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All groups → All products → Cakes → Puff cakes → №160 Cake "Jubilee" → No. 160 → Consolidated recipe

Consolidated recipe: №160 Cake "Jubilee"

Weight 1, 1.5 and 2 kg.

No. 160
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 564.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Creamy lemon (# 160)	80.0	425.00	340.00	240.08	192.07
3	A crumb of semi-finished puff with sour cream (in No. 160)	94.0	7.00	6.58	3.95	3.72
	Total	12.0 88.0	1000.00	880.50	564.90	497.39
	Output	12.0 88.0	1000.00	880.50		497.39

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A crumb of semi-finished puff with sour cream (in No. 160) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 3.95 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
	Total	6.0 94.0	1010.31	949.69	4.00	3.76
	Losses 1.0%			9.69		0.038
	Output	6.0 94.0	1000.00	940.00	3.95	3.72
	Losses before baking/boiling, shrinkage 0.51%	94.0	5.15	4.84	0.020	0.019
	Losses after baking/boiling, shrinkage 0.51%	94.0	5.15	4.84	0.020	0.019

Puff semi-finished product with sour cream (in No. 160) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 324.86 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	322.24	270.68	104.68	87.93
3	Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]	37.0	162.19	60.01	52.69	19.49
4	Chicken eggs [chicken egg] [2]	27.0	60.32	16.29	19.60	5.29
5	Salt	96.5	0.72	0.69	0.23	0.23
	Total	23.9 76.1	1262.99	961.15	410.29	312.24
	Losses 2.2%			21.15		6.87
	Output	6.0 94.0	1000.00	940.00	324.86	305.37
	Losses before baking/boiling, shrinkage 1.10038%	76.1	13.90	10.58	4.51	3.44
	Baking/boiling 19.04%		237.84		77.26
	Losses after baking/boiling, shrinkage 1.10038%	94.0	11.25	10.58	3.66	3.44

Creamy lemon (# 160) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 240.08 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	422.08	354.55	101.33	85.12
3	Powdered sugar	99.85	246.91	246.54	59.28	59.19
4	Chicken eggs [chicken egg] [2]	27.0	135.07	36.47	32.43	8.76
5	Granulated sugar	99.85	121.34	121.16	29.13	29.09
6	Sign up
	Total	44.0 56.0	1457.22	815.48	349.85	195.78
	Losses 1.9%			15.48		3.72
	Output	20.0 80.0	1000.00	800.00	240.08	192.07
	Losses before baking/boiling, shrinkage 0.9493%	56.0	13.83	7.74	3.32	1.86
	Baking/boiling 30.05%		433.71		104.13
	Losses after baking/boiling, shrinkage 0.9493%	80.0	9.68	7.74	2.32	1.86

Consolidated recipe, k=1.030612
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 564.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	85.5	233.09	199.29	240.23	205.39
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	206.02	173.05	212.32	178.35
3	Lemon juice	10.0	126.67	12.67	130.55	13.05
4	Powdered sugar	99.85	59.28	59.19	61.09	61.00
5	Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]	37.0	52.69	19.49	54.30	20.09
6	Sign up	27.0	52.02	14.05	53.62	14.48
7	Granulated sugar	99.85	29.13	29.09	30.02	29.98
8	Cocoa powder [Skurikhin]	95.0	1.01	0.96	1.04	0.99
9	Salt	96.5	0.23	0.23	0.24	0.23
	Total		760.15	508.02	783.42	523.57
	Total phase loss 2.1%			10.63
	Other losses 3.0%					15.55
	General losses 5.0%					26.18
	Output	88.0	564.90	497.39	564.90	497.39

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	chicken eggs	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; sour cream	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

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Recipe on №160 Cake "Jubilee" contained in handbooks:

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

Consolidated recipe: №160 Cake "Jubilee"

Recipe on №160 Cake "Jubilee" contained in handbooks:

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