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All groups → All products → Cakes → Sand cakes → Glazed sand cakes → №125 "Blackcurrant" cake → recipe number 2 → Consolidated recipe

Consolidated recipe: №125 "Blackcurrant" cake

Weight 1 kg, 2 kg, 3 kg.

recipe number 2
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 806.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Blackcurrant jam	72.0	150.00	108.00	121.02	87.13
3	No. 057 Creamy cream with cocoa powder	86.0	112.00	96.32	90.36	77.71
4	# 099 Lipstick	88.0	100.00	88.00	80.68	71.00
5	No. 046 Creamy cream (basic)	86.0	75.00	64.50	60.51	52.04
6	Sign up
7	No. 116 Zhzhenka	78.0	3.00	2.34	2.42	1.89
	Total	11.2 88.8	1000.00	888.31	806.80	716.69
	Output	11.2 88.8	1000.00	888.31		716.69

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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 443.74 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	137.23	115.27
3	Granulated sugar	99.85	206.17	205.86	91.49	91.35
4	Melange	27.0	72.16	19.48	32.02	8.65
5	Flour, premium (on the dust)	85.5	41.24	35.26	18.30	15.65
6	Sign up
7	Salt	96.5	2.06	1.99	0.91	0.88
8	Ammonium carbonic (E503(i))	—	0.52	—	0.23	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.23	0.12
	Total	16.2 83.8	1149.41	963.31	510.04	427.46
	Losses 1.9%			18.31		8.12
	Output	5.5 94.5	1000.00	945.00	443.74	419.33
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	4.85	4.06
	Baking/boiling 11.31%		128.80		57.15
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	4.30	4.06

No. 057 Creamy cream with cocoa powder basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 90.36 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	264.90	264.50	23.94	23.90
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	198.67	147.02	17.95	13.28
4	Cocoa powder [Skurikhin]	95.0	48.02	45.62	4.34	4.12
5	Vanilla powder	99.85	2.32	2.32	0.21	0.21
6	Sign up
	Total	13.4 86.6	1012.25	876.67	91.47	79.22
	Losses 1.9%			16.67		1.51
	Output	14.0 86.0	1000.00	860.00	90.36	77.71
	Losses before baking/boiling, shrinkage 0.95049%	86.6	9.62	8.33	0.87	0.75
	Baking/boiling -0.7%		-7.06		-0.64
	Losses after baking/boiling, shrinkage 0.95049%	86.0	9.69	8.33	0.88	0.75

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 80.68 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	21.39	—
3	Starch syrup	78.0	119.29	93.05	9.62	7.51
4	Essence	—	2.76	—	0.22	—
	Total	25.0 75.0	1182.37	887.09	95.39	71.57
	Losses 0.8%			7.09		0.57
	Output	12.0 88.0	1000.00	880.00	80.68	71.00
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.38	0.29
	Baking/boiling 14.74%		173.61		14.01
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.33	0.29

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 60.51 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	278.57	278.15	16.86	16.83
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	208.92	154.60	12.64	9.35
4	Vanilla powder	99.85	5.15	5.14	0.31	0.31
5	Cognac or dessert wine	—	1.72	—	0.10	—
	Total	13.8 86.2	1016.69	876.65	61.52	53.05
	Losses 1.9%			16.65		1.01
	Output	14.0 86.0	1000.00	860.00	60.51	52.04
	Losses before baking/boiling, shrinkage 0.94977%	86.2	9.66	8.33	0.58	0.50
	Baking/boiling -0.26%		-2.65		-0.16
	Losses after baking/boiling, shrinkage 0.94977%	86.0	9.68	8.33	0.59	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 8.07 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	3.55	3.54
3	Flour, premium	85.5	356.18	304.53	2.87	2.46
4	Potato starch	80.0	87.95	70.36	0.71	0.57
5	Essence	—	4.40	—	0.036	—
	Total	37.6 62.4	1621.13	1011.83	13.08	8.16
	Losses 7.1%			71.83		0.58
	Output	6.0 94.0	1000.00	940.00	8.07	7.58
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.46	0.29
	Baking/boiling 33.6%		525.38		4.24
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.31	0.29

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 2.42 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	520.78	—	1.26	—
	Total	37.6 62.4	1388.75	866.67	3.36	2.10
	Losses 10.0%			86.67		0.21
	Output	22.0 78.0	1000.00	780.00	2.42	1.89
	Losses before baking/boiling, shrinkage 5.00007%	62.4	69.44	43.33	0.17	0.10
	Baking/boiling 19.99%		263.76		0.64
	Losses after baking/boiling, shrinkage 5.00007%	78.0	55.56	43.33	0.13	0.10

Consolidated recipe, k=1.03204
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 806.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	249.89	213.65	257.89	220.50
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	213.71	179.52	220.56	185.27
3	Granulated sugar	99.85	161.29	161.05	166.46	166.21
4	Blackcurrant jam	72.0	121.02	87.13	124.90	89.93
5	Powdered sugar	99.85	40.79	40.73	42.10	42.04
6	Sign up	27.0	37.93	10.24	39.15	10.57
7	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	30.59	22.64	31.57	23.36
8	Water	—	22.65	—	23.37	—
9	Starch syrup	78.0	9.62	7.51	9.93	7.75
10	Cocoa powder [Skurikhin]	95.0	4.34	4.12	4.48	4.25
11	Sign up	—	1.18	—	1.21	—
12	Salt	96.5	0.91	0.88	0.94	0.91
13	Potato starch	80.0	0.71	0.57	0.73	0.59
14	Vanilla powder	99.85	0.52	0.52	0.54	0.54
15	Cognac or dessert wine	—	0.25	—	0.26	—
16	Sign up	—	0.23	—	0.24	—
17	Baking soda (E500(ii))	50.0	0.23	0.12	0.24	0.12
	Total		895.88	728.69	924.59	752.03
	Total phase loss 1.6%			12.00
	Other losses 3.1%					23.35
	General losses 4.7%					35.35
	Output	88.8	806.80	716.69	806.80	716.69

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	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	butter; whole condensed milk with sugar the weight ratio of fat 8.5%	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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