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All groups → All products → Cakes → Air cakes → Airy nut cakes → №177 Cake "Seagull" → No. 177 → Consolidated recipe

Consolidated recipe: №177 Cake "Seagull"

Weight 1 and 2 kg.

No. 177
#	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	No. 025 Airy nut	96.5	430.00	414.95	85.18	82.20
3	№065 Cream "Charlotte" on agar	75.0	40.00	30.00	7.92	5.94
4	№025а Semi-finished product crumb "Air-nut" №25	96.5	20.00	19.30	3.96	3.82
5	No. 023 Air	96.5	10.00	9.65	1.98	1.91
	Total	14.3 85.7	1000.00	857.40	198.10	169.85
	Output	14.3 85.7	1000.00	857.40		169.85

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Charlotte Chocolate Cream (at 166, 168, 177, 184, 231, 395) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 99.05 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	459.72	386.16	45.54	38.25
3	Cocoa powder [Skurikhin]	95.0	53.63	50.95	5.31	5.05
4	Cognac	—	1.53	—	0.15	—
5	Vanilla essence	—	1.38	—	0.14	—
	Total	23.3 76.7	1021.41	783.44	101.17	77.60
	Losses 2.1%			16.44		1.63
	Output	23.3 76.7	1000.00	767.00	99.05	75.97
	Losses before baking/boiling, shrinkage 1.04948%	76.7	10.72	8.22	1.06	0.81
	Baking/boiling -0.0%		-0.029		-0.003
	Losses after baking/boiling, shrinkage 1.04948%	76.7	10.72	8.22	1.06	0.81

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

No. 060 Charlotte syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 50.04 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fresh whole milk the weight ratio of fat 3.2%	12.0	420.90	50.51	21.06	2.53
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	5.62	1.52
	Total	38.9 61.1	1164.48	711.21	58.26	35.59
	Losses 3.6%			25.61		1.28
	Output	31.4 68.6	1000.00	685.60	50.04	34.30
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	1.05	0.64
	Baking/boiling 10.92%		124.84		6.25
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.93	0.64

№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 7.92 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	355.99	355.46	2.82	2.82
3	Fresh whole milk the weight ratio of fat 3.2%	12.0	213.59	25.63	1.69	0.20
4	Chicken eggs [chicken egg] [2]	27.0	31.64	8.54	0.25	0.068
5	Vanilla powder	99.85	3.95	3.94	0.031	0.031
6	Sign up
7	Agar (E406)	85.0	0.47	0.40	0.004	0.003
	Total	27.1 72.9	1050.23	766.10	8.32	6.07
	Losses 2.1%			16.10		0.13
	Output	25.0 75.0	1000.00	750.00	7.92	5.94
	Losses before baking/boiling, shrinkage 1.05088%	72.9	11.04	8.05	0.087	0.064
	Baking/boiling 2.74%		28.46		0.23
	Losses after baking/boiling, shrinkage 1.05088%	75.0	10.73	8.05	0.085	0.064

№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

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 1.98 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	0.71	0.086
3	Vanilla powder	99.85	7.21	7.20	0.014	0.014
	Total	24.0 76.0	1329.19	1010.46	2.63	2.00
	Losses 4.5%			45.46		0.090
	Output	3.5 96.5	1000.00	965.00	1.98	1.91
	Losses before baking/boiling, shrinkage 2.24956%	76.0	29.90	22.73	0.059	0.045
	Baking/boiling 21.22%		275.73		0.55
	Losses after baking/boiling, shrinkage 2.24956%	96.5	23.56	22.73	0.047	0.045

Consolidated recipe, k=1.031983
#	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	97.31	97.16	100.42	100.27
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	49.05	41.20	50.61	42.52
3	Raw egg white	12.0	31.21	3.75	32.21	3.87
4	Roasted kernels	97.5	25.92	25.27	26.75	26.08
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	22.75	2.73	23.48	2.82
6	Sign up	27.0	5.87	1.58	6.05	1.63
7	Cocoa powder [Skurikhin]	95.0	5.31	5.05	5.48	5.21
8	Vanilla powder	99.85	0.81	0.81	0.83	0.83
9	Cognac	—	0.16	—	0.17	—
10	Vanilla essence	—	0.14	—	0.14	—
11	Sign up	85.0	0.004	0.003	0.004	0.003
	Total		238.53	177.55	246.16	183.23
	Total phase loss 4.3%			7.70
	Other losses 3.1%					5.68
	General losses 7.3%					13.38
	Output	85.7	198.10	169.85	198.10	169.85

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

how to calculate the recipe for the cake

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Recipe on №177 Cake "Seagull" contained in handbooks:

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

Consolidated recipe: №177 Cake "Seagull"

Recipe on №177 Cake "Seagull" contained in handbooks:

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