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All groups → All products → Cakes → Almond and nut cakes → №363 Almond cake with cream → recipe number 1 → Consolidated recipe

Consolidated recipe: №363 Almond 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 824.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Almond semi-finished product with oil drain. (in # 363)	96.0	300.00	288.00	247.29	237.40
3	Finishing semi-finished product (in No. 363)	88.0	100.00	88.00	82.43	72.54
4	Powdered sugar	99.85	50.00	49.92	41.22	41.15
	Total	16.2 83.8	1000.00	838.42	824.30	691.11
	Output	16.2 83.8	1000.00	838.42		691.11

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№065 Cream "Charlotte" on agar basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 453.37 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	355.99	355.46	161.39	161.15
3	Fresh whole milk the weight ratio of fat 3.2%	12.0	213.59	25.63	96.83	11.62
4	Chicken eggs [chicken egg] [2]	27.0	31.64	8.54	14.34	3.87
5	Vanilla powder	99.85	3.95	3.94	1.79	1.79
6	Sign up
7	Agar (E406)	85.0	0.47	0.40	0.21	0.18
	Total	27.1 72.9	1050.23	766.10	476.14	347.32
	Losses 2.1%			16.10		7.30
	Output	25.0 75.0	1000.00	750.00	453.36	340.02
	Losses before baking/boiling, shrinkage 1.05088%	72.9	11.04	8.05	5.00	3.65
	Baking/boiling 2.74%		28.46		12.90
	Losses after baking/boiling, shrinkage 1.05088%	75.0	10.73	8.05	4.87	3.65

Almond semi-finished product with oil drain. (in # 363) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 247.29 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	431.70	431.05	106.76	106.59
3	Roasted almond kernel	97.5	431.70	420.91	106.76	104.09
4	Flour, premium	85.5	64.74	55.35	16.01	13.69
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	43.16	36.25	10.67	8.97
	Total	36.9 63.1	1618.85	1021.27	400.33	252.55
	Losses 6.0%			61.27		15.15
	Output	4.0 96.0	1000.00	960.00	247.29	237.40
	Losses before baking/boiling, shrinkage 2.99984%	63.1	48.56	30.64	12.01	7.58
	Baking/boiling 34.29%		538.37		133.13
	Losses after baking/boiling, shrinkage 2.99984%	96.0	31.91	30.64	7.89	7.58

Finishing semi-finished product (in No. 363) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 82.43 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted kernels	97.5	289.05	281.82	23.83	23.23
3	water	—	106.43	—	8.77	—
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	57.45	48.26	4.74	3.98
	Total	12.0 88.0	1030.94	907.22	84.98	74.78
	Losses 3.0%			27.22		2.24
	Output	12.0 88.0	1000.00	880.00	82.43	72.54
	Losses before baking/boiling, shrinkage 1.50044%	88.0	15.47	13.61	1.28	1.12
	Losses after baking/boiling, shrinkage 1.50044%	88.0	15.47	13.61	1.28	1.12

Consolidated recipe, k=1.027126
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 824.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	315.79	315.32	324.36	323.87
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	216.25	181.65	222.12	186.58
3	Raw egg white	12.0	160.13	19.22	164.48	19.74
4	Roasted almond kernel	97.5	106.76	104.09	109.65	106.91
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	96.83	11.62	99.46	11.94
6	Sign up	99.85	41.22	41.15	42.33	42.27
7	Roasted kernels	97.5	23.83	23.23	24.47	23.86
8	Flour, premium	85.5	16.01	13.69	16.44	14.06
9	Chicken eggs [chicken egg] [2]	27.0	14.34	3.87	14.73	3.98
10	water	—	8.77	—	9.01	—
11	Sign up	99.85	1.79	1.79	1.84	1.84
12	Cognac	—	0.72	—	0.74	—
13	Agar (E406)	85.0	0.21	0.18	0.22	0.19
	Total		1002.66	715.81	1029.86	735.23
	Total phase loss 3.5%			24.70
	Other losses 2.6%					19.42
	General losses 6.0%					44.11
	Output	83.8	824.30	691.11	824.30	691.11

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 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 №363 Almond cake with cream contained in handbooks:

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

Consolidated recipe: №363 Almond cake with cream

Recipe on №363 Almond cake with cream contained in handbooks:

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