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All groups → All products → Cakes → Air cakes → Air cakes → №172 Cake "Pearl" → No. 172 → Consolidated recipe

Consolidated recipe №172 Cake "Pearl"

Weight 1 kg.

No. 172
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 857.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 046 Creamy cream (basic)	86.0	200.00	172.00	171.42	147.42
3	Jam	72.0	100.00	72.00	85.71	61.71
	Total	12.6 87.4	1000.00	874.00	857.10	749.11
	Output	12.6 87.4	1000.00	874.00		749.11

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Creamy protein semi-finished product (in No. 172) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 599.97 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	288.71	34.65	173.22	20.79
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	246.06	206.69	147.63	124.01
4	Flour, premium	85.5	246.06	210.38	147.63	126.22
5	Salt	96.5	0.29	0.28	0.17	0.17
6	Sign up
	Total	25.9 74.1	1273.25	943.38	763.91	566.00
	Losses 4.6%			43.38		26.03
	Output	10.0 90.0	1000.00	900.00	599.97	539.97
	Losses before baking/boiling, shrinkage 2.29911%	74.1	29.27	21.69	17.56	13.01
	Baking/boiling 17.68%		219.88		131.92
	Losses after baking/boiling, shrinkage 2.29911%	90.0	24.10	21.69	14.46	13.01

No. 046 Creamy cream (basic) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 171.42 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	278.57	278.15	47.75	47.68
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	208.92	154.60	35.81	26.50
4	Vanilla powder	99.85	5.15	5.14	0.88	0.88
5	Cognac or dessert wine	—	1.72	—	0.29	—
	Total	13.8 86.2	1016.69	876.65	174.28	150.28
	Losses 1.9%			16.65		2.85
	Output	14.0 86.0	1000.00	860.00	171.42	147.42
	Losses before baking/boiling, shrinkage 0.94977%	86.2	9.66	8.33	1.66	1.43
	Baking/boiling -0.26%		-2.65		-0.45
	Losses after baking/boiling, shrinkage 0.94977%	86.0	9.68	8.33	1.66	1.43

Consolidated recipe, k=1.034241
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 857.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	343.01	342.50	354.75	354.22
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	237.17	199.22	245.29	206.04
3	Raw egg white	12.0	173.22	20.79	179.15	21.50
4	Flour, premium	85.5	147.63	126.22	152.68	130.54
5	Jam	72.0	85.71	61.71	88.64	63.82
6	Sign up	74.0	35.81	26.50	37.04	27.41
7	Vanilla powder	99.85	0.88	0.88	0.91	0.91
8	Cognac or dessert wine	—	0.29	—	0.30	—
9	Salt	96.5	0.17	0.17	0.18	0.17
10	Vanillin	—	0.006	—	0.006	—
	Total		1023.90	777.99	1058.96	804.62
	Total phase loss 3.7%			28.88
	Other losses 3.3%					26.64
	General losses 6.9%					55.52
	Output	87.4	857.10	749.11	857.10	749.11

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Recipe on №172 Cake "Pearl" contained in handbooks:

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

Consolidated recipe №172 Cake "Pearl"

Recipe on №172 Cake "Pearl" contained in handbooks:

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