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All groups → All products → Cakes → Sand cakes → Sandy fruit cakes → №146 Cake "Youth" → No. 146 → Consolidated recipe

Consolidated recipe: №146 Cake "Youth"

Weight 1 kg.

No. 146
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 594.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Milk cream (in No. 132, 146)	73.0	225.00	164.25	133.81	97.68
3	Strawberry jam	72.0	210.00	151.20	124.89	89.92
4	No. 104 Jelly	50.0	40.00	20.00	23.79	11.89
5	Candied fruit	83.0	15.00	12.45	8.92	7.40
6	Sign up
	Total	17.0 83.0	1000.00	829.80	594.70	493.48
	Output	17.0 83.0	1000.00	829.80		493.48

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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 297.35 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	98.88	83.06
3	Granulated sugar	99.85	155.87	155.64	46.35	46.28
4	Melange	27.0	72.75	19.64	21.63	5.84
5	Essence	—	2.08	—	0.62	—
6	Sign up
7	Ammonium carbonic (E503(i))	—	0.52	—	0.15	—
8	Baking soda (E500(ii))	50.0	0.52	0.26	0.15	0.077
	Total	16.9 83.1	1158.67	963.30	344.53	286.44
	Losses 1.9%			18.30		5.44
	Output	5.5 94.5	1000.00	945.00	297.35	281.00
	Losses before baking/boiling, shrinkage 0.9501%	83.1	11.01	9.15	3.27	2.72
	Baking/boiling 12.02%		137.98		41.03
	Losses after baking/boiling, shrinkage 0.9501%	94.5	9.69	9.15	2.88	2.72

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 133.81 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	51.99	38.47
3	Raw egg yolk	46.0	77.71	35.75	10.40	4.78
4	water	—	53.21	—	7.12	—
5	Vanilla powder	99.85	3.88	3.87	0.52	0.52
6	Sign up
	Total	27.0 73.0	1021.46	745.67	136.68	99.78
	Losses 2.1%			15.67		2.10
	Output	27.0 73.0	1000.00	730.00	133.81	97.68
	Losses before baking/boiling, shrinkage 1.0506%	73.0	10.73	7.83	1.44	1.05
	Losses after baking/boiling, shrinkage 1.0506%	73.0	10.73	7.83	1.44	1.05

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 23.79 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	9.85	9.84
3	Starch syrup	78.0	103.34	80.61	2.46	1.92
4	Agar (E406)	85.0	10.34	8.79	0.25	0.21
5	Essence	—	3.10	—	0.074	—
6	Sign up
7	Food paint	—	1.00	—	0.024	—
	Total	50.0 50.0	1010.08	505.04	24.03	12.01
	Losses 1.0%			5.04		0.12
	Output	50.0 50.0	1000.00	500.00	23.79	11.89
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.12	0.060
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.12	0.060

№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 5.95 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	2.62	2.61
3	Flour, premium	85.5	356.18	304.53	2.12	1.81
4	Potato starch	80.0	87.95	70.36	0.52	0.42
5	Essence	—	4.40	—	0.026	—
	Total	37.6 62.4	1621.13	1011.83	9.64	6.02
	Losses 7.1%			71.83		0.43
	Output	6.0 94.0	1000.00	940.00	5.95	5.59
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.34	0.21
	Baking/boiling 33.6%		525.38		3.12
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.23	0.21

Consolidated recipe, k=1.030238
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 594.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	178.24	152.40	183.63	157.01
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	165.43	138.96	170.43	143.16
3	Strawberry jam	72.0	124.89	89.92	128.66	92.64
4	Granulated sugar	99.85	58.82	58.73	60.60	60.50
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	51.99	38.47	53.56	39.64
6	Sign up	27.0	25.99	7.02	26.78	7.23
7	water	—	18.44	—	19.00	—
8	Raw egg yolk	46.0	10.40	4.78	10.71	4.93
9	Candied fruit	83.0	8.92	7.40	9.19	7.63
10	Starch syrup	78.0	2.46	1.92	2.53	1.98
11	Sign up	—	0.72	—	0.74	—
12	Salt	96.5	0.62	0.60	0.64	0.61
13	Potato starch	80.0	0.52	0.42	0.54	0.43
14	Vanilla powder	99.85	0.52	0.52	0.53	0.53
15	Agar (E406)	85.0	0.25	0.21	0.25	0.22
16	Sign up	—	0.15	—	0.16	—
17	Baking soda (E500(ii))	50.0	0.15	0.077	0.16	0.080
18	Citric acid (E330)	98.0	0.15	0.15	0.16	0.15
19	Food paint	—	0.024	—	0.025	—
	Total		648.69	501.57	668.30	516.74
	Total phase loss 1.6%			8.09
	Other losses 2.9%					15.17
	General losses 4.5%					23.25
	Output	83.0	594.70	493.48	594.70	493.48

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	raw egg yolk; 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	butter; whole condensed milk with sugar the weight ratio of fat 8.5%	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 №146 Cake "Youth" contained in handbooks:

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

Consolidated recipe: №146 Cake "Youth"

Recipe on №146 Cake "Youth" contained in handbooks:

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