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All groups → All products → Cakes → Air cakes → Airy nut cakes → №182 Cake "Rakhat" → No. 182 → Consolidated recipe

Consolidated recipe: №182 Cake "Rakhat"

Weight 0.5 and 1 kg.

No. 182
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 935.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№047 Cream cream "New"	75.0	200.00	150.00	187.16	140.37
3	Fruit and berry jam	66.0	150.00	99.00	140.37	92.64
4	№058 Creamy chocolate cream	76.0	100.00	76.00	93.58	71.12
5	Roasted cashew kernels [2]	97.5	50.00	48.75	46.79	45.62
	Total	13.9 86.1	1000.00	861.25	935.80	805.96
	Output	13.9 86.1	1000.00	861.25		805.96

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No. 032 Airy nut basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 467.9 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted kernels	97.5	351.31	342.53	164.38	160.27
3	Raw egg white	12.0	278.15	33.38	130.15	15.62
4	Flour, premium	85.5	92.72	79.28	43.38	37.09
5	Vanilla powder	99.85	1.66	1.66	0.78	0.78
	Total	21.2 78.8	1262.70	994.89	590.82	465.51
	Losses 2.0%			19.89		9.31
	Output	2.5 97.5	1000.00	975.00	467.90	456.20
	Losses before baking/boiling, shrinkage 0.99961%	78.8	12.62	9.95	5.91	4.65
	Baking/boiling 19.19%		239.88		112.24
	Losses after baking/boiling, shrinkage 0.99961%	97.5	10.20	9.95	4.77	4.65

№047 Cream cream "New" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 187.16 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	287.10	286.67	53.73	53.65
3	water	—	149.67	—	28.01	—
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	109.63	81.13	20.52	15.18
5	Vanilla powder	99.85	5.13	5.12	0.96	0.96
6	Sign up
	Total	25.0 75.0	1019.39	764.54	190.79	143.09
	Losses 1.9%			14.54		2.72
	Output	25.0 75.0	1000.00	750.00	187.16	140.37
	Losses before baking/boiling, shrinkage 0.95107%	75.0	9.70	7.27	1.81	1.36
	Losses after baking/boiling, shrinkage 0.95107%	75.0	9.70	7.27	1.81	1.36

№058 Creamy chocolate cream basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 93.58 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	226.62	226.28	21.21	21.18
3	water	—	134.56	—	12.59	—
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	103.06	76.26	9.64	7.14
5	Cocoa powder [Skurikhin]	95.0	61.81	58.72	5.78	5.49
6	Sign up
7	Cognac or dessert wine	—	1.55	—	0.15	—
	Total	24.0 76.0	1019.36	774.71	95.39	72.50
	Losses 1.9%			14.71		1.38
	Output	24.0 76.0	1000.00	760.00	93.58	71.12
	Losses before baking/boiling, shrinkage 0.94939%	76.0	9.68	7.36	0.91	0.69
	Losses after baking/boiling, shrinkage 0.94939%	76.0	9.68	7.36	0.91	0.69

Consolidated recipe, k=1.064545
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 935.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	252.13	251.75	268.41	268.00
2	Roasted kernels	97.5	164.38	160.27	174.99	170.61
3	Fruit and berry jam	66.0	140.37	92.64	149.43	98.62
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	133.06	111.77	141.65	118.98
5	Raw egg white	12.0	130.15	15.62	138.55	16.63
6	Sign up	99.85	74.94	74.83	79.78	79.66
7	Roasted cashew kernels [2]	97.5	46.79	45.62	49.81	48.56
8	Flour, premium	85.5	43.38	37.09	46.18	39.49
9	water	—	40.60	—	43.22	—
10	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	30.16	22.32	32.11	23.76
11	Sign up	95.0	5.78	5.49	6.16	5.85
12	Vanilla powder	99.85	1.95	1.95	2.08	2.08
13	Cognac or dessert wine	—	0.45	—	0.48	—
	Total		1064.16	819.36	1132.84	872.25
	Total phase loss 1.6%			13.40
	Other losses 6.1%					52.89
	General losses 7.6%					66.29
	Output	86.1	935.80	805.96	935.80	805.96

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	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	butter; whole condensed milk with sugar the weight ratio of fat 8.5%	no data
Nut sand products thereof.	Yes	roasted 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

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Recipe on №182 Cake "Rakhat" contained in handbooks:

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

Consolidated recipe: №182 Cake "Rakhat"

Recipe on №182 Cake "Rakhat" contained in handbooks:

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