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All groups → All products → Cakes → Air cakes → Airy nut cakes → №181 Cake "Kankorezhis" → No. 181 → Consolidated recipe

Consolidated recipe: №181 Cake "Kankorezhis"

Weight 0.8 and 1 kg.

No. 181
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 927.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Creamy fruit cream (in No. 181)	80.0	225.00	180.00	208.71	166.97
3	Protein lipstick on agar (in No. 181)	61.5	125.00	76.88	115.95	71.31
4	No. 046 Creamy cream (basic)	86.0	50.00	43.00	46.38	39.89
5	№002 Fried biscuit crumb	94.0	22.00	20.68	20.41	19.18
6	Sign up
	Total	11.9 88.1	1000.00	881.16	927.60	817.36
	Output	11.9 88.1	1000.00	881.16		817.36

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Air-nut semi-finished product (in No. 181) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 533.37 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	388.95	388.37	207.45	207.14
3	Raw egg white	12.0	194.48	23.34	103.73	12.45
	Total	17.1 82.9	1231.68	1021.06	656.94	544.60
	Losses 5.0%			51.06		27.23
	Output	3.0 97.0	1000.00	970.00	533.37	517.37
	Losses before baking/boiling, shrinkage 2.5003%	82.9	30.80	25.53	16.43	13.62
	Baking/boiling 14.54%		174.57		93.11
	Losses after baking/boiling, shrinkage 2.5003%	97.0	26.32	25.53	14.04	13.62

Creamy fruit cream (in No. 181) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 208.71 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	253.09	252.71	52.82	52.74
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	189.82	140.47	39.62	29.32
4	Fruit syrup	20.0	94.90	18.98	19.81	3.96
5	Vanilla powder	99.85	4.74	4.73	0.99	0.99
6	Sign up
	Total	19.9 80.1	1018.66	815.50	212.60	170.20
	Losses 1.9%			15.50		3.23
	Output	20.0 80.0	1000.00	800.00	208.71	166.97
	Losses before baking/boiling, shrinkage 0.95005%	80.1	9.68	7.75	2.02	1.62
	Baking/boiling -0.07%		-0.70		-0.15
	Losses after baking/boiling, shrinkage 0.95005%	80.0	9.68	7.75	2.02	1.62

Protein lipstick on agar (in No. 181) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 115.95 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	211.99	—	24.58	—
3	Raw egg white	12.0	177.72	21.33	20.61	2.47
4	Starch syrup	78.0	80.12	62.49	9.29	7.25
5	Agar (E406)	85.0	5.92	5.03	0.69	0.58
6	Sign up
	Total	38.5 61.5	1010.10	621.21	117.12	72.03
	Losses 1.0%			6.21		0.72
	Output	38.5 61.5	1000.00	615.00	115.95	71.31
	Losses before baking/boiling, shrinkage 0.50001%	61.5	5.05	3.11	0.59	0.36
	Losses after baking/boiling, shrinkage 0.50001%	61.5	5.05	3.11	0.59	0.36

No. 046 Creamy cream (basic) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 46.38 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	278.57	278.15	12.92	12.90
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	208.92	154.60	9.69	7.17
4	Vanilla powder	99.85	5.15	5.14	0.24	0.24
5	Cognac or dessert wine	—	1.72	—	0.080	—
	Total	13.8 86.2	1016.69	876.65	47.15	40.66
	Losses 1.9%			16.65		0.77
	Output	14.0 86.0	1000.00	860.00	46.38	39.89
	Losses before baking/boiling, shrinkage 0.94977%	86.2	9.66	8.33	0.45	0.39
	Baking/boiling -0.26%		-2.65		-0.12
	Losses after baking/boiling, shrinkage 0.94977%	86.0	9.68	8.33	0.45	0.39

№002 Fried biscuit crumb basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 20.41 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	8.97	8.96
3	Flour, premium	85.5	356.18	304.53	7.27	6.21
4	Potato starch	80.0	87.95	70.36	1.79	1.44
5	Essence	—	4.40	—	0.090	—
	Total	37.6 62.4	1621.13	1011.83	33.08	20.65
	Losses 7.1%			71.83		1.47
	Output	6.0 94.0	1000.00	940.00	20.41	19.18
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	1.17	0.73
	Baking/boiling 33.6%		525.38		10.72
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.78	0.73

Consolidated recipe, k=1.030806
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 927.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	94.0	345.76	325.01	356.41	335.02
2	Granulated sugar	99.85	278.25	277.83	286.82	286.39
3	Raw egg white	12.0	124.34	14.92	128.17	15.38
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	123.26	103.54	127.06	106.73
5	Powdered sugar	99.85	65.74	65.64	67.77	67.67
6	Sign up	74.0	49.31	36.49	50.83	37.61
7	water	—	24.58	—	25.34	—
8	Fruit syrup	20.0	19.81	3.96	20.42	4.08
9	Melange	27.0	14.96	4.04	15.42	4.16
10	Starch syrup	78.0	9.29	7.25	9.58	7.47
11	Sign up	85.5	7.27	6.21	7.49	6.41
12	Cocoa powder [Skurikhin]	95.0	2.78	2.64	2.87	2.73
13	Potato starch	80.0	1.79	1.44	1.85	1.48
14	Vanilla powder	99.85	1.23	1.23	1.27	1.26
15	Agar (E406)	85.0	0.69	0.58	0.71	0.60
16	Sign up	—	0.33	—	0.34	—
17	Essence	—	0.23	—	0.23	—
18	Cognac or dessert wine	—	0.080	—	0.082	—
	Total		1069.69	850.79	1102.64	877.00
	Total phase loss 3.9%			33.43
	Other losses 3.0%					26.21
	General losses 6.8%					59.64
	Output	88.1	927.60	817.36	927.60	817.36

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	Yes	flour, premium	no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	melange	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	butter; whole condensed milk with sugar the weight ratio of fat 8.5%	no data
Nut sand products thereof.	Yes	raw cashew kernels	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 №181 Cake "Kankorezhis" contained in handbooks:

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

Consolidated recipe: №181 Cake "Kankorezhis"

Recipe on №181 Cake "Kankorezhis" contained in handbooks:

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