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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 806.7 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	217.81	187.32
3	# 099 Lipstick	88.0	206.00	181.28	166.18	146.24
4	Apricot liqueur	40.0	25.00	10.00	20.17	8.07
5	Fruit	70.0	25.00	17.50	20.17	14.12
6	Sign up
7	№067 Cream "Charlotte" chocolate	75.5	9.00	6.80	7.26	5.48
8	№002 Fried biscuit crumb	94.0	6.00	5.64	4.84	4.55
	Total	11.3 88.7	1000.00	887.44	806.70	715.90
	Output	11.3 88.7	1000.00	887.44		715.90

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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 7.26 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	2.78	2.33
3	Cocoa powder [Skurikhin]	95.0	48.14	45.73	0.35	0.33
4	Cognac	—	1.52	—	0.011	—
5	Vanilla powder	99.85	1.42	1.42	0.010	0.010
	Total	24.5 75.5	1021.07	771.21	7.41	5.60
	Losses 2.1%			16.21		0.12
	Output	24.5 75.5	1000.00	755.00	7.26	5.48
	Losses before baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.078	0.059
	Baking/boiling -0.04%		-0.39		-0.003
	Losses after baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.078	0.059

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 363.02 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	112.26	94.30
3	Granulated sugar	99.85	206.17	205.86	74.84	74.73
4	Melange	27.0	72.16	19.48	26.20	7.07
5	Flour, premium (on the dust)	85.5	41.24	35.26	14.97	12.80
6	Sign up
7	Salt	96.5	2.06	1.99	0.75	0.72
8	Ammonium carbonic (E503(i))	—	0.52	—	0.19	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.19	0.094
	Total	16.2 83.8	1149.41	963.31	417.25	349.69
	Losses 1.9%			18.31		6.65
	Output	5.5 94.5	1000.00	945.00	363.02	343.05
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	3.96	3.32
	Baking/boiling 11.31%		128.80		46.76
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	3.52	3.32

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 217.81 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	278.57	278.15	60.68	60.58
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	208.92	154.60	45.50	33.67
4	Vanilla powder	99.85	5.15	5.14	1.12	1.12
5	Cognac or dessert wine	—	1.72	—	0.37	—
	Total	13.8 86.2	1016.69	876.65	221.44	190.94
	Losses 1.9%			16.65		3.63
	Output	14.0 86.0	1000.00	860.00	217.81	187.32
	Losses before baking/boiling, shrinkage 0.94977%	86.2	9.66	8.33	2.10	1.81
	Baking/boiling -0.26%		-2.65		-0.58
	Losses after baking/boiling, shrinkage 0.94977%	86.0	9.68	8.33	2.11	1.81

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 166.18 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	44.05	—
3	Starch syrup	78.0	119.29	93.05	19.82	15.46
4	Essence	—	2.76	—	0.46	—
	Total	25.0 75.0	1182.37	887.09	196.49	147.42
	Losses 0.8%			7.09		1.18
	Output	12.0 88.0	1000.00	880.00	166.18	146.24
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.79	0.59
	Baking/boiling 14.74%		173.61		28.85
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.67	0.59

№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 4.84 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	2.13	2.13
3	Flour, premium	85.5	356.18	304.53	1.72	1.47
4	Potato starch	80.0	87.95	70.36	0.43	0.34
5	Essence	—	4.40	—	0.021	—
	Total	37.6 62.4	1621.13	1011.83	7.85	4.90
	Losses 7.1%			71.83		0.35
	Output	6.0 94.0	1000.00	940.00	4.84	4.55
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.28	0.17
	Baking/boiling 33.6%		525.38		2.54
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.18	0.17

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 4.27 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	1.80	0.22
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	0.48	0.13
	Total	38.9 61.1	1164.48	711.21	4.97	3.03
	Losses 3.6%			25.61		0.11
	Output	31.4 68.6	1000.00	685.60	4.27	2.93
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	0.089	0.055
	Baking/boiling 10.92%		124.84		0.53
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.080	0.055

Consolidated recipe, k=1.031982
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 806.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	84.0	228.81	192.20	236.12	198.34
2	Granulated sugar	99.85	211.82	211.50	218.59	218.26
3	Flour, premium	85.5	203.80	174.25	210.32	179.82
4	Powdered sugar	99.85	60.68	60.58	62.62	62.52
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	45.50	33.67	46.96	34.75
6	Sign up	—	44.05	—	45.46	—
7	Melange	27.0	29.74	8.03	30.69	8.29
8	Apricot liqueur	40.0	20.17	8.07	20.81	8.32
9	Fruit	70.0	20.17	14.12	20.81	14.57
10	Starch syrup	78.0	19.82	15.46	20.46	15.96
11	Sign up	97.5	7.26	7.08	7.49	7.31
12	Fresh whole milk the weight ratio of fat 3.2%	12.0	1.80	0.22	1.85	0.22
13	Essence	—	1.23	—	1.27	—
14	Vanilla powder	99.85	1.13	1.13	1.17	1.17
15	Salt	96.5	0.75	0.72	0.77	0.74
16	Sign up	27.0	0.48	0.13	0.49	0.13
17	Potato starch	80.0	0.43	0.34	0.44	0.35
18	Cognac or dessert wine	—	0.37	—	0.39	—
19	Cocoa powder [Skurikhin]	95.0	0.35	0.33	0.36	0.34
20	Ammonium carbonic (E503(i))	—	0.19	—	0.19	—
21	Sign up	50.0	0.19	0.094	0.19	0.10
22	Cognac	—	0.011	—	0.011	—
	Total		898.74	727.92	927.48	751.20
	Total phase loss 1.7%			12.03
	Other losses 3.1%					23.28
	General losses 4.7%					35.31
	Output	88.7	806.70	715.90	806.70	715.90

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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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