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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 667.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Blackcurrant jam72.0 313.00 225.36 208.96 150.45 
3No. 114 Zephyr64.0 250.00 160.00 166.90 106.82 
4№002 Fried biscuit crumb94.0 7.00 6.58 4.67 4.39 
Total28.6 71.4 1000.00 714.44 667.60 476.96 
Output28.6 71.4 1000.00 714.44 476.96 
List of recipes
№003 Biscuit basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 287.07 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 384.41 328.67 110.35 94.35 
3Granulated sugar99.85346.00 345.48 99.33 99.18 
4Citrus essence—  2.98 —   0.86 —   
Total33.1 66.9 1194.74 798.72 342.97 229.29 
Losses 6.1%48.72 13.98 
Output25.0 75.0 1000.00 750.00 287.07 215.30 
Losses before baking/boiling, shrinkage 3.04965%66.9 36.44 24.36 10.46 6.99 
Baking/boiling 10.86%125.83 36.12 
Losses after baking/boiling, shrinkage 3.04965%75.0 32.48 24.36 9.32 6.99 
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 166.9 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85256.11 255.73 42.74 42.68 
3Raw egg white12.0 256.11 30.73 42.74 5.13 
4water—  15.40 —   2.57 —   
5Agar (E406)85.0 3.84 3.26 0.64 0.54 
6Sign up
Total36.0 64.0 1044.94 668.76 174.40 111.62 
Losses 4.3%28.76 4.80 
Output36.0 64.0 1000.00 640.00 166.90 106.82 
Losses before baking/boiling, shrinkage 2.15014%64.0 22.47 14.38 3.75 2.40 
Losses after baking/boiling, shrinkage 2.15014%64.0 22.47 14.38 3.75 2.40 
№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 4.67 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 2.05 2.05 
3Flour, premium85.5 356.18 304.53 1.66 1.42 
4Potato starch80.0 87.95 70.36 0.41 0.33 
5Essence—  4.40 —   0.021—   
Total37.6 62.4 1621.13 1011.83 7.58 4.73 
Losses 7.1%71.83 0.34 
Output6.0 94.0 1000.00 940.00 4.67 4.39 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.27 0.17 
Baking/boiling 33.6%525.38 2.46 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.18 0.17 
Consolidated recipe, k=1.045062
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 667.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up72.0 208.96 150.45 218.37 157.23 
2Granulated sugar99.85144.13 143.91 150.62 150.39 
3Melange27.0 135.86 36.68 141.99 38.34 
4Flour, premium85.5 112.02 95.77 117.06 100.09 
5Fruit filling74.0 85.49 63.26 89.34 66.11 
6Sign up12.0 42.74 5.13 44.67 5.36 
7water—  2.57 —   2.69 —   
8Citrus essence—  0.86 —   0.89 —   
9Agar (E406)85.0 0.64 0.54 0.67 0.57 
10Potato starch80.0 0.41 0.33 0.43 0.34 
11Sign up—  0.21 —   0.22 —   
12Essence—  0.021—   0.021—   
Total733.91 496.08 766.98 518.43 
Total phase loss 3.9%19.12 
Other losses 4.3%22.35 
General losses 8.0%41.47 
Output71.4 667.60 476.96 667.60 476.96 
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Recipe on №094 "Sponge-marshmallow" cake contained in handbooks:

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