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All groups → All products → Cakes → Puff cakes → Colosseum cake → Basic recipe → Consolidated recipe

Consolidated recipe: Colosseum cake

Weight not less than 1.0 kg

Basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 582.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№105 Souffle76.0 266.00 202.16 155.00 117.80 
3Fruit from compote17.0 138.00 23.46 80.41 13.67 
4No. 021а Semi-finished puff crumb No. 2192.5 33.00 30.52 19.23 17.79 
5Chicken eggs [chicken egg] [2] (for lubrication)27.0 3.00 0.81 1.75 0.47 
Total22.5 77.5 1000.00 774.96 582.70 451.57 
Output22.5 77.5 1000.00 774.96 451.57 
List of recipes
№105 Souffle basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 155 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 226.27 190.07 35.07 29.46 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 110.14 81.50 17.07 12.63 
4Raw egg white12.0 64.25 7.71 9.96 1.20 
5Citric acid (E330)98.0 3.80 3.72 0.59 0.58 
6Sign up
Total24.2 75.8 1017.72 771.57 157.74 119.59 
Losses 1.5%11.57 1.79 
Output24.0 76.0 1000.00 760.00 155.00 117.80 
Losses before baking/boiling, shrinkage 0.74992%75.8 7.63 5.79 1.18 0.90 
Baking/boiling 0.24%2.47 0.38 
Losses after baking/boiling, shrinkage 0.74992%76.0 7.61 5.79 1.18 0.90 
No. 021 Puff basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 326.31 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 438.58 368.41 143.11 120.22 
3Melange27.0 33.34 9.00 10.88 2.94 
4Salt96.5 5.26 5.08 1.72 1.66 
5Citric acid (E330)98.0 0.87 0.85 0.28 0.28 
Total16.7 83.3 1135.91 945.81 370.66 308.63 
Losses 2.2%20.81 6.79 
Output7.5 92.5 1000.00 925.00 326.31 301.84 
Losses before baking/boiling, shrinkage 1.1%83.3 12.50 10.40 4.08 3.39 
Baking/boiling 9.98%112.17 36.60 
Losses after baking/boiling, shrinkage 1.1%92.5 11.25 10.40 3.67 3.39 
No. 098 Sugar-agar syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 94.66 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 292.66 228.27 27.70 21.61 
3Water—  146.34 —   13.85 —   
4Water (for soaking agar-agar)—  40.80 —   3.86 —   
5Agar (E406)85.0 8.16 6.94 0.77 0.66 
Total23.6 76.4 1073.30 819.67 101.60 77.59 
Losses 2.4%19.67 1.86 
Output20.0 80.0 1000.00 800.00 94.66 75.73 
Losses before baking/boiling, shrinkage 1.20004%76.4 12.88 9.84 1.22 0.93 
Baking/boiling 4.54%48.12 4.56 
Losses after baking/boiling, shrinkage 1.20004%80.0 12.30 9.84 1.16 0.93 
No. 021а Semi-finished puff crumb No. 21 basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 19.23 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 443.11 372.21 8.52 7.16 
3Melange27.0 33.68 9.09 0.65 0.17 
4Salt96.5 5.32 5.13 0.10 0.10 
5Citric acid (E330)98.0 0.88 0.86 0.0170.017
Total16.7 83.3 1147.65 955.59 22.07 18.38 
Losses 3.2%30.59 0.59 
Output7.5 92.5 1000.00 925.00 19.23 17.79 
Losses before baking/boiling, shrinkage 1.6004%83.3 18.37 15.29 0.35 0.29 
Baking/boiling 9.98%112.75 2.17 
Losses after baking/boiling, shrinkage 1.6004%92.5 16.53 15.29 0.32 0.29 
Consolidated recipe, k=1.027524
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 582.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up85.5 227.45 194.47 233.71 199.82 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 186.71 156.83 191.84 161.15 
3Fruit from compote17.0 80.41 13.67 82.63 14.05 
4Granulated sugar99.8555.41 55.32 56.93 56.85 
5Starch syrup78.0 27.70 21.61 28.47 22.20 
6Sign up—  17.71 —   18.20 —   
7Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 17.07 12.63 17.54 12.98 
8Melange27.0 11.53 3.11 11.84 3.20 
9Raw egg white12.0 9.96 1.20 10.23 1.23 
10Salt96.5 1.82 1.76 1.87 1.80 
11Sign up27.0 1.75 0.47 1.80 0.48 
12Citric acid (E330)98.0 0.89 0.87 0.91 0.90 
13Agar (E406)85.0 0.77 0.66 0.79 0.67 
14Citrus essence—  0.40 —   0.41 —   
Total639.57 462.60 657.18 475.33 
Total phase loss 2.4%11.03 
Other losses 2.7%12.73 
General losses 5.0%23.77 
Output77.5 582.70 451.57 582.70 451.57 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.Yesflour, premiumno data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yeschicken eggs; melange; raw egg whiteno 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).Yesbutter; whole condensed milk with sugar the weight ratio of fat 8.5%no 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
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Recipe on Colosseum cake contained in handbooks:

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