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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 669.8 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	100.47	69.76
3	№332 Pastry "Tubules" and "Muftochki" with cream	85.9	150.00	128.86	100.47	86.31
4	№471 Fruit roll	78.8	150.00	118.27	100.47	79.22
5	# 317 Pastry "Korzinochka" with cream and fruit filling	82.1	100.00	82.14	66.98	55.02
6	Sign up
7	No. 330 Puff pastry sprinkled with powdered sugar	92.7	100.00	92.70	66.98	62.09
8	№339 Pastry "Tube" with cream	78.7	100.00	78.72	66.98	52.73
	Total	19.7 80.3	1000.00	803.00	669.80	537.85
	Output	19.7 80.3	1000.00	803.00		537.85

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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 100.47 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	36.47	27.35
3	No. 095 Blotting syrup	50.0	168.00	84.00	16.88	8.44
4	Fruit filling	74.0	25.00	18.50	2.51	1.86
	Total	29.2 70.8	1000.00	707.75	100.47	71.11
	Output	29.2 70.8	1000.00	707.75	100.47	71.11

№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 100.47 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Fruit filling	74.0	334.00	247.16	33.56	24.83
3	Fruit	70.0	132.00	92.40	13.26	9.28
4	No. 104 Jelly	50.0	102.00	51.00	10.25	5.12
5	No. 095 Blotting syrup	50.0	81.00	40.50	8.14	4.07
	Total	30.6 69.4	1000.00	694.31	100.47	69.76
	Output	30.6 69.4	1000.00	694.31	100.47	69.76

№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 100.47 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	35.87	26.90
3	No. 021а Semi-finished puff crumb No. 21	92.5	20.00	18.50	2.01	1.86
4	Powdered sugar	99.85	15.00	14.98	1.51	1.50
5	Chicken eggs [chicken egg] [2] (for lubrication)	27.0	7.00	1.89	0.70	0.19
	Total	14.1 85.9	1000.00	859.04	100.47	86.31
	Output	14.1 85.9	1000.00	859.04	100.47	86.31

№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 100.47 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Fruit filling	74.0	291.00	215.34	29.24	21.64
3	Powdered sugar	99.85	30.00	29.96	3.01	3.01
	Total	21.2 78.8	1000.00	788.50	100.47	79.22
	Output	21.2 78.8	1000.00	788.50	100.47	79.22

# 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 66.98 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	21.30	15.97
3	Fruit filling	74.0	300.00	222.00	20.09	14.87
4	№002 Fried biscuit crumb	94.0	15.00	14.10	1.00	0.94
	Total	17.9 82.1	1000.00	821.42	66.98	55.02
	Output	17.9 82.1	1000.00	821.42	66.98	55.02

# 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 66.98 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw almond kernels	94.0	300.13	282.12	20.10	18.90
3	Raw egg white	12.0	240.10	28.81	16.08	1.93
4	Flour, premium	85.5	80.03	68.43	5.36	4.58
	Total	19.8 80.2	1220.52	978.72	81.75	65.55
	Losses 6.0%			58.72		3.93
	Output	8.0 92.0	1000.00	920.00	66.98	61.62
	Losses before baking/boiling, shrinkage 2.99981%	80.2	36.61	29.36	2.45	1.97
	Baking/boiling 12.84%		151.99		10.18
	Losses after baking/boiling, shrinkage 2.99981%	92.0	31.91	29.36	2.14	1.97

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 66.98 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	27.00	26.96	1.81	1.81
	Total	7.3 92.7	1000.00	926.98	66.98	62.09
	Output	7.3 92.7	1000.00	926.98	66.98	62.09

№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 66.98 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	# 099 Lipstick	88.0	267.00	234.96	17.88	15.74
3	No. 022 Custard	76.0	253.00	192.28	16.95	12.88
	Total	21.3 78.7	1000.00	787.24	66.98	52.73
	Output	21.3 78.7	1000.00	787.24	66.98	52.73

№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 125.79 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	53.11	44.61
3	Vanilla powder	99.85	4.10	4.09	0.52	0.51
4	Cognac or dessert wine	—	1.64	—	0.21	—
	Total	25.0 75.0	1022.08	766.09	128.57	96.37
	Losses 2.1%			16.09		2.02
	Output	25.0 75.0	1000.00	750.00	125.79	94.34
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	1.35	1.01
	Baking/boiling 0.06%		0.62		0.078
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	1.35	1.01

