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All groups → All products → Cakes → Sponge cakes → Sponge cakes with marshmallow and soufflé → №098 Cake "Periwinkle" → recipe number 1 → Consolidated recipe

Consolidated recipe: №098 Cake "Periwinkle"

Weight 0.5 kg and 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 921 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Natural berry syrup	70.0	180.00	126.00	165.78	116.05
3	№105 Souffle	76.0	180.00	136.80	165.78	125.99
4	No. 106 Chocolate soufflé	79.0	140.00	110.60	128.94	101.86
5	No. 107 Chocolate grits	89.3	100.00	89.30	92.10	82.25
	Total	23.7 76.3	1000.00	762.70	921.00	702.45
	Output	23.7 76.3	1000.00	762.70		702.45

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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 165.78 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	37.51	31.51
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	18.26	13.51
4	Raw egg white	12.0	64.25	7.71	10.65	1.28
5	Citric acid (E330)	98.0	3.80	3.72	0.63	0.62
6	Sign up
	Total	24.2 75.8	1017.72	771.57	168.72	127.91
	Losses 1.5%			11.57		1.92
	Output	24.0 76.0	1000.00	760.00	165.78	125.99
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	1.27	0.96
	Baking/boiling 0.24%		2.47		0.41
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	1.26	0.96

No. 106 Chocolate soufflé basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 128.94 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	217.34	182.57	28.02	23.54
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	105.80	78.29	13.64	10.09
4	Cocoa powder [Skurikhin]	95.0	64.07	60.87	8.26	7.85
5	Raw egg white	12.0	61.67	7.40	7.95	0.95
6	Sign up
7	Citrus essence	—	2.45	—	0.32	—
	Total	23.0 77.0	1041.63	802.02	134.31	103.41
	Losses 1.5%			12.02		1.55
	Output	21.0 79.0	1000.00	790.00	128.94	101.86
	Losses before baking/boiling, shrinkage 0.74945%	77.0	7.81	6.01	1.01	0.78
	Baking/boiling 2.54%		26.21		3.38
	Losses after baking/boiling, shrinkage 0.74945%	79.0	7.61	6.01	0.98	0.78

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 92.1 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa powder [Skurikhin]	95.0	194.35	184.63	17.90	17.00
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	40.89	34.35	3.77	3.16
4	Vanilla powder	99.85	5.19	5.18	0.48	0.48
	Total	10.8 89.2	1015.94	906.61	93.57	83.50
	Losses 1.5%			13.61		1.25
	Output	10.7 89.3	1000.00	893.00	92.10	82.25
	Losses before baking/boiling, shrinkage 0.75066%	89.2	7.63	6.81	0.70	0.63
	Baking/boiling 0.07%		0.69		0.064
	Losses after baking/boiling, shrinkage 0.75066%	89.3	7.62	6.81	0.70	0.63

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 368.4 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	127.88	127.68
3	Flour, premium	85.5	281.16	240.39	103.58	88.56
4	Potato starch	80.0	69.42	55.54	25.57	20.46
5	Essence	—	3.47	—	1.28	—
	Total	37.6 62.4	1279.69	798.72	471.44	294.25
	Losses 6.1%			48.72		17.95
	Output	25.0 75.0	1000.00	750.00	368.40	276.30
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	14.38	8.97
	Baking/boiling 16.78%		208.18		76.69
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	11.97	8.97

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 176.89 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	51.77	40.38
3	Water	—	146.34	—	25.89	—
4	Water (for soaking agar-agar)	—	40.80	—	7.22	—
5	Agar (E406)	85.0	8.16	6.94	1.44	1.23
	Total	23.6 76.4	1073.30	819.67	189.85	144.99
	Losses 2.4%			19.67		3.48
	Output	20.0 80.0	1000.00	800.00	176.89	141.51
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	2.28	1.74
	Baking/boiling 4.54%		48.12		8.51
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	2.17	1.74

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 71.42 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	18.93	—
3	Starch syrup	78.0	119.29	93.05	8.52	6.65
4	Essence	—	2.76	—	0.20	—
	Total	25.0 75.0	1182.37	887.09	84.45	63.36
	Losses 0.8%			7.09		0.51
	Output	12.0 88.0	1000.00	880.00	71.42	62.85
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.34	0.25
	Baking/boiling 14.74%		173.61		12.40
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.29	0.25

Consolidated recipe, k=1.024935
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 921 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	288.21	287.78	295.40	294.96
2	Melange	27.0	213.13	57.55	218.44	58.98
3	Natural berry syrup	70.0	165.78	116.05	169.91	118.94
4	Flour, premium	85.5	103.58	88.56	106.16	90.77
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	69.30	58.21	71.03	59.66
6	Sign up	78.0	60.29	47.02	61.79	48.20
7	Water	—	52.04	—	53.33	—
8	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	31.90	23.61	32.70	24.20
9	Cocoa powder [Skurikhin]	95.0	26.16	24.85	26.81	25.47
10	Potato starch	80.0	25.57	20.46	26.21	20.97
11	Sign up	12.0	18.60	2.23	19.07	2.29
12	Essence	—	1.48	—	1.51	—
13	Agar (E406)	85.0	1.44	1.23	1.48	1.26
14	Citric acid (E330)	98.0	1.10	1.08	1.13	1.11
15	Citrus essence	—	0.74	—	0.76	—
16	Sign up	99.85	0.48	0.48	0.49	0.49
	Total		1059.80	729.10	1086.23	747.28
	Total phase loss 3.7%			26.66
	Other losses 2.4%					18.18
	General losses 6.0%					44.84
	Output	76.3	921.00	702.45	921.00	702.45

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

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Recipe on №098 Cake "Periwinkle" contained in handbooks:

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

Consolidated recipe: №098 Cake "Periwinkle"

Recipe on №098 Cake "Periwinkle" contained in handbooks:

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