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All groups → All products → Cakes → Sets of cakes → No. 416 Small cake "Strawberry" → recipe number 1 → Consolidated recipe

Consolidated recipe No. 416 Small cake "Strawberry"

Weight 40 g.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 586.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	# 099 Lipstick	88.0	314.00	276.32	184.04	161.95
3	Marzipan-fruit filling (in # 416)	85.0	251.00	213.35	147.11	125.04
4	Chocolate glaze [Skurikhin]	99.1	13.00	12.88	7.62	7.55
5	Strawberry jam	80.0	7.00	5.60	4.10	3.28
	Total	12.2 87.8	1000.00	877.50	586.10	514.30
	Output	12.2 87.8	1000.00	877.50		514.30

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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 243.23 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	278.91	278.49	67.84	67.74
3	Flour, premium	85.5	278.73	238.31	67.80	57.97
4	Chicken eggs [chicken egg] [2]	27.0	239.76	64.74	58.32	15.75
5	No. 108 Marzipan for fruits and vegetables	93.0	139.52	129.75	33.94	31.56
6	Sign up
7	Cinnamon	100.0	0.56	0.56	0.14	0.14
8	Lemon essence	—	0.50	—	0.12	—
	Total	22.2 77.8	1217.62	946.82	296.16	230.30
	Losses 6.0%			56.82		13.82
	Output	11.0 89.0	1000.00	890.00	243.23	216.48
	Losses before baking/boiling, shrinkage 3.0008%	77.8	36.54	28.41	8.89	6.91
	Baking/boiling 12.63%		149.16		36.28
	Losses after baking/boiling, shrinkage 3.0008%	89.0	31.92	28.41	7.76	6.91

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 147.11 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	# 099 Lipstick	88.0	237.73	209.20	34.97	30.78
3	No. 108 Marzipan for fruits and vegetables	93.0	237.73	221.09	34.97	32.52
4	Strawberry jam	80.0	33.96	27.17	5.00	4.00
5	water	—	13.67	—	2.01	—
6	Sign up
	Total	15.0 85.0	1008.05	856.85	148.30	126.05
	Losses 0.8%			6.85		1.01
	Output	15.0 85.0	1000.00	850.00	147.11	125.04
	Losses before baking/boiling, shrinkage 0.39947%	85.0	4.03	3.42	0.59	0.50
	Losses after baking/boiling, shrinkage 0.39947%	85.0	4.03	3.42	0.59	0.50

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 219.01 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	58.05	—
3	Starch syrup	78.0	119.29	93.05	26.13	20.38
4	Essence	—	2.76	—	0.60	—
	Total	25.0 75.0	1182.37	887.09	258.95	194.28
	Losses 0.8%			7.09		1.55
	Output	12.0 88.0	1000.00	880.00	219.01	192.73
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	1.04	0.78
	Baking/boiling 14.74%		173.61		38.02
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.88	0.78

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 68.91 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	398.09	397.49	27.43	27.39
3	Powdered sugar	99.85	99.52	99.37	6.86	6.85
4	Cognac or dessert wine	—	29.85	—	2.06	—
5	water	—	19.45	—	1.34	—
6	Sign up
7	Dye	—	1.00	—	0.069	—
	Total	7.0 93.0	1060.45	986.21	73.07	67.96
	Losses 5.7%			56.21		3.87
	Output	7.0 93.0	1000.00	930.00	68.91	64.08
	Losses before baking/boiling, shrinkage 2.85002%	93.0	30.22	28.11	2.08	1.94
	Losses after baking/boiling, shrinkage 2.85002%	93.0	30.22	28.11	2.08	1.94

Consolidated recipe, k=1.033413
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 586.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	201.60	201.29	208.33	208.02
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	137.82	115.77	142.43	119.64
3	Powdered sugar	99.85	74.70	74.59	77.19	77.08
4	Flour, premium	85.5	67.80	57.97	70.06	59.90
5	water	—	61.41	—	63.46	—
6	Sign up	27.0	58.32	15.75	60.27	16.27
7	Dried almond kernel	96.0	34.29	32.92	35.44	34.02
8	Starch syrup	78.0	27.15	21.18	28.06	21.89
9	Strawberry jam	80.0	9.10	7.28	9.40	7.52
10	Chocolate glaze [Skurikhin]	99.1	7.62	7.55	7.87	7.80
11	Sign up	—	2.06	—	2.13	—
12	Alcohol	—	1.40	—	1.44	—
13	Essence	—	0.60	—	0.62	—
14	Salt	96.5	0.14	0.14	0.15	0.14
15	Cinnamon	100.0	0.14	0.14	0.14	0.14
16	Sign up	—	0.12	—	0.13	—
17	Dye	—	0.069	—	0.071	—
	Total		684.32	534.56	707.19	552.42
	Total phase loss 3.8%			20.26
	Other losses 3.2%					17.86
	General losses 6.9%					38.12
	Output	87.8	586.10	514.30	586.10	514.30

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Recipe on No. 416 Small cake "Strawberry" contained in handbooks:

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

Consolidated recipe No. 416 Small cake "Strawberry"

Recipe on No. 416 Small cake "Strawberry" contained in handbooks:

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