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All groups → All products → Cakes → Sand cakes → Sandy fruit cakes → №140 "Berry" cake → No. 140 → Consolidated recipe

Consolidated recipe: №140 "Berry" cake

Weight 1.5 and 2 kg.

No. 140
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 212.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№059 Cream "Charlotte" (main)	75.0	367.50	275.62	77.98	58.49
3	Blackcurrant jam	72.0	182.50	131.40	38.73	27.88
4	No. 016а Semi-finished sandy product crumb No. 16	94.5	35.00	33.08	7.43	7.02
5	No. 104 Jelly	50.0	15.00	7.50	3.18	1.59
	Total	17.4 82.6	1000.00	825.60	212.20	175.19
	Output	17.4 82.6	1000.00	825.60		175.19

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№059 Cream "Charlotte" (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 77.98 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	422.23	354.67	32.93	27.66
3	Vanilla powder	99.85	4.10	4.09	0.32	0.32
4	Cognac or dessert wine	—	1.64	—	0.13	—
	Total	25.0 75.0	1022.08	766.09	79.71	59.74
	Losses 2.1%			16.09		1.25
	Output	25.0 75.0	1000.00	750.00	77.98	58.49
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.84	0.63
	Baking/boiling 0.06%		0.62		0.048
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.84	0.63

No. 016 Sand (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 84.88 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	309.25	259.77	26.25	22.05
3	Granulated sugar	99.85	206.17	205.86	17.50	17.47
4	Melange	27.0	72.16	19.48	6.12	1.65
5	Flour, premium (on the dust)	85.5	41.24	35.26	3.50	2.99
6	Sign up
7	Salt	96.5	2.06	1.99	0.17	0.17
8	Ammonium carbonic (E503(i))	—	0.52	—	0.044	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.044	0.022
	Total	16.2 83.8	1149.41	963.31	97.56	81.77
	Losses 1.9%			18.31		1.55
	Output	5.5 94.5	1000.00	945.00	84.88	80.21
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	0.93	0.78
	Baking/boiling 11.31%		128.80		10.93
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	0.82	0.78

No. 060 Charlotte syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 46.33 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	420.90	50.51	19.50	2.34
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	5.20	1.40
	Total	38.9 61.1	1164.48	711.21	53.95	32.95
	Losses 3.6%			25.61		1.19
	Output	31.4 68.6	1000.00	685.60	46.33	31.76
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	0.97	0.59
	Baking/boiling 10.92%		124.84		5.78
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.87	0.59

No. 016а Semi-finished sandy product crumb No. 16 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 7.43 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	312.44	262.45	2.32	1.95
3	Granulated sugar	99.85	208.29	207.98	1.55	1.54
4	Melange	27.0	72.90	19.68	0.54	0.15
5	Flour, premium (on the dust)	85.5	41.66	35.62	0.31	0.26
6	Sign up
7	Salt	96.5	2.08	2.01	0.015	0.015
8	Ammonium carbonic (E503(i))	—	0.52	—	0.004	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.004	0.002
	Total	16.2 83.8	1161.23	973.22	8.62	7.23
	Losses 2.9%			28.22		0.21
	Output	5.5 94.5	1000.00	945.00	7.43	7.02
	Losses before baking/boiling, shrinkage 1.44987%	83.8	16.84	14.11	0.13	0.10
	Baking/boiling 11.31%		129.46		0.96
	Losses after baking/boiling, shrinkage 1.44987%	94.5	14.93	14.11	0.11	0.10

No. 104 Jelly basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 3.18 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	1.32	1.32
3	Starch syrup	78.0	103.34	80.61	0.33	0.26
4	Agar (E406)	85.0	10.34	8.79	0.033	0.028
5	Essence	—	3.10	—	0.010	—
6	Sign up
7	Food paint	—	1.00	—	0.003	—
	Total	50.0 50.0	1010.08	505.04	3.22	1.61
	Losses 1.0%			5.04		0.016
	Output	50.0 50.0	1000.00	500.00	3.18	1.59
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.016	0.008
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.016	0.008

Consolidated recipe, k=1.017163
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 212.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	84.0	61.50	51.66	62.55	52.54
2	Flour, premium	85.5	51.43	43.97	52.31	44.72
3	Granulated sugar	99.85	49.62	49.54	50.47	50.39
4	Blackcurrant jam	72.0	38.73	27.88	39.39	28.36
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	19.50	2.34	19.84	2.38
6	Sign up	27.0	6.67	1.80	6.78	1.83
7	Chicken eggs [chicken egg] [2]	27.0	5.20	1.40	5.29	1.43
8	water	—	1.52	—	1.54	—
9	Starch syrup	78.0	0.33	0.26	0.33	0.26
10	Vanilla powder	99.85	0.32	0.32	0.33	0.32
11	Sign up	—	0.20	—	0.20	—
12	Salt	96.5	0.19	0.18	0.19	0.19
13	Cognac or dessert wine	—	0.13	—	0.13	—
14	Ammonium carbonic (E503(i))	—	0.048	—	0.049	—
15	Baking soda (E500(ii))	50.0	0.048	0.024	0.049	0.024
16	Sign up	85.0	0.033	0.028	0.033	0.028
17	Citric acid (E330)	98.0	0.007	0.006	0.007	0.007
18	Food paint	—	0.003	—	0.003	—
	Total		235.45	179.41	239.49	182.49
	Total phase loss 2.4%			4.22
	Other losses 1.7%					3.08
	General losses 4.0%					7.30
	Output	82.6	212.20	175.19	212.20	175.19

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

how to calculate the recipe for the cake

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Recipe on №140 "Berry" cake contained in handbooks:

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

Consolidated recipe: №140 "Berry" cake

Recipe on №140 "Berry" cake contained in handbooks:

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