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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №011 Cake "Ring" → recipe number 1 → Consolidated recipe

Consolidated recipe №011 Cake "Ring"

Weight 1 kg.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 87 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 046 Creamy cream (basic)	86.0	200.00	172.00	17.40	14.96
3	Chocolate glaze [Skurikhin]	99.1	100.00	99.10	8.70	8.62
	Total	21.8 78.2	1000.00	782.10	87.00	68.04
	Output	21.8 78.2	1000.00	782.10		68.04

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№004 Sponge cake "Ring" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 60.9 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Melange	27.0	366.48	98.95	22.32	6.03
3	Flour, premium	85.5	351.83	300.81	21.43	18.32
4	Potato starch	80.0	14.66	11.73	0.89	0.71
5	Essence	—	3.67	—	0.22	—
	Total	29.5 70.5	1103.12	777.42	67.18	47.35
	Losses 6.1%			47.42		2.89
	Output	27.0 73.0	1000.00	730.00	60.90	44.46
	Losses before baking/boiling, shrinkage 3.04998%	70.5	33.64	23.71	2.05	1.44
	Baking/boiling 3.46%		36.99		2.25
	Losses after baking/boiling, shrinkage 3.04998%	73.0	32.48	23.71	1.98	1.44

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 17.4 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	278.57	278.15	4.85	4.84
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	208.92	154.60	3.64	2.69
4	Vanilla powder	99.85	5.15	5.14	0.090	0.089
5	Cognac or dessert wine	—	1.72	—	0.030	—
	Total	13.8 86.2	1016.69	876.65	17.69	15.25
	Losses 1.9%			16.65		0.29
	Output	14.0 86.0	1000.00	860.00	17.40	14.96
	Losses before baking/boiling, shrinkage 0.94977%	86.2	9.66	8.33	0.17	0.14
	Baking/boiling -0.26%		-2.65		-0.046
	Losses after baking/boiling, shrinkage 0.94977%	86.0	9.68	8.33	0.17	0.14

Consolidated recipe, k=1.026188
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 87 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	22.32	22.29	22.90	22.87
2	Melange	27.0	22.32	6.03	22.90	6.18
3	Flour, premium	85.5	21.43	18.32	21.99	18.80
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	9.09	7.63	9.33	7.83
5	Chocolate glaze [Skurikhin]	99.1	8.70	8.62	8.93	8.85
6	Sign up	99.85	4.85	4.84	4.97	4.97
7	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	3.64	2.69	3.73	2.76
8	Potato starch	80.0	0.89	0.71	0.92	0.73
9	Essence	—	0.22	—	0.23	—
10	Vanilla powder	99.85	0.090	0.089	0.092	0.092
11	Sign up	—	0.030	—	0.031	—
	Total		93.57	71.22	96.02	73.09
	Total phase loss 4.5%			3.18
	Other losses 2.6%					1.87
	General losses 6.9%					5.04
	Output	78.2	87.00	68.04	87.00	68.04

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Recipe on №011 Cake "Ring" contained in handbooks:

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

Consolidated recipe №011 Cake "Ring"

Recipe on №011 Cake "Ring" contained in handbooks:

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