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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → №133 Sand-cherry cake → No. 133 → Consolidated recipe

Consolidated recipe: №133 Sand-cherry cake

Weight 1.5 kg.

No. 133
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 407 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Charlotte cream (in # 015, 133, 310, 320, 321)	71.8	245.00	175.91	99.72	71.60
3	Cherry jam	72.0	127.00	91.44	51.69	37.22
4	Charlotte cherry cream (at # 133)	71.8	98.00	70.40	39.89	28.65
5	Semi-finished sandy crumb (in No. 133)	94.5	30.00	28.35	12.21	11.54
	Total	16.1 83.9	1000.00	838.60	407.00	341.31
	Output	16.1 83.9	1000.00	838.60		341.31

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Charlotte cherry cream (at # 133) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 39.89 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cherry jam	72.0	200.81	144.58	8.01	5.77
	Total	28.2 71.8	1004.02	721.29	40.05	28.77
	Losses 0.4%			2.89		0.12
	Output	28.2 71.8	1000.00	718.40	39.89	28.65
	Losses before baking/boiling, shrinkage 0.2%	71.8	2.01	1.44	0.080	0.058
	Losses after baking/boiling, shrinkage 0.2%	71.8	2.01	1.44	0.080	0.058

Charlotte cream (in # 015, 133, 310, 320, 321) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 131.75 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	428.15	359.65	56.41	47.38
3	Vanilla powder	99.85	4.15	4.14	0.55	0.55
4	Wine	—	1.66	—	0.22	—
	Total	28.3 71.7	1022.51	733.40	134.72	96.63
	Losses 2.1%			15.40		2.03
	Output	28.2 71.8	1000.00	718.00	131.75	94.60
	Losses before baking/boiling, shrinkage 1.04985%	71.7	10.73	7.70	1.41	1.01
	Baking/boiling 0.1%		1.05		0.14
	Losses after baking/boiling, shrinkage 1.04985%	71.8	10.72	7.70	1.41	1.01

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 203.5 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	67.67	56.84
3	Granulated sugar	99.85	155.87	155.64	31.72	31.67
4	Melange	27.0	72.75	19.64	14.80	4.00
5	Essence	—	2.08	—	0.42	—
6	Sign up
7	Ammonium carbonic (E503(i))	—	0.52	—	0.11	—
8	Baking soda (E500(ii))	50.0	0.52	0.26	0.11	0.053
	Total	16.9 83.1	1158.67	963.30	235.79	196.03
	Losses 1.9%			18.30		3.73
	Output	5.5 94.5	1000.00	945.00	203.50	192.31
	Losses before baking/boiling, shrinkage 0.9501%	83.1	11.01	9.15	2.24	1.86
	Baking/boiling 12.02%		137.98		28.08
	Losses after baking/boiling, shrinkage 0.9501%	94.5	9.69	9.15	1.97	1.86

Charlotte syrup (in # 015, 310, 320, 321) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 77.54 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	481.50	57.78	37.34	4.48
3	Chicken eggs [chicken egg] [2]	27.0	128.40	34.67	9.96	2.69
	Total	44.3 55.7	1169.74	651.45	90.70	50.51
	Losses 3.6%			23.45		1.82
	Output	37.2 62.8	1000.00	628.00	77.54	48.70
	Losses before baking/boiling, shrinkage 1.7997%	55.7	21.05	11.72	1.63	0.91
	Baking/boiling 11.32%		130.02		10.08
	Losses after baking/boiling, shrinkage 1.7997%	62.8	18.67	11.72	1.45	0.91

Semi-finished sandy crumb (in No. 133) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 12.21 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	335.96	282.21	4.10	3.45
3	Granulated sugar	99.85	157.47	157.23	1.92	1.92
4	Melange	27.0	73.49	19.84	0.90	0.24
5	Essence	—	2.10	—	0.026	—
6	Sign up
7	Ammonium carbonic (E503(i))	—	0.52	—	0.006	—
8	Baking soda (E500(ii))	50.0	0.52	0.26	0.006	0.003
	Total	16.9 83.1	1170.58	973.22	14.29	11.88
	Losses 2.9%			28.22		0.34
	Output	5.5 94.5	1000.00	945.00	12.21	11.54
	Losses before baking/boiling, shrinkage 1.44973%	83.1	16.97	14.11	0.21	0.17
	Baking/boiling 12.02%		138.68		1.69
	Losses after baking/boiling, shrinkage 1.44973%	94.5	14.93	14.11	0.18	0.17

Consolidated recipe, k=1.018779
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 407 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	84.0	128.18	107.67	130.59	109.69
2	Flour, premium	85.5	127.84	109.31	130.24	111.36
3	Granulated sugar	99.85	77.05	76.94	78.50	78.38
4	Cherry jam	72.0	59.70	42.98	60.82	43.79
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	37.34	4.48	38.04	4.56
6	Sign up	27.0	15.70	4.24	16.00	4.32
7	Chicken eggs [chicken egg] [2]	27.0	9.96	2.69	10.14	2.74
8	Vanilla powder	99.85	0.55	0.55	0.56	0.56
9	Essence	—	0.45	—	0.46	—
10	Salt	96.5	0.45	0.43	0.46	0.44
11	Sign up	—	0.22	—	0.22	—
12	Ammonium carbonic (E503(i))	—	0.11	—	0.11	—
13	Baking soda (E500(ii))	50.0	0.11	0.056	0.11	0.057
	Total		457.66	349.34	466.25	355.90
	Total phase loss 2.3%			8.03
	Other losses 1.8%					6.56
	General losses 4.1%					14.59
	Output	83.9	407.00	341.31	407.00	341.31

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	chicken eggs; 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	fresh whole milk the weight ratio of fat 3.2%; butter	no data
Nut sand products thereof.	no data		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 №133 Sand-cherry cake contained in handbooks:

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

Consolidated recipe: №133 Sand-cherry cake

Recipe on №133 Sand-cherry cake contained in handbooks:

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