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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 947.8 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	348.32	261.24
3	Blackcurrant jam	72.0	182.50	131.40	172.97	124.54
4	No. 016а Semi-finished sandy product crumb No. 16	94.5	35.00	33.08	33.17	31.35
5	No. 104 Jelly	50.0	15.00	7.50	14.22	7.11
	Total	17.4 82.6	1000.00	825.60	947.80	782.50
	Output	17.4 82.6	1000.00	825.60		782.50

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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 348.32 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	147.07	123.54
3	Vanilla powder	99.85	4.10	4.09	1.43	1.43
4	Cognac or dessert wine	—	1.64	—	0.57	—
	Total	25.0 75.0	1022.08	766.09	356.01	266.84
	Losses 2.1%			16.09		5.60
	Output	25.0 75.0	1000.00	750.00	348.32	261.24
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	3.74	2.80
	Baking/boiling 0.06%		0.62		0.22
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	3.74	2.80

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 379.12 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	117.24	98.48
3	Granulated sugar	99.85	206.17	205.86	78.16	78.05
4	Melange	27.0	72.16	19.48	27.36	7.39
5	Flour, premium (on the dust)	85.5	41.24	35.26	15.63	13.37
6	Sign up
7	Salt	96.5	2.06	1.99	0.78	0.75
8	Ammonium carbonic (E503(i))	—	0.52	—	0.20	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.20	0.10
	Total	16.2 83.8	1149.41	963.31	435.76	365.21
	Losses 1.9%			18.31		6.94
	Output	5.5 94.5	1000.00	945.00	379.12	358.27
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	4.14	3.47
	Baking/boiling 11.31%		128.80		48.83
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	3.67	3.47

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 206.94 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	87.10	10.45
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	23.23	6.27
	Total	38.9 61.1	1164.48	711.21	240.98	147.18
	Losses 3.6%			25.61		5.30
	Output	31.4 68.6	1000.00	685.60	206.94	141.88
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	4.34	2.65
	Baking/boiling 10.92%		124.84		25.83
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	3.86	2.65

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 33.17 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	10.36	8.71
3	Granulated sugar	99.85	208.29	207.98	6.91	6.90
4	Melange	27.0	72.90	19.68	2.42	0.65
5	Flour, premium (on the dust)	85.5	41.66	35.62	1.38	1.18
6	Sign up
7	Salt	96.5	2.08	2.01	0.069	0.067
8	Ammonium carbonic (E503(i))	—	0.52	—	0.017	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.017	0.009
	Total	16.2 83.8	1161.23	973.22	38.52	32.28
	Losses 2.9%			28.22		0.94
	Output	5.5 94.5	1000.00	945.00	33.17	31.35
	Losses before baking/boiling, shrinkage 1.44987%	83.8	16.84	14.11	0.56	0.47
	Baking/boiling 11.31%		129.46		4.29
	Losses after baking/boiling, shrinkage 1.44987%	94.5	14.93	14.11	0.50	0.47

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 14.22 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	5.89	5.88
3	Starch syrup	78.0	103.34	80.61	1.47	1.15
4	Agar (E406)	85.0	10.34	8.79	0.15	0.12
5	Essence	—	3.10	—	0.044	—
6	Sign up
7	Food paint	—	1.00	—	0.014	—
	Total	50.0 50.0	1010.08	505.04	14.36	7.18
	Losses 1.0%			5.04		0.072
	Output	50.0 50.0	1000.00	500.00	14.22	7.11
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.072	0.036
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.072	0.036

Consolidated recipe, k=1.017163
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 947.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	84.0	274.68	230.73	279.39	234.69
2	Flour, premium	85.5	229.70	196.39	233.64	199.76
3	Granulated sugar	99.85	221.61	221.28	225.41	225.08
4	Blackcurrant jam	72.0	172.97	124.54	175.94	126.68
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	87.10	10.45	88.60	10.63
6	Sign up	27.0	29.78	8.04	30.29	8.18
7	Chicken eggs [chicken egg] [2]	27.0	23.23	6.27	23.63	6.38
8	water	—	6.77	—	6.88	—
9	Starch syrup	78.0	1.47	1.15	1.49	1.17
10	Vanilla powder	99.85	1.43	1.43	1.45	1.45
11	Sign up	—	0.90	—	0.91	—
12	Salt	96.5	0.85	0.82	0.86	0.83
13	Cognac or dessert wine	—	0.57	—	0.58	—
14	Ammonium carbonic (E503(i))	—	0.21	—	0.22	—
15	Baking soda (E500(ii))	50.0	0.21	0.11	0.22	0.11
16	Sign up	85.0	0.15	0.12	0.15	0.13
17	Citric acid (E330)	98.0	0.029	0.029	0.030	0.029
18	Food paint	—	0.014	—	0.014	—
	Total		1051.66	801.35	1069.71	815.11
	Total phase loss 2.4%			18.85
	Other losses 1.7%					13.75
	General losses 4.0%					32.60
	Output	82.6	947.80	782.50	947.80	782.50

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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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