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All groups → All products → Cakes → Air cakes → Airy nut cakes → №183 Cake "Toomas" → No. 183 → Consolidated recipe

Consolidated recipe №183 Cake "Toomas"

Weight 0.5 and 1 kg.

No. 183
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 652.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 032 Airy nut97.5 330.00 321.75 215.29 209.91 
3Roasted kernels97.5 100.00 97.50 65.24 63.61 
4"Patterned" chocolate99.4 30.00 29.82 19.57 19.45 
5Powdered sugar99.8510.00 9.98 6.52 6.51 
Total14.3 85.7 1000.00 856.56 652.40 558.82 
Output14.3 85.7 1000.00 856.56 558.82 
List of recipes
Creamy cream (in No. 183) the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 345.77 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85289.03 288.60 99.94 99.79 
3water—  145.15 —   50.19 —   
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 110.37 81.67 38.16 28.24 
5Cognac—  4.94 —   1.71 —   
6Sign up
Total25.0 75.0 1019.38 764.53 352.47 264.35 
Losses 1.9%14.53 5.02 
Output25.0 75.0 1000.00 750.00 345.77 259.33 
Losses before baking/boiling, shrinkage 0.95043%75.0 9.69 7.27 3.35 2.51 
Losses after baking/boiling, shrinkage 0.95043%75.0 9.69 7.27 3.35 2.51 
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 215.29 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted kernels97.5 351.31 342.53 75.63 73.74 
3Raw egg white12.0 278.15 33.38 59.88 7.19 
4Flour, premium85.5 92.72 79.28 19.96 17.07 
5Vanilla powder99.851.66 1.66 0.36 0.36 
Total21.2 78.8 1262.70 994.89 271.85 214.19 
Losses 2.0%19.89 4.28 
Output2.5 97.5 1000.00 975.00 215.29 209.91 
Losses before baking/boiling, shrinkage 0.99961%78.8 12.62 9.95 2.72 2.14 
Baking/boiling 19.19%239.88 51.64 
Losses after baking/boiling, shrinkage 0.99961%97.5 10.20 9.95 2.20 2.14 
Consolidated recipe, k=1.031046
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 652.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up84.0 162.29 136.32 167.33 140.56 
2Roasted kernels97.5 140.87 137.35 145.25 141.62 
3Powdered sugar99.85122.54 122.35 126.34 126.15 
4Granulated sugar99.8599.94 99.79 103.04 102.89 
5Raw egg white12.0 59.88 7.19 61.74 7.41 
6Sign up—  50.19 —   51.75 —   
7Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 38.16 28.24 39.35 29.12 
8Flour, premium85.5 19.96 17.07 20.58 17.60 
9"Patterned" chocolate99.4 19.57 19.45 20.18 20.06 
10Cognac—  1.71 —   1.76 —   
11Sign up99.850.36 0.36 0.37 0.37 
12Almond essence—  0.18 —   0.19 —   
Total715.66 568.12 737.88 585.76 
Total phase loss 1.6%9.31 
Other losses 3.0%17.64 
General losses 4.6%26.95 
Output85.7 652.40 558.82 652.40 558.82 
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