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All groups → All products → Cakes → Sets of cakes → # 418 Small cakes "Tbilisi set" → recipe number 1 → Consolidated recipe

Consolidated recipe: # 418 Small cakes "Tbilisi set"

Weight 1 kg.

# 418 Small cakes "Tbilisi set" recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 270.1 kg product set
			in kind	in solids	in kind	in solids
1	Sign up
2	№265 Fruit-jelly cake "Biscuit" (sliced)	69.4	150.00	104.15	40.52	28.13
3	№332 Pastry "Tubules" and "Muftochki" with cream	85.9	150.00	128.86	40.52	34.80
4	№471 Fruit roll	78.8	150.00	118.27	40.52	31.95
5	# 317 Pastry "Korzinochka" with cream and fruit filling	82.1	100.00	82.14	27.01	22.19
6	Sign up
7	No. 330 Puff pastry sprinkled with powdered sugar	92.7	100.00	92.70	27.01	25.04
8	№339 Pastry "Tube" with cream	78.7	100.00	78.72	27.01	21.26
	Total	19.7 80.3	1000.00	803.00	270.10	216.89
	Output	19.7 80.3	1000.00	803.00		216.89

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No. 266 Biscuit cake with butter cream (sliced) recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 40.52 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№059 Cream "Charlotte" (main)	75.0	363.00	272.25	14.71	11.03
3	No. 095 Blotting syrup	50.0	168.00	84.00	6.81	3.40
4	Fruit filling	74.0	25.00	18.50	1.01	0.75
	Total	29.2 70.8	1000.00	707.75	40.52	28.67
	Output	29.2 70.8	1000.00	707.75	40.52	28.67

№265 Fruit-jelly cake "Biscuit" (sliced) recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 40.52 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Fruit filling	74.0	334.00	247.16	13.53	10.01
3	Fruit	70.0	132.00	92.40	5.35	3.74
4	No. 104 Jelly	50.0	102.00	51.00	4.13	2.07
5	No. 095 Blotting syrup	50.0	81.00	40.50	3.28	1.64
	Total	30.6 69.4	1000.00	694.31	40.52	28.13
	Output	30.6 69.4	1000.00	694.31	40.52	28.13

№332 Pastry "Tubules" and "Muftochki" with cream recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 40.52 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№059 Cream "Charlotte" (main)	75.0	357.00	267.75	14.46	10.85
3	No. 021а Semi-finished puff crumb No. 21	92.5	20.00	18.50	0.81	0.75
4	Powdered sugar	99.85	15.00	14.98	0.61	0.61
5	Chicken eggs [chicken egg] [2] (for lubrication)	27.0	7.00	1.89	0.28	0.077
	Total	14.1 85.9	1000.00	859.04	40.52	34.80
	Output	14.1 85.9	1000.00	859.04	40.52	34.80

№471 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 40.52 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Fruit filling	74.0	291.00	215.34	11.79	8.72
3	Powdered sugar	99.85	30.00	29.96	1.22	1.21
	Total	21.2 78.8	1000.00	788.50	40.52	31.95
	Output	21.2 78.8	1000.00	788.50	40.52	31.95

# 317 Pastry "Korzinochka" with cream and fruit filling recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 27.01 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№059 Cream "Charlotte" (main)	75.0	318.00	238.50	8.59	6.44
3	Fruit filling	74.0	300.00	222.00	8.10	6.00
4	№002 Fried biscuit crumb	94.0	15.00	14.10	0.41	0.38
	Total	17.9 82.1	1000.00	821.42	27.01	22.19
	Output	17.9 82.1	1000.00	821.42	27.01	22.19

# 360 Pastry "Almond" recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 27.01 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw almond kernels	94.0	300.13	282.12	8.11	7.62
3	Raw egg white	12.0	240.10	28.81	6.49	0.78
4	Flour, premium	85.5	80.03	68.43	2.16	1.85
	Total	19.8 80.2	1220.52	978.72	32.97	26.44
	Losses 6.0%			58.72		1.59
	Output	8.0 92.0	1000.00	920.00	27.01	24.85
	Losses before baking/boiling, shrinkage 2.99981%	80.2	36.61	29.36	0.99	0.79
	Baking/boiling 12.84%		151.99		4.11
	Losses after baking/boiling, shrinkage 2.99981%	92.0	31.91	29.36	0.86	0.79

No. 330 Puff pastry sprinkled with powdered sugar recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 27.01 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	27.00	26.96	0.73	0.73
	Total	7.3 92.7	1000.00	926.98	27.01	25.04
	Output	7.3 92.7	1000.00	926.98	27.01	25.04

№339 Pastry "Tube" with cream recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 27.01 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	# 099 Lipstick	88.0	267.00	234.96	7.21	6.35
3	No. 022 Custard	76.0	253.00	192.28	6.83	5.19
	Total	21.3 78.7	1000.00	787.24	27.01	21.26
	Output	21.3 78.7	1000.00	787.24	27.01	21.26

