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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 11.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 023 Air	96.5	344.00	331.96	3.96	3.82
3	Roasted kernels	97.5	120.00	117.00	1.38	1.35
4	№023а Semi-finished product crumb "Air" №23	96.5	56.00	54.04	0.64	0.62
5	№058 Creamy chocolate cream	76.0	40.00	30.40	0.46	0.35
6	Sign up
	Total	14.3 85.7	1000.00	857.16	11.50	9.86
	Output	14.3 85.7	1000.00	857.16		9.86

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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 4.78 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	№047 Cream cream "New"	75.0	502.01	376.51	2.40	1.80
	Total	26.5 73.5	1004.02	737.95	4.80	3.53
	Losses 0.4%			2.95		0.014
	Output	26.5 73.5	1000.00	735.00	4.78	3.52
	Losses before baking/boiling, shrinkage 0.2002%	73.5	2.01	1.48	0.010	0.007
	Losses after baking/boiling, shrinkage 0.2002%	73.5	2.01	1.48	0.010	0.007

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 3.96 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	1.43	0.17
3	Vanilla powder	99.85	7.21	7.20	0.029	0.028
	Total	24.0 76.0	1329.19	1010.46	5.26	4.00
	Losses 4.5%			45.46		0.18
	Output	3.5 96.5	1000.00	965.00	3.96	3.82
	Losses before baking/boiling, shrinkage 2.24956%	76.0	29.90	22.73	0.12	0.090
	Baking/boiling 21.22%		275.73		1.09
	Losses after baking/boiling, shrinkage 2.24956%	96.5	23.56	22.73	0.093	0.090

№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 2.68 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	287.10	286.67	0.77	0.77
3	water	—	149.67	—	0.40	—
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	109.63	81.13	0.29	0.22
5	Vanilla powder	99.85	5.13	5.12	0.014	0.014
6	Sign up
	Total	25.0 75.0	1019.39	764.54	2.73	2.05
	Losses 1.9%			14.54		0.039
	Output	25.0 75.0	1000.00	750.00	2.68	2.01
	Losses before baking/boiling, shrinkage 0.95107%	75.0	9.70	7.27	0.026	0.019
	Losses after baking/boiling, shrinkage 0.95107%	75.0	9.70	7.27	0.026	0.019

№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 0.64 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	364.36	43.72	0.23	0.028
3	Vanilla powder	99.85	7.28	7.27	0.005	0.005
	Total	24.0 76.0	1343.26	1021.15	0.87	0.66
	Losses 5.5%			56.15		0.036
	Output	3.5 96.5	1000.00	965.00	0.64	0.62
	Losses before baking/boiling, shrinkage 2.74958%	76.0	36.93	28.08	0.024	0.018
	Baking/boiling 21.22%		277.23		0.18
	Losses after baking/boiling, shrinkage 2.74958%	96.5	29.10	28.08	0.019	0.018

№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 0.46 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	226.62	226.28	0.10	0.10
3	water	—	134.56	—	0.062	—
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	103.06	76.26	0.047	0.035
5	Cocoa powder [Skurikhin]	95.0	61.81	58.72	0.028	0.027
6	Sign up
7	Cognac or dessert wine	—	1.55	—	0.001	—
	Total	24.0 76.0	1019.36	774.71	0.47	0.36
	Losses 1.9%			14.71		0.007
	Output	24.0 76.0	1000.00	760.00	0.46	0.35
	Losses before baking/boiling, shrinkage 0.94939%	76.0	9.68	7.36	0.004	0.003
	Losses after baking/boiling, shrinkage 0.94939%	76.0	9.68	7.36	0.004	0.003

Consolidated recipe, k=1.052789
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 11.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	5.30	5.29	5.58	5.57
2	Jam	72.0	2.40	1.73	2.53	1.82
3	Raw egg white	12.0	1.66	0.20	1.75	0.21
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	1.47	1.24	1.55	1.30
5	Roasted kernels	97.5	1.38	1.35	1.45	1.42
6	Sign up	—	0.46	—	0.49	—
7	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	0.34	0.25	0.36	0.27
8	Vanilla powder	99.85	0.048	0.048	0.051	0.050
9	Cocoa powder [Skurikhin]	95.0	0.028	0.027	0.030	0.028
10	Cognac or dessert wine	—	0.005	—	0.005	—
	Total		13.10	10.13	13.80	10.67
	Total phase loss 2.7%			0.28
	Other losses 5.0%					0.53
	General losses 7.6%					0.81
	Output	85.7	11.50	9.86	11.50	9.86

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Consolidated recipe №169 Cake "Gossamer"

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