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All groups → All products → Cakes → Sponge cakes → Sponge cakes with jam → №070 Cake "Ruby" → recipe number 1 → Consolidated recipe

Consolidated recipe №070 Cake "Ruby"

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 702.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 096 Fortified blotting syrup	50.0	300.00	150.00	210.81	105.40
3	№065 Cream "Charlotte" on agar	75.0	200.00	150.00	140.54	105.40
4	Apple jam	66.0	140.00	92.40	98.38	64.93
5	No. 104 Jelly	50.0	7.00	3.50	4.92	2.46
6	Sign up
	Total	33.9 66.1	1000.00	661.22	702.70	464.64
	Output	33.9 66.1	1000.00	661.22		464.64

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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 245.95 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	85.37	85.24
3	Flour, premium	85.5	281.16	240.39	69.15	59.12
4	Potato starch	80.0	69.42	55.54	17.07	13.66
5	Essence	—	3.47	—	0.85	—
	Total	37.6 62.4	1279.69	798.72	314.73	196.44
	Losses 6.1%			48.72		11.98
	Output	25.0 75.0	1000.00	750.00	245.94	184.46
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	9.60	5.99
	Baking/boiling 16.78%		208.18		51.20
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	7.99	5.99

No. 096 Fortified blotting syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 210.81 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	405.36	—	85.45	—
3	Cognac	—	56.30	—	11.87	—
4	Cognac or dessert wine	—	47.95	—	10.11	—
5	Essence of rum	—	1.92	—	0.40	—
	Total	50.0 50.0	1024.60	512.30	216.00	108.00
	Losses 2.4%			12.30		2.59
	Output	50.0 50.0	1000.00	500.00	210.81	105.40
	Losses before baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	2.59	1.30
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	2.59	1.30

№065 Cream "Charlotte" on agar basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 140.54 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	355.99	355.46	50.03	49.96
3	Fresh whole milk the weight ratio of fat 3.2%	12.0	213.59	25.63	30.02	3.60
4	Chicken eggs [chicken egg] [2]	27.0	31.64	8.54	4.45	1.20
5	Vanilla powder	99.85	3.95	3.94	0.56	0.55
6	Sign up
7	Agar (E406)	85.0	0.47	0.40	0.066	0.056
	Total	27.1 72.9	1050.23	766.10	147.60	107.67
	Losses 2.1%			16.10		2.26
	Output	25.0 75.0	1000.00	750.00	140.54	105.40
	Losses before baking/boiling, shrinkage 1.05088%	72.9	11.04	8.05	1.55	1.13
	Baking/boiling 2.74%		28.46		4.00
	Losses after baking/boiling, shrinkage 1.05088%	75.0	10.73	8.05	1.51	1.13

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 4.92 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	2.04	2.03
3	Starch syrup	78.0	103.34	80.61	0.51	0.40
4	Agar (E406)	85.0	10.34	8.79	0.051	0.043
5	Essence	—	3.10	—	0.015	—
6	Sign up
7	Food paint	—	1.00	—	0.005	—
	Total	50.0 50.0	1010.08	505.04	4.97	2.48
	Losses 1.0%			5.04		0.025
	Output	50.0 50.0	1000.00	500.00	4.92	2.46
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.025	0.012
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.025	0.012

№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 2.11 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	0.93	0.93
3	Flour, premium	85.5	356.18	304.53	0.75	0.64
4	Potato starch	80.0	87.95	70.36	0.19	0.15
5	Essence	—	4.40	—	0.009	—
	Total	37.6 62.4	1621.13	1011.83	3.42	2.13
	Losses 7.1%			71.83		0.15
	Output	6.0 94.0	1000.00	940.00	2.11	1.98
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.12	0.076
	Baking/boiling 33.6%		525.38		1.11
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.081	0.076

Consolidated recipe, k=1.03617
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 702.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	246.53	246.16	255.44	255.06
2	Melange	27.0	143.83	38.83	149.03	40.24
3	Apple jam	66.0	98.38	64.93	101.94	67.28
4	water	—	87.80	—	90.97	—
5	Flour, premium	85.5	69.90	59.77	72.43	61.93
6	Sign up	84.0	62.26	52.30	64.51	54.19
7	Fresh whole milk the weight ratio of fat 3.2%	12.0	30.02	3.60	31.10	3.73
8	Potato starch	80.0	17.26	13.81	17.88	14.31
9	Cognac	—	12.09	—	12.53	—
10	Cognac or dessert wine	—	10.11	—	10.47	—
11	Sign up	27.0	4.45	1.20	4.61	1.24
12	Essence	—	0.88	—	0.91	—
13	Vanilla powder	99.85	0.56	0.55	0.58	0.57
14	Starch syrup	78.0	0.51	0.40	0.53	0.41
15	Essence of rum	—	0.40	—	0.42	—
16	Sign up	85.0	0.12	0.10	0.12	0.10
17	Citric acid (E330)	98.0	0.010	0.010	0.010	0.010
18	Food paint	—	0.005	—	0.005	—
	Total		785.09	481.65	813.49	499.08
	Total phase loss 3.5%			17.01
	Other losses 3.5%					17.42
	General losses 6.9%					34.44
	Output	66.1	702.70	464.64	702.70	464.64

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Recipe on №070 Cake "Ruby" contained in handbooks:

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

Consolidated recipe №070 Cake "Ruby"

Recipe on №070 Cake "Ruby" contained in handbooks:

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