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All groups → All products → Cakes → Air cakes → Airy nut cakes → №174 "Airy-apricot" cake → No. 174 → Consolidated recipe

Consolidated recipe: №174 "Airy-apricot" cake

Weight 2.0 kg.

No. 174
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 293.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№065 Cream "Charlotte" on agar	75.0	358.00	268.50	104.97	78.72
3	Jam apricot	72.0	192.00	138.24	56.29	40.53
4	№025а Semi-finished product crumb "Air-nut" №25	96.5	20.00	19.30	5.86	5.66
	Total	15.9 84.1	1000.00	840.99	293.20	246.58
	Output	15.9 84.1	1000.00	840.99		246.58

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No. 025 Airy nut basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 126.08 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	341.94	41.03	43.11	5.17
3	Roasted kernels	97.5	290.64	283.37	36.64	35.73
4	Vanilla powder	99.85	8.55	8.54	1.08	1.08
	Total	23.3 76.7	1324.99	1015.78	167.05	128.07
	Losses 5.0%			50.78		6.40
	Output	3.5 96.5	1000.00	965.00	126.08	121.66
	Losses before baking/boiling, shrinkage 2.49947%	76.7	33.12	25.39	4.18	3.20
	Baking/boiling 20.56%		265.56		33.48
	Losses after baking/boiling, shrinkage 2.49947%	96.5	26.31	25.39	3.32	3.20

№065 Cream "Charlotte" on agar basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 104.97 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	355.99	355.46	37.37	37.31
3	Fresh whole milk the weight ratio of fat 3.2%	12.0	213.59	25.63	22.42	2.69
4	Chicken eggs [chicken egg] [2]	27.0	31.64	8.54	3.32	0.90
5	Vanilla powder	99.85	3.95	3.94	0.41	0.41
6	Sign up
7	Agar (E406)	85.0	0.47	0.40	0.049	0.042
	Total	27.1 72.9	1050.23	766.10	110.24	80.41
	Losses 2.1%			16.10		1.69
	Output	25.0 75.0	1000.00	750.00	104.97	78.72
	Losses before baking/boiling, shrinkage 1.05088%	72.9	11.04	8.05	1.16	0.85
	Baking/boiling 2.74%		28.46		2.99
	Losses after baking/boiling, shrinkage 1.05088%	75.0	10.73	8.05	1.13	0.85

№025а Semi-finished product crumb "Air-nut" №25 basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 5.86 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	345.58	41.47	2.03	0.24
3	Roasted kernels	97.5	293.73	286.39	1.72	1.68
4	Vanilla powder	99.85	8.64	8.63	0.051	0.051
	Total	23.3 76.7	1339.09	1026.59	7.85	6.02
	Losses 6.0%			61.59		0.36
	Output	3.5 96.5	1000.00	965.00	5.86	5.66
	Losses before baking/boiling, shrinkage 2.99958%	76.7	40.17	30.79	0.24	0.18
	Baking/boiling 20.56%		267.01		1.57
	Losses after baking/boiling, shrinkage 2.99958%	96.5	31.91	30.79	0.19	0.18

Consolidated recipe, k=1.018814
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 293.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	127.64	127.45	130.04	129.84
2	Jam apricot	72.0	56.29	40.53	57.35	41.29
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	46.50	39.06	47.38	39.80
4	Raw egg white	12.0	45.14	5.42	45.99	5.52
5	Roasted kernels	97.5	38.37	37.41	39.09	38.11
6	Sign up	12.0	22.42	2.69	22.84	2.74
7	Chicken eggs [chicken egg] [2]	27.0	3.32	0.90	3.38	0.91
8	Vanilla powder	99.85	1.54	1.54	1.57	1.57
9	Cognac	—	0.17	—	0.17	—
10	Agar (E406)	85.0	0.049	0.042	0.050	0.043
	Total		341.43	255.03	347.86	259.83
	Total phase loss 3.3%			8.45
	Other losses 1.8%					4.80
	General losses 5.1%					13.25
	Output	84.1	293.20	246.58	293.20	246.58

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	chicken eggs; 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	fresh whole milk the weight ratio of fat 3.2%; butter	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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Recipe on №174 "Airy-apricot" cake contained in handbooks:

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

Consolidated recipe: №174 "Airy-apricot" cake

Recipe on №174 "Airy-apricot" cake contained in handbooks:

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