№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 50.72 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	422.23	354.67	21.42	17.99
3	Vanilla powder	99.85	4.10	4.09	0.21	0.21
4	Cognac or dessert wine	—	1.64	—	0.083	—
	Total	25.0 75.0	1022.08	766.09	51.84	38.86
	Losses 2.1%			16.09		0.82
	Output	25.0 75.0	1000.00	750.00	50.72	38.04
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.54	0.41
	Baking/boiling 0.06%		0.62		0.032
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.54	0.41

No. 021 Puff basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 50.63 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	438.58	368.41	22.21	18.65
3	Melange	27.0	33.34	9.00	1.69	0.46
4	Salt	96.5	5.26	5.08	0.27	0.26
5	Citric acid (E330)	98.0	0.87	0.85	0.044	0.043
	Total	16.7 83.3	1135.91	945.81	57.51	47.89
	Losses 2.2%			20.81		1.05
	Output	7.5 92.5	1000.00	925.00	50.63	46.83
	Losses before baking/boiling, shrinkage 1.1%	83.3	12.50	10.40	0.63	0.53
	Baking/boiling 9.98%		112.17		5.68
	Losses after baking/boiling, shrinkage 1.1%	92.5	11.25	10.40	0.57	0.53

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 32.21 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	11.18	11.16
3	Flour, premium	85.5	281.16	240.39	9.06	7.74
4	Potato starch	80.0	69.42	55.54	2.24	1.79
5	Essence	—	3.47	—	0.11	—
	Total	37.6 62.4	1279.69	798.72	41.22	25.73
	Losses 6.1%			48.72		1.57
	Output	25.0 75.0	1000.00	750.00	32.21	24.16
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	1.26	0.78
	Baking/boiling 16.78%		208.18		6.71
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	1.05	0.78

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 30.14 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fresh whole milk the weight ratio of fat 3.2%	12.0	420.90	50.51	12.68	1.52
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	3.38	0.91
	Total	38.9 61.1	1164.48	711.21	35.09	21.43
	Losses 3.6%			25.61		0.77
	Output	31.4 68.6	1000.00	685.60	30.14	20.66
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	0.63	0.39
	Baking/boiling 10.92%		124.84		3.76
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.56	0.39

No. 006 Sponge cake for roll basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 27.51 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	369.86	369.31	10.17	10.16
3	Wheat flour 1s	85.5	369.86	316.23	10.17	8.70
4	Essence	—	2.05	—	0.056	—
	Total	37.3 62.7	1358.18	851.97	37.36	23.44
	Losses 6.1%			51.97		1.43
	Output	20.0 80.0	1000.00	800.00	27.51	22.01
	Losses before baking/boiling, shrinkage 3.04978%	62.7	41.42	25.98	1.14	0.71
	Baking/boiling 21.59%		284.28		7.82
	Losses after baking/boiling, shrinkage 3.04978%	80.0	32.48	25.98	0.89	0.71

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 10.09 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	5.18	5.17
3	Cognac or dessert wine	—	47.95	—	0.48	—
4	Essence of rum	—	1.92	—	0.019	—
	Total	54.6 45.4	1127.32	512.30	11.37	5.17
	Losses 2.4%			12.30		0.12
	Output	50.0 50.0	1000.00	500.00	10.09	5.04
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.14	0.062
	Baking/boiling 9.11%		101.49		1.02
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.12	0.062

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 9.91 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	309.25	259.77	3.07	2.58
3	Granulated sugar	99.85	206.17	205.86	2.04	2.04
4	Melange	27.0	72.16	19.48	0.72	0.19
5	Flour, premium (on the dust)	85.5	41.24	35.26	0.41	0.35
6	Sign up
7	Salt	96.5	2.06	1.99	0.020	0.020
8	Ammonium carbonic (E503(i))	—	0.52	—	0.005	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.005	0.003
	Total	16.2 83.8	1149.41	963.31	11.39	9.55
	Losses 1.9%			18.31		0.18
	Output	5.5 94.5	1000.00	945.00	9.91	9.37
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	0.11	0.091
	Baking/boiling 11.31%		128.80		1.28
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	0.10	0.091

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 7.21 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	1.91	—
3	Starch syrup	78.0	119.29	93.05	0.86	0.67
4	Essence	—	2.76	—	0.020	—
	Total	25.0 75.0	1182.37	887.09	8.53	6.40
	Losses 0.8%			7.09		0.051
	Output	12.0 88.0	1000.00	880.00	7.21	6.35
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.034	0.026
	Baking/boiling 14.74%		173.61		1.25
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.029	0.026

