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All groups → All products → Cakes → Air cakes → Air cakes → №171 Cake "Tatarstan" → No. 171 → Consolidated recipe

Consolidated recipe: №171 Cake "Tatarstan"

Weight 1 and 2 kg.

No. 171
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 348.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Creamy protein cream (B No. 171)84.0 300.00 252.00 104.52 87.80 
3Creamy protein cream with cranberries (b171)84.0 275.00 231.00 95.81 80.48 
4Chocolate glaze [Skurikhin]99.1 15.00 14.86 5.23 5.18 
5Cranberry soup69.0 10.00 6.90 3.48 2.40 
Total10.9 89.1 1000.00 890.76 348.40 310.34 
Output10.9 89.1 1000.00 890.76 310.34 
List of recipes
Creamy protein cream (B No. 171) the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 104.52 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 251.57 211.32 26.29 22.09 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 119.20 88.21 12.46 9.22 
4Raw egg white12.0 69.42 8.33 7.26 0.87 
5Citric acid (E330)98.0 2.50 2.45 0.26 0.26 
6Sign up
7Vanillin—  0.40 —   0.042—   
Total24.1 75.9 1123.19 852.79 117.40 89.13 
Losses 1.5%12.79 1.34 
Output16.0 84.0 1000.00 840.00 104.52 87.80 
Losses before baking/boiling, shrinkage 0.74973%75.9 8.42 6.39 0.88 0.67 
Baking/boiling 9.61%107.16 11.20 
Losses after baking/boiling, shrinkage 0.74973%84.0 7.61 6.39 0.80 0.67 
Creamy protein cream with cranberries (b171) the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 95.81 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 230.33 193.48 22.07 18.54 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 109.13 80.76 10.46 7.74 
4Cranberry soup69.0 104.35 72.00 10.00 6.90 
5Raw egg white12.0 63.58 7.63 6.09 0.73 
6Sign up
7Vanillin—  0.40 —   0.038—   
Total24.6 75.4 1130.93 852.79 108.35 81.71 
Losses 1.5%12.79 1.23 
Output16.0 84.0 1000.00 840.00 95.81 80.48 
Losses before baking/boiling, shrinkage 0.74982%75.4 8.48 6.39 0.81 0.61 
Baking/boiling 10.23%114.84 11.00 
Losses after baking/boiling, shrinkage 0.74982%84.0 7.61 6.39 0.73 0.61 
Air semi-finished product (in No. 171) the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 139.36 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 428.54 51.42 59.72 7.17 
3Whole milk powder95.0 105.39 100.12 14.69 13.95 
4Vanilla powder99.858.46 8.45 1.18 1.18 
Total27.4 72.6 1399.47 1015.79 195.03 141.56 
Losses 5.0%50.79 7.08 
Output3.5 96.5 1000.00 965.00 139.36 134.48 
Losses before baking/boiling, shrinkage 2.49988%72.6 34.99 25.39 4.88 3.54 
Baking/boiling 24.78%338.17 47.13 
Losses after baking/boiling, shrinkage 2.49988%96.5 26.31 25.39 3.67 3.54 
No. 098 Sugar-agar syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 130.36 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 292.66 228.27 38.15 29.76 
3Water—  146.34 —   19.08 —   
4Water (for soaking agar-agar)—  40.80 —   5.32 —   
5Agar (E406)85.0 8.16 6.94 1.06 0.90 
Total23.6 76.4 1073.30 819.67 139.91 106.85 
Losses 2.4%19.67 2.56 
Output20.0 80.0 1000.00 800.00 130.36 104.29 
Losses before baking/boiling, shrinkage 1.20004%76.4 12.88 9.84 1.68 1.28 
Baking/boiling 4.54%48.12 6.27 
Losses after baking/boiling, shrinkage 1.20004%80.0 12.30 9.84 1.60 1.28 
Consolidated recipe, k=1.014941
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 348.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85195.75 195.45 198.67 198.37 
2Raw egg white12.0 73.07 8.77 74.16 8.90 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 48.36 40.62 49.08 41.23 
4Starch syrup78.0 38.15 29.76 38.72 30.20 
5Water—  24.40 —   24.76 —   
6Sign up74.0 22.91 16.96 23.26 17.21 
7Whole milk powder95.0 14.69 13.95 14.91 14.16 
8Cranberry soup69.0 13.48 9.30 13.68 9.44 
9Chocolate glaze [Skurikhin]99.1 5.23 5.18 5.30 5.26 
10Vanilla powder99.851.18 1.18 1.20 1.19 
11Sign up85.0 1.06 0.90 1.08 0.92 
12Citric acid (E330)98.0 0.48 0.47 0.49 0.48 
13Cognac—  0.21 —   0.21 —   
14Vanillin—  0.080—   0.081—   
Total439.05 322.55 445.61 327.37 
Total phase loss 3.8%12.20 
Other losses 1.5%4.82 
General losses 5.2%17.02 
Output89.1 348.40 310.34 348.40 310.34 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yesraw egg whiteno data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesbutter; whole condensed milk with sugar the weight ratio of fat 8.5%no data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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Recipe on №171 Cake "Tatarstan" contained in handbooks:

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