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All groups → All products → Cakes → Sets of cakes → №381 Small cakes "Leningrad set" → recipe number 1 → Consolidated recipe

Consolidated recipe №381 Small cakes "Leningrad set"

Weight 0.5 kg and 1 kg.

№381 Small cakes "Leningrad set" recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 791.3 kg product set
in kind
in solids
in kind
in solids
1Sign up
2№385 Cakes "Cubes" and "Rhombics"74.7 120.00 89.70 94.96 70.98 
3# 391 Pastry "Tartlet"84.1 100.00 84.10 79.13 66.55 
4No. 392 Sugar rolls cake81.0 100.00 80.98 79.13 64.08 
5№382 Pastries "Rhombics"69.2 100.00 69.16 79.13 54.73 
6Sign up
7№384 Pastry "Cubes"69.3 90.00 62.38 71.22 49.36 
8# 390 Pastry "Choux tube"80.0 80.00 64.03 63.30 50.67 
9№389 Punch cake79.7 80.00 63.78 63.30 50.47 
10№388 Pastry "Round biscuit"81.0 60.00 48.60 47.48 38.46 
11Sign up
Total24.1 75.9 1000.00 759.36 791.30 600.88 
Output24.1 75.9 1000.00 759.36 600.88 
List of recipes
№386 Pastries "Bochata" and "Domino" recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 102.87 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2# 099 Lipstick88.0 335.00 294.80 34.46 30.33 
3No. 095 Blotting syrup50.0 168.00 84.00 17.28 8.64 
4№059 Cream "Charlotte" (main)75.0 134.00 100.50 13.78 10.34 
5Cocoa powder [Skurikhin]95.0 5.00 4.75 0.51 0.49 
Total24.7 75.3 1000.00 752.55 102.87 77.41 
Output24.7 75.3 1000.00 752.55 102.87 77.41 
№385 Cakes "Cubes" and "Rhombics" recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 94.96 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2# 099 Lipstick88.0 308.00 271.04 29.25 25.74 
3No. 095 Blotting syrup50.0 174.50 87.25 16.57 8.28 
4№059 Cream "Charlotte" (main)75.0 140.00 105.00 13.29 9.97 
5№002 Fried biscuit crumb94.0 5.50 5.17 0.52 0.49 
Total25.3 74.7 1000.00 747.46 94.96 70.98 
Output25.3 74.7 1000.00 747.46 94.96 70.98 
# 391 Pastry "Tartlet" recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 79.13 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder [Skurikhin]95.0 288.50 274.08 22.83 21.69 
3No. 016 Sand (main)94.5 192.50 181.91 15.23 14.39 
4№059 Cream "Charlotte" (main)75.0 96.00 72.00 7.60 5.70 
Total15.9 84.1 1000.00 841.01 79.13 66.55 
Output15.9 84.1 1000.00 841.01 79.13 66.55 
No. 392 Sugar rolls cake recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 79.13 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 033 Sugar rolls97.0 272.00 263.84 21.52 20.88 
Total19.0 81.0 1000.00 809.84 79.13 64.08 
Output19.0 81.0 1000.00 809.84 79.13 64.08 
№382 Pastries "Rhombics" recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 79.13 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0 367.50 275.62 29.08 21.81 
3No. 095 Blotting syrup50.0 237.00 118.50 18.75 9.38 
4Fruit filling74.0 11.50 8.51 0.91 0.67 
5Cocoa powder [Skurikhin]95.0 5.00 4.75 0.40 0.38 
Total30.8 69.2 1000.00 691.64 79.13 54.73 
Output30.8 69.2 1000.00 691.64 79.13 54.73 
№383 Pastries "Stripes" recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 71.22 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0 350.00 262.50 24.93 18.69 
3No. 095 Blotting syrup50.0 274.00 137.00 19.51 9.76 
4Fruit filling74.0 11.00 8.14 0.78 0.58 
5Cocoa powder [Skurikhin]95.0 4.00 3.80 0.28 0.27 
Total31.8 68.2 1000.00 682.19 71.22 48.58 
Output31.8 68.2 1000.00 682.19 71.22 48.58 
№384 Pastry "Cubes" recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 71.22 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 001 Biscuit (main)75.0 370.00 277.50 26.35 19.76 
3No. 095 Blotting syrup50.0 231.00 115.50 16.45 8.23 
4Fruit filling74.0 12.00 8.88 0.85 0.63 
5Cocoa powder [Skurikhin]95.0 5.00 4.75 0.36 0.34 
Total30.7 69.3 1000.00 693.13 71.22 49.36 
Output30.7 69.3 1000.00 693.13 71.22 49.36 
# 390 Pastry "Choux tube" recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 63.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2# 099 Lipstick88.0 375.00 330.00 23.74 20.89 
3No. 022 Custard76.0 167.00 126.92 10.57 8.03 
Total20.0 80.0 1000.00 800.42 63.30 50.67 
Output20.0 80.0 1000.00 800.42 63.30 50.67 
