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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → №132 Cake "Polyus" → No. 132 → Consolidated recipe

Consolidated recipe №132 Cake "Polyus"

Weight 1 kg.

No. 132
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 782.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Milk cream (in No. 132, 146)	73.0	490.00	357.70	383.42	279.90
3	№002 Fried biscuit crumb	94.0	10.00	9.40	7.82	7.36
	Total	16.0 84.0	1000.00	839.60	782.50	656.99
	Output	16.0 84.0	1000.00	839.60		656.99

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Semi-finished product sand recipe (in No. 132, 133, 146, 150, 310, 320, 321)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 391.25 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	332.53	279.33	130.10	109.29
3	Granulated sugar	99.85	155.87	155.64	60.98	60.89
4	Melange	27.0	72.75	19.64	28.46	7.69
5	Essence	—	2.08	—	0.81	—
6	Sign up
7	Ammonium carbonic (E503(i))	—	0.52	—	0.20	—
8	Baking soda (E500(ii))	50.0	0.52	0.26	0.20	0.10
	Total	16.9 83.1	1158.67	963.30	453.33	376.89
	Losses 1.9%			18.30		7.16
	Output	5.5 94.5	1000.00	945.00	391.25	369.73
	Losses before baking/boiling, shrinkage 0.9501%	83.1	11.01	9.15	4.31	3.58
	Baking/boiling 12.02%		137.98		53.98
	Losses after baking/boiling, shrinkage 0.9501%	94.5	9.69	9.15	3.79	3.58

Milk cream (in No. 132, 146) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 383.43 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	388.55	287.53	148.98	110.25
3	Raw egg yolk	46.0	77.71	35.75	29.80	13.71
4	water	—	53.21	—	20.40	—
5	Vanilla powder	99.85	3.88	3.87	1.49	1.49
6	Sign up
	Total	27.0 73.0	1021.46	745.67	391.65	285.91
	Losses 2.1%			15.67		6.01
	Output	27.0 73.0	1000.00	730.00	383.42	279.90
	Losses before baking/boiling, shrinkage 1.0506%	73.0	10.73	7.83	4.11	3.00
	Losses after baking/boiling, shrinkage 1.0506%	73.0	10.73	7.83	4.11	3.00

№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 7.83 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	3.44	3.44
3	Flour, premium	85.5	356.18	304.53	2.79	2.38
4	Potato starch	80.0	87.95	70.36	0.69	0.55
5	Essence	—	4.40	—	0.034	—
	Total	37.6 62.4	1621.13	1011.83	12.69	7.92
	Losses 7.1%			71.83		0.56
	Output	6.0 94.0	1000.00	940.00	7.82	7.36
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.45	0.28
	Baking/boiling 33.6%		525.38		4.11
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.30	0.28

Consolidated recipe, k=1.027836
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 782.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	84.0	320.79	269.47	329.72	276.97
2	Flour, premium	85.5	234.53	200.53	241.06	206.11
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	148.98	110.25	153.13	113.31
4	Granulated sugar	99.85	64.42	64.33	66.22	66.12
5	Melange	27.0	34.20	9.23	35.15	9.49
6	Sign up	46.0	29.80	13.71	30.63	14.09
7	water	—	20.40	—	20.97	—
8	Vanilla powder	99.85	1.49	1.49	1.53	1.53
9	Essence	—	0.85	—	0.87	—
10	Salt	96.5	0.81	0.79	0.84	0.81
11	Sign up	80.0	0.69	0.55	0.71	0.57
12	Citric acid (E330)	98.0	0.30	0.29	0.30	0.30
13	Ammonium carbonic (E503(i))	—	0.20	—	0.21	—
14	Baking soda (E500(ii))	50.0	0.20	0.10	0.21	0.10
	Total		857.67	670.72	881.54	689.39
	Total phase loss 2.0%			13.73
	Other losses 2.7%					18.67
	General losses 4.7%					32.40
	Output	84.0	782.50	656.99	782.50	656.99

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Recipe on №132 Cake "Polyus" contained in handbooks:

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

Consolidated recipe №132 Cake "Polyus"

Recipe on №132 Cake "Polyus" contained in handbooks:

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