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 125.55 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	55.07	46.26
3	Melange	27.0	33.34	9.00	4.19	1.13
4	Salt	96.5	5.26	5.08	0.66	0.64
5	Citric acid (E330)	98.0	0.87	0.85	0.11	0.11
	Total	16.7 83.3	1135.91	945.81	142.62	118.75
	Losses 2.2%			20.81		2.61
	Output	7.5 92.5	1000.00	925.00	125.55	116.14
	Losses before baking/boiling, shrinkage 1.1%	83.3	12.50	10.40	1.57	1.31
	Baking/boiling 9.98%		112.17		14.08
	Losses after baking/boiling, shrinkage 1.1%	92.5	11.25	10.40	1.41	1.31

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 79.87 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	27.72	27.68
3	Flour, premium	85.5	281.16	240.39	22.46	19.20
4	Potato starch	80.0	69.42	55.54	5.54	4.44
5	Essence	—	3.47	—	0.28	—
	Total	37.6 62.4	1279.69	798.72	102.21	63.80
	Losses 6.1%			48.72		3.89
	Output	25.0 75.0	1000.00	750.00	79.87	59.91
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	3.12	1.95
	Baking/boiling 16.78%		208.18		16.63
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	2.59	1.95

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 74.73 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	31.45	3.77
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	8.39	2.26
	Total	38.9 61.1	1164.48	711.21	87.02	53.15
	Losses 3.6%			25.61		1.91
	Output	31.4 68.6	1000.00	685.60	74.73	51.24
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	1.57	0.96
	Baking/boiling 10.92%		124.84		9.33
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	1.40	0.96

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 68.22 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	369.86	369.31	25.23	25.19
3	Wheat flour 1s	85.5	369.86	316.23	25.23	21.57
4	Essence	—	2.05	—	0.14	—
	Total	37.3 62.7	1358.18	851.97	92.65	58.12
	Losses 6.1%			51.97		3.55
	Output	20.0 80.0	1000.00	800.00	68.22	54.58
	Losses before baking/boiling, shrinkage 3.04978%	62.7	41.42	25.98	2.83	1.77
	Baking/boiling 21.59%		284.28		19.39
	Losses after baking/boiling, shrinkage 3.04978%	80.0	32.48	25.98	2.22	1.77

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 25.02 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	12.84	12.82
3	Cognac or dessert wine	—	47.95	—	1.20	—
4	Essence of rum	—	1.92	—	0.048	—
	Total	54.6 45.4	1127.32	512.30	28.20	12.82
	Losses 2.4%			12.30		0.31
	Output	50.0 50.0	1000.00	500.00	25.02	12.51
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.34	0.15
	Baking/boiling 9.11%		101.49		2.54
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.31	0.15

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 24.58 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	7.60	6.39
3	Granulated sugar	99.85	206.17	205.86	5.07	5.06
4	Melange	27.0	72.16	19.48	1.77	0.48
5	Flour, premium (on the dust)	85.5	41.24	35.26	1.01	0.87
6	Sign up
7	Salt	96.5	2.06	1.99	0.051	0.049
8	Ammonium carbonic (E503(i))	—	0.52	—	0.013	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.013	0.006
	Total	16.2 83.8	1149.41	963.31	28.25	23.68
	Losses 1.9%			18.31		0.45
	Output	5.5 94.5	1000.00	945.00	24.58	23.23
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	0.27	0.22
	Baking/boiling 11.31%		128.80		3.17
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	0.24	0.22

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 17.88 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	4.74	—
3	Starch syrup	78.0	119.29	93.05	2.13	1.66
4	Essence	—	2.76	—	0.049	—
	Total	25.0 75.0	1182.37	887.09	21.15	15.86
	Losses 0.8%			7.09		0.13
	Output	12.0 88.0	1000.00	880.00	17.88	15.74
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.085	0.063
	Baking/boiling 14.74%		173.61		3.10
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.072	0.063

