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All groups → All products → Cakes → Sponge cakes → Sponge-fruit cakes → №060 Cake "Fruit and nut" → recipe number 1 → Consolidated recipe

Consolidated recipe: №060 Cake "Fruit and nut"

Weight 2.5 kg.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 896.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Jam plum	72.0	272.00	195.84	243.85	175.57
3	No. 095 Blotting syrup	50.0	120.00	60.00	107.58	53.79
4	Roasted cashew kernels [2]	97.5	104.00	101.40	93.24	90.91
5	No. 108 Marzipan for fruits and vegetables	93.0	40.00	37.20	35.86	33.35
6	Sign up
7	Powdered sugar	99.85	4.00	3.99	3.59	3.58
	Total	25.9 74.1	1000.00	741.43	896.50	664.70
	Output	25.9 74.1	1000.00	741.43		664.70

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Sponge cake with nuts and raisins recipe for the fruit-nut cake
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 405.22 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Melange	27.0	322.54	87.09	130.70	35.29
3	Flour, premium	85.5	309.64	264.74	125.47	107.28
4	Raisins	80.0	64.51	51.61	26.14	20.91
5	Roasted cashew kernels [2]	97.5	64.51	62.90	26.14	25.49
6	Sign up
7	Essence	—	3.23	—	1.31	—
	Total	27.4 72.6	1099.87	798.71	445.69	323.65
	Losses 6.1%			48.71		19.74
	Output	25.0 75.0	1000.00	750.00	405.22	303.91
	Losses before baking/boiling, shrinkage 3.04926%	72.6	33.54	24.35	13.59	9.87
	Baking/boiling 3.18%		33.86		13.72
	Losses after baking/boiling, shrinkage 3.04926%	75.0	32.47	24.35	13.16	9.87

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 107.58 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	55.20	55.11
3	Cognac or dessert wine	—	47.95	—	5.16	—
4	Essence of rum	—	1.92	—	0.21	—
	Total	54.6 45.4	1127.32	512.30	121.28	55.11
	Losses 2.4%			12.30		1.32
	Output	50.0 50.0	1000.00	500.00	107.58	53.79
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	1.46	0.66
	Baking/boiling 9.11%		101.49		10.92
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	1.32	0.66

No. 108 Marzipan for fruits and vegetables basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 35.86 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	398.09	397.49	14.28	14.25
3	Powdered sugar	99.85	99.52	99.37	3.57	3.56
4	Cognac or dessert wine	—	29.85	—	1.07	—
5	water	—	19.45	—	0.70	—
6	Sign up
7	Dye	—	1.00	—	0.036	—
	Total	7.0 93.0	1060.45	986.21	38.03	35.37
	Losses 5.7%			56.21		2.02
	Output	7.0 93.0	1000.00	930.00	35.86	33.35
	Losses before baking/boiling, shrinkage 2.85002%	93.0	30.22	28.11	1.08	1.01
	Losses after baking/boiling, shrinkage 2.85002%	93.0	30.22	28.11	1.08	1.01

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 7.17 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	2.97	2.97
3	Starch syrup	78.0	103.34	80.61	0.74	0.58
4	Agar (E406)	85.0	10.34	8.79	0.074	0.063
5	Essence	—	3.10	—	0.022	—
6	Sign up
7	Food paint	—	1.00	—	0.007	—
	Total	50.0 50.0	1010.08	505.04	7.24	3.62
	Losses 1.0%			5.04		0.036
	Output	50.0 50.0	1000.00	500.00	7.17	3.59
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.036	0.018
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.036	0.018

Consolidated recipe, k=1.05043
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 896.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	72.0	243.85	175.57	256.15	184.42
2	Granulated sugar	99.85	203.14	202.84	213.39	213.07
3	Melange	27.0	130.70	35.29	137.29	37.07
4	Flour, premium	85.5	125.47	107.28	131.80	112.69
5	Roasted cashew kernels [2]	97.5	119.38	116.39	125.40	122.26
6	Sign up	—	64.83	—	68.10	—
7	Raisins	80.0	26.14	20.91	27.46	21.97
8	Dried almond kernel	96.0	17.84	17.13	18.74	17.99
9	Powdered sugar	99.85	7.15	7.14	7.52	7.50
10	Cognac or dessert wine	—	6.23	—	6.54	—
11	Sign up	80.0	5.23	4.18	5.49	4.39
12	Essence	—	1.33	—	1.40	—
13	Starch syrup	78.0	1.28	1.00	1.34	1.05
14	Essence of rum	—	0.21	—	0.22	—
15	Agar (E406)	85.0	0.074	0.063	0.078	0.066
16	Sign up	—	0.036	—	0.038	—
17	Citric acid (E330)	98.0	0.015	0.014	0.016	0.015
18	Food paint	—	0.007	—	0.008	—
	Total		952.91	687.81	1000.96	722.50
	Total phase loss 3.4%			23.11
	Other losses 4.8%					34.69
	General losses 8.0%					57.80
	Output	74.1	896.50	664.70	896.50	664.70

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).	no data		no data
Nut sand products thereof.	Yes	roasted cashew kernels	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 №060 Cake "Fruit and nut" contained in handbooks:

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

Consolidated recipe: №060 Cake "Fruit and nut"

Recipe on №060 Cake "Fruit and nut" contained in handbooks:

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