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All groups → All products → Cakes → Sand cakes → Sandy curd cakes → №158 Cake "Vitebsk" → No. 158 → Consolidated recipe

Consolidated recipe №158 Cake "Vitebsk"

Weight 1 kg.

No. 158
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 119.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Fruity and nut filling (in No. 158)	77.0	400.00	308.00	47.88	36.87
3	No. 101 Chocolate lipstick	88.0	130.00	114.40	15.56	13.69
4	A crumb of semi-finished short chewy product (in No. 158)	76.0	20.00	15.20	2.39	1.82
	Total	22.0 78.0	1000.00	779.60	119.70	93.32
	Output	22.0 78.0	1000.00	779.60		93.32

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A crumb of semi-finished short chewy product (in No. 158) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 2.39 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
	Total	24.0 76.0	1010.71	768.14	2.42	1.84
	Losses 1.1%			8.14		0.019
	Output	24.0 76.0	1000.00	760.00	2.39	1.82
	Losses before baking/boiling, shrinkage 0.53%	76.0	5.36	4.07	0.013	0.010
	Losses after baking/boiling, shrinkage 0.53%	76.0	5.36	4.07	0.013	0.010

short semi-finished product (in No. 158) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 56.28 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Low-fat cottage cheese	22.0	376.46	82.82	21.19	4.66
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	346.74	291.26	19.52	16.39
4	Melange	27.0	43.59	11.77	2.45	0.66
	Total	35.9 64.1	1262.13	809.37	71.04	45.55
	Losses 6.1%			49.37		2.78
	Output	24.0 76.0	1000.00	760.00	56.28	42.78
	Losses before baking/boiling, shrinkage 3.04978%	64.1	38.49	24.68	2.17	1.39
	Baking/boiling 15.62%		191.16		10.76
	Losses after baking/boiling, shrinkage 3.04978%	76.0	32.48	24.68	1.83	1.39

Fruity and nut filling (in No. 158) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 47.88 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted kernels	97.5	262.54	255.98	12.57	12.26
3	Granulated sugar	99.85	100.02	99.87	4.79	4.78
4	Citrus essence	—	0.50	—	0.024	—
	Total	22.5 77.5	1013.16	784.91	48.51	37.58
	Losses 1.9%			14.91		0.71
	Output	23.0 77.0	1000.00	770.00	47.88	36.87
	Losses before baking/boiling, shrinkage 0.94994%	77.5	9.62	7.46	0.46	0.36
	Baking/boiling -0.61%		-6.15		-0.29
	Losses after baking/boiling, shrinkage 0.94994%	77.0	9.68	7.46	0.46	0.36

No. 101 Chocolate lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 15.56 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	251.50	—	3.91	—
3	Starch syrup	78.0	113.18	88.28	1.76	1.37
4	Cocoa powder [Skurikhin]	95.0	47.23	44.87	0.73	0.70
5	Essence	—	2.62	—	0.041	—
6	Sign up
	Total	24.1 75.9	1171.40	888.88	18.23	13.83
	Losses 1.0%			8.88		0.14
	Output	12.0 88.0	1000.00	880.00	15.56	13.69
	Losses before baking/boiling, shrinkage 0.49971%	75.9	5.85	4.44	0.091	0.069
	Baking/boiling 13.77%		160.50		2.50
	Losses after baking/boiling, shrinkage 0.49971%	88.0	5.05	4.44	0.079	0.069

Consolidated recipe, k=1.023782
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 119.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	66.0	31.13	20.54	31.87	21.03
2	Flour, premium	85.5	27.88	23.84	28.54	24.40
3	Low-fat cottage cheese	22.0	21.19	4.66	21.69	4.77
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	19.52	16.39	19.98	16.78
5	Granulated sugar	99.85	16.53	16.51	16.92	16.90
6	Sign up	97.5	12.57	12.26	12.87	12.55
7	Water	—	3.91	—	4.01	—
8	Melange	27.0	2.45	0.66	2.51	0.68
9	Starch syrup	78.0	1.76	1.37	1.80	1.41
10	Cocoa powder [Skurikhin]	95.0	0.73	0.70	0.75	0.71
11	Sign up	—	0.041	—	0.042	—
12	Vanilla powder	99.85	0.037	0.037	0.038	0.038
13	Citrus essence	—	0.024	—	0.025	—
	Total		137.78	96.97	141.05	99.27
	Total phase loss 3.8%			3.65
	Other losses 2.3%					2.31
	General losses 6.0%					5.96
	Output	78.0	119.70	93.32	119.70	93.32

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Recipe on №158 Cake "Vitebsk" contained in handbooks:

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

Consolidated recipe №158 Cake "Vitebsk"

Recipe on №158 Cake "Vitebsk" contained in handbooks:

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