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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 135.4 kg finished product		in production
			in kind	in solids	in kind	in solids	in kind
1	Sign up
2	No. 046 Creamy cream (basic)	86.0	360.00	309.60	48.74	41.92	50.46
3	No. 096 Fortified blotting syrup	50.0	200.00	100.00	27.08	13.54	28.04
4	No. 057 Creamy cream with cocoa powder	86.0	40.00	34.40	5.42	4.66	5.61
5	Fruit	70.0	17.50	12.25	2.37	1.66	2.45
6	Sign up
	Total	25.5 74.5	1000.00	744.55	135.40	100.81	140.18
	Output	25.5 74.5	1000.00	744.55		100.81	135.40

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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 50.78 kg prefabricated		in production
			in kind	in solids	in kind	in solids	in kind
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	17.62	17.60	18.25
3	Flour, premium	85.5	281.16	240.39	14.28	12.21	14.78
4	Potato starch	80.0	69.42	55.54	3.52	2.82	3.65
5	Essence	—	3.47	—	0.18	—	0.18
	Total	37.6 62.4	1279.69	798.72	64.98	40.56	67.27
	Losses 6.1%			48.72		2.47
	Output	25.0 75.0	1000.00	750.00	50.78	38.08	52.57
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	1.98	1.24	—
	Baking/boiling 16.78%		208.18		10.57		—
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	1.65	1.24	—

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 48.74 kg prefabricated		in production
			in kind	in solids	in kind	in solids	in kind
1	Sign up
2	Powdered sugar	99.85	278.57	278.15	13.58	13.56	14.06
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	208.92	154.60	10.18	7.54	10.54
4	Vanilla powder	99.85	5.15	5.14	0.25	0.25	0.26
5	Cognac or dessert wine	—	1.72	—	0.084	—	0.087
	Total	13.8 86.2	1016.69	876.65	49.56	42.73	51.31
	Losses 1.9%			16.65		0.81
	Output	14.0 86.0	1000.00	860.00	48.74	41.92	50.46
	Losses before baking/boiling, shrinkage 0.94977%	86.2	9.66	8.33	0.47	0.41	—
	Baking/boiling -0.26%		-2.65		-0.13		—
	Losses after baking/boiling, shrinkage 0.94977%	86.0	9.68	8.33	0.47	0.41	—

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 27.08 kg prefabricated		in production
			in kind	in solids	in kind	in solids	in kind
1	Sign up
2	water	—	405.36	—	10.98	—	11.36
3	Cognac	—	56.30	—	1.52	—	1.58
4	Cognac or dessert wine	—	47.95	—	1.30	—	1.34
5	Essence of rum	—	1.92	—	0.052	—	0.054
	Total	50.0 50.0	1024.60	512.30	27.75	13.87	28.72
	Losses 2.4%			12.30		0.33
	Output	50.0 50.0	1000.00	500.00	27.08	13.54	28.04
	Losses before baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.33	0.17	—
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.33	0.17	—

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 5.42 kg prefabricated		in production
			in kind	in solids	in kind	in solids	in kind
1	Sign up
2	Powdered sugar	99.85	264.90	264.50	1.43	1.43	1.49
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	198.67	147.02	1.08	0.80	1.11
4	Cocoa powder [Skurikhin]	95.0	48.02	45.62	0.26	0.25	0.27
5	Vanilla powder	99.85	2.32	2.32	0.013	0.013	0.013
6	Sign up
	Total	13.4 86.6	1012.25	876.67	5.48	4.75	5.68
	Losses 1.9%			16.67		0.090
	Output	14.0 86.0	1000.00	860.00	5.42	4.66	5.61
	Losses before baking/boiling, shrinkage 0.95049%	86.6	9.62	8.33	0.052	0.045	—
	Baking/boiling -0.7%		-7.06		-0.038		—
	Losses after baking/boiling, shrinkage 0.95049%	86.0	9.69	8.33	0.052	0.045	—

№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 1.02 kg prefabricated		in production
			in kind	in solids	in kind	in solids	in kind
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	0.45	0.45	0.46
3	Flour, premium	85.5	356.18	304.53	0.36	0.31	0.37
4	Potato starch	80.0	87.95	70.36	0.089	0.071	0.092
5	Essence	—	4.40	—	0.004	—	0.005
	Total	37.6 62.4	1621.13	1011.83	1.65	1.03	1.70
	Losses 7.1%			71.83		0.073
	Output	6.0 94.0	1000.00	940.00	1.02	0.95	1.05
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.058	0.036	—
	Baking/boiling 33.6%		525.38		0.53		—
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.039	0.036	—

Consolidated recipe, k=1.035277
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 135.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	31.96	31.92	33.09	33.04
2	Melange	27.0	30.12	8.13	31.18	8.42
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	28.15	23.65	29.14	24.48
4	Powdered sugar	99.85	15.01	14.99	15.54	15.52
5	Flour, premium	85.5	14.64	12.52	15.15	12.96
6	Sign up	74.0	11.26	8.33	11.66	8.63
7	water	—	10.98	—	11.36	—
8	Potato starch	80.0	3.61	2.89	3.74	2.99
9	Fruit	70.0	2.37	1.66	2.45	1.72
10	Cognac	—	1.52	—	1.58	—
11	Sign up	—	1.39	—	1.44	—
12	Vanilla powder	99.85	0.26	0.26	0.27	0.27
13	Cocoa powder [Skurikhin]	95.0	0.26	0.25	0.27	0.26
14	Essence	—	0.18	—	0.19	—
15	Essence of rum	—	0.052	—	0.054	—
	Total		151.78	104.59	157.13	108.28
	Total phase loss 3.6%			3.78
	Other losses 3.4%					3.69
	General losses 6.9%					7.47
	Output	74.5	135.40	100.81	135.40	100.81

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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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