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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №043 Cake "Apricot" → recipe number 1 → Consolidated recipe

Consolidated recipe №043 Cake "Apricot"

Weight 2 kg.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 42.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 005 Sponge cake round	84.0	290.00	243.60	12.38	10.40
3	Jam apricot	72.0	260.00	187.20	11.10	7.99
4	"Patterned" chocolate	99.4	35.00	34.79	1.49	1.49
	Total	22.3 77.7	1000.00	776.84	42.70	33.17
	Output	22.3 77.7	1000.00	776.84		33.17

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№059 Cream "Charlotte" (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 17.72 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	422.23	354.67	7.48	6.28
3	Vanilla powder	99.85	4.10	4.09	0.073	0.073
4	Cognac or dessert wine	—	1.64	—	0.029	—
	Total	25.0 75.0	1022.08	766.09	18.11	13.58
	Losses 2.1%			16.09		0.29
	Output	25.0 75.0	1000.00	750.00	17.72	13.29
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.19	0.14
	Baking/boiling 0.06%		0.62		0.011
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.19	0.14

No. 005 Sponge cake round basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 12.38 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	389.37	332.91	4.82	4.12
3	Granulated sugar	99.85	341.88	341.37	4.23	4.23
4	Raw egg yolk	46.0	341.88	157.26	4.23	1.95
5	Essence	—	2.28	—	0.028	—
6	Sign up
	Total	43.7 56.3	1589.73	894.57	19.69	11.08
	Losses 6.1%			54.57		0.68
	Output	16.0 84.0	1000.00	840.00	12.38	10.40
	Losses before baking/boiling, shrinkage 3.05001%	56.3	48.49	27.28	0.60	0.34
	Baking/boiling 33.01%		508.76		6.30
	Losses after baking/boiling, shrinkage 3.05001%	84.0	32.48	27.28	0.40	0.34

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 10.53 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	4.43	0.53
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	1.18	0.32
	Total	38.9 61.1	1164.48	711.21	12.26	7.49
	Losses 3.6%			25.61		0.27
	Output	31.4 68.6	1000.00	685.60	10.53	7.22
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	0.22	0.13
	Baking/boiling 10.92%		124.84		1.31
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.20	0.13

Consolidated recipe, k=1.035697
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 42.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	72.0	11.10	7.99	11.50	8.28
2	Granulated sugar	99.85	10.88	10.86	11.27	11.25
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	7.48	6.28	7.75	6.51
4	Raw egg white	12.0	6.35	0.76	6.58	0.79
5	Flour, premium	85.5	4.82	4.12	4.99	4.27
6	Sign up	12.0	4.43	0.53	4.59	0.55
7	Raw egg yolk	46.0	4.23	1.95	4.38	2.02
8	"Patterned" chocolate	99.4	1.49	1.49	1.55	1.54
9	Chicken eggs [chicken egg] [2]	27.0	1.18	0.32	1.22	0.33
10	Vanilla powder	99.85	0.073	0.073	0.075	0.075
11	Sign up	—	0.029	—	0.030	—
12	Essence	—	0.028	—	0.029	—
13	Citric acid (E330)	98.0	0.019	0.018	0.019	0.019
	Total		52.13	34.40	53.99	35.63
	Total phase loss 3.6%			1.23
	Other losses 3.4%					1.23
	General losses 6.9%					2.46
	Output	77.7	42.70	33.17	42.70	33.17

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Recipe on №043 Cake "Apricot" contained in handbooks:

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

Consolidated recipe №043 Cake "Apricot"

Recipe on №043 Cake "Apricot" contained in handbooks:

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