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All groups → All products → Cakes → Air cakes → Airy nut cakes → №185 Cake "Petrel" → No. 185 → Consolidated recipe

Consolidated recipe: №185 Cake "Petrel"

Weight 1 kg.

No. 185
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 622.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Praline cream (in No. 185)	96.0	445.00	427.20	276.88	265.80
3	№065 Cream "Charlotte" on agar	75.0	50.00	37.50	31.11	23.33
4	№002 Fried biscuit crumb	94.0	5.00	4.70	3.11	2.92
	Total	5.8 94.2	1000.00	941.90	622.20	586.05
	Output	5.8 94.2	1000.00	941.90		586.05

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Nut semi-finished product (in No. 184, 185) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 311.1 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	267.58	228.78	83.24	71.17
3	Granulated sugar	99.85	267.58	267.18	83.24	83.12
4	Roasted almond kernel	97.5	267.58	260.89	83.24	81.16
5	Melange	27.0	51.51	13.91	16.02	4.33
6	Sign up
7	Salt	96.5	0.27	0.26	0.084	0.081
	Total	11.3 88.7	1122.44	995.79	349.19	309.79
	Losses 5.1%			50.79		15.80
	Output	5.5 94.5	1000.00	945.00	311.10	293.99
	Losses before baking/boiling, shrinkage 2.55002%	88.7	28.62	25.39	8.90	7.90
	Baking/boiling 6.12%		66.95		20.83
	Losses after baking/boiling, shrinkage 2.55002%	94.5	26.87	25.39	8.36	7.90

Praline cream (in No. 185) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 276.88 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	201.61	169.35	55.82	46.89
	Total	4.0 96.0	1008.06	967.74	279.11	267.95
	Losses 0.8%			7.74		2.14
	Output	4.0 96.0	1000.00	960.00	276.88	265.80
	Losses before baking/boiling, shrinkage 0.39979%	96.0	4.03	3.87	1.12	1.07
	Baking/boiling -0.0%		-0.00		-0.00
	Losses after baking/boiling, shrinkage 0.39979%	96.0	4.03	3.87	1.12	1.07

№065 Cream "Charlotte" on agar basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 31.11 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	355.99	355.46	11.07	11.06
3	Fresh whole milk the weight ratio of fat 3.2%	12.0	213.59	25.63	6.64	0.80
4	Chicken eggs [chicken egg] [2]	27.0	31.64	8.54	0.98	0.27
5	Vanilla powder	99.85	3.95	3.94	0.12	0.12
6	Sign up
7	Agar (E406)	85.0	0.47	0.40	0.015	0.012
	Total	27.1 72.9	1050.23	766.10	32.67	23.83
	Losses 2.1%			16.10		0.50
	Output	25.0 75.0	1000.00	750.00	31.11	23.33
	Losses before baking/boiling, shrinkage 1.05088%	72.9	11.04	8.05	0.34	0.25
	Baking/boiling 2.74%		28.46		0.89
	Losses after baking/boiling, shrinkage 1.05088%	75.0	10.73	8.05	0.33	0.25

№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 3.11 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	1.37	1.37
3	Flour, premium	85.5	356.18	304.53	1.11	0.95
4	Potato starch	80.0	87.95	70.36	0.27	0.22
5	Essence	—	4.40	—	0.014	—
	Total	37.6 62.4	1621.13	1011.83	5.04	3.15
	Losses 7.1%			71.83		0.22
	Output	6.0 94.0	1000.00	940.00	3.11	2.92
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.18	0.11
	Baking/boiling 33.6%		525.38		1.63
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.12	0.11

Consolidated recipe, k=1.024453
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 622.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.0	223.29	221.06	228.75	226.46
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	152.85	128.39	156.59	131.53
3	Granulated sugar	99.85	95.69	95.54	98.03	97.88
4	Flour, premium	85.5	84.35	72.12	86.41	73.88
5	Roasted almond kernel	97.5	83.24	81.16	85.28	83.15
6	Sign up	27.0	18.30	4.94	18.75	5.06
7	Fresh whole milk the weight ratio of fat 3.2%	12.0	6.64	0.80	6.81	0.82
8	Chicken eggs [chicken egg] [2]	27.0	0.98	0.27	1.01	0.27
9	Potato starch	80.0	0.27	0.22	0.28	0.22
10	Vanilla powder	99.85	0.12	0.12	0.13	0.13
11	Sign up	—	0.11	—	0.11	—
12	Salt	96.5	0.084	0.081	0.086	0.083
13	Cognac	—	0.049	—	0.050	—
14	Agar (E406)	85.0	0.015	0.012	0.015	0.013
15	Essence	—	0.014	—	0.014	—
	Total		666.02	604.72	682.30	619.50
	Total phase loss 3.1%			18.67
	Other losses 2.4%					14.79
	General losses 5.4%					33.45
	Output	94.2	622.20	586.05	622.20	586.05

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	chicken eggs; 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	fresh whole milk the weight ratio of fat 3.2%; butter	no data
Nut sand products thereof.	no data		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 №185 Cake "Petrel" contained in handbooks:

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

Consolidated recipe: №185 Cake "Petrel"

Recipe on №185 Cake "Petrel" contained in handbooks:

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