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All groups → All products → Cakes → Sand cakes → Glazed sand cakes → №125 "Blackcurrant" cake → recipe number 1 → Consolidated recipe

Consolidated recipe: №125 "Blackcurrant" cake

Weight 1 kg, 2 kg, 3 kg.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 32.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Blackcurrant jam	72.0	150.00	108.00	4.83	3.48
3	№067 Cream "Charlotte" chocolate	75.5	112.00	84.56	3.61	2.72
4	# 099 Lipstick	88.0	100.00	88.00	3.22	2.83
5	№059 Cream "Charlotte" (main)	75.0	75.00	56.25	2.42	1.81
6	Sign up
7	No. 116 Zhzhenka	78.0	3.00	2.34	0.10	0.075
	Total	13.2 86.8	1000.00	868.30	32.20	27.96
	Output	13.2 86.8	1000.00	868.30		27.96

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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 3.61 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	1.38	1.16
3	Cocoa powder [Skurikhin]	95.0	48.14	45.73	0.17	0.16
4	Cognac	—	1.52	—	0.005	—
5	Vanilla powder	99.85	1.42	1.42	0.005	0.005
	Total	24.5 75.5	1021.07	771.21	3.68	2.78
	Losses 2.1%			16.21		0.058
	Output	24.5 75.5	1000.00	755.00	3.61	2.72
	Losses before baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.039	0.029
	Baking/boiling -0.04%		-0.39		-0.001
	Losses after baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.039	0.029

№059 Cream "Charlotte" (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 2.42 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	422.23	354.67	1.02	0.86
3	Vanilla powder	99.85	4.10	4.09	0.010	0.010
4	Cognac or dessert wine	—	1.64	—	0.004	—
	Total	25.0 75.0	1022.08	766.09	2.47	1.85
	Losses 2.1%			16.09		0.039
	Output	25.0 75.0	1000.00	750.00	2.42	1.81
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.026	0.019
	Baking/boiling 0.06%		0.62		0.002
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.026	0.019

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 17.71 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	5.48	4.60
3	Granulated sugar	99.85	206.17	205.86	3.65	3.65
4	Melange	27.0	72.16	19.48	1.28	0.35
5	Flour, premium (on the dust)	85.5	41.24	35.26	0.73	0.62
6	Sign up
7	Salt	96.5	2.06	1.99	0.036	0.035
8	Ammonium carbonic (E503(i))	—	0.52	—	0.009	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.009	0.005
	Total	16.2 83.8	1149.41	963.31	20.36	17.06
	Losses 1.9%			18.31		0.32
	Output	5.5 94.5	1000.00	945.00	17.71	16.74
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	0.19	0.16
	Baking/boiling 11.31%		128.80		2.28
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	0.17	0.16

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 3.55 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	1.50	0.18
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	0.40	0.11
	Total	38.9 61.1	1164.48	711.21	4.14	2.53
	Losses 3.6%			25.61		0.091
	Output	31.4 68.6	1000.00	685.60	3.55	2.44
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	0.074	0.046
	Baking/boiling 10.92%		124.84		0.44
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.066	0.046

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 3.22 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	0.85	—
3	Starch syrup	78.0	119.29	93.05	0.38	0.30
4	Essence	—	2.76	—	0.009	—
	Total	25.0 75.0	1182.37	887.09	3.81	2.86
	Losses 0.8%			7.09		0.023
	Output	12.0 88.0	1000.00	880.00	3.22	2.83
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.015	0.011
	Baking/boiling 14.74%		173.61		0.56
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.013	0.011

№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 0.32 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	0.14	0.14
3	Flour, premium	85.5	356.18	304.53	0.11	0.10
4	Potato starch	80.0	87.95	70.36	0.028	0.023
5	Essence	—	4.40	—	0.001	—
	Total	37.6 62.4	1621.13	1011.83	0.52	0.33
	Losses 7.1%			71.83		0.023
	Output	6.0 94.0	1000.00	940.00	0.32	0.30
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.019	0.012
	Baking/boiling 33.6%		525.38		0.17
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.012	0.012

No. 116 Zhzhenka basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.1 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	520.78	—	0.050	—
	Total	37.6 62.4	1388.75	866.67	0.13	0.084
	Losses 10.0%			86.67		0.008
	Output	22.0 78.0	1000.00	780.00	0.10	0.075
	Losses before baking/boiling, shrinkage 5.00007%	62.4	69.44	43.33	0.007	0.004
	Baking/boiling 19.99%		263.76		0.025
	Losses after baking/boiling, shrinkage 5.00007%	78.0	55.56	43.33	0.005	0.004

Consolidated recipe, k=1.028466
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 32.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	9.97	8.53	10.26	8.77
2	Granulated sugar	99.85	8.68	8.67	8.93	8.91
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	7.88	6.62	8.10	6.80
4	Blackcurrant jam	72.0	4.83	3.48	4.97	3.58
5	Melange	27.0	1.51	0.41	1.56	0.42
6	Sign up	12.0	1.50	0.18	1.54	0.18
7	Water	—	0.90	—	0.93	—
8	Chicken eggs [chicken egg] [2]	27.0	0.40	0.11	0.41	0.11
9	Starch syrup	78.0	0.38	0.30	0.40	0.31
10	Cocoa powder [Skurikhin]	95.0	0.17	0.16	0.18	0.17
11	Sign up	—	0.047	—	0.048	—
12	Salt	96.5	0.036	0.035	0.038	0.036
13	Potato starch	80.0	0.028	0.023	0.029	0.023
14	Vanilla powder	99.85	0.015	0.015	0.015	0.015
15	Ammonium carbonic (E503(i))	—	0.009	—	0.009	—
16	Sign up	50.0	0.009	0.005	0.009	0.005
17	Cognac	—	0.005	—	0.006	—
18	Cognac or dessert wine	—	0.004	—	0.004	—
	Total		36.38	28.53	37.42	29.34
	Total phase loss 2.0%			0.57
	Other losses 2.8%					0.81
	General losses 4.7%					1.38
	Output	86.8	32.20	27.96	32.20	27.96

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 №125 "Blackcurrant" cake contained in handbooks:

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

Consolidated recipe: №125 "Blackcurrant" cake

Recipe on №125 "Blackcurrant" cake contained in handbooks:

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