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All groups → All products → Cakes → Air cakes → Airy nut cakes → №175 Cake "Orbit" → No. 175 → Consolidated recipe

Consolidated recipe №175 Cake "Orbit"

Weight 2.0 kg.

No. 175
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 198.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№065 Cream "Charlotte" on agar	75.0	360.00	270.00	71.32	53.49
3	Blackcurrant jam	72.0	140.00	100.80	27.73	19.97
4	"Patterned" chocolate	99.4	30.00	29.82	5.94	5.91
5	No. 023 Air	96.5	20.00	19.30	3.96	3.82
6	Sign up
	Total	14.6 85.4	1000.00	854.17	198.10	169.21
	Output	14.6 85.4	1000.00	854.17		169.21

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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 85.18 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	341.94	41.03	29.13	3.50
3	Roasted kernels	97.5	290.64	283.37	24.76	24.14
4	Vanilla powder	99.85	8.55	8.54	0.73	0.73
	Total	23.3 76.7	1324.99	1015.78	112.87	86.53
	Losses 5.0%			50.78		4.33
	Output	3.5 96.5	1000.00	965.00	85.18	82.20
	Losses before baking/boiling, shrinkage 2.49947%	76.7	33.12	25.39	2.82	2.16
	Baking/boiling 20.56%		265.56		22.62
	Losses after baking/boiling, shrinkage 2.49947%	96.5	26.31	25.39	2.24	2.16

№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 71.32 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	355.99	355.46	25.39	25.35
3	Fresh whole milk the weight ratio of fat 3.2%	12.0	213.59	25.63	15.23	1.83
4	Chicken eggs [chicken egg] [2]	27.0	31.64	8.54	2.26	0.61
5	Vanilla powder	99.85	3.95	3.94	0.28	0.28
6	Sign up
7	Agar (E406)	85.0	0.47	0.40	0.034	0.028
	Total	27.1 72.9	1050.23	766.10	74.90	54.64
	Losses 2.1%			16.10		1.15
	Output	25.0 75.0	1000.00	750.00	71.32	53.49
	Losses before baking/boiling, shrinkage 1.05088%	72.9	11.04	8.05	0.79	0.57
	Baking/boiling 2.74%		28.46		2.03
	Losses after baking/boiling, shrinkage 1.05088%	75.0	10.73	8.05	0.77	0.57

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	0.029
	Total	24.0 76.0	1329.19	1010.46	5.27	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

№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 3.96 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	345.58	41.47	1.37	0.16
3	Roasted kernels	97.5	293.73	286.39	1.16	1.13
4	Vanilla powder	99.85	8.64	8.63	0.034	0.034
	Total	23.3 76.7	1339.09	1026.59	5.31	4.07
	Losses 6.0%			61.59		0.24
	Output	3.5 96.5	1000.00	965.00	3.96	3.82
	Losses before baking/boiling, shrinkage 2.99958%	76.7	40.17	30.79	0.16	0.12
	Baking/boiling 20.56%		267.01		1.06
	Losses after baking/boiling, shrinkage 2.99958%	96.5	31.91	30.79	0.13	0.12

Consolidated recipe, k=1.042415
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 198.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	90.19	90.05	94.01	93.87
2	Raw egg white	12.0	31.93	3.83	33.28	3.99
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	31.59	26.54	32.93	27.66
4	Blackcurrant jam	72.0	27.73	19.97	28.91	20.82
5	Roasted kernels	97.5	25.92	25.27	27.02	26.35
6	Sign up	12.0	15.23	1.83	15.88	1.91
7	"Patterned" chocolate	99.4	5.94	5.91	6.20	6.16
8	Chicken eggs [chicken egg] [2]	27.0	2.26	0.61	2.35	0.64
9	Vanilla powder	99.85	1.07	1.07	1.12	1.12
10	Cognac	—	0.11	—	0.12	—
11	Sign up	85.0	0.034	0.028	0.035	0.030
	Total		232.01	175.11	241.85	182.54
	Total phase loss 3.4%			5.90
	Other losses 4.1%					7.43
	General losses 7.3%					13.33
	Output	85.4	198.10	169.21	198.10	169.21

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Recipe on №175 Cake "Orbit" contained in handbooks:

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

Consolidated recipe №175 Cake "Orbit"

Recipe on №175 Cake "Orbit" contained in handbooks:

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