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All groups → All products → Cakes → Tiny cakes → No. 366 Glazed "Potato" cake → recipe No. 3 → Consolidated recipe

Consolidated recipe: No. 366 Glazed "Potato" cake

Weight 110 g.

recipe No. 3
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 45.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№074 Cream "Glace"	78.0	423.00	329.94	19.29	15.05
3	# 099 Lipstick	88.0	102.00	89.76	4.65	4.09
4	Cocoa powder [Skurikhin]	95.0	9.00	8.55	0.41	0.39
5	Essence of rum	—	2.00	—	0.091	—
	Total	22.4 77.6	1000.00	776.25	45.60	35.40
	Output	22.4 77.6	1000.00	776.25		35.40

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No. 001a Biscuit semi-finished product crumb No. 1 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 21.16 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	350.73	350.20	7.42	7.41
3	Flour, premium	85.5	284.09	242.90	6.01	5.14
4	Potato starch	80.0	70.15	56.12	1.48	1.19
5	Essence	—	3.51	—	0.074	—
	Total	37.6 62.4	1294.03	807.32	27.38	17.08
	Losses 7.1%			57.32		1.21
	Output	25.0 75.0	1000.00	750.00	21.16	15.87
	Losses before baking/boiling, shrinkage 3.54998%	62.4	45.94	28.66	0.97	0.61
	Baking/boiling 16.82%		209.88		4.44
	Losses after baking/boiling, shrinkage 3.54998%	75.0	38.21	28.66	0.81	0.61

№074 Cream "Glace" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 19.29 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	395.48	394.89	7.63	7.62
3	Chicken eggs [chicken egg] [2]	27.0	237.29	64.07	4.58	1.24
4	Vanilla powder	99.85	3.95	3.94	0.076	0.076
5	Cognac or dessert wine	—	1.98	—	0.038	—
	Total	23.1 76.9	1034.18	795.10	19.95	15.34
	Losses 1.9%			15.10		0.29
	Output	22.0 78.0	1000.00	780.00	19.29	15.05
	Losses before baking/boiling, shrinkage 0.94971%	76.9	9.82	7.55	0.19	0.15
	Baking/boiling 1.43%		14.68		0.28
	Losses after baking/boiling, shrinkage 0.94971%	78.0	9.68	7.55	0.19	0.15

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 4.65 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	1.23	—
3	Starch syrup	78.0	119.29	93.05	0.55	0.43
4	Essence	—	2.76	—	0.013	—
	Total	25.0 75.0	1182.37	887.09	5.50	4.13
	Losses 0.8%			7.09		0.033
	Output	12.0 88.0	1000.00	880.00	4.65	4.09
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.022	0.016
	Baking/boiling 14.74%		173.61		0.81
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.019	0.016

Consolidated recipe, k=1.003542
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 45.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	18.75	18.72	18.81	18.79
2	Melange	27.0	12.39	3.35	12.43	3.36
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	7.63	6.41	7.66	6.43
4	Flour, premium	85.5	6.01	5.14	6.03	5.16
5	Chicken eggs [chicken egg] [2]	27.0	4.58	1.24	4.59	1.24
6	Sign up	80.0	1.48	1.19	1.49	1.19
7	Water	—	1.23	—	1.24	—
8	Starch syrup	78.0	0.55	0.43	0.56	0.43
9	Cocoa powder [Skurikhin]	95.0	0.41	0.39	0.41	0.39
10	Essence of rum	—	0.091	—	0.092	—
11	Sign up	—	0.087	—	0.087	—
12	Vanilla powder	99.85	0.076	0.076	0.076	0.076
13	Cognac or dessert wine	—	0.038	—	0.038	—
	Total		53.33	36.93	53.52	37.06
	Total phase loss 4.2%			1.54
	Other losses 0.35%					0.13
	General losses 4.5%					1.67
	Output	77.6	45.60	35.40	45.60	35.40

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; melange	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	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 No. 366 Glazed "Potato" cake contained in handbooks:

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

Consolidated recipe: No. 366 Glazed "Potato" cake

Recipe on No. 366 Glazed "Potato" cake contained in handbooks:

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