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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 287.7 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	86.31	82.86
3	Finishing semi-finished product (in No. 363)	88.0	100.00	88.00	28.77	25.32
4	Powdered sugar	99.85	50.00	49.92	14.38	14.36
	Total	16.2 83.8	1000.00	838.42	287.70	241.21
	Output	16.2 83.8	1000.00	838.42		241.21

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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 158.24 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	355.99	355.46	56.33	56.25
3	Fresh whole milk the weight ratio of fat 3.2%	12.0	213.59	25.63	33.80	4.06
4	Chicken eggs [chicken egg] [2]	27.0	31.64	8.54	5.01	1.35
5	Vanilla powder	99.85	3.95	3.94	0.63	0.62
6	Sign up
7	Agar (E406)	85.0	0.47	0.40	0.074	0.063
	Total	27.1 72.9	1050.23	766.10	166.18	121.22
	Losses 2.1%			16.10		2.55
	Output	25.0 75.0	1000.00	750.00	158.24	118.68
	Losses before baking/boiling, shrinkage 1.05088%	72.9	11.04	8.05	1.75	1.27
	Baking/boiling 2.74%		28.46		4.50
	Losses after baking/boiling, shrinkage 1.05088%	75.0	10.73	8.05	1.70	1.27

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 86.31 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	431.70	431.05	37.26	37.20
3	Roasted almond kernel	97.5	431.70	420.91	37.26	36.33
4	Flour, premium	85.5	64.74	55.35	5.59	4.78
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	43.16	36.25	3.73	3.13
	Total	36.9 63.1	1618.85	1021.27	139.72	88.15
	Losses 6.0%			61.27		5.29
	Output	4.0 96.0	1000.00	960.00	86.31	82.86
	Losses before baking/boiling, shrinkage 2.99984%	63.1	48.56	30.64	4.19	2.64
	Baking/boiling 34.29%		538.37		46.47
	Losses after baking/boiling, shrinkage 2.99984%	96.0	31.91	30.64	2.75	2.64

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 28.77 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted kernels	97.5	289.05	281.82	8.32	8.11
3	water	—	106.43	—	3.06	—
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	57.45	48.26	1.65	1.39
	Total	12.0 88.0	1030.94	907.22	29.66	26.10
	Losses 3.0%			27.22		0.78
	Output	12.0 88.0	1000.00	880.00	28.77	25.32
	Losses before baking/boiling, shrinkage 1.50044%	88.0	15.47	13.61	0.45	0.39
	Losses after baking/boiling, shrinkage 1.50044%	88.0	15.47	13.61	0.45	0.39

Consolidated recipe, k=1.027126
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 287.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	110.22	110.05	113.21	113.04
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	75.48	63.40	77.53	65.12
3	Raw egg white	12.0	55.89	6.71	57.41	6.89
4	Roasted almond kernel	97.5	37.26	36.33	38.27	37.31
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	33.80	4.06	34.71	4.17
6	Sign up	99.85	14.38	14.36	14.78	14.75
7	Roasted kernels	97.5	8.32	8.11	8.54	8.33
8	Flour, premium	85.5	5.59	4.78	5.74	4.91
9	Chicken eggs [chicken egg] [2]	27.0	5.01	1.35	5.14	1.39
10	water	—	3.06	—	3.14	—
11	Sign up	99.85	0.63	0.62	0.64	0.64
12	Cognac	—	0.25	—	0.26	—
13	Agar (E406)	85.0	0.074	0.063	0.076	0.065
	Total		349.95	249.83	359.44	256.61
	Total phase loss 3.5%			8.62
	Other losses 2.6%					6.78
	General losses 6.0%					15.40
	Output	83.8	287.70	241.21	287.70	241.21

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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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