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

Consolidated recipe Cream Charlotte Praline Cake Special

Cream Charlotte Praline Cake Special basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 369.5 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fruit filling74.0 227.78 168.56 84.16 62.28 
3Praline99.0 133.04 131.71 49.16 48.67 
4No. 060 Charlotte syrup68.6 120.95 82.92 44.69 30.64 
Total22.4 77.6 1024.01 794.75 378.37 293.66 
Losses 2.2%17.75 6.56 
Output22.3 77.7 1000.00 777.00 287.10 
Losses before baking/boiling, shrinkage 1.11672%77.6 11.44 8.88 4.23 3.28 
Baking/boiling 0.11%1.15 0.43 
Losses after baking/boiling, shrinkage 1.11672%77.7 11.42 8.88 4.22 3.28 
List of recipes
№064 Cream "Charlotte" basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 200.36 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 483.75 406.35 96.92 81.42 
3Vanilla powder99.854.13 4.12 0.83 0.83 
4Cognac—  1.61 —   0.32 —   
Total24.1 75.9 1021.60 775.29 204.69 155.33 
Losses 2.1%16.29 3.26 
Output24.1 75.9 1000.00 759.00 200.36 152.07 
Losses before baking/boiling, shrinkage 1.05047%75.9 10.73 8.14 2.15 1.63 
Baking/boiling 0.01%0.14 0.028
Losses after baking/boiling, shrinkage 1.05047%75.9 10.73 8.14 2.15 1.63 
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 151.3 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 63.68 7.64 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 16.98 4.59 
Total38.9 61.1 1164.48 711.21 176.19 107.61 
Losses 3.6%25.61 3.87 
Output31.4 68.6 1000.00 685.60 151.30 103.73 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 3.17 1.94 
Baking/boiling 10.92%124.84 18.89 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 2.83 1.94 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 369.5 kg finished product
in kind
in solids
1Sign up84.0 96.92 81.42 
2Granulated sugar99.8595.52 95.38 
3Fruit filling74.0 84.16 62.28 
4Fresh whole milk the weight ratio of fat 3.2%12.0 63.68 7.64 
5Praline99.0 49.16 48.67 
6Sign up27.0 16.98 4.59 
7Vanilla powder99.850.83 0.83 
8Cognac—  0.32 —   
Total407.59 300.80 
General losses 4.6%13.70 
Output77.7 369.50 287.10 
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