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All groups → All products → Cakes → Airy cakes → №354 Air cake "Mushroom" with cream → recipe number 1 → Consolidated recipe

Consolidated recipe: №354 Air cake "Mushroom" with cream

Weight 55 g.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 770.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 023 Air	96.5	272.50	262.96	209.99	202.64
3	No. 102 Milk lipstick	88.0	145.50	128.04	112.12	98.67
4	Fruit	70.0	55.00	38.50	42.38	29.67
5	No. 005 Sponge cake round	84.0	36.00	30.24	27.74	23.30
	Total	17.2 82.8	1000.00	827.99	770.60	638.05
	Output	17.2 82.8	1000.00	827.99		638.05

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№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 378.36 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	159.76	134.20
3	Vanilla powder	99.85	4.10	4.09	1.55	1.55
4	Cognac or dessert wine	—	1.64	—	0.62	—
	Total	25.0 75.0	1022.08	766.09	386.72	289.86
	Losses 2.1%			16.09		6.09
	Output	25.0 75.0	1000.00	750.00	378.36	283.77
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	4.06	3.04
	Baking/boiling 0.06%		0.62		0.24
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	4.06	3.04

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 224.79 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	94.61	11.35
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	25.23	6.81
	Total	38.9 61.1	1164.48	711.21	261.76	159.87
	Losses 3.6%			25.61		5.76
	Output	31.4 68.6	1000.00	685.60	224.79	154.12
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	4.71	2.88
	Baking/boiling 10.92%		124.84		28.06
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	4.20	2.88

No. 023 Air basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 209.99 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	75.71	9.09
3	Vanilla powder	99.85	7.21	7.20	1.51	1.51
	Total	24.0 76.0	1329.19	1010.46	279.11	212.19
	Losses 4.5%			45.46		9.55
	Output	3.5 96.5	1000.00	965.00	209.99	202.64
	Losses before baking/boiling, shrinkage 2.24956%	76.0	29.90	22.73	6.28	4.77
	Baking/boiling 21.22%		275.73		57.90
	Losses after baking/boiling, shrinkage 2.24956%	96.5	23.56	22.73	4.95	4.77

No. 102 Milk lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 112.12 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	635.62	634.67	71.27	71.16
3	Starch syrup	78.0	198.63	154.93	22.27	17.37
4	Vanilla powder	99.85	3.97	3.96	0.45	0.44
	Total	45.6 54.4	1632.74	888.90	183.07	99.67
	Losses 1.0%			8.90		1.00
	Output	12.0 88.0	1000.00	880.00	112.12	98.67
	Losses before baking/boiling, shrinkage 0.50086%	54.4	8.18	4.45	0.92	0.50
	Baking/boiling 38.13%		619.50		69.46
	Losses after baking/boiling, shrinkage 0.50086%	88.0	5.06	4.45	0.57	0.50

No. 005 Sponge cake round basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 27.74 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	389.37	332.91	10.80	9.24
3	Granulated sugar	99.85	341.88	341.37	9.48	9.47
4	Raw egg yolk	46.0	341.88	157.26	9.48	4.36
5	Essence	—	2.28	—	0.063	—
6	Sign up
	Total	43.7 56.3	1589.73	894.57	44.10	24.82
	Losses 6.1%			54.57		1.51
	Output	16.0 84.0	1000.00	840.00	27.74	23.30
	Losses before baking/boiling, shrinkage 3.05001%	56.3	48.49	27.28	1.35	0.76
	Baking/boiling 33.01%		508.76		14.11
	Losses after baking/boiling, shrinkage 3.05001%	84.0	32.48	27.28	0.90	0.76

Consolidated recipe, k=1.014623
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 770.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	424.56	423.93	430.77	430.12
2	Fresh whole milk the weight ratio of fat 3.2%	12.0	183.70	22.04	186.38	22.37
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	159.76	134.20	162.09	136.16
4	Raw egg white	12.0	89.94	10.79	91.25	10.95
5	Fruit	70.0	42.38	29.67	43.00	30.10
6	Sign up	27.0	25.23	6.81	25.60	6.91
7	Starch syrup	78.0	22.27	17.37	22.60	17.63
8	Flour, premium	85.5	10.80	9.24	10.96	9.37
9	Raw egg yolk	46.0	9.48	4.36	9.62	4.43
10	Vanilla powder	99.85	3.51	3.51	3.56	3.56
11	Sign up	—	0.62	—	0.63	—
12	Essence	—	0.063	—	0.064	—
13	Citric acid (E330)	98.0	0.042	0.041	0.043	0.042
	Total		972.36	661.95	986.58	671.63
	Total phase loss 3.6%			23.90
	Other losses 1.4%					9.68
	General losses 5.0%					33.58
	Output	82.8	770.60	638.05	770.60	638.05

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; raw egg yolk; raw egg white	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

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Recipe on №354 Air cake "Mushroom" with cream contained in handbooks:

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

Consolidated recipe: №354 Air cake "Mushroom" with cream

Recipe on №354 Air cake "Mushroom" with cream contained in handbooks:

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