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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 106.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Fruit cooking	69.0	280.00	193.20	29.82	20.58
3	№087 Protein cream (custard)	70.0	150.00	105.00	15.98	11.18
4	Roasted kernels	97.5	60.00	58.50	6.39	6.23
5	No. 005 Sponge cake round	84.0	10.00	8.40	1.06	0.89
	Total	16.2 83.8	1000.00	837.60	106.50	89.20
	Output	16.2 83.8	1000.00	837.60		89.20

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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 53.25 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	16.47	13.83
3	Granulated sugar	99.85	206.17	205.86	10.98	10.96
4	Melange	27.0	72.16	19.48	3.84	1.04
5	Flour, premium (on the dust)	85.5	41.24	35.26	2.20	1.88
6	Sign up
7	Salt	96.5	2.06	1.99	0.11	0.11
8	Ammonium carbonic (E503(i))	—	0.52	—	0.028	—
9	Baking soda (E500(ii))	50.0	0.52	0.26	0.028	0.014
	Total	16.2 83.8	1149.41	963.31	61.21	51.30
	Losses 1.9%			18.31		0.97
	Output	5.5 94.5	1000.00	945.00	53.25	50.32
	Losses before baking/boiling, shrinkage 0.95017%	83.8	10.92	9.15	0.58	0.49
	Baking/boiling 11.31%		128.80		6.86
	Losses after baking/boiling, shrinkage 0.95017%	94.5	9.69	9.15	0.52	0.49

№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 15.98 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	324.88	38.99	5.19	0.62
3	Vanilla powder	99.85	24.37	24.33	0.39	0.39
4	water	—	18.29	—	0.29	—
	Total	30.0 70.0	1017.31	712.11	16.25	11.38
	Losses 1.7%			12.11		0.19
	Output	30.0 70.0	1000.00	700.00	15.98	11.18
	Losses before baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	0.14	0.10
	Losses after baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	0.14	0.10

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 1.07 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	389.37	332.91	0.41	0.35
3	Granulated sugar	99.85	341.88	341.37	0.36	0.36
4	Raw egg yolk	46.0	341.88	157.26	0.36	0.17
5	Essence	—	2.28	—	0.002	—
6	Sign up
	Total	43.7 56.3	1589.73	894.57	1.69	0.95
	Losses 6.1%			54.57		0.058
	Output	16.0 84.0	1000.00	840.00	1.06	0.89
	Losses before baking/boiling, shrinkage 3.05001%	56.3	48.49	27.28	0.052	0.029
	Baking/boiling 33.01%		508.76		0.54
	Losses after baking/boiling, shrinkage 3.05001%	84.0	32.48	27.28	0.035	0.029

Consolidated recipe, k=1.025403
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 106.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	30.06	25.70	30.82	26.35
2	Fruit cooking	69.0	29.82	20.58	30.58	21.10
3	Granulated sugar	99.85	21.72	21.69	22.27	22.24
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	16.47	13.83	16.89	14.18
5	Roasted kernels	97.5	6.39	6.23	6.55	6.39
6	Sign up	12.0	5.74	0.69	5.88	0.71
7	Melange	27.0	3.84	1.04	3.94	1.06
8	Vanilla powder	99.85	0.39	0.39	0.40	0.40
9	Raw egg yolk	46.0	0.36	0.17	0.37	0.17
10	water	—	0.29	—	0.30	—
11	Sign up	—	0.11	—	0.12	—
12	Salt	96.5	0.11	0.11	0.11	0.11
13	Ammonium carbonic (E503(i))	—	0.028	—	0.028	—
14	Baking soda (E500(ii))	50.0	0.028	0.014	0.028	0.014
15	Citric acid (E330)	98.0	0.002	0.002	0.002	0.002
	Total		115.36	90.43	118.29	92.73
	Total phase loss 1.4%			1.23
	Other losses 2.5%					2.30
	General losses 3.8%					3.52
	Output	83.8	106.50	89.20	106.50	89.20

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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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