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All groups → All products → Cakes → Airy cakes → No. 355 Dahlia air cake with cream → recipe number 1 → Consolidated recipe

Consolidated recipe No. 355 Dahlia air cake with cream

Weight 65 g.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 131.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 023 Air96.5 231.00 222.92 30.47 29.40 
3Fruit70.0 92.00 64.40 12.13 8.49 
Total20.5 79.5 1000.00 795.06 131.90 104.87 
Output20.5 79.5 1000.00 795.06 104.87 
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 89.3 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 37.70 31.67 
3Vanilla powder99.854.10 4.09 0.37 0.37 
4Cognac or dessert wine—  1.64 —   0.15 —   
Total25.0 75.0 1022.08 766.09 91.27 68.41 
Losses 2.1%16.09 1.44 
Output25.0 75.0 1000.00 750.00 89.30 66.97 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.96 0.72 
Baking/boiling 0.06%0.62 0.056
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 0.96 0.72 
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 53.05 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 22.33 2.68 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 5.95 1.61 
Total38.9 61.1 1164.48 711.21 61.78 37.73 
Losses 3.6%25.61 1.36 
Output31.4 68.6 1000.00 685.60 53.05 36.37 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 1.11 0.68 
Baking/boiling 10.92%124.84 6.62 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 0.99 0.68 
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 30.47 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 360.54 43.26 10.99 1.32 
3Vanilla powder99.857.21 7.20 0.22 0.22 
Total24.0 76.0 1329.19 1010.46 40.50 30.79 
Losses 4.5%45.46 1.39 
Output3.5 96.5 1000.00 965.00 30.47 29.40 
Losses before baking/boiling, shrinkage 2.24956%76.0 29.90 22.73 0.91 0.69 
Baking/boiling 21.22%275.73 8.40 
Losses after baking/boiling, shrinkage 2.24956%96.5 23.56 22.73 0.72 0.69 
Consolidated recipe, k=1.01228
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 131.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8562.79 62.69 63.56 63.46 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 37.70 31.67 38.17 32.06 
3Fresh whole milk the weight ratio of fat 3.2%12.0 22.33 2.68 22.60 2.71 
4Fruit70.0 12.13 8.49 12.28 8.60 
5Raw egg white12.0 10.99 1.32 11.12 1.33 
6Sign up27.0 5.95 1.61 6.03 1.63 
7Vanilla powder99.850.59 0.58 0.59 0.59 
8Cognac or dessert wine—  0.15 —   0.15 —   
Total152.63 109.05 154.50 110.39 
Total phase loss 3.8%4.18 
Other losses 1.2%1.34 
General losses 5.0%5.52 
Output79.5 131.90 104.87 131.90 104.87 
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