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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №055 Cake "Guneshli" → recipe number 1 → Consolidated recipe

Consolidated recipe: №055 Cake "Guneshli"

Weight 1 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 963.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Fruit filling	74.0	200.00	148.00	192.62	142.54
3	No. 046 Creamy cream (basic)	86.0	200.00	172.00	192.62	165.65
4	No. 095 Blotting syrup	50.0	150.00	75.00	144.46	72.23
5	No. 104 Jelly	50.0	50.00	25.00	48.16	24.08
6	Sign up
	Total	27.8 72.2	1000.00	721.90	963.10	695.26
	Output	27.8 72.2	1000.00	721.90		695.26

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List of recipes

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 375.61 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	130.38	130.18
3	Flour, premium	85.5	281.16	240.39	105.61	90.29
4	Potato starch	80.0	69.42	55.54	26.07	20.86
5	Essence	—	3.47	—	1.30	—
	Total	37.6 62.4	1279.69	798.72	480.66	300.01
	Losses 6.1%			48.72		18.30
	Output	25.0 75.0	1000.00	750.00	375.61	281.71
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	14.66	9.15
	Baking/boiling 16.78%		208.18		78.19
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	12.20	9.15

No. 046 Creamy cream (basic) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 192.62 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	278.57	278.15	53.66	53.58
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	208.92	154.60	40.24	29.78
4	Vanilla powder	99.85	5.15	5.14	0.99	0.99
5	Cognac or dessert wine	—	1.72	—	0.33	—
	Total	13.8 86.2	1016.69	876.65	195.83	168.86
	Losses 1.9%			16.65		3.21
	Output	14.0 86.0	1000.00	860.00	192.62	165.65
	Losses before baking/boiling, shrinkage 0.94977%	86.2	9.66	8.33	1.86	1.60
	Baking/boiling -0.26%		-2.65		-0.51
	Losses after baking/boiling, shrinkage 0.94977%	86.0	9.68	8.33	1.86	1.60

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 144.47 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	74.12	74.01
3	Cognac or dessert wine	—	47.95	—	6.93	—
4	Essence of rum	—	1.92	—	0.28	—
	Total	54.6 45.4	1127.32	512.30	162.86	74.01
	Losses 2.4%			12.30		1.78
	Output	50.0 50.0	1000.00	500.00	144.46	72.23
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	1.96	0.89
	Baking/boiling 9.11%		101.49		14.66
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	1.78	0.89

No. 104 Jelly basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 48.16 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	19.95	19.92
3	Starch syrup	78.0	103.34	80.61	4.98	3.88
4	Agar (E406)	85.0	10.34	8.79	0.50	0.42
5	Essence	—	3.10	—	0.15	—
6	Sign up
7	Food paint	—	1.00	—	0.048	—
	Total	50.0 50.0	1010.08	505.04	48.64	24.32
	Losses 1.0%			5.04		0.24
	Output	50.0 50.0	1000.00	500.00	48.16	24.08
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.24	0.12
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.24	0.12

№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 9.63 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	4.23	4.23
3	Flour, premium	85.5	356.18	304.53	3.43	2.93
4	Potato starch	80.0	87.95	70.36	0.85	0.68
5	Essence	—	4.40	—	0.042	—
	Total	37.6 62.4	1621.13	1011.83	15.61	9.74
	Losses 7.1%			71.83		0.69
	Output	6.0 94.0	1000.00	940.00	9.63	9.05
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.55	0.35
	Baking/boiling 33.6%		525.38		5.06
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.37	0.35

Consolidated recipe, k=1.046954
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 963.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	228.68	228.34	239.42	239.06
2	Melange	27.0	224.36	60.58	234.89	63.42
3	Fruit filling	74.0	192.62	142.54	201.66	149.23
4	Flour, premium	85.5	109.04	93.23	114.16	97.60
5	Water	—	104.45	—	109.36	—
6	Sign up	84.0	100.61	84.51	105.34	88.48
7	Powdered sugar	99.85	53.66	53.58	56.18	56.09
8	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	40.24	29.78	42.13	31.18
9	Potato starch	80.0	26.92	21.54	28.19	22.55
10	Cognac or dessert wine	—	7.26	—	7.60	—
11	Sign up	78.0	4.98	3.88	5.21	4.06
12	Essence	—	1.50	—	1.57	—
13	Vanilla powder	99.85	0.99	0.99	1.04	1.04
14	Agar (E406)	85.0	0.50	0.42	0.52	0.44
15	Essence of rum	—	0.28	—	0.29	—
16	Sign up	98.0	0.10	0.10	0.10	0.10
17	Food paint	—	0.048	—	0.050	—
	Total		1096.23	719.48	1147.70	753.26
	Total phase loss 3.4%			24.22
	Other losses 4.5%					33.78
	General losses 7.7%					58.00
	Output	72.2	963.10	695.26	963.10	695.26

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

how to calculate the recipe for the cake

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Recipe on №055 Cake "Guneshli" contained in handbooks:

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

Consolidated recipe: №055 Cake "Guneshli"

Recipe on №055 Cake "Guneshli" contained in handbooks:

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