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All groups → All products → Cakes → Sand cakes → Glazed sand cakes → №121 Cake "Pine branch" → recipe number 1 → Consolidated recipe

Consolidated recipe №121 Cake "Pine branch"

Weight 2 kg.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 547.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 016 Sand (main)	94.5	250.00	236.25	136.78	129.25
3	Chocolate glaze [Skurikhin]	99.1	160.00	158.56	87.54	86.75
4	"Patterned" chocolate	99.4	40.00	39.76	21.88	21.75
	Total	2.1 97.9	1000.00	979.07	547.10	535.65
	Output	2.1 97.9	1000.00	979.07		535.65

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Praline cake filling Pine branch basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 300.91 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted kernels	97.5	91.70	89.41	27.59	26.90
3	Cocoa-butter [cocoa butter]	100.0	73.36	73.36	22.07	22.07
	Total	1.1 98.9	1008.71	997.98	303.53	300.30
	Losses 0.8%			7.98		2.40
	Output	1.0 99.0	1000.00	990.00	300.90	297.90
	Losses before baking/boiling, shrinkage 0.39986%	98.9	4.03	3.99	1.21	1.20
	Baking/boiling 0.06%		0.65		0.19
	Losses after baking/boiling, shrinkage 0.39986%	99.0	4.03	3.99	1.21	1.20

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 136.78 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	42.30	35.53
3	Granulated sugar	99.85	206.17	205.86	28.20	28.16
4	Melange	27.0	72.16	19.48	9.87	2.66
5	Flour, premium (on the dust)	85.5	41.24	35.26	5.64	4.82
6	Sign up
7	Salt	96.5	2.06	1.99	0.28	0.27
8	Ammonium carbonic (E503(i))	—	0.52	—	0.071	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.071	0.036
	Total	16.2 83.8	1149.41	963.31	157.21	131.76
	Losses 1.9%			18.31		2.50
	Output	5.5 94.5	1000.00	945.00	136.78	129.25
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	1.49	1.25
	Baking/boiling 11.31%		128.80		17.62
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	1.32	1.25

Consolidated recipe, k=1.039796
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 547.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.0	253.86	251.32	263.96	261.32
2	Chocolate glaze [Skurikhin]	99.1	87.54	86.75	91.02	90.20
3	Flour, premium	85.5	76.14	65.10	79.17	67.69
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	42.30	35.53	43.98	36.94
5	Granulated sugar	99.85	28.20	28.16	29.32	29.28
6	Sign up	97.5	27.59	26.90	28.69	27.97
7	Cocoa-butter [cocoa butter]	100.0	22.07	22.07	22.95	22.95
8	"Patterned" chocolate	99.4	21.88	21.75	22.75	22.62
9	Melange	27.0	9.87	2.66	10.26	2.77
10	Essence	—	0.28	—	0.29	—
11	Sign up	96.5	0.28	0.27	0.29	0.28
12	Ammonium carbonic (E503(i))	—	0.071	—	0.074	—
13	Baking soda (E500(ii))	50.0	0.071	0.036	0.074	0.037
	Total		570.16	540.55	592.85	562.07
	Total phase loss 0.91%			4.91
	Other losses 3.8%					21.51
	General losses 4.7%					26.42
	Output	97.9	547.10	535.65	547.10	535.65

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Recipe on №121 Cake "Pine branch" contained in handbooks:

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

Consolidated recipe №121 Cake "Pine branch"

Recipe on №121 Cake "Pine branch" contained in handbooks:

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