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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №050 Cake "Ukrainian" → recipe number 1 → Consolidated recipe

Consolidated recipe №050 Cake "Ukrainian"

Weight 1 kg.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 993.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Creamy cake Ukrainian	85.0	200.00	170.00	198.64	168.84
3	Blackcurrant podvarka	69.0	180.00	124.20	178.78	123.36
4	No. 095 Blotting syrup	50.0	100.00	50.00	99.32	49.66
5	No. 057 Creamy cream with cocoa powder	86.0	60.00	51.60	59.59	51.25
6	Sign up
	Total	29.0 71.0	1000.00	710.30	993.20	705.47
	Output	29.0 71.0	1000.00	710.30		705.47

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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 407.21 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	141.35	141.14
3	Flour, premium	85.5	281.16	240.39	114.49	97.89
4	Potato starch	80.0	69.42	55.54	28.27	22.61
5	Essence	—	3.47	—	1.41	—
	Total	37.6 62.4	1279.69	798.72	521.11	325.25
	Losses 6.1%			48.72		19.84
	Output	25.0 75.0	1000.00	750.00	407.21	305.41
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	15.89	9.92
	Baking/boiling 16.78%		208.18		84.77
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	13.23	9.92

Creamy cake Ukrainian basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 198.64 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	276.65	276.24	54.95	54.87
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	207.48	153.54	41.21	30.50
4	water	—	11.91	—	2.37	—
5	Alcohol	—	1.96	—	0.39	—
6	Sign up
7	Citric acid (E330)	98.0	0.98	0.96	0.19	0.19
	Total	15.0 85.0	1019.36	866.46	202.49	172.11
	Losses 1.9%			16.46		3.27
	Output	15.0 85.0	1000.00	850.00	198.64	168.84
	Losses before baking/boiling, shrinkage 0.94958%	85.0	9.68	8.23	1.92	1.63
	Losses after baking/boiling, shrinkage 0.94958%	85.0	9.68	8.23	1.92	1.63

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 99.32 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	50.96	50.88
3	Cognac or dessert wine	—	47.95	—	4.76	—
4	Essence of rum	—	1.92	—	0.19	—
	Total	54.6 45.4	1127.32	512.30	111.97	50.88
	Losses 2.4%			12.30		1.22
	Output	50.0 50.0	1000.00	500.00	99.32	49.66
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	1.34	0.61
	Baking/boiling 9.11%		101.49		10.08
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	1.22	0.61

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 59.59 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	264.90	264.50	15.79	15.76
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	198.67	147.02	11.84	8.76
4	Cocoa powder [Skurikhin]	95.0	48.02	45.62	2.86	2.72
5	Vanilla powder	99.85	2.32	2.32	0.14	0.14
6	Sign up
	Total	13.4 86.6	1012.25	876.67	60.32	52.24
	Losses 1.9%			16.67		0.99
	Output	14.0 86.0	1000.00	860.00	59.59	51.25
	Losses before baking/boiling, shrinkage 0.95049%	86.6	9.62	8.33	0.57	0.50
	Baking/boiling -0.7%		-7.06		-0.42
	Losses after baking/boiling, shrinkage 0.95049%	86.0	9.69	8.33	0.58	0.50

Consolidated recipe, k=1.036894
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 993.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	27.0	235.58	63.61	244.28	65.95
2	Granulated sugar	99.85	192.31	192.02	199.40	199.10
3	Blackcurrant podvarka	69.0	178.78	123.36	185.37	127.91
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	132.64	111.41	137.53	115.53
5	Flour, premium	85.5	114.49	97.89	118.72	101.50
6	Sign up	99.85	70.74	70.63	73.35	73.24
7	water	—	58.42	—	60.58	—
8	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	53.05	39.26	55.01	40.71
9	Grape juice	14.0	49.66	6.95	51.49	7.21
10	Potato starch	80.0	28.27	22.61	29.31	23.45
11	Sign up	—	4.86	—	5.04	—
12	Cocoa powder [Skurikhin]	95.0	2.86	2.72	2.97	2.82
13	Essence	—	1.74	—	1.81	—
14	Alcohol	—	0.39	—	0.40	—
15	Citric acid (E330)	98.0	0.19	0.19	0.20	0.20
16	Sign up	—	0.19	—	0.20	—
17	Vanilla powder	99.85	0.14	0.14	0.14	0.14
	Total		1124.31	730.79	1165.79	757.76
	Total phase loss 3.5%			25.32
	Other losses 3.6%					26.96
	General losses 6.9%					52.29
	Output	71.0	993.20	705.47	993.20	705.47

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Recipe on №050 Cake "Ukrainian" contained in handbooks:

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

Consolidated recipe №050 Cake "Ukrainian"

Recipe on №050 Cake "Ukrainian" contained in handbooks:

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