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 6.83 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	455.46	389.42	3.11	2.66
3	water	—	260.93	—	1.78	—
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	227.69	191.26	1.56	1.31
5	Salt	96.5	5.70	5.50	0.039	0.038
	Total	54.0 46.0	1735.46	798.31	11.86	5.46
	Losses 4.8%			38.31		0.26
	Output	24.0 76.0	1000.00	760.00	6.83	5.19
	Losses before baking/boiling, shrinkage 2.39956%	46.0	41.64	19.16	0.28	0.13
	Baking/boiling 39.47%		668.61		4.57
	Losses after baking/boiling, shrinkage 2.39956%	76.0	25.21	19.16	0.17	0.13

No. 104 Jelly basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 4.13 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	1.71	1.71
3	Starch syrup	78.0	103.34	80.61	0.43	0.33
4	Agar (E406)	85.0	10.34	8.79	0.043	0.036
5	Essence	—	3.10	—	0.013	—
6	Sign up
7	Food paint	—	1.00	—	0.004	—
	Total	50.0 50.0	1010.08	505.04	4.17	2.09
	Losses 1.0%			5.04		0.021
	Output	50.0 50.0	1000.00	500.00	4.13	2.07
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.021	0.010
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.021	0.010

No. 021а Semi-finished puff crumb No. 21 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.81 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	443.11	372.21	0.36	0.30
3	Melange	27.0	33.68	9.09	0.027	0.007
4	Salt	96.5	5.32	5.13	0.004	0.004
5	Citric acid (E330)	98.0	0.88	0.86	0.001	0.001
	Total	16.7 83.3	1147.65	955.59	0.93	0.77
	Losses 3.2%			30.59		0.025
	Output	7.5 92.5	1000.00	925.00	0.81	0.75
	Losses before baking/boiling, shrinkage 1.6004%	83.3	18.37	15.29	0.015	0.012
	Baking/boiling 9.98%		112.75		0.091
	Losses after baking/boiling, shrinkage 1.6004%	92.5	16.53	15.29	0.013	0.012

№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 0.41 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	0.18	0.18
3	Flour, premium	85.5	356.18	304.53	0.14	0.12
4	Potato starch	80.0	87.95	70.36	0.036	0.029
5	Essence	—	4.40	—	0.002	—
	Total	37.6 62.4	1621.13	1011.83	0.66	0.41
	Losses 7.1%			71.83		0.029
	Output	6.0 94.0	1000.00	940.00	0.41	0.38
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.023	0.015
	Baking/boiling 33.6%		525.38		0.21
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.015	0.015

Consolidated recipe, k=1.030741
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 270.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	71.44	71.33	73.63	73.52
2	Flour, premium	85.5	53.84	46.03	55.49	47.45
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	48.60	40.83	50.10	42.08
4	Melange	27.0	43.69	11.80	45.03	12.16
5	Fruit filling	74.0	34.44	25.48	35.50	26.27
6	Sign up	12.0	12.68	1.52	13.07	1.57
7	Water	—	11.36	—	11.70	—
8	Wheat flour 1s	85.5	10.17	8.70	10.49	8.97
9	Raw almond kernels	94.0	8.11	7.62	8.36	7.85
10	Raw egg white	12.0	6.49	0.78	6.68	0.80
11	Sign up	70.0	5.35	3.74	5.51	3.86
12	Chicken eggs [chicken egg] [2]	27.0	3.67	0.99	3.78	1.02
13	Powdered sugar	99.85	2.55	2.55	2.63	2.63
14	Potato starch	80.0	2.27	1.82	2.34	1.87
15	Starch syrup	78.0	1.29	1.00	1.33	1.03
16	Sign up	—	0.57	—	0.58	—
17	Salt	96.5	0.33	0.32	0.34	0.33
18	Essence	—	0.22	—	0.23	—
19	Vanilla powder	99.85	0.21	0.21	0.21	0.21
20	Citric acid (E330)	98.0	0.053	0.052	0.055	0.054
21	Sign up	85.0	0.043	0.036	0.044	0.037
22	Essence of rum	—	0.019	—	0.020	—
23	Ammonium carbonic (E503(i))	—	0.005	—	0.005	—
24	Baking soda (E500(ii))	50.0	0.005	0.003	0.005	0.003
25	Food paint	—	0.004	—	0.004	—
	Total		317.40	224.81	327.15	231.72
	Total phase loss 3.5%			7.92
	Other losses 3.0%					6.91
	General losses 6.4%					14.83
	Output	80.3	270.10	216.89	270.10	216.89

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	Yes	flour, premium	no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	chicken eggs; melange; raw egg white	no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	Yes	fresh whole milk the weight ratio of fat 3.2%; butter	no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

how to calculate the recipe for the cake

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Recipe on # 418 Small cakes "Tbilisi set" contained in handbooks:

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

Consolidated recipe: # 418 Small cakes "Tbilisi set"

Recipe on # 418 Small cakes "Tbilisi set" contained in handbooks:

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