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All groups → All products → Cakes → Sponge cakes → Sponge-nut and other cakes → №107 Cake "Primavare" → recipe number 1 → Consolidated recipe

Consolidated recipe: №107 Cake "Primavare"

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 363 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Nut filling	80.0	300.00	240.00	108.90	87.12
3	№059 Cream "Charlotte" (main)	75.0	160.00	120.00	58.08	43.56
4	No. 104 Jelly	50.0	90.00	45.00	32.67	16.34
	Total	25.8 74.2	1000.00	742.50	363.00	269.53
	Output	25.8 74.2	1000.00	742.50		269.53

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№059 Cream "Charlotte" (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 58.08 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	422.23	354.67	24.52	20.60
3	Vanilla powder	99.85	4.10	4.09	0.24	0.24
4	Cognac or dessert wine	—	1.64	—	0.10	—
	Total	25.0 75.0	1022.08	766.09	59.36	44.49
	Losses 2.1%			16.09		0.93
	Output	25.0 75.0	1000.00	750.00	58.08	43.56
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.62	0.47
	Baking/boiling 0.06%		0.62		0.036
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.62	0.47

Sponge cake with nuts recipe for "Primavare" cake
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 163.35 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	278.42	278.00	45.48	45.41
3	Flour, premium	85.5	212.48	181.67	34.71	29.68
4	Roasted kernels	97.5	212.48	207.17	34.71	33.84
5	Essence	—	2.44	—	0.40	—
	Total	33.1 66.9	1194.27	798.72	195.08	130.47
	Losses 6.1%			48.72		7.96
	Output	25.0 75.0	1000.00	750.00	163.35	122.51
	Losses before baking/boiling, shrinkage 3.05001%	66.9	36.43	24.36	5.95	3.98
	Baking/boiling 10.83%		125.36		20.48
	Losses after baking/boiling, shrinkage 3.05001%	75.0	32.48	24.36	5.31	3.98

Nut filling in cake number 107
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 108.9 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Melange	27.0	310.19	83.75	33.78	9.12
3	Roasted kernels	97.5	232.64	226.82	25.33	24.70
	Total	22.0 78.0	1057.75	824.72	115.19	89.81
	Losses 3.0%			24.72		2.69
	Output	20.0 80.0	1000.00	800.00	108.90	87.12
	Losses before baking/boiling, shrinkage 1.49886%	78.0	15.85	12.36	1.73	1.35
	Baking/boiling 2.54%		26.44		2.88
	Losses after baking/boiling, shrinkage 1.49886%	80.0	15.45	12.36	1.68	1.35

No. 060 Charlotte syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 34.51 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fresh whole milk the weight ratio of fat 3.2%	12.0	420.90	50.51	14.52	1.74
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	3.87	1.05
	Total	38.9 61.1	1164.48	711.21	40.18	24.54
	Losses 3.6%			25.61		0.88
	Output	31.4 68.6	1000.00	685.60	34.51	23.66
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	0.72	0.44
	Baking/boiling 10.92%		124.84		4.31
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.64	0.44

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 32.67 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	13.53	13.51
3	Starch syrup	78.0	103.34	80.61	3.38	2.63
4	Agar (E406)	85.0	10.34	8.79	0.34	0.29
5	Essence	—	3.10	—	0.10	—
6	Sign up
7	Food paint	—	1.00	—	0.033	—
	Total	50.0 50.0	1010.08	505.04	33.00	16.50
	Losses 1.0%			5.04		0.16
	Output	50.0 50.0	1000.00	500.00	32.67	16.34
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.16	0.082
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.16	0.082

Consolidated recipe, k=1.02602
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 363 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	136.87	136.67	140.43	140.22
2	Melange	27.0	113.57	30.66	116.52	31.46
3	Roasted kernels	97.5	60.04	58.54	61.61	60.07
4	Flour, premium	85.5	34.71	29.68	35.61	30.45
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	24.52	20.60	25.16	21.14
6	Sign up	—	15.55	—	15.96	—
7	Fresh whole milk the weight ratio of fat 3.2%	12.0	14.52	1.74	14.90	1.79
8	Chicken eggs [chicken egg] [2]	27.0	3.87	1.05	3.97	1.07
9	Starch syrup	78.0	3.38	2.63	3.46	2.70
10	Essence	—	0.50	—	0.51	—
11	Sign up	85.0	0.34	0.29	0.35	0.29
12	Vanilla powder	99.85	0.24	0.24	0.24	0.24
13	Cognac or dessert wine	—	0.10	—	0.10	—
14	Citric acid (E330)	98.0	0.067	0.066	0.069	0.068
15	Food paint	—	0.033	—	0.034	—
	Total		408.31	282.16	418.93	289.50
	Total phase loss 4.5%			12.63
	Other losses 2.5%					7.34
	General losses 6.9%					19.98
	Output	74.2	363.00	269.53	363.00	269.53

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	chicken eggs; melange	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	fresh whole milk the weight ratio of fat 3.2%; butter	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 №107 Cake "Primavare" contained in handbooks:

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

Consolidated recipe: №107 Cake "Primavare"

Recipe on №107 Cake "Primavare" contained in handbooks:

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