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All groups → All products → Cakes → Sponge cakes → Sponge cakes with marshmallow and soufflé → №097 Cake "Slavutich" → recipe number 1 → Consolidated recipe

Consolidated recipe №097 Cake "Slavutich"

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 796.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№105 Souffle	76.0	300.00	228.00	238.86	181.53
3	No. 104 Jelly	50.0	150.00	75.00	119.43	59.71
4	Chocolate glaze [Skurikhin]	99.1	138.00	136.76	109.87	108.89
5	Protein semi-finished product (in No. 96, 97, 99, 221)	96.5	12.00	11.58	9.55	9.22
	Total	24.9 75.1	1000.00	751.34	796.20	598.22
	Output	24.9 75.1	1000.00	751.34		598.22

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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 238.86 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	54.05	45.40
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	26.31	19.47
4	Raw egg white	12.0	64.25	7.71	15.35	1.84
5	Citric acid (E330)	98.0	3.80	3.72	0.91	0.89
6	Sign up
	Total	24.2 75.8	1017.72	771.57	243.09	184.30
	Losses 1.5%			11.57		2.76
	Output	24.0 76.0	1000.00	760.00	238.86	181.53
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	1.82	1.38
	Baking/boiling 0.24%		2.47		0.59
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	1.82	1.38

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 318.48 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	110.55	110.38
3	Flour, premium	85.5	281.16	240.39	89.54	76.56
4	Potato starch	80.0	69.42	55.54	22.11	17.69
5	Essence	—	3.47	—	1.11	—
	Total	37.6 62.4	1279.69	798.72	407.56	254.38
	Losses 6.1%			48.72		15.52
	Output	25.0 75.0	1000.00	750.00	318.48	238.86
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	12.43	7.76
	Baking/boiling 16.78%		208.18		66.30
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	10.34	7.76

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 145.87 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	42.69	33.30
3	Water	—	146.34	—	21.35	—
4	Water (for soaking agar-agar)	—	40.80	—	5.95	—
5	Agar (E406)	85.0	8.16	6.94	1.19	1.01
	Total	23.6 76.4	1073.30	819.67	156.57	119.57
	Losses 2.4%			19.67		2.87
	Output	20.0 80.0	1000.00	800.00	145.87	116.70
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	1.88	1.43
	Baking/boiling 4.54%		48.12		7.02
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	1.79	1.43

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 119.43 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	49.47	49.40
3	Starch syrup	78.0	103.34	80.61	12.34	9.63
4	Agar (E406)	85.0	10.34	8.79	1.23	1.05
5	Essence	—	3.10	—	0.37	—
6	Sign up
7	Food paint	—	1.00	—	0.12	—
	Total	50.0 50.0	1010.08	505.04	120.63	60.32
	Losses 1.0%			5.04		0.60
	Output	50.0 50.0	1000.00	500.00	119.43	59.71
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.60	0.30
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.60	0.30

Protein semi-finished product (in No. 96, 97, 99, 221) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 9.55 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	445.81	53.50	4.26	0.51
	Total	28.0 72.0	1404.22	1010.47	13.42	9.66
	Losses 4.5%			45.47		0.43
	Output	3.5 96.5	1000.00	965.00	9.55	9.22
	Losses before baking/boiling, shrinkage 2.24992%	72.0	31.59	22.73	0.30	0.22
	Baking/boiling 25.43%		349.07		3.34
	Losses after baking/boiling, shrinkage 2.24992%	96.5	23.56	22.73	0.23	0.22

Consolidated recipe, k=1.025785
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 796.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	254.57	254.18	261.13	260.74
2	Melange	27.0	184.25	49.75	189.00	51.03
3	Chocolate glaze [Skurikhin]	99.1	109.87	108.89	112.71	111.69
4	Flour, premium	85.5	89.54	76.56	91.85	78.53
5	water	—	84.15	—	86.32	—
6	Sign up	78.0	55.03	42.93	56.45	44.03
7	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	54.05	45.40	55.44	46.57
8	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	26.31	19.47	26.99	19.97
9	Potato starch	80.0	22.11	17.69	22.68	18.14
10	Raw egg white	12.0	19.61	2.35	20.11	2.41
11	Sign up	85.0	2.43	2.06	2.49	2.11
12	Essence	—	1.48	—	1.51	—
13	Citric acid (E330)	98.0	1.15	1.13	1.18	1.16
14	Citrus essence	—	0.61	—	0.62	—
15	Food paint	—	0.12	—	0.12	—
	Total		905.27	620.40	928.61	636.40
	Total phase loss 3.6%			22.19
	Other losses 2.5%					16.00
	General losses 6.0%					38.18
	Output	75.1	796.20	598.22	796.20	598.22

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Recipe on №097 Cake "Slavutich" contained in handbooks:

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

Consolidated recipe №097 Cake "Slavutich"

Recipe on №097 Cake "Slavutich" contained in handbooks:

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