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All groups → All products → Cakes → Sets of cakes → №407 Pety-fur cake (sliced) → recipe number 1 → Consolidated recipe

Consolidated recipe №407 Pety-fur cake (sliced)

Weight 60 g.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 340 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 046 Creamy cream (basic)86.0 364.00 313.04 123.76 106.43 
Total8.9 91.1 1000.00 910.88 340.00 309.70 
Output8.9 91.1 1000.00 910.88 309.70 
List of recipes
Semi-finished protein-almond product (in No. 193, 407) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 216.24 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 375.81 45.10 81.27 9.75 
3Raw almond kernels94.0 289.09 271.74 62.51 58.76 
4Raw egg yolk46.0 75.16 34.57 16.25 7.48 
5Flour, premium85.5 72.27 61.79 15.63 13.36 
Total28.8 71.2 1390.50 990.51 300.68 214.19 
Losses 5.1%50.51 10.92 
Output6.0 94.0 1000.00 940.00 216.24 203.27 
Losses before baking/boiling, shrinkage 2.54965%71.2 35.45 25.25 7.67 5.46 
Baking/boiling 24.22%328.18 70.97 
Losses after baking/boiling, shrinkage 2.54965%94.0 26.87 25.25 5.81 5.46 
No. 046 Creamy cream (basic) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 123.76 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85278.57 278.15 34.48 34.42 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 208.92 154.60 25.86 19.13 
4Vanilla powder99.855.15 5.14 0.64 0.64 
5Cognac or dessert wine—  1.72 —   0.21 —   
Total13.8 86.2 1016.69 876.65 125.83 108.49 
Losses 1.9%16.65 2.06 
Output14.0 86.0 1000.00 860.00 123.76 106.43 
Losses before baking/boiling, shrinkage 0.94977%86.2 9.66 8.33 1.20 1.03 
Baking/boiling -0.26%-2.65 -0.33 
Losses after baking/boiling, shrinkage 0.94977%86.0 9.68 8.33 1.20 1.03 
Consolidated recipe, k=1.011344
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 340 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85125.02 124.84 126.44 126.25 
2Raw egg white12.0 81.27 9.75 82.19 9.86 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 64.64 54.30 65.38 54.92 
4Raw almond kernels94.0 62.51 58.76 63.22 59.43 
5Powdered sugar99.8534.48 34.42 34.87 34.81 
6Sign up74.0 25.86 19.13 26.15 19.35 
7Raw egg yolk46.0 16.25 7.48 16.44 7.56 
8Flour, premium85.5 15.63 13.36 15.80 13.51 
9Vanilla powder99.850.64 0.64 0.64 0.64 
10Cognac or dessert wine—  0.21 —   0.22 —   
Total426.51 322.68 431.35 326.34 
Total phase loss 4.0%12.98 
Other losses 1.1%3.66 
General losses 5.1%16.64 
Output91.1 340.00 309.70 340.00 309.70 
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Recipe on №407 Pety-fur cake (sliced) contained in handbooks:

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