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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №053 Cake "Reet" → recipe number 1 → Consolidated recipe

Consolidated recipe: №053 Cake "Reet"

Weight 1 kg and 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 260.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Blotting syrup (in No. 053, 222)	50.0	180.00	90.00	46.96	23.48
3	Blackcurrant jam	72.0	150.00	108.00	39.14	28.18
4	Creamy caramel cake Raet	76.0	150.00	114.00	39.14	29.74
5	№047 Cream cream "New"	75.0	100.00	75.00	26.09	19.57
6	Sign up
7	№002 Fried biscuit crumb	94.0	10.00	9.40	2.61	2.45
	Total	29.9 70.1	1000.00	700.90	260.90	182.86
	Output	29.9 70.1	1000.00	700.90		182.86

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Creamy caramel cake Raet basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 39.14 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	289.96	289.53	11.35	11.33
3	water	—	136.11	—	5.33	—
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.72	81.93	4.33	3.21
5	No. 116 Zhzhenka	78.0	9.92	7.74	0.39	0.30
6	Sign up
7	Vanillin	—	0.14	—	0.005	—
	Total	24.0 76.0	1019.37	774.72	39.89	30.32
	Losses 1.9%			14.72		0.58
	Output	24.0 76.0	1000.00	760.00	39.14	29.74
	Losses before baking/boiling, shrinkage 0.94989%	76.0	9.68	7.36	0.38	0.29
	Losses after baking/boiling, shrinkage 0.94989%	76.0	9.68	7.36	0.38	0.29

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 91.32 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	31.70	31.65
3	Flour, premium	85.5	281.16	240.39	25.67	21.95
4	Potato starch	80.0	69.42	55.54	6.34	5.07
5	Essence	—	3.47	—	0.32	—
	Total	37.6 62.4	1279.69	798.72	116.85	72.94
	Losses 6.1%			48.72		4.45
	Output	25.0 75.0	1000.00	750.00	91.32	68.49
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	3.56	2.22
	Baking/boiling 16.78%		208.18		19.01
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	2.97	2.22

Blotting syrup (in No. 053, 222) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 46.96 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	444.11	—	20.86	—
3	Cognac or dessert wine	—	67.39	—	3.16	—
4	Citric acid (E330)	98.0	1.93	1.89	0.091	0.089
	Total	50.0 50.0	1024.61	512.30	48.12	24.06
	Losses 2.4%			12.30		0.58
	Output	50.0 50.0	1000.00	500.00	46.96	23.48
	Losses before baking/boiling, shrinkage 1.20091%	50.0	12.30	6.15	0.58	0.29
	Losses after baking/boiling, shrinkage 1.20091%	50.0	12.30	6.15	0.58	0.29

№047 Cream cream "New" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 26.09 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	287.10	286.67	7.49	7.48
3	water	—	149.67	—	3.90	—
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	109.63	81.13	2.86	2.12
5	Vanilla powder	99.85	5.13	5.12	0.13	0.13
6	Sign up
	Total	25.0 75.0	1019.39	764.54	26.60	19.95
	Losses 1.9%			14.54		0.38
	Output	25.0 75.0	1000.00	750.00	26.09	19.57
	Losses before baking/boiling, shrinkage 0.95107%	75.0	9.70	7.27	0.25	0.19
	Losses after baking/boiling, shrinkage 0.95107%	75.0	9.70	7.27	0.25	0.19

№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 2.61 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	1.15	1.15
3	Flour, premium	85.5	356.18	304.53	0.93	0.79
4	Potato starch	80.0	87.95	70.36	0.23	0.18
5	Essence	—	4.40	—	0.011	—
	Total	37.6 62.4	1621.13	1011.83	4.23	2.64
	Losses 7.1%			71.83		0.19
	Output	6.0 94.0	1000.00	940.00	2.61	2.45
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.15	0.094
	Baking/boiling 33.6%		525.38		1.37
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.10	0.094

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 0.39 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	520.78	—	0.20	—
	Total	37.6 62.4	1388.75	866.67	0.54	0.34
	Losses 10.0%			86.67		0.034
	Output	22.0 78.0	1000.00	780.00	0.39	0.30
	Losses before baking/boiling, shrinkage 5.00007%	62.4	69.44	43.33	0.027	0.017
	Baking/boiling 19.99%		263.76		0.10
	Losses after baking/boiling, shrinkage 5.00007%	78.0	55.56	43.33	0.022	0.017

Consolidated recipe, k=1.038873
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 260.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	76.02	75.91	78.98	78.86
2	Melange	27.0	54.74	14.78	56.87	15.35
3	Blackcurrant jam	72.0	39.14	28.18	40.66	29.27
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	30.59	25.70	31.78	26.70
5	water	—	30.29	—	31.47	—
6	Sign up	85.5	26.60	22.75	27.64	23.63
7	Fruit	70.0	15.65	10.96	16.26	11.38
8	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	7.19	5.32	7.47	5.53
9	Potato starch	80.0	6.57	5.25	6.82	5.46
10	Cognac or dessert wine	—	3.21	—	3.33	—
11	Sign up	—	0.33	—	0.34	—
12	Vanilla powder	99.85	0.13	0.13	0.14	0.14
13	Citric acid (E330)	98.0	0.091	0.089	0.094	0.092
14	Wine	—	0.065	—	0.067	—
15	Vanillin	—	0.005	—	0.006	—
	Total		290.63	189.07	301.93	196.42
	Total phase loss 3.3%			6.20
	Other losses 3.7%					7.35
	General losses 6.9%					13.55
	Output	70.1	260.90	182.86	260.90	182.86

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	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

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Recipe on №053 Cake "Reet" contained in handbooks:

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

Consolidated recipe: №053 Cake "Reet"

Recipe on №053 Cake "Reet" contained in handbooks:

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