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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 386.4 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	77.28	57.96
3	Fruit and berry jam	66.0	150.00	99.00	57.96	38.25
4	№058 Creamy chocolate cream	76.0	100.00	76.00	38.64	29.37
5	Roasted cashew kernels [2]	97.5	50.00	48.75	19.32	18.84
	Total	13.9 86.1	1000.00	861.25	386.40	332.79
	Output	13.9 86.1	1000.00	861.25		332.79

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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 193.2 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted kernels	97.5	351.31	342.53	67.87	66.18
3	Raw egg white	12.0	278.15	33.38	53.74	6.45
4	Flour, premium	85.5	92.72	79.28	17.91	15.32
5	Vanilla powder	99.85	1.66	1.66	0.32	0.32
	Total	21.2 78.8	1262.70	994.89	243.95	192.21
	Losses 2.0%			19.89		3.84
	Output	2.5 97.5	1000.00	975.00	193.20	188.37
	Losses before baking/boiling, shrinkage 0.99961%	78.8	12.62	9.95	2.44	1.92
	Baking/boiling 19.19%		239.88		46.34
	Losses after baking/boiling, shrinkage 0.99961%	97.5	10.20	9.95	1.97	1.92

№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 77.28 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	287.10	286.67	22.19	22.15
3	water	—	149.67	—	11.57	—
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	109.63	81.13	8.47	6.27
5	Vanilla powder	99.85	5.13	5.12	0.40	0.40
6	Sign up
	Total	25.0 75.0	1019.39	764.54	78.78	59.08
	Losses 1.9%			14.54		1.12
	Output	25.0 75.0	1000.00	750.00	77.28	57.96
	Losses before baking/boiling, shrinkage 0.95107%	75.0	9.70	7.27	0.75	0.56
	Losses after baking/boiling, shrinkage 0.95107%	75.0	9.70	7.27	0.75	0.56

№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 38.64 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	226.62	226.28	8.76	8.74
3	water	—	134.56	—	5.20	—
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	103.06	76.26	3.98	2.95
5	Cocoa powder [Skurikhin]	95.0	61.81	58.72	2.39	2.27
6	Sign up
7	Cognac or dessert wine	—	1.55	—	0.060	—
	Total	24.0 76.0	1019.36	774.71	39.39	29.93
	Losses 1.9%			14.71		0.57
	Output	24.0 76.0	1000.00	760.00	38.64	29.37
	Losses before baking/boiling, shrinkage 0.94939%	76.0	9.68	7.36	0.37	0.28
	Losses after baking/boiling, shrinkage 0.94939%	76.0	9.68	7.36	0.37	0.28

Consolidated recipe, k=1.064545
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 386.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	104.11	103.95	110.83	110.66
2	Roasted kernels	97.5	67.87	66.18	72.25	70.45
3	Fruit and berry jam	66.0	57.96	38.25	61.70	40.72
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	54.94	46.15	58.49	49.13
5	Raw egg white	12.0	53.74	6.45	57.21	6.86
6	Sign up	99.85	30.94	30.90	32.94	32.89
7	Roasted cashew kernels [2]	97.5	19.32	18.84	20.57	20.05
8	Flour, premium	85.5	17.91	15.32	19.07	16.30
9	water	—	16.77	—	17.85	—
10	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	12.45	9.22	13.26	9.81
11	Sign up	95.0	2.39	2.27	2.54	2.42
12	Vanilla powder	99.85	0.81	0.81	0.86	0.86
13	Cognac or dessert wine	—	0.19	—	0.20	—
	Total		439.40	338.32	467.76	360.16
	Total phase loss 1.6%			5.54
	Other losses 6.1%					21.84
	General losses 7.6%					27.37
	Output	86.1	386.40	332.79	386.40	332.79

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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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