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Sweet cream cake Sweet → basic recipe → Consolidated recipe

Consolidated recipe Sweet cream cake Sweet

Sweet cream cake Sweet basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 570.9 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Confiture80.0 210.98 168.78 120.45 96.36 
3Chocolate glaze [Skurikhin]99.1 50.18 49.73 28.65 28.39 
Total22.7 77.3 1004.60 776.09 573.53 443.07 
Losses 0.4%3.09 1.77 
Output22.7 77.3 1000.00 773.00 441.31 
Losses before baking/boiling, shrinkage 0.19923%77.3 2.00 1.55 1.14 0.88 
Baking/boiling 0.06%0.60 0.34 
Losses after baking/boiling, shrinkage 0.19923%77.3 2.00 1.55 1.14 0.88 
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 424.43 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 422.23 354.67 179.21 150.53 
3Vanilla powder99.854.10 4.09 1.74 1.74 
4Cognac or dessert wine—  1.64 —   0.70 —   
Total25.0 75.0 1022.08 766.09 433.80 325.15 
Losses 2.1%16.09 6.83 
Output25.0 75.0 1000.00 750.00 424.43 318.32 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 4.56 3.41 
Baking/boiling 0.06%0.62 0.26 
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 4.55 3.41 
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 252.16 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 50.51 106.13 12.74 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 28.30 7.64 
Total38.9 61.1 1164.48 711.21 293.63 179.34 
Losses 3.6%25.61 6.46 
Output31.4 68.6 1000.00 685.60 252.16 172.88 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 5.29 3.23 
Baking/boiling 10.92%124.84 31.48 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 4.71 3.23 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 570.9 kg finished product
in kind
in solids
1Sign up84.0 179.21 150.53 
2Granulated sugar99.85159.20 158.96 
3Confiture80.0 120.45 96.36 
4Fresh whole milk the weight ratio of fat 3.2%12.0 106.13 12.74 
5Chocolate glaze [Skurikhin]99.1 28.65 28.39 
6Sign up27.0 28.30 7.64 
7Vanilla powder99.851.74 1.74 
8Cognac or dessert wine—  0.70 —   
Total624.37 456.36 
General losses 3.3%15.05 
Output77.3 570.90 441.31 
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