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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 42 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Jam plum	72.0	272.00	195.84	11.42	8.23
3	No. 095 Blotting syrup	50.0	120.00	60.00	5.04	2.52
4	Roasted cashew kernels [2]	97.5	104.00	101.40	4.37	4.26
5	No. 108 Marzipan for fruits and vegetables	93.0	40.00	37.20	1.68	1.56
6	Sign up
7	Powdered sugar	99.85	4.00	3.99	0.17	0.17
	Total	25.9 74.1	1000.00	741.43	42.00	31.14
	Output	25.9 74.1	1000.00	741.43		31.14

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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 18.98 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Melange	27.0	322.54	87.09	6.12	1.65
3	Flour, premium	85.5	309.64	264.74	5.88	5.03
4	Raisins	80.0	64.51	51.61	1.22	0.98
5	Roasted cashew kernels [2]	97.5	64.51	62.90	1.22	1.19
6	Sign up
7	Essence	—	3.23	—	0.061	—
	Total	27.4 72.6	1099.87	798.71	20.88	15.16
	Losses 6.1%			48.71		0.92
	Output	25.0 75.0	1000.00	750.00	18.98	14.24
	Losses before baking/boiling, shrinkage 3.04926%	72.6	33.54	24.35	0.64	0.46
	Baking/boiling 3.18%		33.86		0.64
	Losses after baking/boiling, shrinkage 3.04926%	75.0	32.47	24.35	0.62	0.46

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 5.04 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	2.59	2.58
3	Cognac or dessert wine	—	47.95	—	0.24	—
4	Essence of rum	—	1.92	—	0.010	—
	Total	54.6 45.4	1127.32	512.30	5.68	2.58
	Losses 2.4%			12.30		0.062
	Output	50.0 50.0	1000.00	500.00	5.04	2.52
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.068	0.031
	Baking/boiling 9.11%		101.49		0.51
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.062	0.031

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 1.68 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	398.09	397.49	0.67	0.67
3	Powdered sugar	99.85	99.52	99.37	0.17	0.17
4	Cognac or dessert wine	—	29.85	—	0.050	—
5	water	—	19.45	—	0.033	—
6	Sign up
7	Dye	—	1.00	—	0.002	—
	Total	7.0 93.0	1060.45	986.21	1.78	1.66
	Losses 5.7%			56.21		0.094
	Output	7.0 93.0	1000.00	930.00	1.68	1.56
	Losses before baking/boiling, shrinkage 2.85002%	93.0	30.22	28.11	0.051	0.047
	Losses after baking/boiling, shrinkage 2.85002%	93.0	30.22	28.11	0.051	0.047

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 0.34 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	0.14	0.14
3	Starch syrup	78.0	103.34	80.61	0.035	0.027
4	Agar (E406)	85.0	10.34	8.79	0.003	0.003
5	Essence	—	3.10	—	0.001	—
6	Sign up
7	Food paint	—	1.00	—	0.00	—
	Total	50.0 50.0	1010.08	505.04	0.34	0.17
	Losses 1.0%			5.04		0.002
	Output	50.0 50.0	1000.00	500.00	0.34	0.17
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.002	0.001
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.002	0.001

Consolidated recipe, k=1.05043
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 42 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	72.0	11.42	8.23	12.00	8.64
2	Granulated sugar	99.85	9.52	9.50	10.00	9.98
3	Melange	27.0	6.12	1.65	6.43	1.74
4	Flour, premium	85.5	5.88	5.03	6.17	5.28
5	Roasted cashew kernels [2]	97.5	5.59	5.45	5.87	5.73
6	Sign up	—	3.04	—	3.19	—
7	Raisins	80.0	1.22	0.98	1.29	1.03
8	Dried almond kernel	96.0	0.84	0.80	0.88	0.84
9	Powdered sugar	99.85	0.34	0.33	0.35	0.35
10	Cognac or dessert wine	—	0.29	—	0.31	—
11	Sign up	80.0	0.24	0.20	0.26	0.21
12	Essence	—	0.062	—	0.066	—
13	Starch syrup	78.0	0.060	0.047	0.063	0.049
14	Essence of rum	—	0.010	—	0.010	—
15	Agar (E406)	85.0	0.003	0.003	0.004	0.003
16	Sign up	—	0.002	—	0.002	—
17	Citric acid (E330)	98.0	0.001	0.001	0.001	0.001
18	Food paint	—	0.00	—	0.00	—
	Total		44.64	32.22	46.89	33.85
	Total phase loss 3.4%			1.08
	Other losses 4.8%					1.63
	General losses 8.0%					2.71
	Output	74.1	42.00	31.14	42.00	31.14

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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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