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All groups → All products → Cakes → Sand cakes → Glazed sand cakes → No. 117 Cake "Abricotin" → recipe number 1 → Consolidated recipe

Consolidated recipe: No. 117 Cake "Abricotin"

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 235.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 046 Creamy cream (basic)	86.0	270.00	232.20	63.53	54.64
3	# 099 Lipstick	88.0	206.00	181.28	48.47	42.66
4	Apricot liqueur	40.0	25.00	10.00	5.88	2.35
5	Fruit	70.0	25.00	17.50	5.88	4.12
6	Sign up
7	№067 Cream "Charlotte" chocolate	75.5	9.00	6.80	2.12	1.60
8	№002 Fried biscuit crumb	94.0	6.00	5.64	1.41	1.33
	Total	11.3 88.7	1000.00	887.44	235.30	208.81
	Output	11.3 88.7	1000.00	887.44		208.81

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№067 Cream "Charlotte" chocolate basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 2.12 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	382.33	321.16	0.81	0.68
3	Cocoa powder [Skurikhin]	95.0	48.14	45.73	0.10	0.10
4	Cognac	—	1.52	—	0.003	—
5	Vanilla powder	99.85	1.42	1.42	0.003	0.003
	Total	24.5 75.5	1021.07	771.21	2.16	1.63
	Losses 2.1%			16.21		0.034
	Output	24.5 75.5	1000.00	755.00	2.12	1.60
	Losses before baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.023	0.017
	Baking/boiling -0.04%		-0.39		-0.001
	Losses after baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.023	0.017

No. 016 Sand (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 105.89 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	309.25	259.77	32.74	27.51
3	Granulated sugar	99.85	206.17	205.86	21.83	21.80
4	Melange	27.0	72.16	19.48	7.64	2.06
5	Flour, premium (on the dust)	85.5	41.24	35.26	4.37	3.73
6	Sign up
7	Salt	96.5	2.06	1.99	0.22	0.21
8	Ammonium carbonic (E503(i))	—	0.52	—	0.055	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.055	0.028
	Total	16.2 83.8	1149.41	963.31	121.71	102.00
	Losses 1.9%			18.31		1.94
	Output	5.5 94.5	1000.00	945.00	105.88	100.06
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	1.16	0.97
	Baking/boiling 11.31%		128.80		13.64
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	1.03	0.97

No. 046 Creamy cream (basic) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 63.53 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	278.57	278.15	17.70	17.67
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	208.92	154.60	13.27	9.82
4	Vanilla powder	99.85	5.15	5.14	0.33	0.33
5	Cognac or dessert wine	—	1.72	—	0.11	—
	Total	13.8 86.2	1016.69	876.65	64.59	55.69
	Losses 1.9%			16.65		1.06
	Output	14.0 86.0	1000.00	860.00	63.53	54.64
	Losses before baking/boiling, shrinkage 0.94977%	86.2	9.66	8.33	0.61	0.53
	Baking/boiling -0.26%		-2.65		-0.17
	Losses after baking/boiling, shrinkage 0.94977%	86.0	9.68	8.33	0.62	0.53

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 48.47 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	12.85	—
3	Starch syrup	78.0	119.29	93.05	5.78	4.51
4	Essence	—	2.76	—	0.13	—
	Total	25.0 75.0	1182.37	887.09	57.31	43.00
	Losses 0.8%			7.09		0.34
	Output	12.0 88.0	1000.00	880.00	48.47	42.66
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.23	0.17
	Baking/boiling 14.74%		173.61		8.42
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.20	0.17

№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 1.41 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	0.62	0.62
3	Flour, premium	85.5	356.18	304.53	0.50	0.43
4	Potato starch	80.0	87.95	70.36	0.12	0.10
5	Essence	—	4.40	—	0.006	—
	Total	37.6 62.4	1621.13	1011.83	2.29	1.43
	Losses 7.1%			71.83		0.10
	Output	6.0 94.0	1000.00	940.00	1.41	1.33
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.081	0.051
	Baking/boiling 33.6%		525.38		0.74
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.054	0.051

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 1.24 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	0.52	0.063
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	0.14	0.038
	Total	38.9 61.1	1164.48	711.21	1.45	0.89
	Losses 3.6%			25.61		0.032
	Output	31.4 68.6	1000.00	685.60	1.24	0.85
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	0.026	0.016
	Baking/boiling 10.92%		124.84		0.16
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.023	0.016

Consolidated recipe, k=1.031982
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 235.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	84.0	66.74	56.06	68.87	57.85
2	Granulated sugar	99.85	61.78	61.69	63.76	63.66
3	Flour, premium	85.5	59.44	50.83	61.35	52.45
4	Powdered sugar	99.85	17.70	17.67	18.26	18.24
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	13.27	9.82	13.70	10.14
6	Sign up	—	12.85	—	13.26	—
7	Melange	27.0	8.68	2.34	8.95	2.42
8	Apricot liqueur	40.0	5.88	2.35	6.07	2.43
9	Fruit	70.0	5.88	4.12	6.07	4.25
10	Starch syrup	78.0	5.78	4.51	5.97	4.65
11	Sign up	97.5	2.12	2.06	2.19	2.13
12	Fresh whole milk the weight ratio of fat 3.2%	12.0	0.52	0.063	0.54	0.065
13	Essence	—	0.36	—	0.37	—
14	Vanilla powder	99.85	0.33	0.33	0.34	0.34
15	Salt	96.5	0.22	0.21	0.23	0.22
16	Sign up	27.0	0.14	0.038	0.14	0.039
17	Potato starch	80.0	0.12	0.10	0.13	0.10
18	Cognac or dessert wine	—	0.11	—	0.11	—
19	Cocoa powder [Skurikhin]	95.0	0.10	0.10	0.11	0.10
20	Ammonium carbonic (E503(i))	—	0.055	—	0.057	—
21	Sign up	50.0	0.055	0.028	0.057	0.028
22	Cognac	—	0.003	—	0.003	—
	Total		262.15	212.32	270.53	219.11
	Total phase loss 1.7%			3.51
	Other losses 3.1%					6.79
	General losses 4.7%					10.30
	Output	88.7	235.30	208.81	235.30	208.81

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; 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 No. 117 Cake "Abricotin" contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 2. Cakes shortbread, puff, custard, etc.

Consolidated recipe: No. 117 Cake "Abricotin"

Recipe on No. 117 Cake "Abricotin" contained in handbooks:

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