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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №001 Biscuit-cream cake → recipe No. 1 (creamy cream) → Consolidated recipe

Consolidated recipe: №001 Biscuit-cream cake

Weight 1 kg or less.

recipe No. 1 (creamy cream)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 874.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 046 Creamy cream (basic)	86.0	360.00	309.60	314.93	270.84
3	No. 096 Fortified blotting syrup	50.0	200.00	100.00	174.96	87.48
4	No. 057 Creamy cream with cocoa powder	86.0	40.00	34.40	34.99	30.09
5	Fruit	70.0	17.50	12.25	15.31	10.72
6	Sign up
	Total	25.5 74.5	1000.00	744.55	874.80	651.33
	Output	25.5 74.5	1000.00	744.55		651.33

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No. 001 Biscuit (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 328.05 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	113.87	113.70
3	Flour, premium	85.5	281.16	240.39	92.23	78.86
4	Potato starch	80.0	69.42	55.54	22.77	18.22
5	Essence	—	3.47	—	1.14	—
	Total	37.6 62.4	1279.69	798.72	419.80	262.02
	Losses 6.1%			48.72		15.98
	Output	25.0 75.0	1000.00	750.00	328.05	246.04
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	12.80	7.99
	Baking/boiling 16.78%		208.18		68.29
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	10.66	7.99

No. 046 Creamy cream (basic) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 314.93 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	278.57	278.15	87.73	87.60
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	208.92	154.60	65.79	48.69
4	Vanilla powder	99.85	5.15	5.14	1.62	1.62
5	Cognac or dessert wine	—	1.72	—	0.54	—
	Total	13.8 86.2	1016.69	876.65	320.18	276.08
	Losses 1.9%			16.65		5.24
	Output	14.0 86.0	1000.00	860.00	314.93	270.84
	Losses before baking/boiling, shrinkage 0.94977%	86.2	9.66	8.33	3.04	2.62
	Baking/boiling -0.26%		-2.65		-0.83
	Losses after baking/boiling, shrinkage 0.94977%	86.0	9.68	8.33	3.05	2.62

No. 096 Fortified blotting syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 174.96 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	405.36	—	70.92	—
3	Cognac	—	56.30	—	9.85	—
4	Cognac or dessert wine	—	47.95	—	8.39	—
5	Essence of rum	—	1.92	—	0.34	—
	Total	50.0 50.0	1024.60	512.30	179.26	89.63
	Losses 2.4%			12.30		2.15
	Output	50.0 50.0	1000.00	500.00	174.96	87.48
	Losses before baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	2.15	1.08
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	2.15	1.08

No. 057 Creamy cream with cocoa powder basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 34.99 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	264.90	264.50	9.27	9.26
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	198.67	147.02	6.95	5.14
4	Cocoa powder [Skurikhin]	95.0	48.02	45.62	1.68	1.60
5	Vanilla powder	99.85	2.32	2.32	0.081	0.081
6	Sign up
	Total	13.4 86.6	1012.25	876.67	35.42	30.68
	Losses 1.9%			16.67		0.58
	Output	14.0 86.0	1000.00	860.00	34.99	30.09
	Losses before baking/boiling, shrinkage 0.95049%	86.6	9.62	8.33	0.34	0.29
	Baking/boiling -0.7%		-7.06		-0.25
	Losses after baking/boiling, shrinkage 0.95049%	86.0	9.69	8.33	0.34	0.29

№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 6.56 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	2.88	2.88
3	Flour, premium	85.5	356.18	304.53	2.34	2.00
4	Potato starch	80.0	87.95	70.36	0.58	0.46
5	Essence	—	4.40	—	0.029	—
	Total	37.6 62.4	1621.13	1011.83	10.64	6.64
	Losses 7.1%			71.83		0.47
	Output	6.0 94.0	1000.00	940.00	6.56	6.17
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.38	0.24
	Baking/boiling 33.6%		525.38		3.45
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.25	0.24

Consolidated recipe, k=1.035277
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 874.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	206.52	206.21	213.81	213.49
2	Melange	27.0	194.60	52.54	201.46	54.39
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	181.88	152.78	188.29	158.17
4	Powdered sugar	99.85	97.00	96.85	100.42	100.27
5	Flour, premium	85.5	94.57	80.86	97.91	83.71
6	Sign up	74.0	72.75	53.83	75.31	55.73
7	water	—	70.92	—	73.42	—
8	Potato starch	80.0	23.35	18.68	24.17	19.34
9	Fruit	70.0	15.31	10.72	15.85	11.09
10	Cognac	—	9.85	—	10.20	—
11	Sign up	—	8.99	—	9.31	—
12	Vanilla powder	99.85	1.70	1.70	1.76	1.76
13	Cocoa powder [Skurikhin]	95.0	1.68	1.60	1.74	1.65
14	Essence	—	1.17	—	1.21	—
15	Essence of rum	—	0.34	—	0.35	—
	Total		980.62	675.77	1015.21	699.61
	Total phase loss 3.6%			24.43
	Other losses 3.4%					23.84
	General losses 6.9%					48.27
	Output	74.5	874.80	651.33	874.80	651.33

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

how to calculate the recipe for the cake

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Recipe on №001 Biscuit-cream cake contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 1. Sponge cakes

Consolidated recipe: №001 Biscuit-cream cake

Recipe on №001 Biscuit-cream cake contained in handbooks:

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