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All groups → All products → Cakes → Sponge cakes → Sponge cakes with protein cream → №084 Cake "Anapa" → recipe number 1 → Consolidated recipe

Consolidated recipe: №084 Cake "Anapa"

Weight 0.5 kg.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 852.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№083 Protein cream on agar	70.0	230.00	161.00	196.05	137.24
3	# 099 Lipstick	88.0	200.00	176.00	170.48	150.02
4	Jam	72.0	130.00	93.60	110.81	79.78
5	Syrup for wet cake Anapa	50.0	130.00	65.00	110.81	55.41
6	Sign up
7	№002 Fried biscuit crumb	94.0	10.00	9.40	8.52	8.01
	Total	27.2 72.8	1000.00	727.50	852.40	620.12
	Output	27.2 72.8	1000.00	727.50		620.12

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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 247.2 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	85.80	85.68
3	Flour, premium	85.5	281.16	240.39	69.50	59.42
4	Potato starch	80.0	69.42	55.54	17.16	13.73
5	Essence	—	3.47	—	0.86	—
	Total	37.6 62.4	1279.69	798.72	316.33	197.44
	Losses 6.1%			48.72		12.04
	Output	25.0 75.0	1000.00	750.00	247.20	185.40
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	9.65	6.02
	Baking/boiling 16.78%		208.18		51.46
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	8.03	6.02

№083 Protein cream on agar basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 196.05 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	334.46	40.14	65.57	7.87
3	Agar (E406)	85.0	4.78	4.06	0.94	0.80
	Total	29.4 70.6	1008.16	712.11	197.65	139.61
	Losses 1.7%			12.11		2.38
	Output	30.0 70.0	1000.00	700.00	196.05	137.24
	Losses before baking/boiling, shrinkage 0.85062%	70.6	8.58	6.06	1.68	1.19
	Baking/boiling -0.91%		-9.07		-1.78
	Losses after baking/boiling, shrinkage 0.85062%	70.0	8.65	6.06	1.70	1.19

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 170.48 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	45.19	—
3	Starch syrup	78.0	119.29	93.05	20.34	15.86
4	Essence	—	2.76	—	0.47	—
	Total	25.0 75.0	1182.37	887.09	201.57	151.23
	Losses 0.8%			7.09		1.21
	Output	12.0 88.0	1000.00	880.00	170.48	150.02
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.81	0.60
	Baking/boiling 14.74%		173.61		29.60
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.69	0.60

Syrup for wet cake Anapa basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 110.81 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	417.60	416.97	46.28	46.21
3	Essence	—	1.92	—	0.21	—
	Total	53.4 46.6	1100.45	512.30	121.94	56.77
	Losses 2.4%			12.30		1.36
	Output	50.0 50.0	1000.00	500.00	110.81	55.41
	Losses before baking/boiling, shrinkage 1.20083%	46.6	13.21	6.15	1.46	0.68
	Baking/boiling 6.89%		74.93		8.30
	Losses after baking/boiling, shrinkage 1.20083%	50.0	12.30	6.15	1.36	0.68

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 8.52 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	3.53	3.53
3	Starch syrup	78.0	103.34	80.61	0.88	0.69
4	Agar (E406)	85.0	10.34	8.79	0.088	0.075
5	Essence	—	3.10	—	0.026	—
6	Sign up
7	Food paint	—	1.00	—	0.009	—
	Total	50.0 50.0	1010.08	505.04	8.61	4.30
	Losses 1.0%			5.04		0.043
	Output	50.0 50.0	1000.00	500.00	8.52	4.26
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.043	0.021
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.043	0.021

№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 8.52 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	3.75	3.74
3	Flour, premium	85.5	356.18	304.53	3.04	2.60
4	Potato starch	80.0	87.95	70.36	0.75	0.60
5	Essence	—	4.40	—	0.038	—
	Total	37.6 62.4	1621.13	1011.83	13.82	8.62
	Losses 7.1%			71.83		0.61
	Output	6.0 94.0	1000.00	940.00	8.52	8.01
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.49	0.31
	Baking/boiling 33.6%		525.38		4.48
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.33	0.31

Consolidated recipe, k=1.0366
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 852.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	406.07	405.47	420.94	420.31
2	Melange	27.0	149.26	40.30	154.72	41.77
3	Jam	72.0	110.81	79.78	114.87	82.70
4	Grape juice	14.0	75.46	10.56	78.22	10.95
5	Flour, premium	85.5	72.54	62.02	75.19	64.29
6	Sign up	12.0	65.57	7.87	67.97	8.16
7	Water	—	49.25	—	51.05	—
8	Starch syrup	78.0	21.22	16.55	21.99	17.16
9	Potato starch	80.0	17.91	14.33	18.57	14.85
10	Essence	—	1.60	—	1.66	—
11	Sign up	85.0	1.03	0.87	1.06	0.90
12	Citric acid (E330)	98.0	0.018	0.017	0.018	0.018
13	Food paint	—	0.009	—	0.009	—
	Total		970.74	637.77	1006.27	661.11
	Total phase loss 2.8%			17.65
	Other losses 3.5%					23.34
	General losses 6.2%					40.99
	Output	72.8	852.40	620.12	852.40	620.12

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).	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

how to calculate the recipe for the cake

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Recipe on №084 Cake "Anapa" contained in handbooks:

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

Consolidated recipe: №084 Cake "Anapa"

Recipe on №084 Cake "Anapa" contained in handbooks:

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