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All groups → All products → Cakes → Sponge cakes → Sponge cakes with protein cream → №089 Cake "Refreshing" → recipe number 1 → Consolidated recipe

Consolidated recipe: №089 Cake "Refreshing"

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 990.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Jelly-fruit cream (No. 89 No. 90)	74.0	350.00	259.00	346.64	256.51
3	No. 095 Blotting syrup	50.0	200.00	100.00	198.08	99.04
4	Semi-finished jelly-fruit cake Refreshing	78.0	40.00	31.20	39.62	30.90
5	№002 Fried biscuit crumb	94.0	10.00	9.40	9.90	9.31
	Total	30.0 70.0	1000.00	699.60	990.40	692.88
	Output	30.0 70.0	1000.00	699.60		692.88

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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 396.16 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	137.51	137.30
3	Flour, premium	85.5	281.16	240.39	111.38	95.23
4	Potato starch	80.0	69.42	55.54	27.50	22.00
5	Essence	—	3.47	—	1.37	—
	Total	37.6 62.4	1279.69	798.72	506.96	316.42
	Losses 6.1%			48.72		19.30
	Output	25.0 75.0	1000.00	750.00	396.16	297.12
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	15.46	9.65
	Baking/boiling 16.78%		208.18		82.47
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	12.87	9.65

Jelly-fruit cream (No. 89 No. 90) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 346.64 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	164.25	—	56.94	—
3	Starch syrup	78.0	106.10	82.76	36.78	28.69
4	Potato starch	80.0	100.79	80.63	34.94	27.95
5	Fruit cooking	69.0	73.82	50.94	25.59	17.66
6	Sign up
7	Citric acid (E330)	98.0	3.31	3.24	1.15	1.12
8	Essence raspberry	—	0.88	—	0.31	—
9	Dye	—	0.49	—	0.17	—
	Total	26.0 74.0	1015.22	751.26	351.92	260.42
	Losses 1.5%			11.26		3.90
	Output	26.0 74.0	1000.00	740.00	346.64	256.51
	Losses before baking/boiling, shrinkage 0.74966%	74.0	7.61	5.63	2.64	1.95
	Losses after baking/boiling, shrinkage 0.74966%	74.0	7.61	5.63	2.64	1.95

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 198.08 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	101.63	101.48
3	Cognac or dessert wine	—	47.95	—	9.50	—
4	Essence of rum	—	1.92	—	0.38	—
	Total	54.6 45.4	1127.32	512.30	223.30	101.48
	Losses 2.4%			12.30		2.44
	Output	50.0 50.0	1000.00	500.00	198.08	99.04
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	2.68	1.22
	Baking/boiling 9.11%		101.49		20.10
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	2.44	1.22

Semi-finished jelly-fruit cake Refreshing basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 39.62 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	158.49	—	6.28	—
3	Potato starch	80.0	104.95	83.96	4.16	3.33
4	Starch syrup	78.0	95.40	74.41	3.78	2.95
5	Fruit cooking	69.0	66.37	45.80	2.63	1.81
6	Sign up
7	Citric acid (E330)	98.0	3.90	3.82	0.15	0.15
8	Essence raspberry	—	0.88	—	0.035	—
9	Dye	—	0.47	—	0.019	—
	Total	22.0 78.0	1015.22	791.87	40.22	31.37
	Losses 1.5%			11.87		0.47
	Output	22.0 78.0	1000.00	780.00	39.62	30.90
	Losses before baking/boiling, shrinkage 0.74963%	78.0	7.61	5.94	0.30	0.24
	Losses after baking/boiling, shrinkage 0.74963%	78.0	7.61	5.94	0.30	0.24

№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 9.9 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	4.35	4.35
3	Flour, premium	85.5	356.18	304.53	3.53	3.02
4	Potato starch	80.0	87.95	70.36	0.87	0.70
5	Essence	—	4.40	—	0.044	—
	Total	37.6 62.4	1621.13	1011.83	16.06	10.02
	Losses 7.1%			71.83		0.71
	Output	6.0 94.0	1000.00	940.00	9.90	9.31
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.57	0.36
	Baking/boiling 33.6%		525.38		5.20
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.38	0.36

Consolidated recipe, k=1.034081
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 990.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	450.47	449.79	465.82	465.12
2	Melange	27.0	236.45	63.84	244.51	66.02
3	water	—	175.01	—	180.97	—
4	Flour, premium	85.5	114.91	98.25	118.83	101.60
5	Potato starch	80.0	67.47	53.97	69.77	55.81
6	Sign up	78.0	40.56	31.64	41.94	32.71
7	Fruit cooking	69.0	28.22	19.47	29.18	20.13
8	Raw egg white	12.0	12.25	1.47	12.66	1.52
9	Cognac or dessert wine	—	9.50	—	9.82	—
10	Essence	—	1.42	—	1.47	—
11	Sign up	98.0	1.30	1.28	1.35	1.32
12	Essence of rum	—	0.38	—	0.39	—
13	Essence raspberry	—	0.34	—	0.35	—
14	Dye	—	0.19	—	0.19	—
	Total		1138.45	719.71	1177.25	744.24
	Total phase loss 3.7%			26.82
	Other losses 3.3%					24.53
	General losses 6.9%					51.35
	Output	70.0	990.40	692.88	990.40	692.88

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

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Recipe on №089 Cake "Refreshing" contained in handbooks:

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

Consolidated recipe: №089 Cake "Refreshing"

Recipe on №089 Cake "Refreshing" contained in handbooks:

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