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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №056 Cake "Sherg" → recipe number 1 → Consolidated recipe

Consolidated recipe: №056 Cake "Sherg"

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 953.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 095 Blotting syrup	50.0	200.00	100.00	190.76	95.38
3	№009 Sponge cake with raisins	75.0	200.00	150.00	190.76	143.07
4	Fruit filling	74.0	155.00	114.70	147.84	109.40
5	No. 046 Creamy cream (basic)	86.0	140.00	120.40	133.53	114.84
6	Sign up
7	No. 107 Chocolate grits	89.3	45.00	40.18	42.92	38.33
	Total	26.6 73.4	1000.00	733.78	953.80	699.88
	Output	26.6 73.4	1000.00	733.78		699.88

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No. 107 Chocolate grits basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 42.92 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa powder [Skurikhin]	95.0	194.35	184.63	8.34	7.92
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	40.89	34.35	1.76	1.47
4	Vanilla powder	99.85	5.19	5.18	0.22	0.22
	Total	10.8 89.2	1015.94	906.61	43.61	38.91
	Losses 1.5%			13.61		0.58
	Output	10.7 89.3	1000.00	893.00	42.92	38.33
	Losses before baking/boiling, shrinkage 0.75066%	89.2	7.63	6.81	0.33	0.29
	Baking/boiling 0.07%		0.69		0.030
	Losses after baking/boiling, shrinkage 0.75066%	89.3	7.62	6.81	0.33	0.29

No. 011 Sponge cake with nuts and raisins basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 190.76 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	310.76	310.29	59.28	59.19
3	Flour, premium	85.5	251.71	215.21	48.02	41.05
4	Raisins	80.0	82.87	66.30	15.81	12.65
5	Roasted kernels	97.5	51.80	50.50	9.88	9.63
6	Sign up
	Total	35.4 64.6	1235.78	798.72	235.74	152.36
	Losses 6.1%			48.72		9.29
	Output	25.0 75.0	1000.00	750.00	190.76	143.07
	Losses before baking/boiling, shrinkage 3.04996%	64.6	37.69	24.36	7.19	4.65
	Baking/boiling 13.82%		165.61		31.59
	Losses after baking/boiling, shrinkage 3.04996%	75.0	32.48	24.36	6.20	4.65

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 190.76 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	97.87	97.73
3	Cognac or dessert wine	—	47.95	—	9.15	—
4	Essence of rum	—	1.92	—	0.37	—
	Total	54.6 45.4	1127.32	512.30	215.05	97.73
	Losses 2.4%			12.30		2.35
	Output	50.0 50.0	1000.00	500.00	190.76	95.38
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	2.58	1.17
	Baking/boiling 9.11%		101.49		19.36
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	2.35	1.17

№009 Sponge cake with raisins basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 190.76 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	335.45	334.95	63.99	63.89
3	Flour, premium	85.5	271.71	232.31	51.83	44.32
4	Raisins	80.0	78.27	62.62	14.93	11.94
5	Potato starch	80.0	22.36	17.89	4.27	3.41
	Total	37.0 63.0	1266.87	798.71	241.67	152.36
	Losses 6.1%			48.71		9.29
	Output	25.0 75.0	1000.00	750.00	190.76	143.07
	Losses before baking/boiling, shrinkage 3.04956%	63.0	38.63	24.36	7.37	4.65
	Baking/boiling 15.94%		195.76		37.34
	Losses after baking/boiling, shrinkage 3.04956%	75.0	32.48	24.36	6.20	4.65

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 133.53 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	278.57	278.15	37.20	37.14
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	208.92	154.60	27.90	20.64
4	Vanilla powder	99.85	5.15	5.14	0.69	0.69
5	Cognac or dessert wine	—	1.72	—	0.23	—
	Total	13.8 86.2	1016.69	876.65	135.76	117.06
	Losses 1.9%			16.65		2.22
	Output	14.0 86.0	1000.00	860.00	133.53	114.84
	Losses before baking/boiling, shrinkage 0.94977%	86.2	9.66	8.33	1.29	1.11
	Baking/boiling -0.26%		-2.65		-0.35
	Losses after baking/boiling, shrinkage 0.94977%	86.0	9.68	8.33	1.29	1.11

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 33.29 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	8.82	—
3	Starch syrup	78.0	119.29	93.05	3.97	3.10
4	Essence	—	2.76	—	0.092	—
	Total	25.0 75.0	1182.37	887.09	39.36	29.53
	Losses 0.8%			7.09		0.24
	Output	12.0 88.0	1000.00	880.00	33.29	29.29
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.16	0.12
	Baking/boiling 14.74%		173.61		5.78
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.13	0.12

Consolidated recipe, k=1.038535
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 953.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	247.61	247.24	257.16	256.77
2	Melange	27.0	205.45	55.47	213.37	57.61
3	Fruit filling	74.0	147.84	109.40	153.54	113.62
4	Water	—	116.48	—	120.97	—
5	Flour, premium	85.5	99.85	85.37	103.70	88.66
6	Sign up	84.0	71.50	60.06	74.26	62.38
7	Roasted kernels	97.5	67.11	65.43	69.70	67.95
8	Powdered sugar	99.85	37.20	37.14	38.63	38.57
9	Raisins	80.0	30.74	24.59	31.92	25.54
10	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	27.90	20.64	28.97	21.44
11	Sign up	—	9.38	—	9.74	—
12	Cocoa powder [Skurikhin]	95.0	8.34	7.92	8.66	8.23
13	Potato starch	80.0	8.22	6.57	8.53	6.83
14	Starch syrup	78.0	3.97	3.10	4.12	3.22
15	Vanilla powder	99.85	0.91	0.91	0.95	0.94
16	Sign up	—	0.37	—	0.38	—
17	Essence	—	0.092	—	0.10	—
	Total		1082.96	723.86	1124.69	751.76
	Total phase loss 3.3%			23.98
	Other losses 3.7%					27.89
	General losses 6.9%					51.87
	Output	73.4	953.80	699.88	953.80	699.88

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 №056 Cake "Sherg" contained in handbooks:

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

Consolidated recipe: №056 Cake "Sherg"

Recipe on №056 Cake "Sherg" contained in handbooks:

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