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All groups → All products → Cakes → Air cakes → Airy nut cakes → №178 Cake "Carnations" → No. 178 → Consolidated recipe

Consolidated recipe №178 Cake "Carnations"

Weight 2 kg.

No. 178
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 729.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2№065 Cream "Charlotte" on agar75.0 390.00 292.50 284.62 213.47 
3Cranberry jam72.0 160.00 115.20 116.77 84.07 
4№025а Semi-finished product crumb "Air-nut" №2596.5 20.00 19.30 14.60 14.09 
Total15.8 84.2 1000.00 841.95 729.80 614.46 
Output15.8 84.2 1000.00 841.95 614.46 
List of recipes
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 313.81 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 341.94 41.03 107.31 12.88 
3Roasted kernels97.5 290.64 283.37 91.21 88.93 
4Vanilla powder99.858.55 8.54 2.68 2.68 
Total23.3 76.7 1324.99 1015.78 415.80 318.77 
Losses 5.0%50.78 15.93 
Output3.5 96.5 1000.00 965.00 313.81 302.83 
Losses before baking/boiling, shrinkage 2.49947%76.7 33.12 25.39 10.39 7.97 
Baking/boiling 20.56%265.56 83.34 
Losses after baking/boiling, shrinkage 2.49947%96.5 26.31 25.39 8.26 7.97 
№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 284.62 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85355.99 355.46 101.32 101.17 
3Fresh whole milk the weight ratio of fat 3.2%12.0 213.59 25.63 60.79 7.30 
4Chicken eggs [chicken egg] [2]27.0 31.64 8.54 9.01 2.43 
5Vanilla powder99.853.95 3.94 1.12 1.12 
6Sign up
7Agar (E406)85.0 0.47 0.40 0.13 0.11 
Total27.1 72.9 1050.23 766.10 298.92 218.05 
Losses 2.1%16.10 4.58 
Output25.0 75.0 1000.00 750.00 284.62 213.47 
Losses before baking/boiling, shrinkage 1.05088%72.9 11.04 8.05 3.14 2.29 
Baking/boiling 2.74%28.46 8.10 
Losses after baking/boiling, shrinkage 1.05088%75.0 10.73 8.05 3.06 2.29 
№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 14.6 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 345.58 41.47 5.04 0.61 
3Roasted kernels97.5 293.73 286.39 4.29 4.18 
4Vanilla powder99.858.64 8.63 0.13 0.13 
Total23.3 76.7 1339.09 1026.59 19.55 14.98 
Losses 6.0%61.59 0.90 
Output3.5 96.5 1000.00 965.00 14.60 14.09 
Losses before baking/boiling, shrinkage 2.99958%76.7 40.17 30.79 0.59 0.45 
Baking/boiling 20.56%267.01 3.90 
Losses after baking/boiling, shrinkage 2.99958%96.5 31.91 30.79 0.47 0.45 
Consolidated recipe, k=1.042416
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 729.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85326.02 325.53 339.84 339.33 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 126.09 105.92 131.44 110.41 
3Cranberry jam72.0 116.77 84.07 121.72 87.64 
4Raw egg white12.0 112.35 13.48 117.12 14.05 
5Roasted kernels97.5 95.49 93.11 99.54 97.06 
6Sign up12.0 60.79 7.30 63.37 7.60 
7Chicken eggs [chicken egg] [2]27.0 9.01 2.43 9.39 2.53 
8Vanilla powder99.853.93 3.93 4.10 4.09 
9Cognac—  0.45 —   0.47 —   
10Agar (E406)85.0 0.13 0.11 0.14 0.12 
Total851.03 635.87 887.13 662.84 
Total phase loss 3.4%21.42 
Other losses 4.1%26.97 
General losses 7.3%48.39 
Output84.2 729.80 614.46 729.80 614.46 
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