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All groups → All products → Cakes → Sets of cakes → №421 Cakes "Gourmet Set" → recipe number 1 → Consolidated recipe

Consolidated recipe №421 Cakes "Gourmet Set"

Weight of 1 piece 25 - 30 g.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 410.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate lipstick (in No. 421)	88.2	200.00	176.40	82.02	72.34
3	No. 022 Custard	76.0	200.00	152.00	82.02	62.34
	Total	21.6 78.4	1000.00	784.40	410.10	321.68
	Output	21.6 78.4	1000.00	784.40		321.68

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№105 Souffle basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 246.06 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	226.27	190.07	55.68	46.77
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	110.14	81.50	27.10	20.05
4	Raw egg white	12.0	64.25	7.71	15.81	1.90
5	Citric acid (E330)	98.0	3.80	3.72	0.94	0.92
6	Sign up
	Total	24.2 75.8	1017.72	771.57	250.42	189.85
	Losses 1.5%			11.57		2.85
	Output	24.0 76.0	1000.00	760.00	246.06	187.01
	Losses before baking/boiling, shrinkage 0.74992%	75.8	7.63	5.79	1.88	1.42
	Baking/boiling 0.24%		2.47		0.61
	Losses after baking/boiling, shrinkage 0.74992%	76.0	7.61	5.79	1.87	1.42

No. 098 Sugar-agar syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 150.27 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	43.98	34.30
3	Water	—	146.34	—	21.99	—
4	Water (for soaking agar-agar)	—	40.80	—	6.13	—
5	Agar (E406)	85.0	8.16	6.94	1.23	1.04
	Total	23.6 76.4	1073.30	819.67	161.29	123.17
	Losses 2.4%			19.67		2.96
	Output	20.0 80.0	1000.00	800.00	150.27	120.22
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	1.94	1.48
	Baking/boiling 4.54%		48.12		7.23
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	1.85	1.48

Chocolate lipstick (in No. 421) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 82.02 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	113.46	—	9.31	—
3	Cocoa powder [Skurikhin]	95.0	47.41	45.04	3.89	3.69
4	Essence	—	2.09	—	0.17	—
5	Vanilla powder	99.85	2.09	2.09	0.17	0.17
	Total	11.8 88.2	1010.10	890.91	82.85	73.07
	Losses 1.0%			8.91		0.73
	Output	11.8 88.2	1000.00	882.00	82.02	72.34
	Losses before baking/boiling, shrinkage 0.49998%	88.2	5.05	4.45	0.41	0.37
	Losses after baking/boiling, shrinkage 0.49998%	88.2	5.05	4.45	0.41	0.37

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 82.02 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	455.46	389.42	37.36	31.94
3	water	—	260.93	—	21.40	—
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	227.69	191.26	18.68	15.69
5	Salt	96.5	5.70	5.50	0.47	0.45
	Total	54.0 46.0	1735.46	798.31	142.34	65.48
	Losses 4.8%			38.31		3.14
	Output	24.0 76.0	1000.00	760.00	82.02	62.34
	Losses before baking/boiling, shrinkage 2.39956%	46.0	41.64	19.16	3.42	1.57
	Baking/boiling 39.47%		668.61		54.84
	Losses after baking/boiling, shrinkage 2.39956%	76.0	25.21	19.16	2.07	1.57

Consolidated recipe, k=1.015478
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 410.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	87.96	87.83	89.32	89.19
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	74.35	62.45	75.50	63.42
3	Powdered sugar	99.85	69.31	69.21	70.38	70.28
4	Melange	27.0	64.44	17.40	65.44	17.67
5	water	—	58.83	—	59.74	—
6	Sign up	78.0	43.98	34.30	44.66	34.83
7	Flour, premium	85.5	37.36	31.94	37.94	32.43
8	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	27.10	20.05	27.52	20.37
9	Raw egg white	12.0	15.81	1.90	16.05	1.93
10	Cocoa powder [Skurikhin]	95.0	3.89	3.69	3.95	3.75
11	Sign up	85.0	1.23	1.04	1.25	1.06
12	Citric acid (E330)	98.0	0.94	0.92	0.95	0.93
13	Citrus essence	—	0.63	—	0.64	—
14	Salt	96.5	0.47	0.45	0.47	0.46
15	Essence	—	0.17	—	0.17	—
16	Sign up	99.85	0.17	0.17	0.17	0.17
	Total		486.63	331.36	494.16	336.49
	Total phase loss 2.9%			9.68
	Other losses 1.5%					5.13
	General losses 4.4%					14.81
	Output	78.4	410.10	321.68	410.10	321.68

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Recipe on №421 Cakes "Gourmet Set" contained in handbooks:

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

Consolidated recipe №421 Cakes "Gourmet Set"

Recipe on №421 Cakes "Gourmet Set" contained in handbooks:

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