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All groups → All products → Cakes → Sponge cakes → Sponge-cream glazed cakes → №030 Cake "Friendship" → recipe number 1 → Consolidated recipe

Consolidated recipe: №030 Cake "Friendship"

Weight 1 kg and 1.5 kg.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 651.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Sponge cake with cocoa	76.0	200.00	152.00	130.30	99.03
3	No. 001 Biscuit (main)	75.0	180.00	135.00	117.27	87.95
4	# 099 Lipstick	88.0	120.00	105.60	78.18	68.80
5	Fruit cooking	69.0	30.00	20.70	19.54	13.49
6	Sign up
7	No. 104 Jelly	50.0	5.00	2.50	3.26	1.63
8	No. 116 Zhzhenka	78.0	5.00	3.90	3.26	2.54
	Total	24.4 75.6	1000.00	755.80	651.50	492.40
	Output	24.4 75.6	1000.00	755.80		492.40

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Milk cream with cocoa for cake Friendship basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 293.18 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	373.74	276.57	109.57	81.08
3	Raw egg yolk	46.0	74.75	34.38	21.91	10.08
4	water	—	60.19	—	17.65	—
5	Cocoa powder [Skurikhin]	95.0	29.90	28.40	8.77	8.33
6	Sign up
7	Citric acid (E330)	98.0	0.74	0.73	0.22	0.21
	Total	27.0 73.0	1021.43	745.65	299.46	218.60
	Losses 2.1%			15.65		4.59
	Output	27.0 73.0	1000.00	730.00	293.18	214.02
	Losses before baking/boiling, shrinkage 1.04918%	73.0	10.72	7.82	3.14	2.29
	Losses after baking/boiling, shrinkage 1.04918%	73.0	10.72	7.82	3.14	2.29

Sponge cake with cocoa recipe for the cake "Friendship"
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 130.3 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	311.33	310.86	40.57	40.51
3	Flour, premium	85.5	233.49	199.63	30.42	26.01
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	77.83	65.38	10.14	8.52
5	Cocoa powder [Skurikhin]	95.0	46.70	44.36	6.09	5.78
6	Sign up
	Total	41.0 59.0	1371.78	809.37	178.74	105.46
	Losses 6.1%			49.37		6.43
	Output	24.0 76.0	1000.00	760.00	130.30	99.03
	Losses before baking/boiling, shrinkage 3.04999%	59.0	41.84	24.69	5.45	3.22
	Baking/boiling 22.37%		297.46		38.76
	Losses after baking/boiling, shrinkage 3.04999%	76.0	32.48	24.69	4.23	3.22

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 117.27 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	40.71	40.64
3	Flour, premium	85.5	281.16	240.39	32.97	28.19
4	Potato starch	80.0	69.42	55.54	8.14	6.51
5	Essence	—	3.47	—	0.41	—
	Total	37.6 62.4	1279.69	798.72	150.07	93.67
	Losses 6.1%			48.72		5.71
	Output	25.0 75.0	1000.00	750.00	117.27	87.95
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	4.58	2.86
	Baking/boiling 16.78%		208.18		24.41
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	3.81	2.86

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 78.18 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	20.72	—
3	Starch syrup	78.0	119.29	93.05	9.33	7.27
4	Essence	—	2.76	—	0.22	—
	Total	25.0 75.0	1182.37	887.09	92.44	69.35
	Losses 0.8%			7.09		0.55
	Output	12.0 88.0	1000.00	880.00	78.18	68.80
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.37	0.28
	Baking/boiling 14.74%		173.61		13.57
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.32	0.28

A crumb of sponge cake with cocoa cake Friendship basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 6.52 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	314.68	314.21	2.05	2.05
3	Flour, premium	85.5	236.01	201.79	1.54	1.31
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	78.67	66.08	0.51	0.43
5	Cocoa powder [Skurikhin]	95.0	47.21	44.85	0.31	0.29
6	Sign up
	Total	41.0 59.0	1386.57	818.10	9.03	5.33
	Losses 7.1%			58.10		0.38
	Output	24.0 76.0	1000.00	760.00	6.52	4.95
	Losses before baking/boiling, shrinkage 3.55074%	59.0	49.23	29.05	0.32	0.19
	Baking/boiling 22.37%		299.11		1.95
	Losses after baking/boiling, shrinkage 3.55074%	76.0	38.22	29.05	0.25	0.19

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 3.26 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	1.35	1.35
3	Starch syrup	78.0	103.34	80.61	0.34	0.26
4	Agar (E406)	85.0	10.34	8.79	0.034	0.029
5	Essence	—	3.10	—	0.010	—
6	Sign up
7	Food paint	—	1.00	—	0.003	—
	Total	50.0 50.0	1010.08	505.04	3.29	1.65
	Losses 1.0%			5.04		0.016
	Output	50.0 50.0	1000.00	500.00	3.26	1.63
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.016	0.008
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.016	0.008

No. 116 Zhzhenka basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 3.26 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	520.78	—	1.70	—
	Total	37.6 62.4	1388.75	866.67	4.52	2.82
	Losses 10.0%			86.67		0.28
	Output	22.0 78.0	1000.00	780.00	3.26	2.54
	Losses before baking/boiling, shrinkage 5.00007%	62.4	69.44	43.33	0.23	0.14
	Baking/boiling 19.99%		263.76		0.86
	Losses after baking/boiling, shrinkage 5.00007%	78.0	55.56	43.33	0.18	0.14

Consolidated recipe, k=1.036304
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 651.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	27.0	163.73	44.21	169.67	45.81
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	150.90	126.76	156.38	131.36
3	Granulated sugar	99.85	149.67	149.45	155.10	154.87
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	109.57	81.08	113.55	84.03
5	Flour, premium	85.5	64.93	55.52	67.29	57.53
6	Sign up	—	41.62	—	43.13	—
7	Raw egg yolk	46.0	21.91	10.08	22.71	10.45
8	Fruit cooking	69.0	19.54	13.49	20.25	13.98
9	Cocoa powder [Skurikhin]	95.0	15.16	14.40	15.71	14.92
10	Starch syrup	78.0	9.66	7.54	10.01	7.81
11	Sign up	80.0	8.14	6.51	8.44	6.75
12	Vanilla powder	99.85	1.09	1.09	1.13	1.13
13	Essence	—	0.63	—	0.66	—
14	Ammonium carbonic (E503(i))	—	0.27	—	0.28	—
15	Citric acid (E330)	98.0	0.22	0.22	0.23	0.23
16	Sign up	85.0	0.034	0.029	0.035	0.030
17	Food paint	—	0.003	—	0.003	—
	Total		757.10	510.37	784.59	528.90
	Total phase loss 3.5%			17.97
	Other losses 3.5%					18.53
	General losses 6.9%					36.49
	Output	75.6	651.50	492.40	651.50	492.40

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	raw egg yolk; 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

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

Recipe on №030 Cake "Friendship" contained in handbooks:

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

Consolidated recipe: №030 Cake "Friendship"

Recipe on №030 Cake "Friendship" contained in handbooks:

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