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All groups → All products → Cakes → Sponge cakes → Sponge-fruit cakes → №068 Biscuit-nut cake → recipe number 1 → Consolidated recipe

Consolidated recipe: №068 Biscuit-nut cake

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 927.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 101 Chocolate lipstick	88.0	190.00	167.20	176.19	155.04
3	No. 095 Blotting syrup	50.0	180.00	90.00	166.91	83.46
4	Jam	72.0	170.00	122.40	157.64	113.50
5	Raw glaze (in №68, 122, 197)	87.0	40.00	34.80	37.09	32.27
6	Sign up
7	№002 Fried biscuit crumb	94.0	10.00	9.40	9.27	8.72
	Total	26.0 74.0	1000.00	740.30	927.30	686.48
	Output	26.0 74.0	1000.00	740.30		686.48

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No. 001 Biscuit (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 343.1 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	119.09	118.92
3	Flour, premium	85.5	281.16	240.39	96.47	82.48
4	Potato starch	80.0	69.42	55.54	23.82	19.05
5	Essence	—	3.47	—	1.19	—
	Total	37.6 62.4	1279.69	798.72	439.06	274.04
	Losses 6.1%			48.72		16.72
	Output	25.0 75.0	1000.00	750.00	343.10	257.33
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	13.39	8.36
	Baking/boiling 16.78%		208.18		71.43
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	11.14	8.36

No. 101 Chocolate lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 176.19 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	251.50	—	44.31	—
3	Starch syrup	78.0	113.18	88.28	19.94	15.55
4	Cocoa powder [Skurikhin]	95.0	47.23	44.87	8.32	7.91
5	Essence	—	2.62	—	0.46	—
6	Sign up
	Total	24.1 75.9	1171.40	888.88	206.39	156.61
	Losses 1.0%			8.88		1.57
	Output	12.0 88.0	1000.00	880.00	176.19	155.04
	Losses before baking/boiling, shrinkage 0.49971%	75.9	5.85	4.44	1.03	0.78
	Baking/boiling 13.77%		160.50		28.28
	Losses after baking/boiling, shrinkage 0.49971%	88.0	5.05	4.44	0.89	0.78

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 166.91 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	85.64	85.51
3	Cognac or dessert wine	—	47.95	—	8.00	—
4	Essence of rum	—	1.92	—	0.32	—
	Total	54.6 45.4	1127.32	512.30	188.17	85.51
	Losses 2.4%			12.30		2.05
	Output	50.0 50.0	1000.00	500.00	166.91	83.46
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	2.26	1.03
	Baking/boiling 9.11%		101.49		16.94
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	2.05	1.03

Raw glaze (in №68, 122, 197) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 37.09 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	168.99	20.28	6.27	0.75
3	Citric acid (E330)	98.0	0.10	0.10	0.004	0.004
	Total	14.5 85.5	1035.06	885.05	38.39	32.83
	Losses 1.7%			15.05		0.56
	Output	13.0 87.0	1000.00	870.00	37.09	32.27
	Losses before baking/boiling, shrinkage 0.85011%	85.5	8.80	7.52	0.33	0.28
	Baking/boiling 1.72%		17.61		0.65
	Losses after baking/boiling, shrinkage 0.85011%	87.0	8.65	7.52	0.32	0.28

№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 9.27 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	4.08	4.07
3	Flour, premium	85.5	356.18	304.53	3.30	2.82
4	Potato starch	80.0	87.95	70.36	0.82	0.65
5	Essence	—	4.40	—	0.041	—
	Total	37.6 62.4	1621.13	1011.83	15.03	9.38
	Losses 7.1%			71.83		0.67
	Output	6.0 94.0	1000.00	940.00	9.27	8.72
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.53	0.33
	Baking/boiling 33.6%		525.38		4.87
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.35	0.33

Consolidated recipe, k=1.030342
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 927.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	341.74	341.23	352.11	351.59
2	Melange	27.0	205.29	55.43	211.52	57.11
3	Jam	72.0	157.64	113.50	162.42	116.95
4	Water	—	138.51	—	142.72	—
5	Flour, premium	85.5	99.77	85.30	102.80	87.89
6	Sign up	97.5	37.09	36.16	38.22	37.26
7	Powdered sugar	99.85	32.12	32.07	33.10	33.05
8	Potato starch	80.0	24.63	19.71	25.38	20.30
9	Starch syrup	78.0	19.94	15.55	20.55	16.03
10	Cocoa powder [Skurikhin]	95.0	8.32	7.91	8.57	8.15
11	Sign up	—	8.00	—	8.25	—
12	Raw egg white	12.0	6.27	0.75	6.46	0.78
13	Essence	—	1.69	—	1.74	—
14	Vanilla powder	99.85	0.42	0.42	0.43	0.43
15	Essence of rum	—	0.32	—	0.33	—
16	Sign up	98.0	0.004	0.004	0.004	0.004
	Total		1081.77	708.04	1114.60	729.52
	Total phase loss 3.0%			21.56
	Other losses 2.9%					21.48
	General losses 5.9%					43.04
	Output	74.0	927.30	686.48	927.30	686.48

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; 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).	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 №068 Biscuit-nut cake contained in handbooks:

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

Consolidated recipe: №068 Biscuit-nut cake

Recipe on №068 Biscuit-nut cake contained in handbooks:

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