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All groups → All products → Cakes → Air cakes → Airy nut cakes → №186 Cake "Aadam" → No. 186 → Consolidated recipe

Consolidated recipe: №186 Cake "Aadam"

Weight 1 kg.

No. 186
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 956.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Air-nut semi-finished product (in No. 186)	94.3	405.00	381.92	387.22	365.15
3	Creamy chocolate cream (in No. 186)	78.4	105.00	82.32	100.39	78.71
4	No. 023 Air	96.5	50.00	48.25	47.80	46.13
5	Chocolate glaze [Skurikhin]	99.1	15.00	14.86	14.34	14.21
	Total	17.3 82.7	1000.00	827.40	956.10	791.08
	Output	17.3 82.7	1000.00	827.40		791.08

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Creamy cream with chocolate glaze (in No. 186) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 406.34 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	263.54	261.17	107.09	106.12
3	Granulated sugar	99.85	173.33	173.07	70.43	70.33
4	Cognac	—	132.73	—	53.93	—
5	water	—	102.00	—	41.45	—
6	Sign up
7	Vanillin	—	0.080	—	0.033	—
	Total	29.4 70.6	1019.35	719.66	414.21	292.43
	Losses 1.9%			13.66		5.55
	Output	29.4 70.6	1000.00	706.00	406.34	286.88
	Losses before baking/boiling, shrinkage 0.94919%	70.6	9.68	6.83	3.93	2.78
	Losses after baking/boiling, shrinkage 0.94919%	70.6	9.68	6.83	3.93	2.78

Air-nut semi-finished product (in No. 186) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 387.22 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Walnut kernel (raw)	94.0	237.66	223.40	92.03	86.51
3	Raw egg white	12.0	216.47	25.98	83.82	10.06
4	Flour, premium	85.5	198.05	169.33	76.69	65.57
	Total	19.1 80.9	1228.01	993.68	475.51	384.77
	Losses 5.1%			50.68		19.62
	Output	5.7 94.3	1000.00	943.00	387.22	365.15
	Losses before baking/boiling, shrinkage 2.54992%	80.9	31.31	25.34	12.13	9.81
	Baking/boiling 14.19%		169.83		65.76
	Losses after baking/boiling, shrinkage 2.54992%	94.3	26.87	25.34	10.40	9.81

Creamy chocolate cream (in No. 186) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 100.39 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	231.12	230.77	23.20	23.17
3	Cocoa powder [Skurikhin]	95.0	197.68	187.80	19.85	18.85
4	water	—	125.52	—	12.60	—
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	88.27	65.32	8.86	6.56
6	Sign up
7	Vanillin	—	0.11	—	0.011	—
	Total	21.6 78.4	1019.36	799.17	102.33	80.23
	Losses 1.9%			15.17		1.52
	Output	21.6 78.4	1000.00	784.00	100.39	78.71
	Losses before baking/boiling, shrinkage 0.9494%	78.4	9.68	7.59	0.97	0.76
	Losses after baking/boiling, shrinkage 0.9494%	78.4	9.68	7.59	0.97	0.76

No. 023 Air basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 47.81 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	17.24	2.07
3	Vanilla powder	99.85	7.21	7.20	0.34	0.34
	Total	24.0 76.0	1329.19	1010.46	63.54	48.31
	Losses 4.5%			45.46		2.17
	Output	3.5 96.5	1000.00	965.00	47.80	46.13
	Losses before baking/boiling, shrinkage 2.24956%	76.0	29.90	22.73	1.43	1.09
	Baking/boiling 21.22%		275.73		13.18
	Losses after baking/boiling, shrinkage 2.24956%	96.5	23.56	22.73	1.13	1.09

Consolidated recipe, k=1.039644
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 956.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	362.57	362.02	376.94	376.38
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	152.06	127.73	158.09	132.79
3	Chocolate glaze [Skurikhin]	99.1	121.43	120.34	126.24	125.11
4	Raw egg white	12.0	101.06	12.13	105.06	12.61
5	Walnut kernel (raw)	94.0	92.03	86.51	95.68	89.93
6	Sign up	85.5	76.69	65.57	79.73	68.17
7	Cognac	—	54.07	—	56.21	—
8	water	—	54.05	—	56.19	—
9	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	35.76	26.46	37.17	27.51
10	Cocoa powder [Skurikhin]	95.0	19.85	18.85	20.63	19.60
11	Sign up	99.85	0.34	0.34	0.36	0.36
12	Vanillin	—	0.044	—	0.045	—
	Total		1069.93	819.95	1112.35	852.45
	Total phase loss 3.5%			28.87
	Other losses 3.8%					32.51
	General losses 7.2%					61.38
	Output	82.7	956.10	791.08	956.10	791.08

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.	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 №186 Cake "Aadam" contained in handbooks:

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

Consolidated recipe: №186 Cake "Aadam"

Recipe on №186 Cake "Aadam" contained in handbooks:

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