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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №023 Cake "Tiina" → recipe number 1 → Consolidated recipe

Consolidated recipe: №023 Cake "Tiina"

Weight 0.5 kg and 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 892.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№047 Cream cream "New"	75.0	300.00	225.00	267.66	200.74
3	Tiina Wetting Syrup	50.0	200.00	100.00	178.44	89.22
4	№058 Creamy chocolate cream	76.0	100.00	76.00	89.22	67.81
5	No. 104 Jelly	50.0	15.00	7.50	13.38	6.69
6	Sign up
	Total	30.1 69.9	1000.00	699.15	892.20	623.78
	Output	30.1 69.9	1000.00	699.15		623.78

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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 334.58 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	116.13	115.96
3	Flour, premium	85.5	281.16	240.39	94.07	80.43
4	Potato starch	80.0	69.42	55.54	23.23	18.58
5	Essence	—	3.47	—	1.16	—
	Total	37.6 62.4	1279.69	798.72	428.15	267.23
	Losses 6.1%			48.72		16.30
	Output	25.0 75.0	1000.00	750.00	334.58	250.93
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	13.06	8.15
	Baking/boiling 16.78%		208.18		69.65
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	10.87	8.15

№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 267.66 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	287.10	286.67	76.85	76.73
3	water	—	149.67	—	40.06	—
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	109.63	81.13	29.34	21.71
5	Vanilla powder	99.85	5.13	5.12	1.37	1.37
6	Sign up
	Total	25.0 75.0	1019.39	764.54	272.85	204.64
	Losses 1.9%			14.54		3.89
	Output	25.0 75.0	1000.00	750.00	267.66	200.74
	Losses before baking/boiling, shrinkage 0.95107%	75.0	9.70	7.27	2.59	1.95
	Losses after baking/boiling, shrinkage 0.95107%	75.0	9.70	7.27	2.59	1.95

Tiina Wetting Syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 178.44 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	444.11	—	79.25	—
3	Cognac or dessert wine	—	67.39	—	12.03	—
4	Citric acid (E330)	98.0	1.93	1.89	0.34	0.34
	Total	50.0 50.0	1024.61	512.30	182.83	91.42
	Losses 2.4%			12.30		2.20
	Output	50.0 50.0	1000.00	500.00	178.44	89.22
	Losses before baking/boiling, shrinkage 1.20091%	50.0	12.30	6.15	2.20	1.10
	Losses after baking/boiling, shrinkage 1.20091%	50.0	12.30	6.15	2.20	1.10

№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 89.22 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	226.62	226.28	20.22	20.19
3	water	—	134.56	—	12.01	—
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	103.06	76.26	9.20	6.80
5	Cocoa powder [Skurikhin]	95.0	61.81	58.72	5.51	5.24
6	Sign up
7	Cognac or dessert wine	—	1.55	—	0.14	—
	Total	24.0 76.0	1019.36	774.71	90.95	69.12
	Losses 1.9%			14.71		1.31
	Output	24.0 76.0	1000.00	760.00	89.22	67.81
	Losses before baking/boiling, shrinkage 0.94939%	76.0	9.68	7.36	0.86	0.66
	Losses after baking/boiling, shrinkage 0.94939%	76.0	9.68	7.36	0.86	0.66

No. 104 Jelly basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 13.38 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	5.54	5.54
3	Starch syrup	78.0	103.34	80.61	1.38	1.08
4	Agar (E406)	85.0	10.34	8.79	0.14	0.12
5	Essence	—	3.10	—	0.041	—
6	Sign up
7	Food paint	—	1.00	—	0.013	—
	Total	50.0 50.0	1010.08	505.04	13.52	6.76
	Losses 1.0%			5.04		0.067
	Output	50.0 50.0	1000.00	500.00	13.38	6.69
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.067	0.034
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.067	0.034

№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 8.92 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	3.92	3.92
3	Flour, premium	85.5	356.18	304.53	3.18	2.72
4	Potato starch	80.0	87.95	70.36	0.78	0.63
5	Essence	—	4.40	—	0.039	—
	Total	37.6 62.4	1621.13	1011.83	14.46	9.03
	Losses 7.1%			71.83		0.64
	Output	6.0 94.0	1000.00	940.00	8.92	8.39
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.51	0.32
	Baking/boiling 33.6%		525.38		4.69
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.34	0.32

Consolidated recipe, k=1.033665
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 892.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	313.88	313.41	324.45	323.96
2	Melange	27.0	200.10	54.03	206.84	55.85
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	168.46	141.50	174.13	146.27
4	water	—	137.68	—	142.32	—
5	Flour, premium	85.5	97.25	83.15	100.52	85.95
6	Sign up	74.0	38.54	28.52	39.84	29.48
7	Potato starch	80.0	24.01	19.21	24.82	19.86
8	Cognac or dessert wine	—	12.60	—	13.03	—
9	Cocoa powder [Skurikhin]	95.0	5.51	5.24	5.70	5.42
10	Vanilla powder	99.85	1.58	1.58	1.63	1.63
11	Sign up	78.0	1.38	1.08	1.43	1.12
12	Essence	—	1.24	—	1.28	—
13	Citric acid (E330)	98.0	0.37	0.36	0.38	0.38
14	Agar (E406)	85.0	0.14	0.12	0.14	0.12
15	Food paint	—	0.013	—	0.014	—
	Total		1002.76	648.19	1036.52	670.01
	Total phase loss 3.8%			24.41
	Other losses 3.3%					21.82
	General losses 6.9%					46.23
	Output	69.9	892.20	623.78	892.20	623.78

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 №023 Cake "Tiina" contained in handbooks:

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

Consolidated recipe: №023 Cake "Tiina"

Recipe on №023 Cake "Tiina" contained in handbooks:

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