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All groups → All products → Cakes → Sponge cakes → Sponge-nut and other cakes → №109 Cake "Varazi" → recipe number 1 → Consolidated recipe

Consolidated recipe №109 Cake "Varazi"

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recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 857.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Vanilla custard cream (No. 109, 340а, 350а)	60.0	280.00	168.00	240.07	144.04
3	No. 095 Blotting syrup	50.0	170.00	85.00	145.76	72.88
4	Roasted almond kernel	97.5	130.00	126.75	111.46	108.68
5	"Patterned" chocolate	99.4	30.00	29.82	25.72	25.57
6	Sign up
	Total	27.7 72.3	1000.00	722.56	857.40	619.53
	Output	27.7 72.3	1000.00	722.56		619.53

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Sponge cake with nuts recipe for "Varazi" cake
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 330.1 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Walnut kernel (raw)	94.0	338.68	318.36	111.80	105.09
3	Granulated sugar	99.85	284.68	284.25	93.97	93.83
4	Flour, premium	85.5	131.00	112.00	43.24	36.97
5	Potato starch	80.0	10.75	8.60	3.55	2.84
	Total	31.4 68.6	1241.96	851.97	409.97	281.23
	Losses 6.1%			51.97		17.15
	Output	20.0 80.0	1000.00	800.00	330.10	264.08
	Losses before baking/boiling, shrinkage 3.04981%	68.6	37.88	25.98	12.50	8.58
	Baking/boiling 14.25%		171.60		56.65
	Losses after baking/boiling, shrinkage 3.04981%	80.0	32.48	25.98	10.72	8.58

Vanilla custard cream (No. 109, 340а, 350а) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 240.07 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	324.47	272.55	77.90	65.43
3	Granulated sugar	99.85	217.27	216.94	52.16	52.08
4	Chicken eggs [chicken egg] [2]	27.0	86.89	23.46	20.86	5.63
5	Flour, premium	85.5	67.35	57.58	16.17	13.82
6	Sign up
	Total	41.3 58.7	1043.64	612.25	250.55	146.98
	Losses 2.0%			12.25		2.94
	Output	40.0 60.0	1000.00	600.00	240.07	144.04
	Losses before baking/boiling, shrinkage 1.00056%	58.7	10.44	6.13	2.51	1.47
	Baking/boiling 2.22%		22.99		5.52
	Losses after baking/boiling, shrinkage 1.00056%	60.0	10.21	6.13	2.45	1.47

No. 095 Blotting syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 145.76 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	74.78	74.67
3	Cognac or dessert wine	—	47.95	—	6.99	—
4	Essence of rum	—	1.92	—	0.28	—
	Total	54.6 45.4	1127.32	512.30	164.32	74.67
	Losses 2.4%			12.30		1.79
	Output	50.0 50.0	1000.00	500.00	145.76	72.88
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	1.97	0.90
	Baking/boiling 9.11%		101.49		14.79
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	1.79	0.90

Consolidated recipe, k=1.03746
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 857.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	220.92	220.59	229.19	228.85
2	Melange	27.0	157.41	42.50	163.30	44.09
3	Walnut kernel (raw)	94.0	111.80	105.09	115.99	109.03
4	Roasted almond kernel	97.5	111.46	108.68	115.64	112.75
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	83.44	10.01	86.57	10.39
6	Sign up	—	82.26	—	85.34	—
7	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	77.90	65.43	80.81	67.88
8	Flour, premium	85.5	59.41	50.80	61.64	52.70
9	"Patterned" chocolate	99.4	25.72	25.57	26.69	26.53
10	Chicken eggs [chicken egg] [2]	27.0	20.86	5.63	21.64	5.84
11	Sign up	—	6.99	—	7.25	—
12	Powdered sugar	99.85	4.29	4.28	4.45	4.44
13	Potato starch	80.0	3.55	2.84	3.68	2.95
14	Essence of rum	—	0.28	—	0.29	—
15	Vanillin	—	0.022	—	0.022	—
	Total		966.31	641.41	1002.50	665.44
	Total phase loss 3.4%			21.89
	Other losses 3.6%					24.03
	General losses 6.9%					45.92
	Output	72.3	857.40	619.53	857.40	619.53

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Recipe on №109 Cake "Varazi" contained in handbooks:

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

Consolidated recipe №109 Cake "Varazi"

Recipe on №109 Cake "Varazi" contained in handbooks:

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