№389 Punch cake recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 63.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2# 099 Lipstick88.0 306.00 269.28 19.37 17.05 
3No. 005 Sponge cake round84.0 83.00 69.72 5.25 4.41 
Total20.3 79.7 1000.00 797.25 63.30 50.47 
Output20.3 79.7 1000.00 797.25 63.30 50.47 
№388 Pastry "Round biscuit" recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 47.48 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2# 099 Lipstick88.0 305.00 268.40 14.48 12.74 
3No. 005 Sponge cake round84.0 167.00 140.28 7.93 6.66 
4Cocoa powder [Skurikhin]95.0 28.00 26.60 1.33 1.26 
5Fruit filling74.0 28.00 20.72 1.33 0.98 
Total19.0 81.0 1000.00 810.00 47.48 38.46 
Output19.0 81.0 1000.00 810.00 47.48 38.46 
№387 Cake "Fruit roll" recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 39.57 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Fruit filling74.0 432.00 319.68 17.09 12.65 
3Granulated sugar99.859.00 8.99 0.36 0.36 
Total25.2 74.8 1000.00 747.92 39.56 29.59 
Output25.2 74.8 1000.00 747.92 39.56 29.59 
№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 265.27 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 422.23 354.67 112.00 94.08 
3Vanilla powder99.854.10 4.09 1.09 1.09 
4Cognac or dessert wine—  1.64 —   0.44 —   
Total25.0 75.0 1022.08 766.09 271.12 203.22 
Losses 2.1%16.09 4.27 
Output25.0 75.0 1000.00 750.00 265.27 198.95 
Losses before baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 2.85 2.13 
Baking/boiling 0.06%0.62 0.16 
Losses after baking/boiling, shrinkage 1.05007%75.0 10.73 8.04 2.85 2.13 
No. 001 Biscuit (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 174.62 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 60.61 60.52 
3Flour, premium85.5 281.16 240.39 49.10 41.98 
4Potato starch80.0 69.42 55.54 12.12 9.70 
5Essence—  3.47 —   0.61 —   
Total37.6 62.4 1279.69 798.72 223.46 139.48 
Losses 6.1%48.72 8.51 
Output25.0 75.0 1000.00 750.00 174.62 130.97 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 6.82 4.25 
Baking/boiling 16.78%208.18 36.35 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 5.67 4.25 
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 157.6 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 66.33 7.96 
3Chicken eggs [chicken egg] [2]27.0 112.24 30.30 17.69 4.78 
Total38.9 61.1 1164.48 711.21 183.52 112.08 
Losses 3.6%25.61 4.04 
Output31.4 68.6 1000.00 685.60 157.60 108.05 
Losses before baking/boiling, shrinkage 1.80017%61.1 20.96 12.80 3.30 2.02 
Baking/boiling 10.92%124.84 19.68 
Losses after baking/boiling, shrinkage 1.80017%68.6 18.67 12.80 2.94 2.02 
# 099 Lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 121.3 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  265.08 —   32.15 —   
3Starch syrup78.0 119.29 93.05 14.47 11.29 
4Essence—  2.76 —   0.33 —   
Total25.0 75.0 1182.37 887.09 143.42 107.60 
Losses 0.8%7.09 0.86 
Output12.0 88.0 1000.00 880.00 121.30 106.74 
Losses before baking/boiling, shrinkage 0.39981%75.0 4.73 3.55 0.57 0.43 
Baking/boiling 14.74%173.61 21.06 
Losses after baking/boiling, shrinkage 0.39981%88.0 4.03 3.55 0.49 0.43 
No. 095 Blotting syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 88.57 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85513.07 512.30 45.44 45.37 
3Cognac or dessert wine—  47.95 —   4.25 —   
4Essence of rum—  1.92 —   0.17 —   
Total54.6 45.4 1127.32 512.30 99.85 45.37 
Losses 2.4%12.30 1.09 
Output50.0 50.0 1000.00 500.00 88.57 44.29 
Losses before baking/boiling, shrinkage 1.20051%45.4 13.53 6.15 1.20 0.54 
Baking/boiling 9.11%101.49 8.99 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 1.09 0.54 
No. 033 Sugar rolls basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 21.52 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fresh whole milk the weight ratio of fat 3.2%12.0 495.23 59.43 10.66 1.28 
3Granulated sugar99.85495.23 494.49 10.66 10.64 
4Melange27.0 123.81 33.43 2.66 0.72 
5Vanilla powder99.854.95 4.94 0.11 0.11 
Total37.1 62.9 1614.45 1015.71 34.75 21.86 
Losses 4.5%45.71 0.98 
