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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 215.7 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	92.75	89.50
3	No. 023 Air	96.5	30.00	28.95	6.47	6.24
4	№025а Semi-finished product crumb "Air-nut" №25	96.5	20.00	19.30	4.31	4.16
5	Powdered sugar	99.85	15.00	14.98	3.24	3.23
6	Sign up
	Total	14.1 85.9	1000.00	858.96	215.70	185.28
	Output	14.1 85.9	1000.00	858.96		185.28

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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 105.69 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	39.07	32.82
3	Walnut kernel (raw)	94.0	50.62	47.58	5.35	5.03
4	Vanilla powder	99.85	3.59	3.58	0.38	0.38
5	Cognac or dessert wine	—	1.43	—	0.15	—
	Total	24.6 75.4	1021.11	770.17	107.92	81.40
	Losses 2.1%			16.17		1.71
	Output	24.6 75.4	1000.00	754.00	105.69	79.69
	Losses before baking/boiling, shrinkage 1.04981%	75.4	10.72	8.09	1.13	0.85
	Baking/boiling -0.03%		-0.33		-0.035
	Losses after baking/boiling, shrinkage 1.04981%	75.4	10.72	8.09	1.13	0.85

№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 3.24 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	1.24	1.04
3	Cocoa powder [Skurikhin]	95.0	48.14	45.73	0.16	0.15
4	Cognac	—	1.52	—	0.005	—
5	Vanilla powder	99.85	1.42	1.42	0.005	0.005
	Total	24.5 75.5	1021.07	771.21	3.30	2.50
	Losses 2.1%			16.21		0.052
	Output	24.5 75.5	1000.00	755.00	3.24	2.44
	Losses before baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.035	0.026
	Baking/boiling -0.04%		-0.39		-0.001
	Losses after baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.035	0.026

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 92.75 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	341.94	41.03	31.72	3.81
3	Roasted kernels	97.5	290.64	283.37	26.96	26.28
4	Vanilla powder	99.85	8.55	8.54	0.79	0.79
	Total	23.3 76.7	1324.99	1015.78	122.89	94.21
	Losses 5.0%			50.78		4.71
	Output	3.5 96.5	1000.00	965.00	92.75	89.50
	Losses before baking/boiling, shrinkage 2.49947%	76.7	33.12	25.39	3.07	2.35
	Baking/boiling 20.56%		265.56		24.63
	Losses after baking/boiling, shrinkage 2.49947%	96.5	26.31	25.39	2.44	2.35

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 64.87 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	27.31	3.28
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	7.28	1.97
	Total	38.9 61.1	1164.48	711.21	75.54	46.14
	Losses 3.6%			25.61		1.66
	Output	31.4 68.6	1000.00	685.60	64.87	44.48
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	1.36	0.83
	Baking/boiling 10.92%		124.84		8.10
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	1.21	0.83

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 6.47 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	2.33	0.28
3	Vanilla powder	99.85	7.21	7.20	0.047	0.047
	Total	24.0 76.0	1329.19	1010.46	8.60	6.54
	Losses 4.5%			45.46		0.29
	Output	3.5 96.5	1000.00	965.00	6.47	6.24
	Losses before baking/boiling, shrinkage 2.24956%	76.0	29.90	22.73	0.19	0.15
	Baking/boiling 21.22%		275.73		1.78
	Losses after baking/boiling, shrinkage 2.24956%	96.5	23.56	22.73	0.15	0.15

№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 4.31 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	345.58	41.47	1.49	0.18
3	Roasted kernels	97.5	293.73	286.39	1.27	1.24
4	Vanilla powder	99.85	8.64	8.63	0.037	0.037
	Total	23.3 76.7	1339.09	1026.59	5.78	4.43
	Losses 6.0%			61.59		0.27
	Output	3.5 96.5	1000.00	965.00	4.31	4.16
	Losses before baking/boiling, shrinkage 2.99958%	76.7	40.17	30.79	0.17	0.13
	Baking/boiling 20.56%		267.01		1.15
	Losses after baking/boiling, shrinkage 2.99958%	96.5	31.91	30.79	0.14	0.13

Consolidated recipe, k=1.033753
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 215.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	113.59	113.42	117.42	117.25
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	40.31	33.86	41.67	35.00
3	Raw egg white	12.0	35.54	4.26	36.74	4.41
4	Roasted kernels	97.5	28.22	27.52	29.18	28.45
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	27.31	3.28	28.23	3.39
6	Sign up	27.0	7.28	1.97	7.53	2.03
7	Walnut kernel (raw)	94.0	5.35	5.03	5.53	5.20
8	Powdered sugar	99.85	3.24	3.23	3.34	3.34
9	Vanilla powder	99.85	1.26	1.26	1.30	1.30
10	Cocoa powder [Skurikhin]	95.0	0.16	0.15	0.16	0.15
11	Sign up	—	0.15	—	0.16	—
12	Cognac	—	0.005	—	0.005	—
	Total		262.41	193.97	271.26	200.52
	Total phase loss 4.5%			8.69
	Other losses 3.3%					6.55
	General losses 7.6%					15.24
	Output	85.9	215.70	185.28	215.70	185.28

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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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