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All groups → All products → Cakes → Sand cakes → Sandy fruit cakes → №149 Cake "Minsk" → No. 149 → Consolidated recipe

Consolidated recipe: №149 Cake "Minsk"

Weight 1 kg.

No. 149
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 445.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Fruit cooking	69.0	280.00	193.20	124.63	85.99
3	№087 Protein cream (custard)	70.0	150.00	105.00	66.76	46.74
4	Roasted kernels	97.5	60.00	58.50	26.71	26.04
5	No. 005 Sponge cake round	84.0	10.00	8.40	4.45	3.74
	Total	16.2 83.8	1000.00	837.60	445.10	372.82
	Output	16.2 83.8	1000.00	837.60		372.82

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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 222.55 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	68.82	57.81
3	Granulated sugar	99.85	206.17	205.86	45.88	45.81
4	Melange	27.0	72.16	19.48	16.06	4.34
5	Flour, premium (on the dust)	85.5	41.24	35.26	9.18	7.85
6	Sign up
7	Salt	96.5	2.06	1.99	0.46	0.44
8	Ammonium carbonic (E503(i))	—	0.52	—	0.12	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.12	0.058
	Total	16.2 83.8	1149.41	963.31	255.80	214.38
	Losses 1.9%			18.31		4.07
	Output	5.5 94.5	1000.00	945.00	222.55	210.31
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	2.43	2.04
	Baking/boiling 11.31%		128.80		28.67
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	2.16	2.04

№087 Protein cream (custard) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 66.77 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	324.88	38.99	21.69	2.60
3	Vanilla powder	99.85	24.37	24.33	1.63	1.62
4	water	—	18.29	—	1.22	—
	Total	30.0 70.0	1017.31	712.11	67.92	47.54
	Losses 1.7%			12.11		0.81
	Output	30.0 70.0	1000.00	700.00	66.76	46.74
	Losses before baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	0.58	0.40
	Losses after baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	0.58	0.40

No. 005 Sponge cake round basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 4.45 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	389.37	332.91	1.73	1.48
3	Granulated sugar	99.85	341.88	341.37	1.52	1.52
4	Raw egg yolk	46.0	341.88	157.26	1.52	0.70
5	Essence	—	2.28	—	0.010	—
6	Sign up
	Total	43.7 56.3	1589.73	894.57	7.08	3.98
	Losses 6.1%			54.57		0.24
	Output	16.0 84.0	1000.00	840.00	4.45	3.74
	Losses before baking/boiling, shrinkage 3.05001%	56.3	48.49	27.28	0.22	0.12
	Baking/boiling 33.01%		508.76		2.26
	Losses after baking/boiling, shrinkage 3.05001%	84.0	32.48	27.28	0.14	0.12

Consolidated recipe, k=1.025403
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 445.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	125.62	107.40	128.81	110.13
2	Fruit cooking	69.0	124.63	85.99	127.79	88.18
3	Granulated sugar	99.85	90.79	90.65	93.09	92.95
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	68.82	57.81	70.57	59.28
5	Roasted kernels	97.5	26.71	26.04	27.38	26.70
6	Sign up	12.0	23.97	2.88	24.58	2.95
7	Melange	27.0	16.06	4.34	16.47	4.45
8	Vanilla powder	99.85	1.63	1.62	1.67	1.67
9	Raw egg yolk	46.0	1.52	0.70	1.56	0.72
10	water	—	1.22	—	1.25	—
11	Sign up	—	0.47	—	0.48	—
12	Salt	96.5	0.46	0.44	0.47	0.45
13	Ammonium carbonic (E503(i))	—	0.12	—	0.12	—
14	Baking soda (E500(ii))	50.0	0.12	0.058	0.12	0.059
15	Citric acid (E330)	98.0	0.007	0.007	0.007	0.007
	Total		482.13	377.94	494.38	387.54
	Total phase loss 1.4%			5.13
	Other losses 2.5%					9.60
	General losses 3.8%					14.73
	Output	83.8	445.10	372.82	445.10	372.82

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; raw egg white	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	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 №149 Cake "Minsk" contained in handbooks:

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

Consolidated recipe: №149 Cake "Minsk"

Recipe on №149 Cake "Minsk" contained in handbooks:

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