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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 146.5 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	43.95	32.96
3	Tiina Wetting Syrup	50.0	200.00	100.00	29.30	14.65
4	№058 Creamy chocolate cream	76.0	100.00	76.00	14.65	11.13
5	No. 104 Jelly	50.0	15.00	7.50	2.20	1.10
6	Sign up
	Total	30.1 69.9	1000.00	699.15	146.50	102.43
	Output	30.1 69.9	1000.00	699.15		102.43

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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 54.94 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	19.07	19.04
3	Flour, premium	85.5	281.16	240.39	15.45	13.21
4	Potato starch	80.0	69.42	55.54	3.81	3.05
5	Essence	—	3.47	—	0.19	—
	Total	37.6 62.4	1279.69	798.72	70.30	43.88
	Losses 6.1%			48.72		2.68
	Output	25.0 75.0	1000.00	750.00	54.94	41.20
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	2.14	1.34
	Baking/boiling 16.78%		208.18		11.44
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	1.78	1.34

№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 43.95 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	287.10	286.67	12.62	12.60
3	water	—	149.67	—	6.58	—
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	109.63	81.13	4.82	3.57
5	Vanilla powder	99.85	5.13	5.12	0.23	0.23
6	Sign up
	Total	25.0 75.0	1019.39	764.54	44.80	33.60
	Losses 1.9%			14.54		0.64
	Output	25.0 75.0	1000.00	750.00	43.95	32.96
	Losses before baking/boiling, shrinkage 0.95107%	75.0	9.70	7.27	0.43	0.32
	Losses after baking/boiling, shrinkage 0.95107%	75.0	9.70	7.27	0.43	0.32

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 29.3 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	444.11	—	13.01	—
3	Cognac or dessert wine	—	67.39	—	1.97	—
4	Citric acid (E330)	98.0	1.93	1.89	0.057	0.055
	Total	50.0 50.0	1024.61	512.30	30.02	15.01
	Losses 2.4%			12.30		0.36
	Output	50.0 50.0	1000.00	500.00	29.30	14.65
	Losses before baking/boiling, shrinkage 1.20091%	50.0	12.30	6.15	0.36	0.18
	Losses after baking/boiling, shrinkage 1.20091%	50.0	12.30	6.15	0.36	0.18

№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 14.65 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	226.62	226.28	3.32	3.32
3	water	—	134.56	—	1.97	—
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	103.06	76.26	1.51	1.12
5	Cocoa powder [Skurikhin]	95.0	61.81	58.72	0.91	0.86
6	Sign up
7	Cognac or dessert wine	—	1.55	—	0.023	—
	Total	24.0 76.0	1019.36	774.71	14.93	11.35
	Losses 1.9%			14.71		0.22
	Output	24.0 76.0	1000.00	760.00	14.65	11.13
	Losses before baking/boiling, shrinkage 0.94939%	76.0	9.68	7.36	0.14	0.11
	Losses after baking/boiling, shrinkage 0.94939%	76.0	9.68	7.36	0.14	0.11

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 2.2 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	0.91	0.91
3	Starch syrup	78.0	103.34	80.61	0.23	0.18
4	Agar (E406)	85.0	10.34	8.79	0.023	0.019
5	Essence	—	3.10	—	0.007	—
6	Sign up
7	Food paint	—	1.00	—	0.002	—
	Total	50.0 50.0	1010.08	505.04	2.22	1.11
	Losses 1.0%			5.04		0.011
	Output	50.0 50.0	1000.00	500.00	2.20	1.10
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.011	0.006
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.011	0.006

№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 1.47 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	0.64	0.64
3	Flour, premium	85.5	356.18	304.53	0.52	0.45
4	Potato starch	80.0	87.95	70.36	0.13	0.10
5	Essence	—	4.40	—	0.006	—
	Total	37.6 62.4	1621.13	1011.83	2.37	1.48
	Losses 7.1%			71.83		0.11
	Output	6.0 94.0	1000.00	940.00	1.46	1.38
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.084	0.053
	Baking/boiling 33.6%		525.38		0.77
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.056	0.053

Consolidated recipe, k=1.033665
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 146.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	51.54	51.46	53.27	53.19
2	Melange	27.0	32.86	8.87	33.96	9.17
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	27.66	23.23	28.59	24.02
4	water	—	22.61	—	23.37	—
5	Flour, premium	85.5	15.97	13.65	16.51	14.11
6	Sign up	74.0	6.33	4.68	6.54	4.84
7	Potato starch	80.0	3.94	3.15	4.08	3.26
8	Cognac or dessert wine	—	2.07	—	2.14	—
9	Cocoa powder [Skurikhin]	95.0	0.91	0.86	0.94	0.89
10	Vanilla powder	99.85	0.26	0.26	0.27	0.27
11	Sign up	78.0	0.23	0.18	0.23	0.18
12	Essence	—	0.20	—	0.21	—
13	Citric acid (E330)	98.0	0.061	0.060	0.063	0.062
14	Agar (E406)	85.0	0.023	0.019	0.023	0.020
15	Food paint	—	0.002	—	0.002	—
	Total		164.65	106.43	170.20	110.02
	Total phase loss 3.8%			4.01
	Other losses 3.3%					3.58
	General losses 6.9%					7.59
	Output	69.9	146.50	102.43	146.50	102.43

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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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