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 16.95 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	455.46	389.42	7.72	6.60
3	water	—	260.93	—	4.42	—
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	227.69	191.26	3.86	3.24
5	Salt	96.5	5.70	5.50	0.10	0.093
	Total	54.0 46.0	1735.46	798.31	29.41	13.53
	Losses 4.8%			38.31		0.65
	Output	24.0 76.0	1000.00	760.00	16.95	12.88
	Losses before baking/boiling, shrinkage 2.39956%	46.0	41.64	19.16	0.71	0.32
	Baking/boiling 39.47%		668.61		11.33
	Losses after baking/boiling, shrinkage 2.39956%	76.0	25.21	19.16	0.43	0.32

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 10.25 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	4.25	4.24
3	Starch syrup	78.0	103.34	80.61	1.06	0.83
4	Agar (E406)	85.0	10.34	8.79	0.11	0.090
5	Essence	—	3.10	—	0.032	—
6	Sign up
7	Food paint	—	1.00	—	0.010	—
	Total	50.0 50.0	1010.08	505.04	10.35	5.18
	Losses 1.0%			5.04		0.052
	Output	50.0 50.0	1000.00	500.00	10.25	5.12
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.052	0.026
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.052	0.026

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 2.01 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	0.89	0.75
3	Melange	27.0	33.68	9.09	0.068	0.018
4	Salt	96.5	5.32	5.13	0.011	0.010
5	Citric acid (E330)	98.0	0.88	0.86	0.002	0.002
	Total	16.7 83.3	1147.65	955.59	2.31	1.92
	Losses 3.2%			30.59		0.061
	Output	7.5 92.5	1000.00	925.00	2.01	1.86
	Losses before baking/boiling, shrinkage 1.6004%	83.3	18.37	15.29	0.037	0.031
	Baking/boiling 9.98%		112.75		0.23
	Losses after baking/boiling, shrinkage 1.6004%	92.5	16.53	15.29	0.033	0.031

№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 1 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	0.44	0.44
3	Flour, premium	85.5	356.18	304.53	0.36	0.31
4	Potato starch	80.0	87.95	70.36	0.088	0.071
5	Essence	—	4.40	—	0.004	—
	Total	37.6 62.4	1621.13	1011.83	1.63	1.02
	Losses 7.1%			71.83		0.072
	Output	6.0 94.0	1000.00	940.00	1.00	0.94
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.058	0.036
	Baking/boiling 33.6%		525.38		0.53
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.038	0.036

Consolidated recipe, k=1.030741
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 669.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	177.16	176.89	182.60	182.33
2	Flour, premium	85.5	133.51	114.15	137.61	117.66
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	120.53	101.24	124.23	104.36
4	Melange	27.0	108.34	29.25	111.67	30.15
5	Fruit filling	74.0	85.40	63.20	88.02	65.14
6	Sign up	12.0	31.45	3.77	32.42	3.89
7	Water	—	28.16	—	29.03	—
8	Wheat flour 1s	85.5	25.23	21.57	26.01	22.24
9	Raw almond kernels	94.0	20.10	18.90	20.72	19.48
10	Raw egg white	12.0	16.08	1.93	16.58	1.99
11	Sign up	70.0	13.26	9.28	13.67	9.57
12	Chicken eggs [chicken egg] [2]	27.0	9.09	2.45	9.37	2.53
13	Powdered sugar	99.85	6.33	6.32	6.52	6.51
14	Potato starch	80.0	5.63	4.51	5.81	4.65
15	Starch syrup	78.0	3.19	2.49	3.29	2.57
16	Sign up	—	1.41	—	1.45	—
17	Salt	96.5	0.82	0.79	0.84	0.81
18	Essence	—	0.55	—	0.57	—
19	Vanilla powder	99.85	0.52	0.51	0.53	0.53
20	Citric acid (E330)	98.0	0.13	0.13	0.14	0.13
21	Sign up	85.0	0.11	0.090	0.11	0.093
22	Essence of rum	—	0.048	—	0.050	—
23	Ammonium carbonic (E503(i))	—	0.013	—	0.013	—
24	Baking soda (E500(ii))	50.0	0.013	0.006	0.013	0.007
25	Food paint	—	0.010	—	0.011	—
	Total		787.08	557.49	811.28	574.63
	Total phase loss 3.5%			19.64
	Other losses 3.0%					17.14
	General losses 6.4%					36.78
	Output	80.3	669.80	537.85	669.80	537.85

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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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