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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 690.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№074 Cream "Glace"	78.0	270.00	210.60	186.49	145.46
3	# 099 Lipstick	88.0	206.00	181.28	142.28	125.21
4	Apricot liqueur	40.0	25.00	10.00	17.27	6.91
5	Fruit	70.0	25.00	17.50	17.27	12.09
6	Sign up
7	№067 Cream "Charlotte" chocolate	75.5	9.00	6.80	6.22	4.69
8	№002 Fried biscuit crumb	94.0	6.00	5.64	4.14	3.90
	Total	13.4 86.6	1000.00	865.84	690.70	598.04
	Output	13.4 86.6	1000.00	865.84		598.04

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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 6.22 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	2.38	2.00
3	Cocoa powder [Skurikhin]	95.0	48.14	45.73	0.30	0.28
4	Cognac	—	1.52	—	0.009	—
5	Vanilla powder	99.85	1.42	1.42	0.009	0.009
	Total	24.5 75.5	1021.07	771.21	6.35	4.79
	Losses 2.1%			16.21		0.10
	Output	24.5 75.5	1000.00	755.00	6.22	4.69
	Losses before baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.067	0.050
	Baking/boiling -0.04%		-0.39		-0.002
	Losses after baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.067	0.050

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 310.82 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	96.12	80.74
3	Granulated sugar	99.85	206.17	205.86	64.08	63.98
4	Melange	27.0	72.16	19.48	22.43	6.06
5	Flour, premium (on the dust)	85.5	41.24	35.26	12.82	10.96
6	Sign up
7	Salt	96.5	2.06	1.99	0.64	0.62
8	Ammonium carbonic (E503(i))	—	0.52	—	0.16	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.16	0.081
	Total	16.2 83.8	1149.41	963.31	357.25	299.41
	Losses 1.9%			18.31		5.69
	Output	5.5 94.5	1000.00	945.00	310.82	293.72
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	3.39	2.84
	Baking/boiling 11.31%		128.80		40.03
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	3.01	2.84

№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 186.49 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	395.48	394.89	73.75	73.64
3	Chicken eggs [chicken egg] [2]	27.0	237.29	64.07	44.25	11.95
4	Vanilla powder	99.85	3.95	3.94	0.74	0.74
5	Cognac or dessert wine	—	1.98	—	0.37	—
	Total	23.1 76.9	1034.18	795.10	192.86	148.28
	Losses 1.9%			15.10		2.82
	Output	22.0 78.0	1000.00	780.00	186.49	145.46
	Losses before baking/boiling, shrinkage 0.94971%	76.9	9.82	7.55	1.83	1.41
	Baking/boiling 1.43%		14.68		2.74
	Losses after baking/boiling, shrinkage 0.94971%	78.0	9.68	7.55	1.81	1.41

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 142.28 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	37.72	—
3	Starch syrup	78.0	119.29	93.05	16.97	13.24
4	Essence	—	2.76	—	0.39	—
	Total	25.0 75.0	1182.37	887.09	168.23	126.22
	Losses 0.8%			7.09		1.01
	Output	12.0 88.0	1000.00	880.00	142.28	125.21
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.67	0.50
	Baking/boiling 14.74%		173.61		24.70
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.57	0.50

№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 4.14 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	1.82	1.82
3	Flour, premium	85.5	356.18	304.53	1.48	1.26
4	Potato starch	80.0	87.95	70.36	0.36	0.29
5	Essence	—	4.40	—	0.018	—
	Total	37.6 62.4	1621.13	1011.83	6.72	4.19
	Losses 7.1%			71.83		0.30
	Output	6.0 94.0	1000.00	940.00	4.14	3.90
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.24	0.15
	Baking/boiling 33.6%		525.38		2.18
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.16	0.15

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 3.65 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	1.54	0.18
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	0.41	0.11
	Total	38.9 61.1	1164.48	711.21	4.25	2.60
	Losses 3.6%			25.61		0.094
	Output	31.4 68.6	1000.00	685.60	3.65	2.50
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	0.077	0.047
	Baking/boiling 10.92%		124.84		0.46
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.068	0.047

Consolidated recipe, k=1.032048
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 690.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	255.11	254.73	263.29	262.89
2	Flour, premium	85.5	174.49	149.19	180.09	153.97
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	172.25	144.69	177.77	149.33
4	Chicken eggs [chicken egg] [2]	27.0	44.66	12.06	46.09	12.45
5	Water	—	37.72	—	38.93	—
6	Sign up	27.0	25.47	6.88	26.28	7.10
7	Apricot liqueur	40.0	17.27	6.91	17.82	7.13
8	Fruit	70.0	17.27	12.09	17.82	12.47
9	Starch syrup	78.0	16.97	13.24	17.52	13.66
10	Roasted kernels	97.5	6.22	6.06	6.42	6.26
11	Sign up	12.0	1.54	0.18	1.59	0.19
12	Essence	—	1.05	—	1.09	—
13	Vanilla powder	99.85	0.75	0.74	0.77	0.77
14	Salt	96.5	0.64	0.62	0.66	0.64
15	Cognac or dessert wine	—	0.37	—	0.38	—
16	Sign up	80.0	0.36	0.29	0.38	0.30
17	Cocoa powder [Skurikhin]	95.0	0.30	0.28	0.31	0.29
18	Ammonium carbonic (E503(i))	—	0.16	—	0.17	—
19	Baking soda (E500(ii))	50.0	0.16	0.081	0.17	0.083
20	Cognac	—	0.009	—	0.010	—
	Total		772.77	608.04	797.53	627.53
	Total phase loss 1.6%			10.01
	Other losses 3.1%					19.49
	General losses 4.7%					29.49
	Output	86.6	690.70	598.04	690.70	598.04

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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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