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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → №131 Cake "Walnut branch" → No. 131 → Consolidated recipe

Consolidated recipe №131 Cake "Walnut branch"

Weight 2 kg or less.

No. 131
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 600 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 020 Sand with cocoa powder	94.5	364.00	343.98	218.40	206.39
3	No. 018 Sand with walnut	94.5	176.00	166.32	105.60	99.79
4	№047 Cream cream "New"	75.0	50.00	37.50	30.00	22.50
5	Roasted kernels	97.5	20.00	19.50	12.00	11.70
6	Sign up
	Total	16.0 84.0	1000.00	839.66	600.00	503.80
	Output	16.0 84.0	1000.00	839.66		503.80

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Creamy fruit cream with cocoa (in No. 131) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 228 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	№047 Cream cream "New"	75.0	200.66	150.50	45.75	34.31
3	Cocoa powder [Skurikhin]	95.0	50.16	47.65	11.44	10.86
	Total	30.8 69.2	1003.29	694.78	228.75	158.41
	Losses 0.4%			2.78		0.63
	Output	30.8 69.2	1000.00	692.00	228.00	157.78
	Losses before baking/boiling, shrinkage 0.19986%	69.2	2.01	1.39	0.46	0.32
	Baking/boiling -0.07%		-0.72		-0.16
	Losses after baking/boiling, shrinkage 0.19986%	69.2	2.01	1.39	0.46	0.32

No. 020 Sand with cocoa powder basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 218.4 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	220.72	185.40	48.21	40.49
3	Granulated sugar	99.85	220.38	220.05	48.13	48.06
4	Cocoa powder [Skurikhin]	95.0	60.53	57.50	13.22	12.56
5	Flour, premium (on the dust)	85.5	40.86	34.94	8.92	7.63
6	Sign up
7	Essence	—	2.80	—	0.61	—
8	Salt	96.5	0.97	0.94	0.21	0.20
9	Ammonium carbonic (E503(i))	—	0.38	—	0.083	—
10	Baking soda (E500(ii))	50.0	0.38	0.19	0.083	0.042
	Total	13.3 86.7	1111.42	963.30	242.73	210.38
	Losses 1.9%			18.30		4.00
	Output	5.5 94.5	1000.00	945.00	218.40	206.39
	Losses before baking/boiling, shrinkage 0.94985%	86.7	10.56	9.15	2.31	2.00
	Baking/boiling 8.28%		91.18		19.91
	Losses after baking/boiling, shrinkage 0.94985%	94.5	9.68	9.15	2.11	2.00

No. 018 Sand with walnut basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 105.6 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	217.88	183.02	23.01	19.33
3	Granulated sugar	99.85	217.54	217.21	22.97	22.94
4	Roasted kernels	97.5	150.38	146.62	15.88	15.48
5	Flour, premium (on the dust)	85.5	40.33	34.48	4.26	3.64
6	Sign up
7	Essence	—	2.77	—	0.29	—
8	Salt	96.5	0.96	0.93	0.10	0.10
9	Ammonium carbonic (E503(i))	—	0.38	—	0.040	—
10	Baking soda (E500(ii))	50.0	0.38	0.19	0.040	0.020
	Total	12.2 87.8	1097.14	963.28	115.86	101.72
	Losses 1.9%			18.28		1.93
	Output	5.5 94.5	1000.00	945.00	105.60	99.79
	Losses before baking/boiling, shrinkage 0.94881%	87.8	10.41	9.14	1.10	0.97
	Baking/boiling 7.09%		77.06		8.14
	Losses after baking/boiling, shrinkage 0.94881%	94.5	9.67	9.14	1.02	0.97

№047 Cream cream "New" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 75.75 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	287.10	286.67	21.75	21.72
3	water	—	149.67	—	11.34	—
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	109.63	81.13	8.30	6.15
5	Vanilla powder	99.85	5.13	5.12	0.39	0.39
6	Sign up
	Total	25.0 75.0	1019.39	764.54	77.22	57.91
	Losses 1.9%			14.54		1.10
	Output	25.0 75.0	1000.00	750.00	75.75	56.81
	Losses before baking/boiling, shrinkage 0.95107%	75.0	9.70	7.27	0.73	0.55
	Losses after baking/boiling, shrinkage 0.95107%	75.0	9.70	7.27	0.73	0.55

№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 6 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	2.64	2.63
3	Flour, premium	85.5	356.18	304.53	2.14	1.83
4	Potato starch	80.0	87.95	70.36	0.53	0.42
5	Essence	—	4.40	—	0.026	—
	Total	37.6 62.4	1621.13	1011.83	9.73	6.07
	Losses 7.1%			71.83		0.43
	Output	6.0 94.0	1000.00	940.00	6.00	5.64
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.35	0.22
	Baking/boiling 33.6%		525.38		3.15
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.23	0.22

Consolidated recipe, k=1.032729
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 600 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	177.77	151.99	183.58	156.96
2	Jam	66.0	171.56	113.23	177.18	116.94
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	106.53	89.48	110.02	92.41
4	Granulated sugar	99.85	95.49	95.35	98.61	98.47
5	Roasted kernels	97.5	27.88	27.18	28.79	28.07
6	Sign up	95.0	24.66	23.42	25.46	24.19
7	Melange	27.0	14.48	3.91	14.95	4.04
8	water	—	11.34	—	11.71	—
9	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	8.30	6.15	8.58	6.35
10	Essence	—	0.93	—	0.96	—
11	Sign up	80.0	0.53	0.42	0.54	0.44
12	Vanilla powder	99.85	0.39	0.39	0.40	0.40
13	Salt	96.5	0.31	0.30	0.32	0.31
14	Cognac or dessert wine	—	0.12	—	0.13	—
15	Ammonium carbonic (E503(i))	—	0.12	—	0.13	—
16	Sign up	50.0	0.12	0.062	0.13	0.064
	Total		640.54	511.89	661.50	528.64
	Total phase loss 1.6%			8.09
	Other losses 3.2%					16.75
	General losses 4.7%					24.85
	Output	84.0	600.00	503.80	600.00	503.80

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Recipe on №131 Cake "Walnut branch" contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 2. Cakes shortbread, puff, custard, etc.

Consolidated recipe №131 Cake "Walnut branch"

Recipe on №131 Cake "Walnut branch" contained in handbooks:

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