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All groups → All products → Cakes → Sand cakes → Sandy fruit cakes → №142 Cake "Lada" → No. 142 → Consolidated recipe

Consolidated recipe №142 Cake "Lada"

Weight 1.5 kg.

No. 142
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 780.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№077 Cream "Charlotte" with jam	74.3	275.00	204.32	214.53	159.39
3	Jam apricot	72.0	170.00	122.40	132.62	95.48
4	Apricots from compote	17.0	60.00	10.20	46.81	7.96
5	Fried semi-finished product crumb (in No. 142)	94.0	20.00	18.80	15.60	14.67
6	Sign up
7	№068 Cream "Charlotte" finishing	78.5	5.00	3.92	3.90	3.06
	Total	24.4 75.6	1000.00	755.65	780.10	589.48
	Output	24.4 75.6	1000.00	755.65		589.48

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№077 Cream "Charlotte" with jam basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 214.53 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Jam	72.0	230.89	166.24	49.53	35.66
	Total	25.7 74.3	1003.87	745.98	215.36	160.03
	Losses 0.4%			2.98		0.64
	Output	25.7 74.3	1000.00	743.00	214.53	159.39
	Losses before baking/boiling, shrinkage 0.19946%	74.3	2.00	1.49	0.43	0.32
	Baking/boiling -0.01%		-0.13		-0.029
	Losses after baking/boiling, shrinkage 0.19946%	74.3	2.00	1.49	0.43	0.32

№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 165.83 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	70.02	58.81
3	Vanilla powder	99.85	4.10	4.09	0.68	0.68
4	Cognac or dessert wine	—	1.64	—	0.27	—
	Total	25.0 75.0	1022.08	766.09	169.49	127.04
	Losses 2.1%			16.09		2.67
	Output	25.0 75.0	1000.00	750.00	165.83	124.37
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	1.78	1.33
	Baking/boiling 0.06%		0.62		0.10
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	1.78	1.33

№068 Cream "Charlotte" finishing basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 3.9 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 060 Charlotte syrup	68.6	448.02	307.16	1.75	1.20
3	Cocoa powder [Skurikhin]	95.0	122.99	116.84	0.48	0.46
4	Vanilla powder	99.85	1.50	1.50	0.006	0.006
	Total	21.4 78.6	1020.53	801.84	3.98	3.13
	Losses 2.1%			16.84		0.066
	Output	21.5 78.5	1000.00	785.00	3.90	3.06
	Losses before baking/boiling, shrinkage 1.04994%	78.6	10.71	8.42	0.042	0.033
	Baking/boiling -0.09%		-0.91		-0.004
	Losses after baking/boiling, shrinkage 1.04994%	78.5	10.72	8.42	0.042	0.033

Butter semi-finished product (in No. 142) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 358.85 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	266.16	223.57	95.51	80.23
3	Granulated sugar	99.85	266.16	265.76	95.51	95.37
4	Melange	27.0	266.16	71.86	95.51	25.79
5	Vanilla powder	99.85	2.66	2.66	0.95	0.95
6	Sign up
	Total	24.7 75.3	1201.71	905.20	431.23	324.83
	Losses 6.1%			55.20		19.81
	Output	15.0 85.0	1000.00	850.00	358.85	305.02
	Losses before baking/boiling, shrinkage 3.04929%	75.3	36.64	27.60	13.15	9.90
	Baking/boiling 11.38%		132.59		47.58
	Losses after baking/boiling, shrinkage 3.04929%	85.0	32.47	27.60	11.65	9.90

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 100.27 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	42.20	5.06
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	11.25	3.04
	Total	38.9 61.1	1164.48	711.21	116.76	71.31
	Losses 3.6%			25.61		2.57
	Output	31.4 68.6	1000.00	685.60	100.27	68.74
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	2.10	1.28
	Baking/boiling 10.92%		124.84		12.52
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	1.87	1.28

Fried semi-finished product crumb (in No. 142) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 15.6 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	297.51	249.91	4.64	3.90
3	Granulated sugar	99.85	297.51	297.06	4.64	4.63
4	Melange	27.0	297.51	80.33	4.64	1.25
5	Vanilla powder	99.85	2.97	2.97	0.046	0.046
6	Sign up
	Total	24.7 75.3	1343.25	1011.82	20.96	15.79
	Losses 7.1%			71.82		1.12
	Output	6.0 94.0	1000.00	940.00	15.60	14.67
	Losses before baking/boiling, shrinkage 3.54894%	75.3	47.67	35.91	0.74	0.56
	Baking/boiling 19.87%		257.38		4.02
	Losses after baking/boiling, shrinkage 3.54894%	94.0	38.20	35.91	0.60	0.56

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 7.8 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	3.23	3.23
3	Starch syrup	78.0	103.34	80.61	0.81	0.63
4	Agar (E406)	85.0	10.34	8.79	0.081	0.069
5	Essence	—	3.10	—	0.024	—
6	Sign up
7	Food paint	—	1.00	—	0.008	—
	Total	50.0 50.0	1010.08	505.04	7.88	3.94
	Losses 1.0%			5.04		0.039
	Output	50.0 50.0	1000.00	500.00	7.80	3.90
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.039	0.020
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.039	0.020

Consolidated recipe, k=1.017387
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 780.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	84.0	171.92	144.41	174.91	146.92
2	Granulated sugar	99.85	166.69	166.44	169.58	169.33
3	Flour, premium	85.5	150.23	128.45	152.84	130.68
4	Jam apricot	72.0	132.62	95.48	134.92	97.14
5	Melange	27.0	100.15	27.04	101.89	27.51
6	Sign up	72.0	49.53	35.66	50.39	36.28
7	Apricots from compote	17.0	46.81	7.96	47.62	8.10
8	Fresh whole milk the weight ratio of fat 3.2%	12.0	42.20	5.06	42.94	5.15
9	Chicken eggs [chicken egg] [2]	27.0	11.25	3.04	11.45	3.09
10	water	—	3.71	—	3.78	—
11	Sign up	99.85	1.69	1.68	1.72	1.71
12	Starch syrup	78.0	0.81	0.63	0.82	0.64
13	Ammonium carbonic (E503(i))	—	0.50	—	0.51	—
14	Cocoa powder [Skurikhin]	95.0	0.48	0.46	0.49	0.46
15	Cognac or dessert wine	—	0.27	—	0.28	—
16	Sign up	85.0	0.081	0.069	0.082	0.070
17	Essence	—	0.024	—	0.025	—
18	Citric acid (E330)	98.0	0.016	0.016	0.016	0.016
19	Food paint	—	0.008	—	0.008	—
	Total		878.98	616.39	894.26	627.11
	Total phase loss 4.4%			26.91
	Other losses 1.7%					10.72
	General losses 6.0%					37.63
	Output	75.6	780.10	589.48	780.10	589.48

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Recipe on №142 Cake "Lada" contained in handbooks:

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

Consolidated recipe №142 Cake "Lada"

Recipe on №142 Cake "Lada" contained in handbooks:

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