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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №021 Cake "Prague" → recipe number 1 → Consolidated recipe

Consolidated recipe №021 Cake "Prague"

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 870.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Prague cream	72.5	340.00	246.50	296.00	214.60
3	No. 101 Chocolate lipstick	88.0	128.00	112.64	111.44	98.06
4	Jam	66.0	52.00	34.32	45.27	29.88
5	Sponge cake crumb Prague (21)	76.0	10.00	7.60	8.71	6.62
	Total	24.2 75.8	1000.00	758.26	870.60	660.14
	Output	24.2 75.8	1000.00	758.26		660.14

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Sponge cake with butter and cocoa recipe for cakes "Prague", "Aurora", "Hvilya"
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 409.18 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	301.08	300.63	123.20	123.01
3	Flour, premium	85.5	249.42	213.25	102.06	87.26
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	85.99	72.23	35.19	29.56
5	Cocoa powder [Skurikhin]	95.0	51.64	49.06	21.13	20.07
	Total	39.3 60.7	1333.35	809.38	545.58	331.18
	Losses 6.1%			49.38		20.21
	Output	24.0 76.0	1000.00	760.00	409.18	310.98
	Losses before baking/boiling, shrinkage 3.05057%	60.7	40.67	24.69	16.64	10.10
	Baking/boiling 20.13%		260.19		106.46
	Losses after baking/boiling, shrinkage 3.05057%	76.0	32.49	24.69	13.29	10.10

Prague cream basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 296 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	324.31	239.99	96.00	71.04
3	Raw egg yolk	46.0	55.88	25.70	16.54	7.61
4	Water	—	55.88	—	16.54	—
5	Cocoa powder [Skurikhin]	95.0	25.18	23.92	7.45	7.08
6	Sign up
	Total	25.8 74.2	998.37	740.55	295.52	219.21
	Losses 2.1%			15.55		4.60
	Output	27.5 72.5	1000.00	725.00	296.00	214.60
	Losses before baking/boiling, shrinkage 1.05005%	74.2	10.48	7.78	3.10	2.30
	Baking/boiling -2.31%		-22.84		-6.76
	Losses after baking/boiling, shrinkage 1.05005%	72.5	10.73	7.78	3.17	2.30

No. 101 Chocolate lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 111.44 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	251.50	—	28.03	—
3	Starch syrup	78.0	113.18	88.28	12.61	9.84
4	Cocoa powder [Skurikhin]	95.0	47.23	44.87	5.26	5.00
5	Essence	—	2.62	—	0.29	—
6	Sign up
	Total	24.1 75.9	1171.40	888.88	130.54	99.05
	Losses 1.0%			8.88		0.99
	Output	12.0 88.0	1000.00	880.00	111.44	98.06
	Losses before baking/boiling, shrinkage 0.49971%	75.9	5.85	4.44	0.65	0.49
	Baking/boiling 13.77%		160.50		17.89
	Losses after baking/boiling, shrinkage 0.49971%	88.0	5.05	4.44	0.56	0.49

Sponge cake crumb Prague (21) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 8.71 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	304.32	303.86	2.65	2.65
3	Flour, premium	85.5	252.10	215.55	2.19	1.88
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	86.92	73.01	0.76	0.64
5	Cocoa powder [Skurikhin]	95.0	52.19	49.58	0.45	0.43
	Total	39.3 60.7	1347.69	818.09	11.73	7.12
	Losses 7.1%			58.09		0.51
	Output	24.0 76.0	1000.00	760.00	8.71	6.62
	Losses before baking/boiling, shrinkage 3.55009%	60.7	47.84	29.04	0.42	0.25
	Baking/boiling 20.13%		261.63		2.28
	Losses after baking/boiling, shrinkage 3.55009%	76.0	38.21	29.04	0.33	0.25

Consolidated recipe, k=1.023063
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 870.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	27.0	269.69	72.82	275.91	74.50
2	Granulated sugar	99.85	209.93	209.61	214.77	214.45
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	194.85	163.67	199.34	167.45
4	Flour, premium	85.5	104.25	89.14	106.66	91.19
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	96.00	71.04	98.21	72.68
6	Sign up	66.0	45.27	29.88	46.32	30.57
7	Water	—	44.57	—	45.59	—
8	Cocoa powder [Skurikhin]	95.0	34.30	32.59	35.09	33.34
9	Raw egg yolk	46.0	16.54	7.61	16.92	7.78
10	Starch syrup	78.0	12.61	9.84	12.90	10.06
11	Sign up	—	0.29	—	0.30	—
12	Vanilla powder	99.85	0.26	0.26	0.27	0.27
13	Vanillin	—	0.086	—	0.088	—
	Total		1028.65	686.45	1052.37	702.28
	Total phase loss 3.8%			26.31
	Other losses 2.3%					15.83
	General losses 6.0%					42.14
	Output	75.8	870.60	660.14	870.60	660.14

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Recipe on №021 Cake "Prague" contained in handbooks:

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

Consolidated recipe №021 Cake "Prague"

Recipe on №021 Cake "Prague" contained in handbooks:

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