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All groups → All products → Cakes → Sets of cakes → №420 Cakes "Set" Kiev Chestnuts " → recipe number 1 → Consolidated recipe

Consolidated recipe: №420 Cakes "Set" Kiev Chestnuts "

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 374.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 101 Chocolate lipstick	88.0	280.00	246.40	104.86	92.28
3	No. 022 Custard	76.0	200.00	152.00	74.90	56.92
	Total	13.9 86.1	1000.00	861.20	374.50	322.52
	Output	13.9 86.1	1000.00	861.20		322.52

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Chocolate-nut filling in candies in candy No. 420
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 194.74 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	295.92	295.48	57.63	57.54
3	Granulated sugar	99.85	116.59	116.42	22.70	22.67
4	water	—	70.08	—	13.65	—
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	49.65	36.74	9.67	7.15
6	Sign up
7	Cocoa-butter [cocoa butter]	100.0	22.64	22.64	4.41	4.41
8	Roasted cashew kernels [2]	97.5	22.60	22.04	4.40	4.29
9	Alcohol	—	12.53	—	2.44	—
10	Cognac	—	2.50	—	0.49	—
11	Sign up
	Total	11.0 89.0	1008.04	897.16	196.31	174.71
	Losses 0.8%			7.16		1.39
	Output	11.0 89.0	1000.00	890.00	194.74	173.32
	Losses before baking/boiling, shrinkage 0.39891%	89.0	4.02	3.58	0.78	0.70
	Losses after baking/boiling, shrinkage 0.39891%	89.0	4.02	3.58	0.78	0.70

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 104.86 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	251.50	—	26.37	—
3	Starch syrup	78.0	113.18	88.28	11.87	9.26
4	Cocoa powder [Skurikhin]	95.0	47.23	44.87	4.95	4.70
5	Essence	—	2.62	—	0.27	—
6	Sign up
	Total	24.1 75.9	1171.40	888.88	122.83	93.21
	Losses 1.0%			8.88		0.93
	Output	12.0 88.0	1000.00	880.00	104.86	92.28
	Losses before baking/boiling, shrinkage 0.49971%	75.9	5.85	4.44	0.61	0.47
	Baking/boiling 13.77%		160.50		16.83
	Losses after baking/boiling, shrinkage 0.49971%	88.0	5.05	4.44	0.53	0.47

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 74.9 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	455.46	389.42	34.11	29.17
3	water	—	260.93	—	19.54	—
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	227.69	191.26	17.05	14.33
5	Salt	96.5	5.70	5.50	0.43	0.41
	Total	54.0 46.0	1735.46	798.31	129.99	59.79
	Losses 4.8%			38.31		2.87
	Output	24.0 76.0	1000.00	760.00	74.90	56.92
	Losses before baking/boiling, shrinkage 2.39956%	46.0	41.64	19.16	3.12	1.43
	Baking/boiling 39.47%		668.61		50.08
	Losses after baking/boiling, shrinkage 2.39956%	76.0	25.21	19.16	1.89	1.43

Consolidated recipe, k=1.029443
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 374.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	101.82	101.67	104.82	104.66
2	Chocolate glaze [Skurikhin]	99.1	74.28	73.62	76.47	75.78
3	water	—	59.56	—	61.32	—
4	Melange	27.0	58.85	15.89	60.58	16.36
5	Powdered sugar	99.85	57.63	57.54	59.32	59.24
6	Sign up	85.5	34.11	29.17	35.12	30.03
7	Starch syrup	78.0	18.32	14.29	18.86	14.71
8	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	17.05	14.33	17.56	14.75
9	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	9.67	7.15	9.95	7.37
10	Cocoa powder [Skurikhin]	95.0	4.95	4.70	5.10	4.84
11	Sign up	100.0	4.41	4.41	4.54	4.54
12	Roasted cashew kernels [2]	97.5	4.40	4.29	4.53	4.42
13	Alcohol	—	2.44	—	2.51	—
14	Cognac	—	0.49	—	0.50	—
15	Salt	96.5	0.43	0.41	0.44	0.42
16	Sign up	—	0.27	—	0.28	—
17	Vanilla powder	99.85	0.25	0.25	0.25	0.25
18	Essence orange	—	0.19	—	0.19	—
	Total		449.13	327.71	462.35	337.36
	Total phase loss 1.6%			5.20
	Other losses 2.9%					9.65
	General losses 4.4%					14.84
	Output	86.1	374.50	322.52	374.50	322.52

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	melange	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	butter; whole condensed milk with sugar the weight ratio of fat 8.5%	no data
Nut sand products thereof.	Yes	roasted cashew kernels	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

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Recipe on №420 Cakes "Set" Kiev Chestnuts " contained in handbooks:

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

Consolidated recipe: №420 Cakes "Set" Kiev Chestnuts "

Recipe on №420 Cakes "Set" Kiev Chestnuts " contained in handbooks:

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