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All groups → All products → Cakes → Sponge cakes → Sponge-fruit cakes → №063 Cake "Amber" → recipe number 1 → Consolidated recipe

Consolidated recipe: №063 Cake "Amber"

Weight 1.5 kg or more.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 534.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№003 Biscuit	75.0	265.00	198.75	141.67	106.25
3	Apricots from compote	17.0	70.00	11.90	37.42	6.36
4	No. 104 Jelly	50.0	60.00	30.00	32.08	16.04
5	№002 Fried biscuit crumb	94.0	10.00	9.40	5.35	5.03
	Total	32.2 67.8	1000.00	678.45	534.60	362.70
	Output	32.2 67.8	1000.00	678.45		362.70

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№003 Biscuit basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 141.67 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	384.41	328.67	54.46	46.56
3	Granulated sugar	99.85	346.00	345.48	49.02	48.94
4	Citrus essence	—	2.98	—	0.42	—
	Total	33.1 66.9	1194.74	798.72	169.26	113.15
	Losses 6.1%			48.72		6.90
	Output	25.0 75.0	1000.00	750.00	141.67	106.25
	Losses before baking/boiling, shrinkage 3.04965%	66.9	36.44	24.36	5.16	3.45
	Baking/boiling 10.86%		125.83		17.83
	Losses after baking/boiling, shrinkage 3.04965%	75.0	32.48	24.36	4.60	3.45

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 32.08 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	13.29	13.27
3	Starch syrup	78.0	103.34	80.61	3.31	2.59
4	Agar (E406)	85.0	10.34	8.79	0.33	0.28
5	Essence	—	3.10	—	0.10	—
6	Sign up
7	Food paint	—	1.00	—	0.032	—
	Total	50.0 50.0	1010.08	505.04	32.40	16.20
	Losses 1.0%			5.04		0.16
	Output	50.0 50.0	1000.00	500.00	32.08	16.04
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.16	0.081
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.16	0.081

№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 5.35 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	2.35	2.35
3	Flour, premium	85.5	356.18	304.53	1.90	1.63
4	Potato starch	80.0	87.95	70.36	0.47	0.38
5	Essence	—	4.40	—	0.024	—
	Total	37.6 62.4	1621.13	1011.83	8.67	5.41
	Losses 7.1%			71.83		0.38
	Output	6.0 94.0	1000.00	940.00	5.35	5.03
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.31	0.19
	Baking/boiling 33.6%		525.38		2.81
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.20	0.19

Consolidated recipe, k=1.031453
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 534.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	72.0	318.09	229.02	328.09	236.23
2	Melange	27.0	69.28	18.70	71.46	19.29
3	Granulated sugar	99.85	64.66	64.56	66.69	66.59
4	Flour, premium	85.5	56.36	48.19	58.14	49.71
5	Apricots from compote	17.0	37.42	6.36	38.60	6.56
6	Sign up	—	15.27	—	15.75	—
7	Starch syrup	78.0	3.31	2.59	3.42	2.67
8	Potato starch	80.0	0.47	0.38	0.48	0.39
9	Citrus essence	—	0.42	—	0.44	—
10	Agar (E406)	85.0	0.33	0.28	0.34	0.29
11	Sign up	—	0.12	—	0.13	—
12	Citric acid (E330)	98.0	0.066	0.065	0.068	0.067
13	Food paint	—	0.032	—	0.033	—
	Total		565.83	370.15	583.63	381.79
	Total phase loss 2.0%			7.45
	Other losses 3.0%					11.64
	General losses 5.0%					19.09
	Output	67.8	534.60	362.70	534.60	362.70

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.	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 №063 Cake "Amber" contained in handbooks:

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

Consolidated recipe: №063 Cake "Amber"

Recipe on №063 Cake "Amber" contained in handbooks:

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