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All groups → All products → Cakes → Sand cakes → Sandy fruit cakes → №150 Cake "Pest" → No. 150 → Consolidated recipe

Consolidated recipe №150 Cake "Pest"

Weight 1.5 kg or more.

No. 150
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 233.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№087 Protein cream (custard)	70.0	302.72	211.90	70.69	49.48
3	Jam	72.0	256.06	184.36	59.79	43.05
4	Powdered sugar	99.85	17.06	17.03	3.98	3.98
	Total	18.6 81.4	1000.00	814.13	233.50	190.10
	Output	18.6 81.4	1000.00	814.13		190.10

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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 99.04 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	32.93	27.66
3	Granulated sugar	99.85	155.87	155.64	15.44	15.41
4	Melange	27.0	72.75	19.64	7.21	1.95
5	Essence	—	2.08	—	0.21	—
6	Sign up
7	Ammonium carbonic (E503(i))	—	0.52	—	0.052	—
8	Baking soda (E500(ii))	50.0	0.52	0.26	0.052	0.026
	Total	16.9 83.1	1158.67	963.30	114.76	95.41
	Losses 1.9%			18.30		1.81
	Output	5.5 94.5	1000.00	945.00	99.04	93.59
	Losses before baking/boiling, shrinkage 0.9501%	83.1	11.01	9.15	1.09	0.91
	Baking/boiling 12.02%		137.98		13.67
	Losses after baking/boiling, shrinkage 0.9501%	94.5	9.69	9.15	0.96	0.91

№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 70.69 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	324.88	38.99	22.96	2.76
3	Vanilla powder	99.85	24.37	24.33	1.72	1.72
4	water	—	18.29	—	1.29	—
	Total	30.0 70.0	1017.31	712.11	71.91	50.34
	Losses 1.7%			12.11		0.86
	Output	30.0 70.0	1000.00	700.00	70.69	49.48
	Losses before baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	0.61	0.43
	Losses after baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	0.61	0.43

Consolidated recipe, k=1.049099
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 233.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	61.37	61.27	64.38	64.28
2	Jam	72.0	59.79	43.05	62.73	45.16
3	Flour, premium	85.5	58.66	50.16	61.54	52.62
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	32.93	27.66	34.55	29.02
5	Raw egg white	12.0	22.96	2.76	24.09	2.89
6	Sign up	27.0	7.21	1.95	7.56	2.04
7	Powdered sugar	99.85	3.98	3.98	4.18	4.17
8	Vanilla powder	99.85	1.72	1.72	1.81	1.80
9	water	—	1.29	—	1.36	—
10	Essence	—	0.21	—	0.22	—
11	Sign up	96.5	0.21	0.20	0.22	0.21
12	Ammonium carbonic (E503(i))	—	0.052	—	0.054	—
13	Baking soda (E500(ii))	50.0	0.052	0.026	0.054	0.027
	Total		250.44	192.77	262.73	202.23
	Total phase loss 1.4%			2.67
	Other losses 4.7%					9.46
	General losses 6.0%					12.13
	Output	81.4	233.50	190.10	233.50	190.10

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Consolidated recipe №150 Cake "Pest"

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