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All groups → All products → Cakes → Sponge cakes → Biscuit baby cakes → №113 Cake "Strawberry" → recipe number 1 → Consolidated recipe

Consolidated recipe: №113 Cake "Strawberry"

Weight 0.25 kg.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 503.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Strawberry jam	72.0	280.00	201.60	140.90	101.45
3	Blotting syrup (in No. 039, 112, 113)	50.0	200.00	100.00	100.64	50.32
4	Creamy cream (in # 112, 113, 115, 116)	86.0	127.00	109.22	63.91	54.96
5	Jelly with cherry syrup (in No. 39, 112, 113)	50.0	60.00	30.00	30.19	15.10
6	Sign up
	Total	30.7 69.3	1000.00	693.04	503.20	348.74
	Output	30.7 69.3	1000.00	693.04		348.74

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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 161.02 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	55.89	55.81
3	Flour, premium	85.5	281.16	240.39	45.27	38.71
4	Potato starch	80.0	69.42	55.54	11.18	8.94
5	Essence	—	3.47	—	0.56	—
	Total	37.6 62.4	1279.69	798.72	206.06	128.61
	Losses 6.1%			48.72		7.85
	Output	25.0 75.0	1000.00	750.00	161.02	120.77
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	6.28	3.92
	Baking/boiling 16.78%		208.18		33.52
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	5.23	3.92

Blotting syrup (in No. 039, 112, 113) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 100.64 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	334.01	333.51	33.61	33.56
3	Cherry syrup	70.0	255.41	178.79	25.70	17.99
	Total	50.0 50.0	1024.59	512.30	103.11	51.56
	Losses 2.4%			12.30		1.24
	Output	50.0 50.0	1000.00	500.00	100.64	50.32
	Losses before baking/boiling, shrinkage 1.20009%	50.0	12.30	6.15	1.24	0.62
	Losses after baking/boiling, shrinkage 1.20009%	50.0	12.30	6.15	1.24	0.62

Creamy cream (in # 112, 113, 115, 116) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 63.91 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	278.57	278.15	17.80	17.78
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	208.92	154.60	13.35	9.88
4	Vanilla powder	99.85	5.15	5.14	0.33	0.33
	Total	13.6 86.4	1014.97	876.65	64.86	56.02
	Losses 1.9%			16.65		1.06
	Output	14.0 86.0	1000.00	860.00	63.91	54.96
	Losses before baking/boiling, shrinkage 0.94977%	86.4	9.64	8.33	0.62	0.53
	Baking/boiling -0.43%		-4.35		-0.28
	Losses after baking/boiling, shrinkage 0.94977%	86.0	9.68	8.33	0.62	0.53

Jelly with cherry syrup (in No. 39, 112, 113) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 30.19 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	354.80	—	10.71	—
3	Granulated sugar	99.85	147.81	147.59	4.46	4.46
4	Agar (E406)	85.0	14.78	12.56	0.45	0.38
	Total	50.0 50.0	1010.10	505.05	30.50	15.25
	Losses 1.0%			5.05		0.15
	Output	50.0 50.0	1000.00	500.00	30.19	15.10
	Losses before baking/boiling, shrinkage 0.49978%	50.0	5.05	2.52	0.15	0.076
	Losses after baking/boiling, shrinkage 0.49978%	50.0	5.05	2.52	0.15	0.076

№002 Fried biscuit crumb basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 6.54 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	2.88	2.87
3	Flour, premium	85.5	356.18	304.53	2.33	1.99
4	Potato starch	80.0	87.95	70.36	0.58	0.46
5	Essence	—	4.40	—	0.029	—
	Total	37.6 62.4	1621.13	1011.83	10.60	6.62
	Losses 7.1%			71.83		0.47
	Output	6.0 94.0	1000.00	940.00	6.54	6.15
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.38	0.23
	Baking/boiling 33.6%		525.38		3.44
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.25	0.23

Consolidated recipe, k=1.054397
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 503.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	72.0	140.90	101.45	148.56	106.96
2	Melange	27.0	97.95	26.45	103.28	27.89
3	Granulated sugar	99.85	96.85	96.70	102.12	101.96
4	water	—	54.51	—	57.47	—
5	Flour, premium	85.5	47.60	40.70	50.19	42.91
6	Sign up	70.0	40.58	28.41	42.79	29.95
7	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	33.38	28.04	35.20	29.56
8	Powdered sugar	99.85	17.80	17.78	18.77	18.74
9	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	13.35	9.88	14.08	10.42
10	Potato starch	80.0	11.75	9.40	12.39	9.91
11	Sign up	—	0.59	—	0.62	—
12	Agar (E406)	85.0	0.45	0.38	0.47	0.40
13	Vanilla powder	99.85	0.33	0.33	0.35	0.35
	Total		556.04	359.51	586.28	379.06
	Total phase loss 3.0%			10.77
	Other losses 5.2%					19.56
	General losses 8.0%					30.33
	Output	69.3	503.20	348.74	503.20	348.74

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	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

how to calculate the recipe for the cake

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Recipe on №113 Cake "Strawberry" contained in handbooks:

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

Consolidated recipe: №113 Cake "Strawberry"

Recipe on №113 Cake "Strawberry" contained in handbooks:

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