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All groups → All products → Cakes → Sponge cakes → Sponge-fruit cakes → №065 Cake "Tea" → recipe number 1 → Consolidated recipe

Consolidated recipe: №065 Cake "Tea"

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 380.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	# 099 Lipstick	88.0	150.00	132.00	57.08	50.23
3	Jam	72.0	150.00	108.00	57.08	41.09
4	No. 095 Blotting syrup	50.0	150.00	75.00	57.08	28.54
5	Roasted kernels	97.5	30.00	29.25	11.42	11.13
6	Sign up
	Total	26.1 73.9	1000.00	738.55	380.50	281.02
	Output	26.1 73.9	1000.00	738.55		281.02

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Sponge cake with butter and nuts recipe for the tea cake
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 190.25 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	282.51	282.09	53.75	53.67
3	Flour, premium	85.5	264.94	226.52	50.40	43.10
4	Melange	27.0	161.56	43.62	30.74	8.30
5	Walnut kernel (raw)	94.0	61.82	58.11	11.76	11.06
6	Sign up
7	Potato starch	80.0	17.66	14.13	3.36	2.69
	Total	29.8 70.2	1138.13	798.73	216.53	151.96
	Losses 6.1%			48.73		9.27
	Output	25.0 75.0	1000.00	750.00	190.25	142.69
	Losses before baking/boiling, shrinkage 3.05023%	70.2	34.72	24.36	6.60	4.64
	Baking/boiling 6.43%		70.93		13.49
	Losses after baking/boiling, shrinkage 3.05023%	75.0	32.48	24.36	6.18	4.64

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 57.08 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	15.13	—
3	Starch syrup	78.0	119.29	93.05	6.81	5.31
4	Essence	—	2.76	—	0.16	—
	Total	25.0 75.0	1182.37	887.09	67.48	50.63
	Losses 0.8%			7.09		0.40
	Output	12.0 88.0	1000.00	880.00	57.08	50.23
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.27	0.20
	Baking/boiling 14.74%		173.61		9.91
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.23	0.20

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 57.08 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	29.28	29.24
3	Cognac or dessert wine	—	47.95	—	2.74	—
4	Essence of rum	—	1.92	—	0.11	—
	Total	54.6 45.4	1127.32	512.30	64.34	29.24
	Losses 2.4%			12.30		0.70
	Output	50.0 50.0	1000.00	500.00	57.08	28.54
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.77	0.35
	Baking/boiling 9.11%		101.49		5.79
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.70	0.35

No. 023 Air basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 7.61 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	2.74	0.33
3	Vanilla powder	99.85	7.21	7.20	0.055	0.055
	Total	24.0 76.0	1329.19	1010.46	10.12	7.69
	Losses 4.5%			45.46		0.35
	Output	3.5 96.5	1000.00	965.00	7.61	7.34
	Losses before baking/boiling, shrinkage 2.24956%	76.0	29.90	22.73	0.23	0.17
	Baking/boiling 21.22%		275.73		2.10
	Losses after baking/boiling, shrinkage 2.24956%	96.5	23.56	22.73	0.18	0.17

Consolidated recipe, k=1.048145
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 380.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	135.74	135.53	142.27	142.06
2	Raw egg yolk	46.0	59.80	27.51	62.68	28.83
3	Jam	72.0	57.08	41.09	59.82	43.07
4	Flour, premium	85.5	50.40	43.10	52.83	45.17
5	Water	—	47.34	—	49.62	—
6	Sign up	27.0	30.74	8.30	32.22	8.70
7	Walnut kernel (raw)	94.0	11.76	11.06	12.33	11.59
8	Roasted kernels	97.5	11.42	11.13	11.96	11.67
9	Starch syrup	78.0	6.81	5.31	7.14	5.57
10	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	6.72	5.64	7.04	5.92
11	Sign up	80.0	3.36	2.69	3.52	2.82
12	Raw egg white	12.0	2.74	0.33	2.88	0.35
13	Cognac or dessert wine	—	2.74	—	2.87	—
14	Essence	—	0.16	—	0.17	—
15	Essence of rum	—	0.11	—	0.11	—
16	Sign up	99.85	0.055	0.055	0.058	0.057
	Total		426.96	291.74	447.52	305.79
	Total phase loss 3.7%			10.72
	Other losses 4.6%					14.05
	General losses 8.1%					24.77
	Output	73.9	380.50	281.02	380.50	281.02

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	raw egg yolk; melange; raw egg white	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	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 №065 Cake "Tea" contained in handbooks:

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

Consolidated recipe: №065 Cake "Tea"

Recipe on №065 Cake "Tea" contained in handbooks:

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