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All groups → All products → Cakes → Sand cakes → Glazed sand cakes → No. 117 Cake "Abricotin" → recipe No. 3 → Consolidated recipe

Consolidated recipe: No. 117 Cake "Abricotin"

Weight 1 kg.

recipe No. 3
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 588.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№074 Cream "Glace"	78.0	270.00	210.60	158.92	123.96
3	# 099 Lipstick	88.0	206.00	181.28	121.25	106.70
4	Apricot liqueur	40.0	25.00	10.00	14.72	5.89
5	Fruit	70.0	25.00	17.50	14.72	10.30
6	Sign up
7	№067 Cream "Charlotte" chocolate	75.5	9.00	6.80	5.30	4.00
8	№002 Fried biscuit crumb	94.0	6.00	5.64	3.53	3.32
	Total	13.4 86.6	1000.00	865.84	588.60	509.63
	Output	13.4 86.6	1000.00	865.84		509.63

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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 5.3 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	2.03	1.70
3	Cocoa powder [Skurikhin]	95.0	48.14	45.73	0.26	0.24
4	Cognac	—	1.52	—	0.008	—
5	Vanilla powder	99.85	1.42	1.42	0.008	0.008
	Total	24.5 75.5	1021.07	771.21	5.41	4.09
	Losses 2.1%			16.21		0.086
	Output	24.5 75.5	1000.00	755.00	5.30	4.00
	Losses before baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.057	0.043
	Baking/boiling -0.04%		-0.39		-0.002
	Losses after baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.057	0.043

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 264.87 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	309.25	259.77	81.91	68.81
3	Granulated sugar	99.85	206.17	205.86	54.61	54.53
4	Melange	27.0	72.16	19.48	19.11	5.16
5	Flour, premium (on the dust)	85.5	41.24	35.26	10.92	9.34
6	Sign up
7	Salt	96.5	2.06	1.99	0.55	0.53
8	Ammonium carbonic (E503(i))	—	0.52	—	0.14	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.14	0.069
	Total	16.2 83.8	1149.41	963.31	304.44	255.15
	Losses 1.9%			18.31		4.85
	Output	5.5 94.5	1000.00	945.00	264.87	250.30
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	2.89	2.42
	Baking/boiling 11.31%		128.80		34.12
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	2.57	2.42

№074 Cream "Glace" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 158.92 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	395.48	394.89	62.85	62.76
3	Chicken eggs [chicken egg] [2]	27.0	237.29	64.07	37.71	10.18
4	Vanilla powder	99.85	3.95	3.94	0.63	0.63
5	Cognac or dessert wine	—	1.98	—	0.31	—
	Total	23.1 76.9	1034.18	795.10	164.35	126.36
	Losses 1.9%			15.10		2.40
	Output	22.0 78.0	1000.00	780.00	158.92	123.96
	Losses before baking/boiling, shrinkage 0.94971%	76.9	9.82	7.55	1.56	1.20
	Baking/boiling 1.43%		14.68		2.33
	Losses after baking/boiling, shrinkage 0.94971%	78.0	9.68	7.55	1.54	1.20

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 121.25 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	32.14	—
3	Starch syrup	78.0	119.29	93.05	14.46	11.28
4	Essence	—	2.76	—	0.33	—
	Total	25.0 75.0	1182.37	887.09	143.36	107.56
	Losses 0.8%			7.09		0.86
	Output	12.0 88.0	1000.00	880.00	121.25	106.70
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.57	0.43
	Baking/boiling 14.74%		173.61		21.05
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.49	0.43

№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 3.53 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	1.55	1.55
3	Flour, premium	85.5	356.18	304.53	1.26	1.08
4	Potato starch	80.0	87.95	70.36	0.31	0.25
5	Essence	—	4.40	—	0.016	—
	Total	37.6 62.4	1621.13	1011.83	5.73	3.57
	Losses 7.1%			71.83		0.25
	Output	6.0 94.0	1000.00	940.00	3.53	3.32
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.20	0.13
	Baking/boiling 33.6%		525.38		1.86
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.13	0.13

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 3.11 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	1.31	0.16
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	0.35	0.094
	Total	38.9 61.1	1164.48	711.21	3.63	2.21
	Losses 3.6%			25.61		0.080
	Output	31.4 68.6	1000.00	685.60	3.11	2.13
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	0.065	0.040
	Baking/boiling 10.92%		124.84		0.39
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.058	0.040

Consolidated recipe, k=1.032048
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 588.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	217.40	217.08	224.37	224.03
2	Flour, premium	85.5	148.70	127.14	153.47	131.21
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	146.79	123.30	151.49	127.25
4	Chicken eggs [chicken egg] [2]	27.0	38.06	10.28	39.28	10.61
5	Water	—	32.14	—	33.17	—
6	Sign up	27.0	21.70	5.86	22.40	6.05
7	Apricot liqueur	40.0	14.72	5.89	15.19	6.07
8	Fruit	70.0	14.72	10.30	15.19	10.63
9	Starch syrup	78.0	14.46	11.28	14.93	11.64
10	Roasted kernels	97.5	5.30	5.16	5.47	5.33
11	Sign up	12.0	1.31	0.16	1.35	0.16
12	Essence	—	0.90	—	0.93	—
13	Vanilla powder	99.85	0.64	0.63	0.66	0.65
14	Salt	96.5	0.55	0.53	0.56	0.54
15	Cognac or dessert wine	—	0.31	—	0.32	—
16	Sign up	80.0	0.31	0.25	0.32	0.26
17	Cocoa powder [Skurikhin]	95.0	0.26	0.24	0.26	0.25
18	Ammonium carbonic (E503(i))	—	0.14	—	0.14	—
19	Baking soda (E500(ii))	50.0	0.14	0.069	0.14	0.071
20	Cognac	—	0.008	—	0.008	—
	Total		658.54	518.16	679.64	534.77
	Total phase loss 1.6%			8.53
	Other losses 3.1%					16.61
	General losses 4.7%					25.13
	Output	86.6	588.60	509.63	588.60	509.63

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	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 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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