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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №039 Cake "Cherry" → recipe number 1 → Consolidated recipe

Consolidated recipe №039 Cake "Cherry"

Weight 2 kg or less.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 153.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Blotting syrup (in No. 039, 112, 113)	50.0	200.00	100.00	30.62	15.31
3	Fruit filling	74.0	173.00	128.02	26.49	19.60
4	Creamy cream (in No. 39)	86.0	150.00	129.00	22.96	19.75
5	Fruit	70.0	120.00	84.00	18.37	12.86
6	Sign up
7	№002 Fried biscuit crumb	94.0	7.00	6.58	1.07	1.01
	Total	30.2 69.8	1000.00	697.60	153.10	106.80
	Output	30.2 69.8	1000.00	697.60		106.80

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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 45.93 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	15.94	15.92
3	Flour, premium	85.5	281.16	240.39	12.91	11.04
4	Potato starch	80.0	69.42	55.54	3.19	2.55
5	Essence	—	3.47	—	0.16	—
	Total	37.6 62.4	1279.69	798.72	58.78	36.69
	Losses 6.1%			48.72		2.24
	Output	25.0 75.0	1000.00	750.00	45.93	34.45
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	1.79	1.12
	Baking/boiling 16.78%		208.18		9.56
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	1.49	1.12

Blotting syrup (in No. 039, 112, 113) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 30.62 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	334.01	333.51	10.23	10.21
3	Cherry syrup	70.0	255.41	178.79	7.82	5.47
	Total	50.0 50.0	1024.59	512.30	31.37	15.69
	Losses 2.4%			12.30		0.38
	Output	50.0 50.0	1000.00	500.00	30.62	15.31
	Losses before baking/boiling, shrinkage 1.20009%	50.0	12.30	6.15	0.38	0.19
	Losses after baking/boiling, shrinkage 1.20009%	50.0	12.30	6.15	0.38	0.19

Creamy cream (in No. 39) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 22.97 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	277.01	276.59	6.36	6.35
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	207.76	153.74	4.77	3.53
4	Cherry liqueur	40.0	12.12	4.85	0.28	0.11
5	Vanilla powder	99.85	5.20	5.19	0.12	0.12
	Total	14.2 85.8	1021.48	876.66	23.46	20.13
	Losses 1.9%			16.66		0.38
	Output	14.0 86.0	1000.00	860.00	22.96	19.75
	Losses before baking/boiling, shrinkage 0.95046%	85.8	9.71	8.33	0.22	0.19
	Baking/boiling 0.21%		2.08		0.048
	Losses after baking/boiling, shrinkage 0.95046%	86.0	9.69	8.33	0.22	0.19

Jelly with cherry syrup (in No. 39, 112, 113) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 7.66 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	354.80	—	2.72	—
3	Granulated sugar	99.85	147.81	147.59	1.13	1.13
4	Agar (E406)	85.0	14.78	12.56	0.11	0.10
	Total	50.0 50.0	1010.10	505.05	7.73	3.87
	Losses 1.0%			5.05		0.039
	Output	50.0 50.0	1000.00	500.00	7.66	3.83
	Losses before baking/boiling, shrinkage 0.49978%	50.0	5.05	2.52	0.039	0.019
	Losses after baking/boiling, shrinkage 0.49978%	50.0	5.05	2.52	0.039	0.019

№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 1.07 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	0.47	0.47
3	Flour, premium	85.5	356.18	304.53	0.38	0.33
4	Potato starch	80.0	87.95	70.36	0.094	0.075
5	Essence	—	4.40	—	0.005	—
	Total	37.6 62.4	1621.13	1011.83	1.74	1.08
	Losses 7.1%			71.83		0.077
	Output	6.0 94.0	1000.00	940.00	1.07	1.01
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.062	0.038
	Baking/boiling 33.6%		525.38		0.56
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.041	0.038

Consolidated recipe, k=1.043697
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 153.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	27.77	27.73	28.99	28.94
2	Melange	27.0	27.36	7.39	28.55	7.71
3	Fruit filling	74.0	26.49	19.60	27.64	20.46
4	Fruit	70.0	18.37	12.86	19.17	13.42
5	water	—	16.04	—	16.74	—
6	Sign up	85.5	13.30	11.37	13.88	11.86
7	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	11.93	10.02	12.45	10.46
8	Cherry syrup	70.0	11.59	8.11	12.10	8.47
9	Powdered sugar	99.85	6.36	6.35	6.64	6.63
10	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	4.77	3.53	4.98	3.68
11	Sign up	80.0	3.28	2.63	3.43	2.74
12	Cherry liqueur	40.0	0.28	0.11	0.29	0.12
13	Essence	—	0.16	—	0.17	—
14	Vanilla powder	99.85	0.12	0.12	0.12	0.12
15	Agar (E406)	85.0	0.11	0.10	0.12	0.10
	Total		167.94	109.92	175.27	114.72
	Total phase loss 2.8%			3.11
	Other losses 4.2%					4.80
	General losses 6.9%					7.92
	Output	69.8	153.10	106.80	153.10	106.80

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Recipe on №039 Cake "Cherry" contained in handbooks:

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

Consolidated recipe №039 Cake "Cherry"

Recipe on №039 Cake "Cherry" contained in handbooks:

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