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All groups → All products → Cakes → Biscuit sliced cakes → # 261 Biscuit cake with nut cream (sliced) → recipe No. 3 → Consolidated recipe

Consolidated recipe: # 261 Biscuit cake with nut cream (sliced)

Weight 75 g.

recipe No. 3
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 965 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№076 Cream "Glasse" nut	80.0	356.00	284.80	343.54	274.83
3	No. 095 Blotting syrup	50.0	178.00	89.00	171.77	85.88
4	Walnut kernel (raw)	94.0	19.00	17.86	18.34	17.23
	Total	27.3 72.7	1000.00	726.91	965.00	701.47
	Output	27.3 72.7	1000.00	726.91		701.47

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No. 010 Sponge cake with nuts basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 431.36 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	338.88	338.37	146.18	145.96
3	Flour, premium	85.5	274.50	234.70	118.41	101.24
4	Roasted kernels	97.5	56.48	55.07	24.36	23.75
5	Potato starch	80.0	22.59	18.07	9.74	7.80
	Total	36.5 63.5	1257.26	798.71	542.33	344.53
	Losses 6.1%			48.71		21.01
	Output	25.0 75.0	1000.00	750.00	431.36	323.52
	Losses before baking/boiling, shrinkage 3.04917%	63.5	38.34	24.35	16.54	10.51
	Baking/boiling 15.3%		186.45		80.43
	Losses after baking/boiling, shrinkage 3.04917%	75.0	32.47	24.35	14.01	10.51

№076 Cream "Glasse" nut basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 343.54 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	381.05	380.48	130.91	130.71
3	Chicken eggs [chicken egg] [2]	27.0	228.64	61.73	78.55	21.21
4	Roasted kernels	97.5	50.68	49.41	17.41	16.98
5	Vanilla powder	99.85	3.81	3.80	1.31	1.31
6	Sign up
	Total	22.1 77.9	1047.13	815.51	359.73	280.16
	Losses 1.9%			15.51		5.33
	Output	20.0 80.0	1000.00	800.00	343.54	274.83
	Losses before baking/boiling, shrinkage 0.95097%	77.9	9.96	7.76	3.42	2.66
	Baking/boiling 2.65%		27.48		9.44
	Losses after baking/boiling, shrinkage 0.95097%	80.0	9.69	7.76	3.33	2.66

No. 095 Blotting syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 171.77 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	88.13	88.00
3	Cognac or dessert wine	—	47.95	—	8.24	—
4	Essence of rum	—	1.92	—	0.33	—
	Total	54.6 45.4	1127.32	512.30	193.64	88.00
	Losses 2.4%			12.30		2.11
	Output	50.0 50.0	1000.00	500.00	171.77	85.88
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	2.32	1.06
	Baking/boiling 9.11%		101.49		17.43
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	2.11	1.06

Consolidated recipe, k=1.025636
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 965 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	365.21	364.67	374.58	374.01
2	Melange	27.0	243.63	65.78	249.88	67.47
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	130.91	109.96	134.26	112.78
4	Flour, premium	85.5	118.41	101.24	121.44	103.83
5	Water	—	96.94	—	99.43	—
6	Sign up	27.0	78.55	21.21	80.56	21.75
7	Roasted kernels	97.5	41.77	40.73	42.84	41.77
8	Walnut kernel (raw)	94.0	18.34	17.23	18.81	17.68
9	Potato starch	80.0	9.74	7.80	9.99	8.00
10	Cognac or dessert wine	—	8.89	—	9.12	—
11	Sign up	99.85	1.31	1.31	1.34	1.34
12	Essence of rum	—	0.33	—	0.34	—
	Total		1114.03	729.92	1142.59	748.63
	Total phase loss 3.9%			28.45
	Other losses 2.5%					18.71
	General losses 6.3%					47.16
	Output	72.7	965.00	701.47	965.00	701.47

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	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	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 # 261 Biscuit cake with nut cream (sliced) contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 3. Cakes, muffins, rolls, semi-finished products

Consolidated recipe: # 261 Biscuit cake with nut cream (sliced)

Recipe on # 261 Biscuit cake with nut cream (sliced) contained in handbooks:

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