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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №038 Cake "Snow Maiden" → recipe number 1 → Consolidated recipe

Consolidated recipe: №038 Cake "Snow Maiden"

Weight 1, 2 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 489.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 096 Fortified blotting syrup	50.0	225.00	112.50	110.12	55.06
3	№087 Protein cream (custard)	70.0	200.00	140.00	97.88	68.52
4	Fruit cooking	69.0	125.00	86.25	61.18	42.21
5	№064 Cream "Charlotte"	75.9	90.00	68.31	44.05	33.43
6	Sign up
	Total	32.8 67.2	1000.00	672.21	489.40	328.98
	Output	32.8 67.2	1000.00	672.21		328.98

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№064 Cream "Charlotte" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 44.05 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	483.75	406.35	21.31	17.90
3	Vanilla powder	99.85	4.13	4.12	0.18	0.18
4	Cognac	—	1.61	—	0.071	—
	Total	24.1 75.9	1021.60	775.29	45.00	34.15
	Losses 2.1%			16.29		0.72
	Output	24.1 75.9	1000.00	759.00	44.05	33.43
	Losses before baking/boiling, shrinkage 1.05047%	75.9	10.73	8.14	0.47	0.36
	Baking/boiling 0.01%		0.14		0.006
	Losses after baking/boiling, shrinkage 1.05047%	75.9	10.73	8.14	0.47	0.36

№004 Sponge cake "Ring" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 171.29 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Melange	27.0	366.48	98.95	62.77	16.95
3	Flour, premium	85.5	351.83	300.81	60.26	51.53
4	Potato starch	80.0	14.66	11.73	2.51	2.01
5	Essence	—	3.67	—	0.63	—
	Total	29.5 70.5	1103.12	777.42	188.95	133.16
	Losses 6.1%			47.42		8.12
	Output	27.0 73.0	1000.00	730.00	171.29	125.04
	Losses before baking/boiling, shrinkage 3.04998%	70.5	33.64	23.71	5.76	4.06
	Baking/boiling 3.46%		36.99		6.34
	Losses after baking/boiling, shrinkage 3.04998%	73.0	32.48	23.71	5.56	4.06

No. 096 Fortified blotting syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 110.12 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	405.36	—	44.64	—
3	Cognac	—	56.30	—	6.20	—
4	Cognac or dessert wine	—	47.95	—	5.28	—
5	Essence of rum	—	1.92	—	0.21	—
	Total	50.0 50.0	1024.60	512.30	112.82	56.41
	Losses 2.4%			12.30		1.35
	Output	50.0 50.0	1000.00	500.00	110.12	55.06
	Losses before baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	1.35	0.68
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	1.35	0.68

№087 Protein cream (custard) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 97.88 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	324.88	38.99	31.80	3.82
3	Vanilla powder	99.85	24.37	24.33	2.39	2.38
4	water	—	18.29	—	1.79	—
	Total	30.0 70.0	1017.31	712.11	99.57	69.70
	Losses 1.7%			12.11		1.19
	Output	30.0 70.0	1000.00	700.00	97.88	68.52
	Losses before baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	0.85	0.59
	Losses after baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	0.85	0.59

No. 060 Charlotte syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 23.44 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fresh whole milk the weight ratio of fat 3.2%	12.0	420.90	50.51	9.86	1.18
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	2.63	0.71
	Total	38.9 61.1	1164.48	711.21	27.29	16.67
	Losses 3.6%			25.61		0.60
	Output	31.4 68.6	1000.00	685.60	23.44	16.07
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	0.49	0.30
	Baking/boiling 10.92%		124.84		2.93
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.44	0.30

No. 023 Air basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 4.89 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	1.76	0.21
3	Vanilla powder	99.85	7.21	7.20	0.035	0.035
	Total	24.0 76.0	1329.19	1010.46	6.51	4.95
	Losses 4.5%			45.46		0.22
	Output	3.5 96.5	1000.00	965.00	4.89	4.72
	Losses before baking/boiling, shrinkage 2.24956%	76.0	29.90	22.73	0.15	0.11
	Baking/boiling 21.22%		275.73		1.35
	Losses after baking/boiling, shrinkage 2.24956%	96.5	23.56	22.73	0.12	0.11

Consolidated recipe, k=1.035695
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 489.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	202.37	202.07	209.60	209.28
2	Melange	27.0	62.77	16.95	65.02	17.55
3	Fruit cooking	69.0	61.18	42.21	63.36	43.72
4	Flour, premium	85.5	60.26	51.53	62.42	53.37
5	water	—	46.43	—	48.08	—
6	Sign up	12.0	33.56	4.03	34.76	4.17
7	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	21.31	17.90	22.07	18.54
8	Fresh whole milk the weight ratio of fat 3.2%	12.0	9.86	1.18	10.22	1.23
9	Cognac	—	6.27	—	6.49	—
10	Cognac or dessert wine	—	5.28	—	5.47	—
11	Sign up	27.0	2.63	0.71	2.72	0.74
12	Vanilla powder	99.85	2.60	2.60	2.70	2.69
13	Potato starch	80.0	2.51	2.01	2.60	2.08
14	Essence	—	0.63	—	0.65	—
15	Essence of rum	—	0.21	—	0.22	—
	Total		517.88	341.18	536.37	353.36
	Total phase loss 3.6%			12.20
	Other losses 3.4%					12.18
	General losses 6.9%					24.38
	Output	67.2	489.40	328.98	489.40	328.98

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	chicken eggs; melange; raw egg white	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	fresh whole milk the weight ratio of fat 3.2%; butter	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

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Recipe on №038 Cake "Snow Maiden" contained in handbooks:

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

Consolidated recipe: №038 Cake "Snow Maiden"

Recipe on №038 Cake "Snow Maiden" contained in handbooks:

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