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All groups → All products → Cakes → Sponge cakes → Sponge cakes with protein cream → №088 Cake "Maple" → recipe number 1 → Consolidated recipe

Consolidated recipe: №088 Cake "Maple"

Weight 1 kg.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 754.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№105 Souffle	76.0	380.00	288.80	286.79	217.96
3	No. 096 Fortified blotting syrup	50.0	90.00	45.00	67.92	33.96
4	No. 107 Chocolate grits	89.3	70.00	62.51	52.83	47.18
5	Natural berry syrup	70.0	30.00	21.00	22.64	15.85
6	Sign up
	Total	25.4 74.6	1000.00	746.50	754.70	563.38
	Output	25.4 74.6	1000.00	746.50		563.38

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№105 Souffle basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 286.79 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	226.27	190.07	64.89	54.51
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	31.59	23.37
4	Raw egg white	12.0	64.25	7.71	18.43	2.21
5	Citric acid (E330)	98.0	3.80	3.72	1.09	1.07
6	Sign up
	Total	24.2 75.8	1017.72	771.57	291.87	221.28
	Losses 1.5%			11.57		3.32
	Output	24.0 76.0	1000.00	760.00	286.79	217.96
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	2.19	1.66
	Baking/boiling 0.24%		2.47		0.71
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	2.18	1.66

No. 107 Chocolate grits basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 52.83 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa powder [Skurikhin]	95.0	194.35	184.63	10.27	9.75
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	40.89	34.35	2.16	1.81
4	Vanilla powder	99.85	5.19	5.18	0.27	0.27
	Total	10.8 89.2	1015.94	906.61	53.67	47.90
	Losses 1.5%			13.61		0.72
	Output	10.7 89.3	1000.00	893.00	52.83	47.18
	Losses before baking/boiling, shrinkage 0.75066%	89.2	7.63	6.81	0.40	0.36
	Baking/boiling 0.07%		0.69		0.037
	Losses after baking/boiling, shrinkage 0.75066%	89.3	7.62	6.81	0.40	0.36

No. 007 Sponge cake 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 316.97 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	344.02	343.50	109.05	108.88
3	Flour, premium	85.5	278.65	238.25	88.32	75.52
4	Cocoa powder [Skurikhin]	95.0	57.34	54.47	18.18	17.27
5	Potato starch	80.0	22.93	18.34	7.27	5.81
	Total	36.6 63.4	1276.30	809.37	404.55	256.55
	Losses 6.1%			49.37		15.65
	Output	24.0 76.0	1000.00	760.00	316.97	240.90
	Losses before baking/boiling, shrinkage 3.05013%	63.4	38.93	24.69	12.34	7.83
	Baking/boiling 16.56%		204.89		64.94
	Losses after baking/boiling, shrinkage 3.05013%	76.0	32.48	24.69	10.30	7.83

No. 098 Sugar-agar syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 175.14 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	51.26	39.98
3	Water	—	146.34	—	25.63	—
4	Water (for soaking agar-agar)	—	40.80	—	7.15	—
5	Agar (E406)	85.0	8.16	6.94	1.43	1.21
	Total	23.6 76.4	1073.30	819.67	187.98	143.56
	Losses 2.4%			19.67		3.45
	Output	20.0 80.0	1000.00	800.00	175.14	140.11
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	2.26	1.72
	Baking/boiling 4.54%		48.12		8.43
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	2.15	1.72

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 67.92 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	405.36	—	27.53	—
3	Cognac	—	56.30	—	3.82	—
4	Cognac or dessert wine	—	47.95	—	3.26	—
5	Essence of rum	—	1.92	—	0.13	—
	Total	50.0 50.0	1024.60	512.30	69.59	34.80
	Losses 2.4%			12.30		0.84
	Output	50.0 50.0	1000.00	500.00	67.92	33.96
	Losses before baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.84	0.42
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.84	0.42

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 40.97 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	10.86	—
3	Starch syrup	78.0	119.29	93.05	4.89	3.81
4	Essence	—	2.76	—	0.11	—
	Total	25.0 75.0	1182.37	887.09	48.44	36.34
	Losses 0.8%			7.09		0.29
	Output	12.0 88.0	1000.00	880.00	40.97	36.05
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.19	0.15
	Baking/boiling 14.74%		173.61		7.11
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.17	0.15

Consolidated recipe, k=1.019911
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 754.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	278.99	278.57	284.55	284.12
2	Melange	27.0	181.74	49.07	185.36	50.05
3	Flour, premium	85.5	88.32	75.52	90.08	77.02
4	water	—	71.17	—	72.59	—
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	67.05	56.32	68.39	57.44
6	Sign up	78.0	56.14	43.79	57.26	44.66
7	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	31.59	23.37	32.22	23.84
8	Cocoa powder [Skurikhin]	95.0	28.44	27.02	29.01	27.56
9	Natural berry syrup	70.0	22.64	15.85	23.09	16.16
10	Raw egg white	12.0	18.43	2.21	18.79	2.26
11	Sign up	99.85	7.55	7.54	7.70	7.69
12	Potato starch	80.0	7.27	5.81	7.41	5.93
13	Cognac	—	3.82	—	3.90	—
14	Cognac or dessert wine	—	3.26	—	3.32	—
15	Agar (E406)	85.0	1.43	1.21	1.46	1.24
16	Sign up	98.0	1.09	1.07	1.11	1.09
17	Citrus essence	—	0.73	—	0.75	—
18	Vanilla powder	99.85	0.27	0.27	0.28	0.28
19	Essence of rum	—	0.13	—	0.13	—
20	Essence	—	0.11	—	0.12	—
	Total		870.18	587.64	887.51	599.34
	Total phase loss 4.1%			24.26
	Other losses 2.0%					11.70
	General losses 6.0%					35.96
	Output	74.6	754.70	563.38	754.70	563.38

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 №088 Cake "Maple" contained in handbooks:

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

Consolidated recipe: №088 Cake "Maple"

Recipe on №088 Cake "Maple" contained in handbooks:

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