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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 692.6 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	308.21	295.88
3	№065 Cream "Charlotte" on agar	75.0	50.00	37.50	34.63	25.97
4	№002 Fried biscuit crumb	94.0	5.00	4.70	3.46	3.26
	Total	5.8 94.2	1000.00	941.90	692.60	652.36
	Output	5.8 94.2	1000.00	941.90		652.36

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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 346.3 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	267.58	228.78	92.66	79.23
3	Granulated sugar	99.85	267.58	267.18	92.66	92.52
4	Roasted almond kernel	97.5	267.58	260.89	92.66	90.35
5	Melange	27.0	51.51	13.91	17.84	4.82
6	Sign up
7	Salt	96.5	0.27	0.26	0.094	0.090
	Total	11.3 88.7	1122.44	995.79	388.70	344.84
	Losses 5.1%			50.79		17.59
	Output	5.5 94.5	1000.00	945.00	346.30	327.25
	Losses before baking/boiling, shrinkage 2.55002%	88.7	28.62	25.39	9.91	8.79
	Baking/boiling 6.12%		66.95		23.18
	Losses after baking/boiling, shrinkage 2.55002%	94.5	26.87	25.39	9.31	8.79

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 308.21 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	62.14	52.20
	Total	4.0 96.0	1008.06	967.74	310.69	298.26
	Losses 0.8%			7.74		2.38
	Output	4.0 96.0	1000.00	960.00	308.21	295.88
	Losses before baking/boiling, shrinkage 0.39979%	96.0	4.03	3.87	1.24	1.19
	Baking/boiling -0.0%		-0.00		-0.00
	Losses after baking/boiling, shrinkage 0.39979%	96.0	4.03	3.87	1.24	1.19

№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 34.63 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	355.99	355.46	12.33	12.31
3	Fresh whole milk the weight ratio of fat 3.2%	12.0	213.59	25.63	7.40	0.89
4	Chicken eggs [chicken egg] [2]	27.0	31.64	8.54	1.10	0.30
5	Vanilla powder	99.85	3.95	3.94	0.14	0.14
6	Sign up
7	Agar (E406)	85.0	0.47	0.40	0.016	0.014
	Total	27.1 72.9	1050.23	766.10	36.37	26.53
	Losses 2.1%			16.10		0.56
	Output	25.0 75.0	1000.00	750.00	34.63	25.97
	Losses before baking/boiling, shrinkage 1.05088%	72.9	11.04	8.05	0.38	0.28
	Baking/boiling 2.74%		28.46		0.99
	Losses after baking/boiling, shrinkage 1.05088%	75.0	10.73	8.05	0.37	0.28

№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 3.46 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	1.52	1.52
3	Flour, premium	85.5	356.18	304.53	1.23	1.05
4	Potato starch	80.0	87.95	70.36	0.30	0.24
5	Essence	—	4.40	—	0.015	—
	Total	37.6 62.4	1621.13	1011.83	5.61	3.50
	Losses 7.1%			71.83		0.25
	Output	6.0 94.0	1000.00	940.00	3.46	3.26
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.20	0.12
	Baking/boiling 33.6%		525.38		1.82
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.13	0.12

Consolidated recipe, k=1.024453
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 692.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.0	248.55	246.07	254.63	252.09
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	170.14	142.92	174.30	146.41
3	Granulated sugar	99.85	106.51	106.35	109.12	108.95
4	Flour, premium	85.5	93.90	80.28	96.19	82.24
5	Roasted almond kernel	97.5	92.66	90.35	94.93	92.56
6	Sign up	27.0	20.38	5.50	20.87	5.64
7	Fresh whole milk the weight ratio of fat 3.2%	12.0	7.40	0.89	7.58	0.91
8	Chicken eggs [chicken egg] [2]	27.0	1.10	0.30	1.12	0.30
9	Potato starch	80.0	0.30	0.24	0.31	0.25
10	Vanilla powder	99.85	0.14	0.14	0.14	0.14
11	Sign up	—	0.12	—	0.12	—
12	Salt	96.5	0.094	0.090	0.10	0.092
13	Cognac	—	0.055	—	0.056	—
14	Agar (E406)	85.0	0.016	0.014	0.017	0.014
15	Essence	—	0.015	—	0.016	—
	Total		741.38	673.14	759.50	689.60
	Total phase loss 3.1%			20.78
	Other losses 2.4%					16.46
	General losses 5.4%					37.24
	Output	94.2	692.60	652.36	692.60	652.36

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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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