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All groups → All products → Cakes → Sets of cakes → No. 412 Small cakes "Latvian set" → recipe number 1 → Consolidated recipe

Consolidated recipe No. 412 Small cakes "Latvian set"

Weight 1 kg.

No. 412 Small cakes "Latvian set" recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 216 kg product set
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 414 Small cake "Praline"	88.3	200.00	176.61	43.20	38.15
3	No. 415 Small cake "Nut"	88.6	200.00	177.17	43.20	38.27
4	No. 416 Small cake "Strawberry"	87.8	200.00	175.50	43.20	37.91
5	No. 417 Small cake "Mokka"	87.8	200.00	175.66	43.20	37.94
	Total	12.2 87.8	1000.00	878.41	216.00	189.74
	Output	12.2 87.8	1000.00	878.41		189.74

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No. 413 Small cake "Chocolate" recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 43.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	# 099 Lipstick	88.0	247.00	217.36	10.67	9.39
3	Marzipan filling	80.0	247.00	197.60	10.67	8.54
4	Chocolate glaze [Skurikhin]	99.1	12.50	12.39	0.54	0.54
5	Cocoa powder [Skurikhin]	95.0	12.50	11.88	0.54	0.51
	Total	13.3 86.7	1000.00	867.31	43.20	37.47
	Output	13.3 86.7	1000.00	867.31	43.20	37.47

No. 414 Small cake "Praline" recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 43.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	# 099 Lipstick	88.0	319.00	280.72	13.78	12.13
3	Marzipan-praline filling (in # 414)	87.0	213.00	185.31	9.20	8.01
4	Chocolate glaze [Skurikhin]	99.1	5.00	4.96	0.22	0.21
	Total	11.7 88.3	1000.00	883.06	43.20	38.15
	Output	11.7 88.3	1000.00	883.06	43.20	38.15

No. 415 Small cake "Nut" recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 43.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	# 099 Lipstick	88.0	240.00	211.20	10.37	9.12
3	Marzipan-nut filling (in # 415)	88.0	240.00	211.20	10.37	9.12
4	Chocolate glaze [Skurikhin]	99.1	12.00	11.89	0.52	0.51
5	Cocoa powder [Skurikhin]	95.0	6.00	5.70	0.26	0.25
6	Sign up
	Total	11.4 88.6	1000.00	885.87	43.20	38.27
	Output	11.4 88.6	1000.00	885.87	43.20	38.27

No. 416 Small cake "Strawberry" recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 43.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	# 099 Lipstick	88.0	314.00	276.32	13.56	11.94
3	Marzipan-fruit filling (in # 416)	85.0	251.00	213.35	10.84	9.22
4	Chocolate glaze [Skurikhin]	99.1	13.00	12.88	0.56	0.56
5	Strawberry jam	80.0	7.00	5.60	0.30	0.24
	Total	12.2 87.8	1000.00	877.50	43.20	37.91
	Output	12.2 87.8	1000.00	877.50	43.20	37.91

No. 417 Small cake "Mokka" recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 43.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	# 099 Lipstick	88.0	353.00	310.64	15.25	13.42
3	Marzipan-coffee filling (in # 417)	85.5	242.00	206.91	10.45	8.94
4	Chocolate glaze [Skurikhin]	99.1	12.00	11.89	0.52	0.51
5	Fruit filling	74.0	6.00	4.44	0.26	0.19
	Total	12.2 87.8	1000.00	878.31	43.20	37.94
	Output	12.2 87.8	1000.00	878.31	43.20	37.94

Cinnamon sponge cake for cakes "Chocolate", "Praline", "Nut", "Strawberry", "Mokka"
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 96.85 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	278.91	278.49	27.01	26.97
3	Flour, premium	85.5	278.73	238.31	27.00	23.08
4	Chicken eggs [chicken egg] [2]	27.0	239.76	64.74	23.22	6.27
5	No. 108 Marzipan for fruits and vegetables	93.0	139.52	129.75	13.51	12.57
6	Sign up
7	Cinnamon	100.0	0.56	0.56	0.054	0.054
8	Lemon essence	—	0.50	—	0.048	—
	Total	22.2 77.8	1217.62	946.82	117.93	91.70
	Losses 6.0%			56.82		5.50
	Output	11.0 89.0	1000.00	890.00	96.85	86.20
	Losses before baking/boiling, shrinkage 3.0008%	77.8	36.54	28.41	3.54	2.75
	Baking/boiling 12.63%		149.16		14.45
	Losses after baking/boiling, shrinkage 3.0008%	89.0	31.92	28.41	3.09	2.75

