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All groups → All products → Cakes → Air cakes → Air cakes → №169 Cake "Gossamer" → No. 169 → Consolidated recipe

Consolidated recipe: №169 Cake "Gossamer"

Weight 2 kg.

No. 169
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 870.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 023 Air	96.5	344.00	331.96	299.35	288.87
3	Roasted kernels	97.5	120.00	117.00	104.42	101.81
4	№023а Semi-finished product crumb "Air" №23	96.5	56.00	54.04	48.73	47.03
5	№058 Creamy chocolate cream	76.0	40.00	30.40	34.81	26.45
6	Sign up
	Total	14.3 85.7	1000.00	857.16	870.20	745.90
	Output	14.3 85.7	1000.00	857.16		745.90

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№056 Creamy fruit cream basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 362 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	№047 Cream cream "New"	75.0	502.01	376.51	181.73	136.30
	Total	26.5 73.5	1004.02	737.95	363.46	267.14
	Losses 0.4%			2.95		1.07
	Output	26.5 73.5	1000.00	735.00	362.00	266.07
	Losses before baking/boiling, shrinkage 0.2002%	73.5	2.01	1.48	0.73	0.53
	Losses after baking/boiling, shrinkage 0.2002%	73.5	2.01	1.48	0.73	0.53

No. 023 Air basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 299.35 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	107.93	12.95
3	Vanilla powder	99.85	7.21	7.20	2.16	2.16
	Total	24.0 76.0	1329.19	1010.46	397.89	302.48
	Losses 4.5%			45.46		13.61
	Output	3.5 96.5	1000.00	965.00	299.35	288.87
	Losses before baking/boiling, shrinkage 2.24956%	76.0	29.90	22.73	8.95	6.80
	Baking/boiling 21.22%		275.73		82.54
	Losses after baking/boiling, shrinkage 2.24956%	96.5	23.56	22.73	7.05	6.80

№047 Cream cream "New" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 202.61 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	287.10	286.67	58.17	58.08
3	water	—	149.67	—	30.33	—
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	109.63	81.13	22.21	16.44
5	Vanilla powder	99.85	5.13	5.12	1.04	1.04
6	Sign up
	Total	25.0 75.0	1019.39	764.54	206.54	154.91
	Losses 1.9%			14.54		2.95
	Output	25.0 75.0	1000.00	750.00	202.61	151.96
	Losses before baking/boiling, shrinkage 0.95107%	75.0	9.70	7.27	1.96	1.47
	Losses after baking/boiling, shrinkage 0.95107%	75.0	9.70	7.27	1.96	1.47

№023а Semi-finished product crumb "Air" №23 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 48.73 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	364.36	43.72	17.76	2.13
3	Vanilla powder	99.85	7.28	7.27	0.35	0.35
	Total	24.0 76.0	1343.26	1021.15	65.46	49.76
	Losses 5.5%			56.15		2.74
	Output	3.5 96.5	1000.00	965.00	48.73	47.03
	Losses before baking/boiling, shrinkage 2.74958%	76.0	36.93	28.08	1.80	1.37
	Baking/boiling 21.22%		277.23		13.51
	Losses after baking/boiling, shrinkage 2.74958%	96.5	29.10	28.08	1.42	1.37

№058 Creamy chocolate cream basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 34.81 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	226.62	226.28	7.89	7.88
3	water	—	134.56	—	4.68	—
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	103.06	76.26	3.59	2.65
5	Cocoa powder [Skurikhin]	95.0	61.81	58.72	2.15	2.04
6	Sign up
7	Cognac or dessert wine	—	1.55	—	0.054	—
	Total	24.0 76.0	1019.36	774.71	35.48	26.97
	Losses 1.9%			14.71		0.51
	Output	24.0 76.0	1000.00	760.00	34.81	26.45
	Losses before baking/boiling, shrinkage 0.94939%	76.0	9.68	7.36	0.34	0.26
	Losses after baking/boiling, shrinkage 0.94939%	76.0	9.68	7.36	0.34	0.26

Consolidated recipe, k=1.052789
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 870.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	401.21	400.61	422.39	421.76
2	Jam	72.0	181.73	130.85	191.32	137.75
3	Raw egg white	12.0	125.68	15.08	132.32	15.88
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	111.50	93.66	117.39	98.60
5	Roasted kernels	97.5	104.42	101.81	109.94	107.19
6	Sign up	—	35.01	—	36.86	—
7	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	25.80	19.09	27.16	20.10
8	Vanilla powder	99.85	3.63	3.63	3.83	3.82
9	Cocoa powder [Skurikhin]	95.0	2.15	2.04	2.27	2.15
10	Cognac or dessert wine	—	0.39	—	0.41	—
	Total		991.53	766.77	1043.87	807.25
	Total phase loss 2.7%			20.87
	Other losses 5.0%					40.48
	General losses 7.6%					61.35
	Output	85.7	870.20	745.90	870.20	745.90

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	no data		no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	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; whole condensed milk with sugar the weight ratio of fat 8.5%	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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Consolidated recipe: №169 Cake "Gossamer"

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