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All groups → All products → Cakes → Sets of cakes → # 419 Cakes "Zig-zag set" → recipe number 1 → Consolidated recipe

Consolidated recipe # 419 Cakes "Zig-zag set"

Weight 500 g.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 33.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Acidified jam (in No. 075, 419)	66.1	200.00	132.12	6.74	4.45
3	№059 Cream "Charlotte" (main)	75.0	200.00	150.00	6.74	5.06
4	No. 101 Chocolate lipstick	88.0	160.00	140.80	5.39	4.74
5	No. 095 Blotting syrup	50.0	100.00	50.00	3.37	1.68
	Total	24.1 75.9	1000.00	758.52	33.70	25.56
	Output	24.1 75.9	1000.00	758.52		25.56

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№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 6.74 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	2.85	2.39
3	Vanilla powder	99.85	4.10	4.09	0.028	0.028
4	Cognac or dessert wine	—	1.64	—	0.011	—
	Total	25.0 75.0	1022.08	766.09	6.89	5.16
	Losses 2.1%			16.09		0.11
	Output	25.0 75.0	1000.00	750.00	6.74	5.06
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.072	0.054
	Baking/boiling 0.06%		0.62		0.004
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.072	0.054

No. 005 Sponge cake round basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 11.46 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	389.37	332.91	4.46	3.81
3	Granulated sugar	99.85	341.88	341.37	3.92	3.91
4	Raw egg yolk	46.0	341.88	157.26	3.92	1.80
5	Essence	—	2.28	—	0.026	—
6	Sign up
	Total	43.7 56.3	1589.73	894.57	18.22	10.25
	Losses 6.1%			54.57		0.63
	Output	16.0 84.0	1000.00	840.00	11.46	9.62
	Losses before baking/boiling, shrinkage 3.05001%	56.3	48.49	27.28	0.56	0.31
	Baking/boiling 33.01%		508.76		5.83
	Losses after baking/boiling, shrinkage 3.05001%	84.0	32.48	27.28	0.37	0.31

Acidified jam (in No. 075, 419) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 6.74 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Citric acid (E330)	98.0	2.00	1.96	0.013	0.013
	Total	33.9 66.1	1001.00	661.30	6.75	4.46
	Losses 0.11%			0.70		0.005
	Output	33.9 66.1	1000.00	660.60	6.74	4.45
	Losses before baking/boiling, shrinkage 0.05293%	66.1	0.53	0.35	0.004	0.002
	Baking/boiling -0.01%		-0.060		-0.00
	Losses after baking/boiling, shrinkage 0.05293%	66.1	0.53	0.35	0.004	0.002

No. 101 Chocolate lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 5.39 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	251.50	—	1.36	—
3	Starch syrup	78.0	113.18	88.28	0.61	0.48
4	Cocoa powder [Skurikhin]	95.0	47.23	44.87	0.25	0.24
5	Essence	—	2.62	—	0.014	—
6	Sign up
	Total	24.1 75.9	1171.40	888.88	6.32	4.79
	Losses 1.0%			8.88		0.048
	Output	12.0 88.0	1000.00	880.00	5.39	4.74
	Losses before baking/boiling, shrinkage 0.49971%	75.9	5.85	4.44	0.032	0.024
	Baking/boiling 13.77%		160.50		0.87
	Losses after baking/boiling, shrinkage 0.49971%	88.0	5.05	4.44	0.027	0.024

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 4 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	1.69	0.20
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	0.45	0.12
	Total	38.9 61.1	1164.48	711.21	4.66	2.85
	Losses 3.6%			25.61		0.10
	Output	31.4 68.6	1000.00	685.60	4.00	2.75
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	0.084	0.051
	Baking/boiling 10.92%		124.84		0.50
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.075	0.051

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 3.37 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	1.73	1.73
3	Cognac or dessert wine	—	47.95	—	0.16	—
4	Essence of rum	—	1.92	—	0.006	—
	Total	54.6 45.4	1127.32	512.30	3.80	1.73
	Losses 2.4%			12.30		0.041
	Output	50.0 50.0	1000.00	500.00	3.37	1.68
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.046	0.021
	Baking/boiling 9.11%		101.49		0.34
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.041	0.021

Consolidated recipe, k=1.040868
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 33.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	12.24	12.22	12.74	12.72
2	Jam	66.0	6.73	4.44	7.01	4.63
3	Raw egg white	12.0	5.88	0.71	6.12	0.73
4	Flour, premium	85.5	4.46	3.81	4.64	3.97
5	Raw egg yolk	46.0	3.92	1.80	4.08	1.88
6	Sign up	—	3.26	—	3.39	—
7	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	2.85	2.39	2.96	2.49
8	Fresh whole milk the weight ratio of fat 3.2%	12.0	1.69	0.20	1.75	0.21
9	Starch syrup	78.0	0.61	0.48	0.64	0.50
10	Chicken eggs [chicken egg] [2]	27.0	0.45	0.12	0.47	0.13
11	Sign up	95.0	0.25	0.24	0.27	0.25
12	Cognac or dessert wine	—	0.17	—	0.18	—
13	Vanilla powder	99.85	0.040	0.040	0.042	0.042
14	Essence	—	0.040	—	0.042	—
15	Citric acid (E330)	98.0	0.031	0.030	0.032	0.032
16	Sign up	—	0.006	—	0.007	—
	Total		42.62	26.49	44.37	27.58
	Total phase loss 3.5%			0.93
	Other losses 3.9%					1.08
	General losses 7.3%					2.01
	Output	75.9	33.70	25.56	33.70	25.56

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Recipe on # 419 Cakes "Zig-zag set" contained in handbooks:

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

Consolidated recipe # 419 Cakes "Zig-zag set"

Recipe on # 419 Cakes "Zig-zag set" contained in handbooks:

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