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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 771.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Creamy protein cream (B No. 171)	84.0	300.00	252.00	231.45	194.42
3	Creamy protein cream with cranberries (b171)	84.0	275.00	231.00	212.16	178.22
4	Chocolate glaze [Skurikhin]	99.1	15.00	14.86	11.57	11.47
5	Cranberry soup	69.0	10.00	6.90	7.72	5.32
	Total	10.9 89.1	1000.00	890.76	771.50	687.23
	Output	10.9 89.1	1000.00	890.76		687.23

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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 231.45 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	251.57	211.32	58.23	48.91
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	119.20	88.21	27.59	20.42
4	Raw egg white	12.0	69.42	8.33	16.07	1.93
5	Citric acid (E330)	98.0	2.50	2.45	0.58	0.57
6	Sign up
7	Vanillin	—	0.40	—	0.093	—
	Total	24.1 75.9	1123.19	852.79	259.96	197.38
	Losses 1.5%			12.79		2.96
	Output	16.0 84.0	1000.00	840.00	231.45	194.42
	Losses before baking/boiling, shrinkage 0.74973%	75.9	8.42	6.39	1.95	1.48
	Baking/boiling 9.61%		107.16		24.80
	Losses after baking/boiling, shrinkage 0.74973%	84.0	7.61	6.39	1.76	1.48

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 212.16 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	230.33	193.48	48.87	41.05
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	109.13	80.76	23.15	17.13
4	Cranberry soup	69.0	104.35	72.00	22.14	15.28
5	Raw egg white	12.0	63.58	7.63	13.49	1.62
6	Sign up
7	Vanillin	—	0.40	—	0.085	—
	Total	24.6 75.4	1130.93	852.79	239.94	180.93
	Losses 1.5%			12.79		2.71
	Output	16.0 84.0	1000.00	840.00	212.16	178.22
	Losses before baking/boiling, shrinkage 0.74982%	75.4	8.48	6.39	1.80	1.36
	Baking/boiling 10.23%		114.84		24.36
	Losses after baking/boiling, shrinkage 0.74982%	84.0	7.61	6.39	1.62	1.36

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 308.6 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	428.54	51.42	132.25	15.87
3	Whole milk powder	95.0	105.39	100.12	32.52	30.90
4	Vanilla powder	99.85	8.46	8.45	2.61	2.61
	Total	27.4 72.6	1399.47	1015.79	431.88	313.47
	Losses 5.0%			50.79		15.67
	Output	3.5 96.5	1000.00	965.00	308.60	297.80
	Losses before baking/boiling, shrinkage 2.49988%	72.6	34.99	25.39	10.80	7.84
	Baking/boiling 24.78%		338.17		104.36
	Losses after baking/boiling, shrinkage 2.49988%	96.5	26.31	25.39	8.12	7.84

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 288.67 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	292.66	228.27	84.48	65.90
3	Water	—	146.34	—	42.24	—
4	Water (for soaking agar-agar)	—	40.80	—	11.78	—
5	Agar (E406)	85.0	8.16	6.94	2.36	2.00
	Total	23.6 76.4	1073.30	819.67	309.83	236.61
	Losses 2.4%			19.67		5.68
	Output	20.0 80.0	1000.00	800.00	288.67	230.93
	Losses before baking/boiling, shrinkage 1.20004%	76.4	12.88	9.84	3.72	2.84
	Baking/boiling 4.54%		48.12		13.89
	Losses after baking/boiling, shrinkage 1.20004%	80.0	12.30	9.84	3.55	2.84

Consolidated recipe, k=1.014941
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 771.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	433.46	432.81	439.94	439.28
2	Raw egg white	12.0	161.80	19.42	164.22	19.71
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	107.09	89.96	108.69	91.30
4	Starch syrup	78.0	84.48	65.90	85.74	66.88
5	Water	—	54.02	—	54.83	—
6	Sign up	74.0	50.74	37.55	51.50	38.11
7	Whole milk powder	95.0	32.52	30.90	33.01	31.36
8	Cranberry soup	69.0	29.85	20.60	30.30	20.91
9	Chocolate glaze [Skurikhin]	99.1	11.57	11.47	11.75	11.64
10	Vanilla powder	99.85	2.61	2.61	2.65	2.65
11	Sign up	85.0	2.36	2.00	2.39	2.03
12	Citric acid (E330)	98.0	1.06	1.04	1.08	1.06
13	Cognac	—	0.46	—	0.47	—
14	Vanillin	—	0.18	—	0.18	—
	Total		972.23	714.25	986.75	724.92
	Total phase loss 3.8%			27.02
	Other losses 1.5%					10.67
	General losses 5.2%					37.70
	Output	89.1	771.50	687.23	771.50	687.23

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Recipe on №171 Cake "Tatarstan" contained in handbooks:

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

Consolidated recipe №171 Cake "Tatarstan"

Recipe on №171 Cake "Tatarstan" contained in handbooks:

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