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All groups → All products → Cakes → Sponge cakes → Sponge cakes with protein cream → №086 "Cranberry-blackcurrant" cake → recipe number 1 → Consolidated recipe

Consolidated recipe: №086 "Cranberry-blackcurrant" cake

Weight 1.5 kg.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 239.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Protein cream cake Cranberry-black seafood No. 86	70.6	250.00	176.50	59.78	42.20
3	No. 096 Fortified blotting syrup	50.0	175.00	87.50	41.84	20.92
4	№083 Protein cream on agar	70.0	80.00	56.00	19.13	13.39
5	No. 104 Jelly	50.0	40.00	20.00	9.56	4.78
6	Sign up
7	№002 Fried biscuit crumb	94.0	15.00	14.10	3.59	3.37
	Total	31.6 68.4	1000.00	684.30	239.10	163.62
	Output	31.6 68.4	1000.00	684.30		163.62

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Protein cream cake Cranberry-black seafood No. 86 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 59.78 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Blackcurrant jam	72.0	150.90	108.65	9.02	6.49
3	Cranberry jam	72.0	150.90	108.65	9.02	6.49
	Total	29.4 70.6	1006.02	710.25	60.13	42.46
	Losses 0.6%			4.25		0.25
	Output	29.4 70.6	1000.00	706.00	59.78	42.20
	Losses before baking/boiling, shrinkage 0.29919%	70.6	3.01	2.12	0.18	0.13
	Baking/boiling 0.0%		0.00		0.00
	Losses after baking/boiling, shrinkage 0.29919%	70.6	3.01	2.12	0.18	0.13

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 100.42 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	34.86	34.81
3	Flour, premium	85.5	281.16	240.39	28.23	24.14
4	Potato starch	80.0	69.42	55.54	6.97	5.58
5	Essence	—	3.47	—	0.35	—
	Total	37.6 62.4	1279.69	798.72	128.51	80.21
	Losses 6.1%			48.72		4.89
	Output	25.0 75.0	1000.00	750.00	100.42	75.32
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	3.92	2.45
	Baking/boiling 16.78%		208.18		20.91
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	3.26	2.45

№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 61.22 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	334.46	40.14	20.48	2.46
3	Agar (E406)	85.0	4.78	4.06	0.29	0.25
	Total	29.4 70.6	1008.16	712.11	61.72	43.60
	Losses 1.7%			12.11		0.74
	Output	30.0 70.0	1000.00	700.00	61.22	42.86
	Losses before baking/boiling, shrinkage 0.85062%	70.6	8.58	6.06	0.53	0.37
	Baking/boiling -0.91%		-9.07		-0.56
	Losses after baking/boiling, shrinkage 0.85062%	70.0	8.65	6.06	0.53	0.37

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 41.84 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	405.36	—	16.96	—
3	Cognac	—	56.30	—	2.36	—
4	Cognac or dessert wine	—	47.95	—	2.01	—
5	Essence of rum	—	1.92	—	0.080	—
	Total	50.0 50.0	1024.60	512.30	42.87	21.44
	Losses 2.4%			12.30		0.51
	Output	50.0 50.0	1000.00	500.00	41.84	20.92
	Losses before baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.51	0.26
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.51	0.26

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 9.56 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	3.96	3.96
3	Starch syrup	78.0	103.34	80.61	0.99	0.77
4	Agar (E406)	85.0	10.34	8.79	0.10	0.084
5	Essence	—	3.10	—	0.030	—
6	Sign up
7	Food paint	—	1.00	—	0.010	—
	Total	50.0 50.0	1010.08	505.04	9.66	4.83
	Losses 1.0%			5.04		0.048
	Output	50.0 50.0	1000.00	500.00	9.56	4.78
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.048	0.024
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.048	0.024

№058 Creamy chocolate cream basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 4.78 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	226.62	226.28	1.08	1.08
3	water	—	134.56	—	0.64	—
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	103.06	76.26	0.49	0.36
5	Cocoa powder [Skurikhin]	95.0	61.81	58.72	0.30	0.28
6	Sign up
7	Cognac or dessert wine	—	1.55	—	0.007	—
	Total	24.0 76.0	1019.36	774.71	4.87	3.70
	Losses 1.9%			14.71		0.070
	Output	24.0 76.0	1000.00	760.00	4.78	3.63
	Losses before baking/boiling, shrinkage 0.94939%	76.0	9.68	7.36	0.046	0.035
	Losses after baking/boiling, shrinkage 0.94939%	76.0	9.68	7.36	0.046	0.035

№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 3.59 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	1.58	1.57
3	Flour, premium	85.5	356.18	304.53	1.28	1.09
4	Potato starch	80.0	87.95	70.36	0.32	0.25
5	Essence	—	4.40	—	0.016	—
	Total	37.6 62.4	1621.13	1011.83	5.81	3.63
	Losses 7.1%			71.83		0.26
	Output	6.0 94.0	1000.00	940.00	3.59	3.37
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.21	0.13
	Baking/boiling 33.6%		525.38		1.88
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.14	0.13

Consolidated recipe, k=1.030273
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 239.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	103.90	103.75	107.05	106.89
2	Melange	27.0	60.73	16.40	62.56	16.89
3	Flour, premium	85.5	29.51	25.23	30.41	26.00
4	water	—	22.16	—	22.83	—
5	Raw egg white	12.0	20.48	2.46	21.10	2.53
6	Sign up	72.0	9.02	6.49	9.29	6.69
7	Cranberry jam	72.0	9.02	6.49	9.29	6.69
8	Potato starch	80.0	7.29	5.83	7.51	6.01
9	Cognac	—	2.36	—	2.43	—
10	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	2.34	1.97	2.41	2.03
11	Sign up	—	2.01	—	2.07	—
12	Starch syrup	78.0	0.99	0.77	1.02	0.79
13	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	0.49	0.36	0.51	0.38
14	Essence	—	0.39	—	0.41	—
15	Agar (E406)	85.0	0.39	0.33	0.40	0.34
16	Sign up	95.0	0.30	0.28	0.30	0.29
17	Essence of rum	—	0.080	—	0.083	—
18	Citric acid (E330)	98.0	0.020	0.019	0.020	0.020
19	Vanilla powder	99.85	0.011	0.011	0.011	0.011
20	Food paint	—	0.010	—	0.010	—
	Total		271.49	170.40	279.71	175.55
	Total phase loss 4.0%			6.78
	Other losses 2.9%					5.16
	General losses 6.8%					11.94
	Output	68.4	239.10	163.62	239.10	163.62

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 №086 "Cranberry-blackcurrant" cake contained in handbooks:

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

Consolidated recipe: №086 "Cranberry-blackcurrant" cake

Recipe on №086 "Cranberry-blackcurrant" cake contained in handbooks:

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