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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 836.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Nut filling	80.0	300.00	240.00	251.01	200.81
3	№059 Cream "Charlotte" (main)	75.0	160.00	120.00	133.87	100.40
4	No. 104 Jelly	50.0	90.00	45.00	75.30	37.65
	Total	25.8 74.2	1000.00	742.50	836.70	621.25
	Output	25.8 74.2	1000.00	742.50		621.25

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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 133.87 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	56.52	47.48
3	Vanilla powder	99.85	4.10	4.09	0.55	0.55
4	Cognac or dessert wine	—	1.64	—	0.22	—
	Total	25.0 75.0	1022.08	766.09	136.83	102.56
	Losses 2.1%			16.09		2.15
	Output	25.0 75.0	1000.00	750.00	133.87	100.40
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	1.44	1.08
	Baking/boiling 0.06%		0.62		0.083
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	1.44	1.08

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 376.52 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	278.42	278.00	104.83	104.67
3	Flour, premium	85.5	212.48	181.67	80.00	68.40
4	Roasted kernels	97.5	212.48	207.17	80.00	78.00
5	Essence	—	2.44	—	0.92	—
	Total	33.1 66.9	1194.27	798.72	449.66	300.73
	Losses 6.1%			48.72		18.34
	Output	25.0 75.0	1000.00	750.00	376.52	282.39
	Losses before baking/boiling, shrinkage 3.05001%	66.9	36.43	24.36	13.71	9.17
	Baking/boiling 10.83%		125.36		47.20
	Losses after baking/boiling, shrinkage 3.05001%	75.0	32.48	24.36	12.23	9.17

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 251.01 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Melange	27.0	310.19	83.75	77.86	21.02
3	Roasted kernels	97.5	232.64	226.82	58.39	56.94
	Total	22.0 78.0	1057.75	824.72	265.51	207.01
	Losses 3.0%			24.72		6.21
	Output	20.0 80.0	1000.00	800.00	251.01	200.81
	Losses before baking/boiling, shrinkage 1.49886%	78.0	15.85	12.36	3.98	3.10
	Baking/boiling 2.54%		26.44		6.64
	Losses after baking/boiling, shrinkage 1.49886%	80.0	15.45	12.36	3.88	3.10

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 79.53 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	33.48	4.02
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	8.93	2.41
	Total	38.9 61.1	1164.48	711.21	92.62	56.57
	Losses 3.6%			25.61		2.04
	Output	31.4 68.6	1000.00	685.60	79.53	54.53
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	1.67	1.02
	Baking/boiling 10.92%		124.84		9.93
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	1.49	1.02

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 75.3 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	31.19	31.15
3	Starch syrup	78.0	103.34	80.61	7.78	6.07
4	Agar (E406)	85.0	10.34	8.79	0.78	0.66
5	Essence	—	3.10	—	0.23	—
6	Sign up
7	Food paint	—	1.00	—	0.075	—
	Total	50.0 50.0	1010.08	505.04	76.06	38.03
	Losses 1.0%			5.04		0.38
	Output	50.0 50.0	1000.00	500.00	75.30	37.65
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.38	0.19
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.38	0.19

Consolidated recipe, k=1.02602
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 836.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	315.49	315.01	323.70	323.21
2	Melange	27.0	261.77	70.68	268.58	72.52
3	Roasted kernels	97.5	138.40	134.94	142.00	138.45
4	Flour, premium	85.5	80.00	68.40	82.08	70.18
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	56.52	47.48	58.00	48.72
6	Sign up	—	35.84	—	36.78	—
7	Fresh whole milk the weight ratio of fat 3.2%	12.0	33.48	4.02	34.35	4.12
8	Chicken eggs [chicken egg] [2]	27.0	8.93	2.41	9.16	2.47
9	Starch syrup	78.0	7.78	6.07	7.98	6.23
10	Essence	—	1.15	—	1.18	—
11	Sign up	85.0	0.78	0.66	0.80	0.68
12	Vanilla powder	99.85	0.55	0.55	0.56	0.56
13	Cognac or dessert wine	—	0.22	—	0.23	—
14	Citric acid (E330)	98.0	0.16	0.15	0.16	0.16
15	Food paint	—	0.075	—	0.077	—
	Total		941.14	650.37	965.63	667.29
	Total phase loss 4.5%			29.12
	Other losses 2.5%					16.92
	General losses 6.9%					46.04
	Output	74.2	836.70	621.25	836.70	621.25

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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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