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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 433.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 023 Air96.5 272.50 262.96 118.13 113.99 
3No. 102 Milk lipstick88.0 145.50 128.04 63.07 55.51 
4Fruit70.0 55.00 38.50 23.84 16.69 
5No. 005 Sponge cake round84.0 36.00 30.24 15.61 13.11 
Total17.2 82.8 1000.00 827.99 433.50 358.93 
Output17.2 82.8 1000.00 827.99 358.93 
List of recipes
№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 212.85 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 422.23 354.67 89.87 75.49 
3Vanilla powder99.854.10 4.09 0.87 0.87 
4Cognac or dessert wine—  1.64 —   0.35 —   
Total25.0 75.0 1022.08 766.09 217.55 163.06 
Losses 2.1%16.09 3.42 
Output25.0 75.0 1000.00 750.00 212.85 159.64 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 2.28 1.71 
Baking/boiling 0.06%0.62 0.13 
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 2.28 1.71 
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 126.46 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 420.90 50.51 53.23 6.39 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 14.19 3.83 
Total38.9 61.1 1164.48 711.21 147.25 89.94 
Losses 3.6%25.61 3.24 
Output31.4 68.6 1000.00 685.60 126.46 86.70 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 2.65 1.62 
Baking/boiling 10.92%124.84 15.79 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 2.36 1.62 
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 118.13 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 360.54 43.26 42.59 5.11 
3Vanilla powder99.857.21 7.20 0.85 0.85 
Total24.0 76.0 1329.19 1010.46 157.02 119.36 
Losses 4.5%45.46 5.37 
Output3.5 96.5 1000.00 965.00 118.13 113.99 
Losses before baking/boiling, shrinkage 2.24956%76.0 29.90 22.73 3.53 2.69 
Baking/boiling 21.22%275.73 32.57 
Losses after baking/boiling, shrinkage 2.24956%96.5 23.56 22.73 2.78 2.69 
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 63.07 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85635.62 634.67 40.09 40.03 
3Starch syrup78.0 198.63 154.93 12.53 9.77 
4Vanilla powder99.853.97 3.96 0.25 0.25 
Total45.6 54.4 1632.74 888.90 102.98 56.07 
Losses 1.0%8.90 0.56 
Output12.0 88.0 1000.00 880.00 63.07 55.51 
Losses before baking/boiling, shrinkage 0.50086%54.4 8.18 4.45 0.52 0.28 
Baking/boiling 38.13%619.50 39.07 
Losses after baking/boiling, shrinkage 0.50086%88.0 5.06 4.45 0.32 0.28 
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 15.61 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 389.37 332.91 6.08 5.20 
3Granulated sugar99.85341.88 341.37 5.34 5.33 
4Raw egg yolk46.0 341.88 157.26 5.34 2.45 
5Essence—  2.28 —   0.036—   
6Sign up
Total43.7 56.3 1589.73 894.57 24.81 13.96 
Losses 6.1%54.57 0.85 
Output16.0 84.0 1000.00 840.00 15.61 13.11 
Losses before baking/boiling, shrinkage 3.05001%56.3 48.49 27.28 0.76 0.43 
Baking/boiling 33.01%508.76 7.94 
Losses after baking/boiling, shrinkage 3.05001%84.0 32.48 27.28 0.51 0.43 
Consolidated recipe, k=1.014623
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 433.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85238.84 238.48 242.33 241.97 
2Fresh whole milk the weight ratio of fat 3.2%12.0 103.34 12.40 104.85 12.58 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 89.87 75.49 91.19 76.60 
4Raw egg white12.0 50.59 6.07 51.33 6.16 
5Fruit70.0 23.84 16.69 24.19 16.93 
6Sign up27.0 14.19 3.83 14.40 3.89 
7Starch syrup78.0 12.53 9.77 12.71 9.92 
8Flour, premium85.5 6.08 5.20 6.17 5.27 
9Raw egg yolk46.0 5.34 2.45 5.41 2.49 
10Vanilla powder99.851.97 1.97 2.00 2.00 
11Sign up—  0.35 —   0.35 —   
12Essence—  0.036—   0.036—   
13Citric acid (E330)98.0 0.0240.0230.0240.024
Total547.00 372.38 555.00 377.83 
Total phase loss 3.6%13.45 
Other losses 1.4%5.45 
General losses 5.0%18.89 
Output82.8 433.50 358.93 433.50 358.93 
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