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All groups → All products → Cakes → Sponge cakes → Sponge cakes with marshmallow and soufflé → №094 "Sponge-marshmallow" cake → recipe number 1 → Consolidated recipe

Consolidated recipe: №094 "Sponge-marshmallow" cake

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 867.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Blackcurrant jam	72.0	313.00	225.36	271.43	195.43
3	No. 114 Zephyr	64.0	250.00	160.00	216.80	138.75
4	№002 Fried biscuit crumb	94.0	7.00	6.58	6.07	5.71
	Total	28.6 71.4	1000.00	714.44	867.20	619.56
	Output	28.6 71.4	1000.00	714.44		619.56

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№003 Biscuit basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 372.9 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	384.41	328.67	143.34	122.56
3	Granulated sugar	99.85	346.00	345.48	129.02	128.83
4	Citrus essence	—	2.98	—	1.11	—
	Total	33.1 66.9	1194.74	798.72	445.51	297.84
	Losses 6.1%			48.72		18.17
	Output	25.0 75.0	1000.00	750.00	372.90	279.67
	Losses before baking/boiling, shrinkage 3.04965%	66.9	36.44	24.36	13.59	9.08
	Baking/boiling 10.86%		125.83		46.92
	Losses after baking/boiling, shrinkage 3.04965%	75.0	32.48	24.36	12.11	9.08

No. 114 Zephyr basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 216.8 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	256.11	255.73	55.52	55.44
3	Raw egg white	12.0	256.11	30.73	55.52	6.66
4	water	—	15.40	—	3.34	—
5	Agar (E406)	85.0	3.84	3.26	0.83	0.71
6	Sign up
	Total	36.0 64.0	1044.94	668.76	226.54	144.99
	Losses 4.3%			28.76		6.23
	Output	36.0 64.0	1000.00	640.00	216.80	138.75
	Losses before baking/boiling, shrinkage 2.15014%	64.0	22.47	14.38	4.87	3.12
	Losses after baking/boiling, shrinkage 2.15014%	64.0	22.47	14.38	4.87	3.12

№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 6.07 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	2.67	2.67
3	Flour, premium	85.5	356.18	304.53	2.16	1.85
4	Potato starch	80.0	87.95	70.36	0.53	0.43
5	Essence	—	4.40	—	0.027	—
	Total	37.6 62.4	1621.13	1011.83	9.84	6.14
	Losses 7.1%			71.83		0.44
	Output	6.0 94.0	1000.00	940.00	6.07	5.71
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.35	0.22
	Baking/boiling 33.6%		525.38		3.19
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.23	0.22

Consolidated recipe, k=1.045062
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 867.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	72.0	271.43	195.43	283.67	204.24
2	Granulated sugar	99.85	187.22	186.94	195.65	195.36
3	Melange	27.0	176.48	47.65	184.44	49.80
4	Flour, premium	85.5	145.51	124.41	152.06	130.01
5	Fruit filling	74.0	111.05	82.17	116.05	85.88
6	Sign up	12.0	55.52	6.66	58.03	6.96
7	water	—	3.34	—	3.49	—
8	Citrus essence	—	1.11	—	1.16	—
9	Agar (E406)	85.0	0.83	0.71	0.87	0.74
10	Potato starch	80.0	0.53	0.43	0.56	0.45
11	Sign up	—	0.28	—	0.29	—
12	Essence	—	0.027	—	0.028	—
	Total		953.33	644.40	996.29	673.44
	Total phase loss 3.9%			24.84
	Other losses 4.3%					29.04
	General losses 8.0%					53.87
	Output	71.4	867.20	619.56	867.20	619.56

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 №094 "Sponge-marshmallow" cake contained in handbooks:

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

Consolidated recipe: №094 "Sponge-marshmallow" cake

Recipe on №094 "Sponge-marshmallow" cake contained in handbooks:

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