Output3.0 97.0 1000.00 970.00 21.52 20.88 
Losses before baking/boiling, shrinkage 2.25005%62.9 36.33 22.85 0.78 0.49 
Baking/boiling 35.14%554.56 11.94 
Losses after baking/boiling, shrinkage 2.25005%97.0 23.56 22.85 0.51 0.49 
No. 016 Sand (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 15.23 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 309.25 259.77 4.71 3.96 
3Granulated sugar99.85206.17 205.86 3.14 3.14 
4Melange27.0 72.16 19.48 1.10 0.30 
5Flour, premium (on the dust)85.5 41.24 35.26 0.63 0.54 
6Sign up
7Salt96.5 2.06 1.99 0.0310.030
8Ammonium carbonic (E503(i))—  0.52 —   0.008—   
9Baking soda (E500(ii))50.0 0.52 0.26 0.0080.004
Total16.2 83.8 1149.41 963.31 17.51 14.67 
Losses 1.9%18.31 0.28 
Output5.5 94.5 1000.00 945.00 15.23 14.39 
Losses before baking/boiling, shrinkage 0.95017%83.8 10.92 9.15 0.17 0.14 
Baking/boiling 11.31%128.80 1.96 
Losses after baking/boiling, shrinkage 0.95017%94.5 9.69 9.15 0.15 0.14 
No. 005 Sponge cake round basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 13.18 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 389.37 332.91 5.13 4.39 
3Granulated sugar99.85341.88 341.37 4.51 4.50 
4Raw egg yolk46.0 341.88 157.26 4.51 2.07 
5Essence—  2.28 —   0.030—   
6Sign up
Total43.7 56.3 1589.73 894.57 20.96 11.79 
Losses 6.1%54.57 0.72 
Output16.0 84.0 1000.00 840.00 13.18 11.07 
Losses before baking/boiling, shrinkage 3.05001%56.3 48.49 27.28 0.64 0.36 
Baking/boiling 33.01%508.76 6.71 
Losses after baking/boiling, shrinkage 3.05001%84.0 32.48 27.28 0.43 0.36 
No. 022 Custard basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 10.57 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Flour, premium85.5 455.46 389.42 4.82 4.12 
3water—  260.93 —   2.76 —   
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 227.69 191.26 2.41 2.02 
5Salt96.5 5.70 5.50 0.0600.058
Total54.0 46.0 1735.46 798.31 18.35 8.44 
Losses 4.8%38.31 0.41 
Output24.0 76.0 1000.00 760.00 10.57 8.03 
Losses before baking/boiling, shrinkage 2.39956%46.0 41.64 19.16 0.44 0.20 
Baking/boiling 39.47%668.61 7.07 
Losses after baking/boiling, shrinkage 2.39956%76.0 25.21 19.16 0.27 0.20 
№002 Fried biscuit crumb basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 0.52 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 0.23 0.23 
3Flour, premium85.5 356.18 304.53 0.19 0.16 
4Potato starch80.0 87.95 70.36 0.0460.037
5Essence—  4.40 —   0.002—   
Total37.6 62.4 1621.13 1011.83 0.85 0.53 
Losses 7.1%71.83 0.038
Output6.0 94.0 1000.00 940.00 0.52 0.49 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.0300.019
Baking/boiling 33.6%525.38 0.27 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.0200.019
Consolidated recipe, k=1.031991
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 791.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85320.91 320.43 331.17 330.68 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 119.12 100.06 122.93 103.26 
3Melange27.0 113.48 30.64 117.11 31.62 
4Water—  84.90 —   87.62 —   
5Flour, premium85.5 78.37 67.01 80.88 69.15 
6Sign up12.0 76.99 9.24 79.46 9.53 
7Fruit filling74.0 54.44 40.29 56.18 41.58 
8Cocoa powder [Skurikhin]95.0 25.71 24.42 26.53 25.21 
9Chicken eggs [chicken egg] [2]27.0 17.69 4.78 18.25 4.93 
10Starch syrup78.0 14.47 11.29 14.93 11.65 
11Sign up80.0 12.17 9.73 12.56 10.05 
12Raw egg white12.0 6.76 0.81 6.98 0.84 
13Cognac or dessert wine—  4.68 —   4.83 —   
14Raw egg yolk46.0 4.51 2.07 4.65 2.14 
15Vanilla powder99.851.19 1.19 1.23 1.23 
16Sign up—  1.00 —   1.04 —   
17Essence of rum—  0.17 —   0.18 —   
18Salt96.5 0.0920.0880.0950.091
19Citric acid (E330)98.0 0.0200.0200.0210.020
20Ammonium carbonic (E503(i))—  0.008—   0.008—   
21Sign up50.0 0.0080.0040.0080.004
Total936.69 622.07 966.66 641.97 
Total phase loss 3.4%21.19 
Other losses 3.1%19.90 
General losses 6.4%41.09 
Output75.9 791.30 600.88 791.30 600.88 
how to calculate the recipe for the cake
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Recipe on №381 Small cakes "Leningrad set" contained in handbooks:

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