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All groups → All products → Cakes → Sponge cakes → Sponge-cream glazed cakes → №029 Cake "Agate" → recipe number 1 → Consolidated recipe

Consolidated recipe: №029 Cake "Agate"

Weight 2 kg and 3 kg.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 562.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 046 Creamy cream (basic)	86.0	170.00	146.20	95.66	82.27
3	No. 095 Blotting syrup	50.0	150.00	75.00	84.40	42.20
4	No. 101 Chocolate lipstick	88.0	130.00	114.40	73.15	64.37
5	No. 057 Creamy cream with cocoa powder	86.0	100.00	86.00	56.27	48.39
6	Sign up
7	No. 008а Semi-finished biscuit crumb with cocoa powder No. 8	76.0	10.00	7.60	5.63	4.28
	Total	23.5 76.5	1000.00	764.65	562.70	430.27
	Output	23.5 76.5	1000.00	764.65		430.27

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No. 008 Sponge cake with cocoa powder basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 239.15 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	316.55	270.65	75.70	64.73
3	Granulated sugar	99.85	316.55	316.08	75.70	75.59
4	Cocoa powder [Skurikhin]	95.0	84.41	80.19	20.19	19.18
	Total	35.0 65.0	1245.09	809.36	297.76	193.56
	Losses 6.1%			49.36		11.80
	Output	24.0 76.0	1000.00	760.00	239.15	181.75
	Losses before baking/boiling, shrinkage 3.04941%	65.0	37.97	24.68	9.08	5.90
	Baking/boiling 14.47%		174.65		41.77
	Losses after baking/boiling, shrinkage 3.04941%	76.0	32.47	24.68	7.77	5.90

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 95.66 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	278.57	278.15	26.65	26.61
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	208.92	154.60	19.99	14.79
4	Vanilla powder	99.85	5.15	5.14	0.49	0.49
5	Cognac or dessert wine	—	1.72	—	0.16	—
	Total	13.8 86.2	1016.69	876.65	97.26	83.86
	Losses 1.9%			16.65		1.59
	Output	14.0 86.0	1000.00	860.00	95.66	82.27
	Losses before baking/boiling, shrinkage 0.94977%	86.2	9.66	8.33	0.92	0.80
	Baking/boiling -0.26%		-2.65		-0.25
	Losses after baking/boiling, shrinkage 0.94977%	86.0	9.68	8.33	0.93	0.80

No. 095 Blotting syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 84.41 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	43.31	43.24
3	Cognac or dessert wine	—	47.95	—	4.05	—
4	Essence of rum	—	1.92	—	0.16	—
	Total	54.6 45.4	1127.32	512.30	95.15	43.24
	Losses 2.4%			12.30		1.04
	Output	50.0 50.0	1000.00	500.00	84.40	42.20
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	1.14	0.52
	Baking/boiling 9.11%		101.49		8.57
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	1.04	0.52

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 73.15 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	251.50	—	18.40	—
3	Starch syrup	78.0	113.18	88.28	8.28	6.46
4	Cocoa powder [Skurikhin]	95.0	47.23	44.87	3.45	3.28
5	Essence	—	2.62	—	0.19	—
6	Sign up
	Total	24.1 75.9	1171.40	888.88	85.69	65.02
	Losses 1.0%			8.88		0.65
	Output	12.0 88.0	1000.00	880.00	73.15	64.37
	Losses before baking/boiling, shrinkage 0.49971%	75.9	5.85	4.44	0.43	0.32
	Baking/boiling 13.77%		160.50		11.74
	Losses after baking/boiling, shrinkage 0.49971%	88.0	5.05	4.44	0.37	0.32

No. 057 Creamy cream with cocoa powder basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 56.27 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	264.90	264.50	14.91	14.88
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	198.67	147.02	11.18	8.27
4	Cocoa powder [Skurikhin]	95.0	48.02	45.62	2.70	2.57
5	Vanilla powder	99.85	2.32	2.32	0.13	0.13
6	Sign up
	Total	13.4 86.6	1012.25	876.67	56.96	49.33
	Losses 1.9%			16.67		0.94
	Output	14.0 86.0	1000.00	860.00	56.27	48.39
	Losses before baking/boiling, shrinkage 0.95049%	86.6	9.62	8.33	0.54	0.47
	Baking/boiling -0.7%		-7.06		-0.40
	Losses after baking/boiling, shrinkage 0.95049%	86.0	9.69	8.33	0.55	0.47

No. 008а Semi-finished biscuit crumb with cocoa powder No. 8 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 5.63 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	319.96	273.57	1.80	1.54
3	Granulated sugar	99.85	319.96	319.48	1.80	1.80
4	Cocoa powder [Skurikhin]	95.0	85.32	81.05	0.48	0.46
	Total	35.0 65.0	1258.50	818.08	7.08	4.60
	Losses 7.1%			58.08		0.33
	Output	24.0 76.0	1000.00	760.00	5.63	4.28
	Losses before baking/boiling, shrinkage 3.54978%	65.0	44.67	29.04	0.25	0.16
	Baking/boiling 14.47%		175.62		0.99
	Losses after baking/boiling, shrinkage 3.54978%	76.0	38.21	29.04	0.22	0.16

Consolidated recipe, k=1.034792
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 562.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	176.00	175.74	182.12	181.85
2	Melange	27.0	129.17	34.88	133.66	36.09
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	77.91	65.45	80.62	67.72
4	Flour, premium	85.5	77.50	66.26	80.20	68.57
5	Water	—	66.03	—	68.33	—
6	Sign up	99.85	41.55	41.49	43.00	42.93
7	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	31.16	23.06	32.25	23.86
8	Cocoa powder [Skurikhin]	95.0	26.82	25.48	27.76	26.37
9	Candied fruit	83.0	8.44	7.01	8.73	7.25
10	Starch syrup	78.0	8.28	6.46	8.57	6.68
11	Sign up	—	4.31	—	4.45	—
12	Vanilla powder	99.85	0.80	0.79	0.82	0.82
13	Essence	—	0.19	—	0.20	—
14	Essence of rum	—	0.16	—	0.17	—
	Total		648.34	446.62	670.89	462.16
	Total phase loss 3.7%			16.35
	Other losses 3.4%					15.54
	General losses 6.9%					31.89
	Output	76.5	562.70	430.27	562.70	430.27

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 №029 Cake "Agate" contained in handbooks:

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

Consolidated recipe: №029 Cake "Agate"

Recipe on №029 Cake "Agate" contained in handbooks:

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