Marzipan-fruit filling (in # 416) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 10.84 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	# 099 Lipstick	88.0	237.73	209.20	2.58	2.27
3	No. 108 Marzipan for fruits and vegetables	93.0	237.73	221.09	2.58	2.40
4	Strawberry jam	80.0	33.96	27.17	0.37	0.29
5	water	—	13.67	—	0.15	—
6	Sign up
	Total	15.0 85.0	1008.05	856.85	10.93	9.29
	Losses 0.8%			6.85		0.074
	Output	15.0 85.0	1000.00	850.00	10.84	9.22
	Losses before baking/boiling, shrinkage 0.39947%	85.0	4.03	3.42	0.044	0.037
	Losses after baking/boiling, shrinkage 0.39947%	85.0	4.03	3.42	0.044	0.037

Marzipan filling in cake No. 413
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 10.67 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	# 099 Lipstick	88.0	225.90	198.79	2.41	2.12
3	No. 108 Marzipan for fruits and vegetables	93.0	225.90	210.09	2.41	2.24
4	water	—	76.42	—	0.82	—
5	Cocoa powder [Skurikhin]	95.0	19.01	18.06	0.20	0.19
6	Sign up
	Total	20.0 80.0	1008.05	806.44	10.76	8.61
	Losses 0.8%			6.44		0.069
	Output	20.0 80.0	1000.00	800.00	10.67	8.54
	Losses before baking/boiling, shrinkage 0.39941%	80.0	4.03	3.22	0.043	0.034
	Losses after baking/boiling, shrinkage 0.39941%	80.0	4.03	3.22	0.043	0.034

Marzipan-coffee filling (in # 417) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 10.45 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	# 099 Lipstick	88.0	240.08	211.27	2.51	2.21
3	No. 108 Marzipan for fruits and vegetables	93.0	240.08	223.27	2.51	2.33
4	No. 071 Coffee syrup	68.0	35.30	24.00	0.37	0.25
5	Alcohol	—	9.60	—	0.10	—
	Total	14.3 85.7	1005.23	861.89	10.51	9.01
	Losses 0.8%			6.89		0.072
	Output	14.5 85.5	1000.00	855.00	10.45	8.94
	Losses before baking/boiling, shrinkage 0.3998%	85.7	4.02	3.45	0.042	0.036
	Baking/boiling -0.28%		-2.82		-0.029
	Losses after baking/boiling, shrinkage 0.3998%	85.5	4.03	3.45	0.042	0.036

Marzipan-nut filling (in # 415) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 10.37 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	# 099 Lipstick	88.0	248.49	218.67	2.58	2.27
3	No. 108 Marzipan for fruits and vegetables	93.0	248.49	231.10	2.58	2.40
4	Roasted kernels	97.5	20.39	19.88	0.21	0.21
5	Alcohol	—	9.93	—	0.10	—
	Total	13.4 86.6	1024.27	887.10	10.62	9.20
	Losses 0.8%			7.10		0.074
	Output	12.0 88.0	1000.00	880.00	10.37	9.12
	Losses before baking/boiling, shrinkage 0.40029%	86.6	4.10	3.55	0.043	0.037
	Baking/boiling 1.58%		16.13		0.17
	Losses after baking/boiling, shrinkage 0.40029%	88.0	4.04	3.55	0.042	0.037

Marzipan-praline filling (in # 414) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 9.2 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	# 099 Lipstick	88.0	245.66	216.18	2.26	1.99
3	No. 108 Marzipan for fruits and vegetables	93.0	245.66	228.46	2.26	2.10
4	Praline	99.0	19.85	19.65	0.18	0.18
5	Alcohol	—	9.82	—	0.090	—
	Total	13.4 86.6	1012.32	877.01	9.31	8.07
	Losses 0.8%			7.01		0.065
	Output	13.0 87.0	1000.00	870.00	9.20	8.01
	Losses before baking/boiling, shrinkage 0.39984%	86.6	4.05	3.51	0.037	0.032
	Baking/boiling 0.42%		4.24		0.039
	Losses after baking/boiling, shrinkage 0.39984%	87.0	4.03	3.51	0.037	0.032

