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All groups → All products → Cakes → Sponge cakes → Sponge cakes with jam → №077 Cake "Niavi" → recipe number 1 → Consolidated recipe

Consolidated recipe: №077 Cake "Niavi"

Weight 2 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 932.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 001 Biscuit (main)	75.0	280.00	210.00	261.13	195.85
3	No. 095 Blotting syrup	50.0	200.00	100.00	186.52	93.26
4	Jam	66.0	110.00	72.60	102.59	67.71
5	No. 057 Creamy cream with cocoa powder	86.0	100.00	86.00	93.26	80.20
6	Sign up
	Total	32.2 67.8	1000.00	677.80	932.60	632.12
	Output	32.2 67.8	1000.00	677.80		632.12

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№109 Zephyr "Special" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 279.78 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fruit filling	74.0	385.39	285.19	107.82	79.79
3	Raw egg white	12.0	167.86	20.14	46.96	5.64
4	water	—	96.53	—	27.01	—
5	Vanilla essence	—	3.55	—	0.99	—
6	Sign up
7	Citric acid (E330)	98.0	1.78	1.74	0.50	0.49
	Total	33.4 66.6	1044.95	695.93	292.36	194.71
	Losses 4.3%			29.93		8.38
	Output	33.4 66.6	1000.00	666.00	279.78	186.33
	Losses before baking/boiling, shrinkage 2.1507%	66.6	22.47	14.97	6.29	4.19
	Losses after baking/boiling, shrinkage 2.1507%	66.6	22.47	14.97	6.29	4.19

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 261.13 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	90.64	90.50
3	Flour, premium	85.5	281.16	240.39	73.42	62.77
4	Potato starch	80.0	69.42	55.54	18.13	14.50
5	Essence	—	3.47	—	0.91	—
	Total	37.6 62.4	1279.69	798.72	334.16	208.57
	Losses 6.1%			48.72		12.72
	Output	25.0 75.0	1000.00	750.00	261.13	195.85
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	10.19	6.36
	Baking/boiling 16.78%		208.18		54.36
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	8.48	6.36

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 186.52 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	95.70	95.55
3	Cognac or dessert wine	—	47.95	—	8.94	—
4	Essence of rum	—	1.92	—	0.36	—
	Total	54.6 45.4	1127.32	512.30	210.27	95.55
	Losses 2.4%			12.30		2.29
	Output	50.0 50.0	1000.00	500.00	186.52	93.26
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	2.52	1.15
	Baking/boiling 9.11%		101.49		18.93
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	2.29	1.15

No. 057 Creamy cream with cocoa powder basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 93.26 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	264.90	264.50	24.70	24.67
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	198.67	147.02	18.53	13.71
4	Cocoa powder [Skurikhin]	95.0	48.02	45.62	4.48	4.25
5	Vanilla powder	99.85	2.32	2.32	0.22	0.22
6	Sign up
	Total	13.4 86.6	1012.25	876.67	94.40	81.76
	Losses 1.9%			16.67		1.55
	Output	14.0 86.0	1000.00	860.00	93.26	80.20
	Losses before baking/boiling, shrinkage 0.95049%	86.6	9.62	8.33	0.90	0.78
	Baking/boiling -0.7%		-7.06		-0.66
	Losses after baking/boiling, shrinkage 0.95049%	86.0	9.69	8.33	0.90	0.78

№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 9.33 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	4.10	4.09
3	Flour, premium	85.5	356.18	304.53	3.32	2.84
4	Potato starch	80.0	87.95	70.36	0.82	0.66
5	Essence	—	4.40	—	0.041	—
	Total	37.6 62.4	1621.13	1011.83	15.12	9.44
	Losses 7.1%			71.83		0.67
	Output	6.0 94.0	1000.00	940.00	9.33	8.77
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.54	0.33
	Baking/boiling 33.6%		525.38		4.90
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.36	0.33

Consolidated recipe, k=1.032282
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 932.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	298.76	298.31	308.41	307.94
2	Melange	27.0	157.91	42.63	163.00	44.01
3	water	—	132.27	—	136.54	—
4	Fruit filling	74.0	107.82	79.79	111.31	82.37
5	Jam	66.0	102.59	67.71	105.90	69.89
6	Sign up	85.5	76.74	65.61	79.22	67.73
7	Raw egg white	12.0	46.96	5.64	48.48	5.82
8	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	46.32	38.91	47.82	40.17
9	Powdered sugar	99.85	24.70	24.67	25.50	25.46
10	Potato starch	80.0	18.95	15.16	19.56	15.65
11	Sign up	74.0	18.53	13.71	19.13	14.15
12	Cognac or dessert wine	—	9.10	—	9.39	—
13	Cocoa powder [Skurikhin]	95.0	4.48	4.25	4.62	4.39
14	Vanilla essence	—	0.99	—	1.03	—
15	Essence	—	0.95	—	0.98	—
16	Sign up	85.0	0.75	0.63	0.77	0.66
17	Citric acid (E330)	98.0	0.50	0.49	0.51	0.50
18	Essence of rum	—	0.36	—	0.37	—
19	Vanilla powder	99.85	0.22	0.22	0.22	0.22
	Total		1048.89	657.73	1082.75	678.96
	Total phase loss 3.9%			25.62
	Other losses 3.1%					21.23
	General losses 6.9%					46.85
	Output	67.8	932.60	632.12	932.60	632.12

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	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; whole condensed milk with sugar the weight ratio of fat 8.5%	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 №077 Cake "Niavi" contained in handbooks:

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

Consolidated recipe: №077 Cake "Niavi"

Recipe on №077 Cake "Niavi" contained in handbooks:

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