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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №017 Cake "Forget-me-not" → recipe number 1 → Consolidated recipe

Consolidated recipe №017 Cake "Forget-me-not"

Weight 1 kg or less.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 905.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№047 Cream cream "New"	75.0	175.00	131.25	158.52	118.89
3	№058 Creamy chocolate cream	76.0	175.00	133.00	158.52	120.47
4	No. 096 Fortified blotting syrup	50.0	155.00	77.50	140.40	70.20
5	Chocolate glaze [Skurikhin]	99.1	30.00	29.73	27.17	26.93
6	Sign up
	Total	27.7 72.3	1000.00	723.08	905.80	654.97
	Output	27.7 72.3	1000.00	723.08		654.97

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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 407.61 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	141.49	141.27
3	Flour, premium	85.5	281.16	240.39	114.60	97.99
4	Potato starch	80.0	69.42	55.54	28.30	22.64
5	Essence	—	3.47	—	1.41	—
	Total	37.6 62.4	1279.69	798.72	521.61	325.57
	Losses 6.1%			48.72		19.86
	Output	25.0 75.0	1000.00	750.00	407.61	305.71
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	15.91	9.93
	Baking/boiling 16.78%		208.18		84.86
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	13.24	9.93

№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 158.52 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	287.10	286.67	45.51	45.44
3	water	—	149.67	—	23.72	—
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	109.63	81.13	17.38	12.86
5	Vanilla powder	99.85	5.13	5.12	0.81	0.81
6	Sign up
	Total	25.0 75.0	1019.39	764.54	161.59	121.19
	Losses 1.9%			14.54		2.31
	Output	25.0 75.0	1000.00	750.00	158.52	118.89
	Losses before baking/boiling, shrinkage 0.95107%	75.0	9.70	7.27	1.54	1.15
	Losses after baking/boiling, shrinkage 0.95107%	75.0	9.70	7.27	1.54	1.15

№058 Creamy chocolate cream basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 158.52 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	226.62	226.28	35.92	35.87
3	water	—	134.56	—	21.33	—
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	103.06	76.26	16.34	12.09
5	Cocoa powder [Skurikhin]	95.0	61.81	58.72	9.80	9.31
6	Sign up
7	Cognac or dessert wine	—	1.55	—	0.25	—
	Total	24.0 76.0	1019.36	774.71	161.58	122.80
	Losses 1.9%			14.71		2.33
	Output	24.0 76.0	1000.00	760.00	158.52	120.47
	Losses before baking/boiling, shrinkage 0.94939%	76.0	9.68	7.36	1.53	1.17
	Losses after baking/boiling, shrinkage 0.94939%	76.0	9.68	7.36	1.53	1.17

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 140.4 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	405.36	—	56.91	—
3	Cognac	—	56.30	—	7.90	—
4	Cognac or dessert wine	—	47.95	—	6.73	—
5	Essence of rum	—	1.92	—	0.27	—
	Total	50.0 50.0	1024.60	512.30	143.85	71.93
	Losses 2.4%			12.30		1.73
	Output	50.0 50.0	1000.00	500.00	140.40	70.20
	Losses before baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	1.73	0.86
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	1.73	0.86

№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 13.59 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	5.97	5.97
3	Flour, premium	85.5	356.18	304.53	4.84	4.14
4	Potato starch	80.0	87.95	70.36	1.19	0.96
5	Essence	—	4.40	—	0.060	—
	Total	37.6 62.4	1621.13	1011.83	22.03	13.75
	Losses 7.1%			71.83		0.98
	Output	6.0 94.0	1000.00	940.00	13.59	12.77
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.78	0.49
	Baking/boiling 33.6%		525.38		7.14
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.52	0.49

Consolidated recipe, k=1.031288
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 905.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	300.93	300.48	310.34	309.88
2	Melange	27.0	245.77	66.36	253.46	68.43
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	151.49	127.25	156.23	131.23
4	Flour, premium	85.5	119.44	102.12	123.18	105.32
5	water	—	101.97	—	105.16	—
6	Sign up	74.0	33.71	24.95	34.77	25.73
7	Potato starch	80.0	29.49	23.59	30.41	24.33
8	Chocolate glaze [Skurikhin]	99.1	27.17	26.93	28.02	27.77
9	Cocoa powder [Skurikhin]	95.0	9.80	9.31	10.10	9.60
10	Cognac	—	7.90	—	8.15	—
11	Sign up	—	7.24	—	7.46	—
12	Essence	—	1.47	—	1.52	—
13	Vanilla powder	99.85	1.18	1.18	1.22	1.22
14	Essence of rum	—	0.27	—	0.28	—
	Total		1037.84	682.16	1070.31	703.51
	Total phase loss 4.0%			27.20
	Other losses 3.0%					21.34
	General losses 6.9%					48.54
	Output	72.3	905.80	654.97	905.80	654.97

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Recipe on №017 Cake "Forget-me-not" contained in handbooks:

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

Consolidated recipe №017 Cake "Forget-me-not"

Recipe on №017 Cake "Forget-me-not" contained in handbooks:

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