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 75.97 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	20.14	—
3	Starch syrup	78.0	119.29	93.05	9.06	7.07
4	Essence	—	2.76	—	0.21	—
	Total	25.0 75.0	1182.37	887.09	89.82	67.39
	Losses 0.8%			7.09		0.54
	Output	12.0 88.0	1000.00	880.00	75.97	66.85
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.36	0.27
	Baking/boiling 14.74%		173.61		13.19
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.31	0.27

No. 108 Marzipan for fruits and vegetables basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 25.85 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	398.09	397.49	10.29	10.27
3	Powdered sugar	99.85	99.52	99.37	2.57	2.57
4	Cognac or dessert wine	—	29.85	—	0.77	—
5	water	—	19.45	—	0.50	—
6	Sign up
7	Dye	—	1.00	—	0.026	—
	Total	7.0 93.0	1060.45	986.21	27.41	25.49
	Losses 5.7%			56.21		1.45
	Output	7.0 93.0	1000.00	930.00	25.85	24.04
	Losses before baking/boiling, shrinkage 2.85002%	93.0	30.22	28.11	0.78	0.73
	Losses after baking/boiling, shrinkage 2.85002%	93.0	30.22	28.11	0.78	0.73

No. 071 Coffee syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.37 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	325.14	—	0.12	—
3	Natural roasted coffee	96.0	43.72	41.97	0.016	0.015
	Total	32.0 68.0	1024.60	696.73	0.38	0.26
	Losses 2.4%			16.73		0.006
	Output	32.0 68.0	1000.00	680.00	0.37	0.25
	Losses before baking/boiling, shrinkage 1.20044%	68.0	12.30	8.36	0.005	0.003
	Losses after baking/boiling, shrinkage 1.20044%	68.0	12.30	8.36	0.005	0.003

Consolidated recipe, k=1.031414
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 216 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	70.95	70.84	73.17	73.06
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	51.70	43.43	53.32	44.79
3	Powdered sugar	99.85	29.59	29.54	30.52	30.47
4	Flour, premium	85.5	27.00	23.08	27.84	23.81
5	Chicken eggs [chicken egg] [2]	27.0	23.22	6.27	23.95	6.47
6	Sign up	—	21.72	—	22.41	—
7	Dried almond kernel	96.0	12.86	12.35	13.27	12.74
8	Starch syrup	78.0	9.45	7.37	9.74	7.60
9	Chocolate glaze [Skurikhin]	99.1	2.35	2.33	2.43	2.41
10	Cocoa powder [Skurikhin]	95.0	1.00	0.95	1.03	0.98
11	Sign up	—	0.77	—	0.80	—
12	Strawberry jam	80.0	0.67	0.54	0.69	0.55
13	Fruit filling	74.0	0.52	0.38	0.53	0.40
14	Alcohol	—	0.49	—	0.51	—
15	Roasted kernels	97.5	0.21	0.21	0.22	0.21
16	Sign up	—	0.21	—	0.22	—
17	Praline	99.0	0.18	0.18	0.19	0.19
18	Salt	96.5	0.056	0.054	0.058	0.056
19	Cinnamon	100.0	0.054	0.054	0.056	0.056
20	Lemon essence	—	0.048	—	0.050	—
21	Sign up	—	0.026	—	0.027	—
22	Natural roasted coffee	96.0	0.016	0.015	0.017	0.016
	Total		253.10	197.59	261.05	203.80
	Total phase loss 4.0%			7.85
	Other losses 3.0%					6.21
	General losses 6.9%					14.06
	Output	87.8	216.00	189.74	216.00	189.74

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Recipe on No. 412 Small cakes "Latvian set" contained in handbooks:

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

Consolidated recipe No. 412 Small cakes "Latvian set"

Recipe on No. 412 Small cakes "Latvian set" contained in handbooks:

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