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All groups → All products → Cakes → Sponge cakes → Sponge cakes with marshmallow and soufflé → №099 Cake "Hvilya" → recipe number 1 → Consolidated recipe

Consolidated recipe: №099 Cake "Hvilya"

Weight 0.5; 1 and 2 kg.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 242.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Soufflé with Hvilya cake jam	74.4	300.00	223.20	72.84	54.19
3	No. 104 Jelly	50.0	140.00	70.00	33.99	17.00
4	No. 101 Chocolate lipstick	88.0	100.00	88.00	24.28	21.37
5	Protein semi-finished product (in No. 96, 97, 99, 221)	96.5	20.00	19.30	4.86	4.69
	Total	26.5 73.5	1000.00	734.90	242.80	178.43
	Output	26.5 73.5	1000.00	734.90		178.43

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Soufflé with Hvilya cake jam basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 72.84 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Jam	72.0	249.88	179.91	18.20	13.10
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	157.09	131.96	11.44	9.61
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	83.52	61.80	6.08	4.50
5	Raw egg white	12.0	48.98	5.88	3.57	0.43
6	Sign up
7	Essence	—	1.94	—	0.14	—
	Total	25.3 74.7	1010.48	755.33	73.60	55.02
	Losses 1.5%			11.33		0.83
	Output	25.6 74.4	1000.00	744.00	72.84	54.19
	Losses before baking/boiling, shrinkage 0.75009%	74.7	7.58	5.67	0.55	0.41
	Baking/boiling -0.47%		-4.71		-0.34
	Losses after baking/boiling, shrinkage 0.75009%	74.4	7.62	5.67	0.55	0.41

Sponge cake with butter and cocoa recipe for cakes "Prague", "Aurora", "Hvilya"
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 106.83 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	301.08	300.63	32.16	32.12
3	Flour, premium	85.5	249.42	213.25	26.65	22.78
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	85.99	72.23	9.19	7.72
5	Cocoa powder [Skurikhin]	95.0	51.64	49.06	5.52	5.24
	Total	39.3 60.7	1333.35	809.38	142.44	86.47
	Losses 6.1%			49.38		5.28
	Output	24.0 76.0	1000.00	760.00	106.83	81.19
	Losses before baking/boiling, shrinkage 3.05057%	60.7	40.67	24.69	4.35	2.64
	Baking/boiling 20.13%		260.19		27.80
	Losses after baking/boiling, shrinkage 3.05057%	76.0	32.49	24.69	3.47	2.64

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 33.99 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	14.08	14.06
3	Starch syrup	78.0	103.34	80.61	3.51	2.74
4	Agar (E406)	85.0	10.34	8.79	0.35	0.30
5	Essence	—	3.10	—	0.11	—
6	Sign up
7	Food paint	—	1.00	—	0.034	—
	Total	50.0 50.0	1010.08	505.04	34.33	17.17
	Losses 1.0%			5.04		0.17
	Output	50.0 50.0	1000.00	500.00	33.99	17.00
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.17	0.086
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.17	0.086

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 33.96 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	9.94	7.75
3	Water	—	146.34	—	4.97	—
4	Water (for soaking agar-agar)	—	40.80	—	1.39	—
5	Agar (E406)	85.0	8.16	6.94	0.28	0.24
	Total	23.6 76.4	1073.30	819.67	36.44	27.83
	Losses 2.4%			19.67		0.67
	Output	20.0 80.0	1000.00	800.00	33.96	27.16
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	0.44	0.33
	Baking/boiling 4.54%		48.12		1.63
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	0.42	0.33

No. 101 Chocolate lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 24.28 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	251.50	—	6.11	—
3	Starch syrup	78.0	113.18	88.28	2.75	2.14
4	Cocoa powder [Skurikhin]	95.0	47.23	44.87	1.15	1.09
5	Essence	—	2.62	—	0.064	—
6	Sign up
	Total	24.1 75.9	1171.40	888.88	28.44	21.58
	Losses 1.0%			8.88		0.22
	Output	12.0 88.0	1000.00	880.00	24.28	21.37
	Losses before baking/boiling, shrinkage 0.49971%	75.9	5.85	4.44	0.14	0.11
	Baking/boiling 13.77%		160.50		3.90
	Losses after baking/boiling, shrinkage 0.49971%	88.0	5.05	4.44	0.12	0.11

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 4.86 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	445.81	53.50	2.16	0.26
	Total	28.0 72.0	1404.22	1010.47	6.82	4.91
	Losses 4.5%			45.47		0.22
	Output	3.5 96.5	1000.00	965.00	4.86	4.69
	Losses before baking/boiling, shrinkage 2.24992%	72.0	31.59	22.73	0.15	0.11
	Baking/boiling 25.43%		349.07		1.70
	Losses after baking/boiling, shrinkage 2.24992%	96.5	23.56	22.73	0.11	0.11

Consolidated recipe, k=1.021595
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 242.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	89.09	88.96	91.02	90.88
2	Melange	27.0	68.93	18.61	70.42	19.01
3	water	—	28.64	—	29.26	—
4	Flour, premium	85.5	26.65	22.78	27.22	23.27
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	20.63	17.33	21.07	17.70
6	Sign up	72.0	18.20	13.10	18.59	13.39
7	Starch syrup	78.0	16.20	12.63	16.55	12.91
8	Cocoa powder [Skurikhin]	95.0	6.66	6.33	6.81	6.47
9	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	6.08	4.50	6.21	4.60
10	Raw egg white	12.0	5.73	0.69	5.86	0.70
11	Sign up	85.0	0.63	0.53	0.64	0.55
12	Essence	—	0.31	—	0.32	—
13	Citric acid (E330)	98.0	0.28	0.28	0.29	0.28
14	Vanilla powder	99.85	0.057	0.057	0.059	0.058
15	Food paint	—	0.034	—	0.035	—
	Total		288.13	185.81	294.35	189.82
	Total phase loss 4.0%			7.38
	Other losses 2.1%					4.01
	General losses 6.0%					11.39
	Output	73.5	242.80	178.43	242.80	178.43

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 №099 Cake "Hvilya" contained in handbooks:

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

Consolidated recipe: №099 Cake "Hvilya"

Recipe on №099 Cake "Hvilya" contained in handbooks:

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