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All groups → All products → Cakes → Sand cakes → Glazed sand cakes → №129 Cake "Balashikhinsky" → recipe number 1 → Consolidated recipe

Consolidated recipe: №129 Cake "Balashikhinsky"

Weight 2 kg or less.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 383.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 101 Chocolate lipstick	88.0	250.00	220.00	95.95	84.44
3	No. 020 Sand with cocoa powder	94.5	196.00	185.22	75.22	71.09
4	Jam	72.0	195.00	140.40	74.84	53.89
5	№002 Fried biscuit crumb	94.0	10.00	9.40	3.84	3.61
6	Sign up
	Total	11.6 88.4	1000.00	884.50	383.80	339.47
	Output	11.6 88.4	1000.00	884.50		339.47

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No. 018 Sand with walnut basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 132.03 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	217.88	183.02	28.77	24.16
3	Granulated sugar	99.85	217.54	217.21	28.72	28.68
4	Roasted kernels	97.5	150.38	146.62	19.85	19.36
5	Flour, premium (on the dust)	85.5	40.33	34.48	5.32	4.55
6	Sign up
7	Essence	—	2.77	—	0.37	—
8	Salt	96.5	0.96	0.93	0.13	0.12
9	Ammonium carbonic (E503(i))	—	0.38	—	0.050	—
10	Baking soda (E500(ii))	50.0	0.38	0.19	0.050	0.025
	Total	12.2 87.8	1097.14	963.28	144.85	127.18
	Losses 1.9%			18.28		2.41
	Output	5.5 94.5	1000.00	945.00	132.03	124.77
	Losses before baking/boiling, shrinkage 0.94881%	87.8	10.41	9.14	1.37	1.21
	Baking/boiling 7.09%		77.06		10.17
	Losses after baking/boiling, shrinkage 0.94881%	94.5	9.67	9.14	1.28	1.21

No. 101 Chocolate lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 95.95 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	251.50	—	24.13	—
3	Starch syrup	78.0	113.18	88.28	10.86	8.47
4	Cocoa powder [Skurikhin]	95.0	47.23	44.87	4.53	4.31
5	Essence	—	2.62	—	0.25	—
6	Sign up
	Total	24.1 75.9	1171.40	888.88	112.40	85.29
	Losses 1.0%			8.88		0.85
	Output	12.0 88.0	1000.00	880.00	95.95	84.44
	Losses before baking/boiling, shrinkage 0.49971%	75.9	5.85	4.44	0.56	0.43
	Baking/boiling 13.77%		160.50		15.40
	Losses after baking/boiling, shrinkage 0.49971%	88.0	5.05	4.44	0.48	0.43

No. 020 Sand 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 75.22 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	220.72	185.40	16.60	13.95
3	Granulated sugar	99.85	220.38	220.05	16.58	16.55
4	Cocoa powder [Skurikhin]	95.0	60.53	57.50	4.55	4.33
5	Flour, premium (on the dust)	85.5	40.86	34.94	3.07	2.63
6	Sign up
7	Essence	—	2.80	—	0.21	—
8	Salt	96.5	0.97	0.94	0.073	0.070
9	Ammonium carbonic (E503(i))	—	0.38	—	0.029	—
10	Baking soda (E500(ii))	50.0	0.38	0.19	0.029	0.014
	Total	13.3 86.7	1111.42	963.30	83.61	72.46
	Losses 1.9%			18.30		1.38
	Output	5.5 94.5	1000.00	945.00	75.22	71.09
	Losses before baking/boiling, shrinkage 0.94985%	86.7	10.56	9.15	0.79	0.69
	Baking/boiling 8.28%		91.18		6.86
	Losses after baking/boiling, shrinkage 0.94985%	94.5	9.68	9.15	0.73	0.69

№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 3.84 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	1.69	1.69
3	Flour, premium	85.5	356.18	304.53	1.37	1.17
4	Potato starch	80.0	87.95	70.36	0.34	0.27
5	Essence	—	4.40	—	0.017	—
	Total	37.6 62.4	1621.13	1011.83	6.22	3.88
	Losses 7.1%			71.83		0.28
	Output	6.0 94.0	1000.00	940.00	3.84	3.61
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.22	0.14
	Baking/boiling 33.6%		525.38		2.02
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.15	0.14

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 1.92 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	0.51	—
3	Starch syrup	78.0	119.29	93.05	0.23	0.18
4	Essence	—	2.76	—	0.005	—
	Total	25.0 75.0	1182.37	887.09	2.27	1.70
	Losses 0.8%			7.09		0.014
	Output	12.0 88.0	1000.00	880.00	1.92	1.69
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.009	0.007
	Baking/boiling 14.74%		173.61		0.33
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.008	0.007

Consolidated recipe, k=1.048596
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 383.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	120.91	120.73	126.78	126.59
2	Flour, premium	85.5	107.39	91.82	112.61	96.28
3	Jam	72.0	74.84	53.89	78.48	56.50
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	45.37	38.11	47.57	39.96
5	Water	—	24.64	—	25.84	—
6	Sign up	97.5	19.85	19.36	20.82	20.30
7	Starch syrup	78.0	11.09	8.65	11.63	9.07
8	Melange	27.0	9.24	2.49	9.69	2.62
9	Cocoa powder [Skurikhin]	95.0	9.09	8.63	9.53	9.05
10	Essence	—	0.85	—	0.89	—
11	Sign up	80.0	0.34	0.27	0.35	0.28
12	Vanilla powder	99.85	0.23	0.23	0.24	0.24
13	Salt	96.5	0.20	0.19	0.21	0.20
14	Ammonium carbonic (E503(i))	—	0.079	—	0.083	—
15	Baking soda (E500(ii))	50.0	0.079	0.039	0.083	0.041
	Total		424.19	344.40	444.80	361.14
	Total phase loss 1.4%			4.93
	Other losses 4.6%					16.74
	General losses 6.0%					21.67
	Output	88.4	383.80	339.47	383.80	339.47

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	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

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Recipe on №129 Cake "Balashikhinsky" contained in handbooks:

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

Consolidated recipe: №129 Cake "Balashikhinsky"

Recipe on №129 Cake "Balashikhinsky" contained in handbooks:

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