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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 872.7 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	310.68	248.54
3	No. 095 Blotting syrup	50.0	178.00	89.00	155.34	77.67
4	Walnut kernel (raw)	94.0	19.00	17.86	16.58	15.59
	Total	27.3 72.7	1000.00	726.91	872.70	634.37
	Output	27.3 72.7	1000.00	726.91		634.37

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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 390.1 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	338.88	338.37	132.20	132.00
3	Flour, premium	85.5	274.50	234.70	107.08	91.55
4	Roasted kernels	97.5	56.48	55.07	22.03	21.48
5	Potato starch	80.0	22.59	18.07	8.81	7.05
	Total	36.5 63.5	1257.26	798.71	490.45	311.57
	Losses 6.1%			48.71		19.00
	Output	25.0 75.0	1000.00	750.00	390.10	292.57
	Losses before baking/boiling, shrinkage 3.04917%	63.5	38.34	24.35	14.95	9.50
	Baking/boiling 15.3%		186.45		72.73
	Losses after baking/boiling, shrinkage 3.04917%	75.0	32.47	24.35	12.67	9.50

№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 310.68 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	381.05	380.48	118.39	118.21
3	Chicken eggs [chicken egg] [2]	27.0	228.64	61.73	71.03	19.18
4	Roasted kernels	97.5	50.68	49.41	15.75	15.35
5	Vanilla powder	99.85	3.81	3.80	1.18	1.18
6	Sign up
	Total	22.1 77.9	1047.13	815.51	325.32	253.36
	Losses 1.9%			15.51		4.82
	Output	20.0 80.0	1000.00	800.00	310.68	248.54
	Losses before baking/boiling, shrinkage 0.95097%	77.9	9.96	7.76	3.09	2.41
	Baking/boiling 2.65%		27.48		8.54
	Losses after baking/boiling, shrinkage 0.95097%	80.0	9.69	7.76	3.01	2.41

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 155.34 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	79.70	79.58
3	Cognac or dessert wine	—	47.95	—	7.45	—
4	Essence of rum	—	1.92	—	0.30	—
	Total	54.6 45.4	1127.32	512.30	175.12	79.58
	Losses 2.4%			12.30		1.91
	Output	50.0 50.0	1000.00	500.00	155.34	77.67
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	2.10	0.96
	Baking/boiling 9.11%		101.49		15.76
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	1.91	0.96

Consolidated recipe, k=1.025636
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 872.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	330.28	329.79	338.75	338.24
2	Melange	27.0	220.33	59.49	225.98	61.01
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	118.39	99.44	121.42	101.99
4	Flour, premium	85.5	107.08	91.55	109.83	93.90
5	Water	—	87.67	—	89.92	—
6	Sign up	27.0	71.03	19.18	72.86	19.67
7	Roasted kernels	97.5	37.78	36.83	38.75	37.78
8	Walnut kernel (raw)	94.0	16.58	15.59	17.01	15.99
9	Potato starch	80.0	8.81	7.05	9.04	7.23
10	Cognac or dessert wine	—	8.04	—	8.24	—
11	Sign up	99.85	1.18	1.18	1.21	1.21
12	Essence of rum	—	0.30	—	0.31	—
	Total		1007.48	660.10	1033.30	677.03
	Total phase loss 3.9%			25.73
	Other losses 2.5%					16.92
	General losses 6.3%					42.65
	Output	72.7	872.70	634.37	872.70	634.37

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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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