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All groups → All products → Cakes → Tiny cakes → №230 Cake "Amateur" → No. 230 → Consolidated recipe

Consolidated recipe: №230 Cake "Amateur"

Weight 1 kg.

No. 230
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 356.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Blackcurrant jam	72.0	200.00	144.00	71.38	51.39
3	№047 Cream cream "New"	75.0	150.00	112.50	53.54	40.15
4	No. 095 Blotting syrup	50.0	120.00	60.00	42.83	21.41
5	№002 Fried biscuit crumb	94.0	15.00	14.10	5.35	5.03
	Total	27.3 72.7	1000.00	727.15	356.90	259.52
	Output	27.3 72.7	1000.00	727.15		259.52

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No. 037 Dachny basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 183.8 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	123.96	123.77	22.78	22.75
3	Flour, premium	85.5	114.43	97.84	21.03	17.98
4	Melange	27.0	66.74	18.02	12.27	3.31
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	47.67	40.04	8.76	7.36
6	Sign up
7	Cocoa powder [Skurikhin]	95.0	5.72	5.43	1.05	1.00
8	Ammonium carbonic (E503(i))	—	3.81	—	0.70	—
9	Baking soda (E500(ii))	50.0	0.95	0.48	0.17	0.087
10	Essence	—	0.95	—	0.17	—
	Total	24.4 75.6	1057.44	799.59	194.36	146.97
	Losses 3.7%			29.59		5.44
	Output	23.0 77.0	1000.00	770.00	183.80	141.53
	Losses before baking/boiling, shrinkage 1.85022%	75.6	19.56	14.79	3.60	2.72
	Baking/boiling 1.8%		18.66		3.43
	Losses after baking/boiling, shrinkage 1.85022%	77.0	19.21	14.79	3.53	2.72

№047 Cream cream "New" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 53.54 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	287.10	286.67	15.37	15.35
3	water	—	149.67	—	8.01	—
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	109.63	81.13	5.87	4.34
5	Vanilla powder	99.85	5.13	5.12	0.27	0.27
6	Sign up
	Total	25.0 75.0	1019.39	764.54	54.57	40.93
	Losses 1.9%			14.54		0.78
	Output	25.0 75.0	1000.00	750.00	53.54	40.15
	Losses before baking/boiling, shrinkage 0.95107%	75.0	9.70	7.27	0.52	0.39
	Losses after baking/boiling, shrinkage 0.95107%	75.0	9.70	7.27	0.52	0.39

No. 095 Blotting syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 42.83 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	21.97	21.94
3	Cognac or dessert wine	—	47.95	—	2.05	—
4	Essence of rum	—	1.92	—	0.082	—
	Total	54.6 45.4	1127.32	512.30	48.28	21.94
	Losses 2.4%			12.30		0.53
	Output	50.0 50.0	1000.00	500.00	42.83	21.41
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.58	0.26
	Baking/boiling 9.11%		101.49		4.35
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.53	0.26

№002 Fried biscuit crumb basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 5.35 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	2.35	2.35
3	Flour, premium	85.5	356.18	304.53	1.91	1.63
4	Potato starch	80.0	87.95	70.36	0.47	0.38
5	Essence	—	4.40	—	0.024	—
	Total	37.6 62.4	1621.13	1011.83	8.68	5.42
	Losses 7.1%			71.83		0.38
	Output	6.0 94.0	1000.00	940.00	5.35	5.03
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.31	0.19
	Baking/boiling 33.6%		525.38		2.81
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.20	0.19

No. 116 Zhzhenka basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 4.73 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	520.78	—	2.46	—
	Total	37.6 62.4	1388.75	866.67	6.57	4.10
	Losses 10.0%			86.67		0.41
	Output	22.0 78.0	1000.00	780.00	4.73	3.69
	Losses before baking/boiling, shrinkage 5.00007%	62.4	69.44	43.33	0.33	0.21
	Baking/boiling 19.99%		263.76		1.25
	Losses after baking/boiling, shrinkage 5.00007%	78.0	55.56	43.33	0.26	0.21

Consolidated recipe, k=1.043794
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 356.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	74.0	122.68	90.79	128.06	94.76
2	Blackcurrant jam	72.0	71.38	51.39	74.51	53.64
3	Granulated sugar	99.85	66.59	66.49	69.50	69.40
4	water	—	34.65	—	36.17	—
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	33.72	28.33	35.20	29.57
6	Sign up	85.5	22.94	19.61	23.94	20.47
7	Melange	27.0	16.19	4.37	16.90	4.56
8	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	5.87	4.34	6.13	4.53
9	Cognac or dessert wine	—	2.14	—	2.24	—
10	Cocoa powder [Skurikhin]	95.0	1.05	1.00	1.10	1.04
11	Sign up	—	0.70	—	0.73	—
12	Potato starch	80.0	0.47	0.38	0.49	0.39
13	Vanilla powder	99.85	0.27	0.27	0.29	0.29
14	Essence	—	0.20	—	0.21	—
15	Baking soda (E500(ii))	50.0	0.17	0.087	0.18	0.091
16	Sign up	—	0.082	—	0.086	—
	Total		379.11	267.06	395.72	278.75
	Total phase loss 2.8%			7.54
	Other losses 4.2%					11.70
	General losses 6.9%					19.23
	Output	72.7	356.90	259.52	356.90	259.52

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	Yes	flour, premium	no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	melange	no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	Yes	butter; whole condensed milk with sugar the weight ratio of fat 8.5%	no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

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Recipe on №230 Cake "Amateur" contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 2. Cakes shortbread, puff, custard, etc.

Consolidated recipe: №230 Cake "Amateur"

Recipe on №230 Cake "Amateur" contained in handbooks:

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