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All groups → All products → Cakes → Air cakes → Airy nut cakes → №179 Cake "Tbilisi" → No. 179 → Consolidated recipe

Consolidated recipe: №179 Cake "Tbilisi"

Weight 0.5 and 1 kg.

No. 179
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 117.8 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	50.65	48.88
3	No. 023 Air	96.5	30.00	28.95	3.53	3.41
4	№025а Semi-finished product crumb "Air-nut" №25	96.5	20.00	19.30	2.36	2.27
5	Powdered sugar	99.85	15.00	14.98	1.77	1.76
6	Sign up
	Total	14.1 85.9	1000.00	858.96	117.80	101.19
	Output	14.1 85.9	1000.00	858.96		101.19

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№072 Cream "Charlotte" creamy nut basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 57.72 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	369.67	310.52	21.34	17.92
3	Walnut kernel (raw)	94.0	50.62	47.58	2.92	2.75
4	Vanilla powder	99.85	3.59	3.58	0.21	0.21
5	Cognac or dessert wine	—	1.43	—	0.083	—
	Total	24.6 75.4	1021.11	770.17	58.94	44.46
	Losses 2.1%			16.17		0.93
	Output	24.6 75.4	1000.00	754.00	57.72	43.52
	Losses before baking/boiling, shrinkage 1.04981%	75.4	10.72	8.09	0.62	0.47
	Baking/boiling -0.03%		-0.33		-0.019
	Losses after baking/boiling, shrinkage 1.04981%	75.4	10.72	8.09	0.62	0.47

№067 Cream "Charlotte" chocolate basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 1.77 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	382.33	321.16	0.68	0.57
3	Cocoa powder [Skurikhin]	95.0	48.14	45.73	0.085	0.081
4	Cognac	—	1.52	—	0.003	—
5	Vanilla powder	99.85	1.42	1.42	0.003	0.003
	Total	24.5 75.5	1021.07	771.21	1.80	1.36
	Losses 2.1%			16.21		0.029
	Output	24.5 75.5	1000.00	755.00	1.77	1.33
	Losses before baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.019	0.014
	Baking/boiling -0.04%		-0.39		-0.001
	Losses after baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.019	0.014

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 50.65 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	341.94	41.03	17.32	2.08
3	Roasted kernels	97.5	290.64	283.37	14.72	14.35
4	Vanilla powder	99.85	8.55	8.54	0.43	0.43
	Total	23.3 76.7	1324.99	1015.78	67.12	51.45
	Losses 5.0%			50.78		2.57
	Output	3.5 96.5	1000.00	965.00	50.65	48.88
	Losses before baking/boiling, shrinkage 2.49947%	76.7	33.12	25.39	1.68	1.29
	Baking/boiling 20.56%		265.56		13.45
	Losses after baking/boiling, shrinkage 2.49947%	96.5	26.31	25.39	1.33	1.29

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 35.43 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	14.91	1.79
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	3.98	1.07
	Total	38.9 61.1	1164.48	711.21	41.26	25.20
	Losses 3.6%			25.61		0.91
	Output	31.4 68.6	1000.00	685.60	35.43	24.29
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	0.74	0.45
	Baking/boiling 10.92%		124.84		4.42
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.66	0.45

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 3.53 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	1.27	0.15
3	Vanilla powder	99.85	7.21	7.20	0.025	0.025
	Total	24.0 76.0	1329.19	1010.46	4.70	3.57
	Losses 4.5%			45.46		0.16
	Output	3.5 96.5	1000.00	965.00	3.53	3.41
	Losses before baking/boiling, shrinkage 2.24956%	76.0	29.90	22.73	0.11	0.080
	Baking/boiling 21.22%		275.73		0.97
	Losses after baking/boiling, shrinkage 2.24956%	96.5	23.56	22.73	0.083	0.080

№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 2.36 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	345.58	41.47	0.81	0.10
3	Roasted kernels	97.5	293.73	286.39	0.69	0.67
4	Vanilla powder	99.85	8.64	8.63	0.020	0.020
	Total	23.3 76.7	1339.09	1026.59	3.15	2.42
	Losses 6.0%			61.59		0.15
	Output	3.5 96.5	1000.00	965.00	2.36	2.27
	Losses before baking/boiling, shrinkage 2.99958%	76.7	40.17	30.79	0.095	0.073
	Baking/boiling 20.56%		267.01		0.63
	Losses after baking/boiling, shrinkage 2.99958%	96.5	31.91	30.79	0.075	0.073

Consolidated recipe, k=1.033753
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 117.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	62.03	61.94	64.13	64.03
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	22.01	18.49	22.76	19.12
3	Raw egg white	12.0	19.41	2.33	20.06	2.41
4	Roasted kernels	97.5	15.41	15.03	15.93	15.54
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	14.91	1.79	15.42	1.85
6	Sign up	27.0	3.98	1.07	4.11	1.11
7	Walnut kernel (raw)	94.0	2.92	2.75	3.02	2.84
8	Powdered sugar	99.85	1.77	1.76	1.83	1.82
9	Vanilla powder	99.85	0.69	0.69	0.71	0.71
10	Cocoa powder [Skurikhin]	95.0	0.085	0.081	0.088	0.084
11	Sign up	—	0.083	—	0.085	—
12	Cognac	—	0.003	—	0.003	—
	Total		143.31	105.93	148.14	109.51
	Total phase loss 4.5%			4.75
	Other losses 3.3%					3.58
	General losses 7.6%					8.32
	Output	85.9	117.80	101.19	117.80	101.19

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 №179 Cake "Tbilisi" contained in handbooks:

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

Consolidated recipe: №179 Cake "Tbilisi"

Recipe on №179 Cake "Tbilisi" contained in handbooks:

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