2 1000.00 802.80 155.34 
Losses before baking/boiling, shrinkage 0.04995%80.2 0.50 0.40 0.10 0.078
Losses after baking/boiling, shrinkage 0.04995%80.2 0.50 0.40 0.10 0.078
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 143.33 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 60.52 50.84 
3Vanilla powder99.854.10 4.09 0.59 0.59 
4Cognac or dessert wine—  1.64 —   0.24 —   
Total25.0 75.0 1022.08 766.09 146.50 109.81 
Losses 2.1%16.09 2.31 
Output25.0 75.0 1000.00 750.00 143.33 107.50 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 1.54 1.15 
Baking/boiling 0.06%0.62 0.089
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 1.54 1.15 
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 85.16 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 35.84 4.30 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 9.56 2.58 
Total38.9 61.1 1164.48 711.21 99.16 60.56 
Losses 3.6%25.61 2.18 
Output31.4 68.6 1000.00 685.60 85.16 58.38 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 1.79 1.09 
Baking/boiling 10.92%124.84 10.63 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 1.59 1.09 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 193.5 kg finished product
in kind
in solids
1Sign up84.0 60.52 50.84 
2Granulated sugar99.8553.76 53.68 
3Cocoa powder [Skurikhin]95.0 50.36 47.84 
4Fresh whole milk the weight ratio of fat 3.2%12.0 35.84 4.30 
5Chicken eggs [chicken egg] [2]27.0 9.56 2.58 
6Sign up99.850.59 0.59 
7Cognac or dessert wine—  0.24 —   
Total210.86 159.83 
General losses 2.9%4.64 
Output80.2 193.50 155.19 
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