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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 417.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№074 Cream "Glace"	78.0	423.00	329.94	176.56	137.72
3	# 099 Lipstick	88.0	102.00	89.76	42.57	37.47
4	Cocoa powder [Skurikhin]	95.0	9.00	8.55	3.76	3.57
5	Essence of rum	—	2.00	—	0.83	—
	Total	22.4 77.6	1000.00	776.25	417.40	324.01
	Output	22.4 77.6	1000.00	776.25		324.01

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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 193.67 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	350.73	350.20	67.93	67.83
3	Flour, premium	85.5	284.09	242.90	55.02	47.04
4	Potato starch	80.0	70.15	56.12	13.59	10.87
5	Essence	—	3.51	—	0.68	—
	Total	37.6 62.4	1294.03	807.32	250.62	156.36
	Losses 7.1%			57.32		11.10
	Output	25.0 75.0	1000.00	750.00	193.67	145.26
	Losses before baking/boiling, shrinkage 3.54998%	62.4	45.94	28.66	8.90	5.55
	Baking/boiling 16.82%		209.88		40.65
	Losses after baking/boiling, shrinkage 3.54998%	75.0	38.21	28.66	7.40	5.55

№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 176.56 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	395.48	394.89	69.83	69.72
3	Chicken eggs [chicken egg] [2]	27.0	237.29	64.07	41.90	11.31
4	Vanilla powder	99.85	3.95	3.94	0.70	0.70
5	Cognac or dessert wine	—	1.98	—	0.35	—
	Total	23.1 76.9	1034.18	795.10	182.60	140.38
	Losses 1.9%			15.10		2.67
	Output	22.0 78.0	1000.00	780.00	176.56	137.72
	Losses before baking/boiling, shrinkage 0.94971%	76.9	9.82	7.55	1.73	1.33
	Baking/boiling 1.43%		14.68		2.59
	Losses after baking/boiling, shrinkage 0.94971%	78.0	9.68	7.55	1.71	1.33

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 42.57 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	11.29	—
3	Starch syrup	78.0	119.29	93.05	5.08	3.96
4	Essence	—	2.76	—	0.12	—
	Total	25.0 75.0	1182.37	887.09	50.34	37.77
	Losses 0.8%			7.09		0.30
	Output	12.0 88.0	1000.00	880.00	42.57	37.47
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.20	0.15
	Baking/boiling 14.74%		173.61		7.39
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.17	0.15

Consolidated recipe, k=1.003542
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 417.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	171.61	171.35	172.22	171.96
2	Melange	27.0	113.41	30.62	113.81	30.73
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	69.83	58.65	70.07	58.86
4	Flour, premium	85.5	55.02	47.04	55.22	47.21
5	Chicken eggs [chicken egg] [2]	27.0	41.90	11.31	42.04	11.35
6	Sign up	80.0	13.59	10.87	13.63	10.91
7	Water	—	11.29	—	11.33	—
8	Starch syrup	78.0	5.08	3.96	5.10	3.98
9	Cocoa powder [Skurikhin]	95.0	3.76	3.57	3.77	3.58
10	Essence of rum	—	0.83	—	0.84	—
11	Sign up	—	0.80	—	0.80	—
12	Vanilla powder	99.85	0.70	0.70	0.70	0.70
13	Cognac or dessert wine	—	0.35	—	0.35	—
	Total		488.15	338.08	489.87	339.27
	Total phase loss 4.2%			14.07
	Other losses 0.35%					1.20
	General losses 4.5%					15.27
	Output	77.6	417.40	324.01	417.40	324.01

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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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