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All groups → All products → Cakes → Sponge cakes → Sponge cakes with jam → №071 Cake "Salute" → recipe number 1 → Consolidated recipe

Consolidated recipe: №071 Cake "Salute"

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 75.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 096 Fortified blotting syrup	50.0	230.00	115.00	17.39	8.69
3	№065 Cream "Charlotte" on agar	75.0	207.00	155.25	15.65	11.74
4	Apple jam	66.0	140.00	92.40	10.58	6.99
5	No. 104 Jelly	50.0	70.00	35.00	5.29	2.65
6	Sign up
	Total	33.7 66.3	1000.00	662.97	75.60	50.12
	Output	33.7 66.3	1000.00	662.97		50.12

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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 26.46 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	9.18	9.17
3	Flour, premium	85.5	281.16	240.39	7.44	6.36
4	Potato starch	80.0	69.42	55.54	1.84	1.47
5	Essence	—	3.47	—	0.092	—
	Total	37.6 62.4	1279.69	798.72	33.86	21.13
	Losses 6.1%			48.72		1.29
	Output	25.0 75.0	1000.00	750.00	26.46	19.84
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	1.03	0.64
	Baking/boiling 16.78%		208.18		5.51
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	0.86	0.64

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 17.39 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	405.36	—	7.05	—
3	Cognac	—	56.30	—	0.98	—
4	Cognac or dessert wine	—	47.95	—	0.83	—
5	Essence of rum	—	1.92	—	0.033	—
	Total	50.0 50.0	1024.60	512.30	17.82	8.91
	Losses 2.4%			12.30		0.21
	Output	50.0 50.0	1000.00	500.00	17.39	8.69
	Losses before baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.21	0.11
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.21	0.11

№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 15.65 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	355.99	355.46	5.57	5.56
3	Fresh whole milk the weight ratio of fat 3.2%	12.0	213.59	25.63	3.34	0.40
4	Chicken eggs [chicken egg] [2]	27.0	31.64	8.54	0.50	0.13
5	Vanilla powder	99.85	3.95	3.94	0.062	0.062
6	Sign up
7	Agar (E406)	85.0	0.47	0.40	0.007	0.006
	Total	27.1 72.9	1050.23	766.10	16.44	11.99
	Losses 2.1%			16.10		0.25
	Output	25.0 75.0	1000.00	750.00	15.65	11.74
	Losses before baking/boiling, shrinkage 1.05088%	72.9	11.04	8.05	0.17	0.13
	Baking/boiling 2.74%		28.46		0.45
	Losses after baking/boiling, shrinkage 1.05088%	75.0	10.73	8.05	0.17	0.13

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 5.29 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	2.19	2.19
3	Starch syrup	78.0	103.34	80.61	0.55	0.43
4	Agar (E406)	85.0	10.34	8.79	0.055	0.047
5	Essence	—	3.10	—	0.016	—
6	Sign up
7	Food paint	—	1.00	—	0.005	—
	Total	50.0 50.0	1010.08	505.04	5.35	2.67
	Losses 1.0%			5.04		0.027
	Output	50.0 50.0	1000.00	500.00	5.29	2.65
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.027	0.013
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.027	0.013

№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 0.23 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	0.10	0.10
3	Flour, premium	85.5	356.18	304.53	0.081	0.069
4	Potato starch	80.0	87.95	70.36	0.020	0.016
5	Essence	—	4.40	—	0.001	—
	Total	37.6 62.4	1621.13	1011.83	0.37	0.23
	Losses 7.1%			71.83		0.016
	Output	6.0 94.0	1000.00	940.00	0.23	0.21
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.013	0.008
	Baking/boiling 33.6%		525.38		0.12
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.009	0.008

Consolidated recipe, k=1.026989
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 75.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	25.97	25.93	26.67	26.63
2	Melange	27.0	15.47	4.18	15.89	4.29
3	Apple jam	66.0	10.58	6.99	10.87	7.17
4	water	—	9.57	—	9.83	—
5	Flour, premium	85.5	7.52	6.43	7.72	6.60
6	Sign up	84.0	6.93	5.82	7.12	5.98
7	Fresh whole milk the weight ratio of fat 3.2%	12.0	3.34	0.40	3.43	0.41
8	Potato starch	80.0	1.86	1.49	1.91	1.53
9	Cognac	—	1.00	—	1.03	—
10	Cognac or dessert wine	—	0.83	—	0.86	—
11	Sign up	78.0	0.55	0.43	0.56	0.44
12	Chicken eggs [chicken egg] [2]	27.0	0.50	0.13	0.51	0.14
13	Essence	—	0.11	—	0.11	—
14	Agar (E406)	85.0	0.062	0.053	0.064	0.054
15	Vanilla powder	99.85	0.062	0.062	0.063	0.063
16	Sign up	—	0.033	—	0.034	—
17	Citric acid (E330)	98.0	0.011	0.011	0.011	0.011
18	Food paint	—	0.005	—	0.005	—
	Total		84.41	51.92	86.69	53.32
	Total phase loss 3.5%			1.80
	Other losses 2.6%					1.40
	General losses 6.0%					3.20
	Output	66.3	75.60	50.12	75.60	50.12

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	chicken eggs; 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).	Yes	fresh whole milk the weight ratio of fat 3.2%; 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

how to calculate the recipe for the cake

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Recipe on №071 Cake "Salute" contained in handbooks:

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

Consolidated recipe: №071 Cake "Salute"

Recipe on №071 Cake "Salute" contained in handbooks:

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