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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №004 Cake "Creamy" → recipe number 1 → Consolidated recipe

Consolidated recipe: №004 Cake "Creamy"

Weight 0.25 kg.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 220.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 001 Biscuit (main)	75.0	375.00	281.25	82.84	62.13
3	No. 096 Fortified blotting syrup	50.0	200.00	100.00	44.18	22.09
4	Fruit	70.0	17.50	12.25	3.87	2.71
5	№002 Fried biscuit crumb	94.0	7.50	7.05	1.66	1.56
	Total	25.5 74.5	1000.00	744.55	220.90	164.47
	Output	25.5 74.5	1000.00	744.55		164.47

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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 88.36 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	278.57	278.15	24.61	24.58
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	208.92	154.60	18.46	13.66
4	Vanilla powder	99.85	5.15	5.14	0.46	0.45
5	Cognac or dessert wine	—	1.72	—	0.15	—
	Total	13.8 86.2	1016.69	876.65	89.83	77.46
	Losses 1.9%			16.65		1.47
	Output	14.0 86.0	1000.00	860.00	88.36	75.99
	Losses before baking/boiling, shrinkage 0.94977%	86.2	9.66	8.33	0.85	0.74
	Baking/boiling -0.26%		-2.65		-0.23
	Losses after baking/boiling, shrinkage 0.94977%	86.0	9.68	8.33	0.86	0.74

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 82.84 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	28.75	28.71
3	Flour, premium	85.5	281.16	240.39	23.29	19.91
4	Potato starch	80.0	69.42	55.54	5.75	4.60
5	Essence	—	3.47	—	0.29	—
	Total	37.6 62.4	1279.69	798.72	106.01	66.16
	Losses 6.1%			48.72		4.04
	Output	25.0 75.0	1000.00	750.00	82.84	62.13
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	3.23	2.02
	Baking/boiling 16.78%		208.18		17.25
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	2.69	2.02

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 44.18 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	405.36	—	17.91	—
3	Cognac	—	56.30	—	2.49	—
4	Cognac or dessert wine	—	47.95	—	2.12	—
5	Essence of rum	—	1.92	—	0.085	—
	Total	50.0 50.0	1024.60	512.30	45.27	22.63
	Losses 2.4%			12.30		0.54
	Output	50.0 50.0	1000.00	500.00	44.18	22.09
	Losses before baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.54	0.27
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.54	0.27

№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 1.66 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	0.73	0.73
3	Flour, premium	85.5	356.18	304.53	0.59	0.50
4	Potato starch	80.0	87.95	70.36	0.15	0.12
5	Essence	—	4.40	—	0.007	—
	Total	37.6 62.4	1621.13	1011.83	2.69	1.68
	Losses 7.1%			71.83		0.12
	Output	6.0 94.0	1000.00	940.00	1.66	1.56
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.10	0.060
	Baking/boiling 33.6%		525.38		0.87
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.063	0.060

Consolidated recipe, k=1.035278
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 220.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	52.15	52.07	53.99	53.91
2	Melange	27.0	49.14	13.27	50.87	13.74
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	46.15	38.77	47.78	40.14
4	Powdered sugar	99.85	24.61	24.58	25.48	25.44
5	Flour, premium	85.5	23.88	20.42	24.72	21.14
6	Sign up	74.0	18.46	13.66	19.11	14.14
7	water	—	17.91	—	18.54	—
8	Potato starch	80.0	5.90	4.72	6.10	4.88
9	Fruit	70.0	3.87	2.71	4.00	2.80
10	Cognac	—	2.49	—	2.58	—
11	Sign up	—	2.27	—	2.35	—
12	Vanilla powder	99.85	0.46	0.45	0.47	0.47
13	Essence	—	0.29	—	0.31	—
14	Essence of rum	—	0.085	—	0.088	—
	Total		247.66	170.64	256.40	176.66
	Total phase loss 3.6%			6.17
	Other losses 3.4%					6.02
	General losses 6.9%					12.19
	Output	74.5	220.90	164.47	220.90	164.47

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 №004 Cake "Creamy" contained in handbooks:

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

Consolidated recipe: №004 Cake "Creamy"

Recipe on №004 Cake "Creamy" contained in handbooks:

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