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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 237.4 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	96.15	90.67
3	Creamy chocolate cream (in No. 186)	78.4	105.00	82.32	24.93	19.54
4	No. 023 Air	96.5	50.00	48.25	11.87	11.45
5	Chocolate glaze [Skurikhin]	99.1	15.00	14.86	3.56	3.53
	Total	17.3 82.7	1000.00	827.40	237.40	196.42
	Output	17.3 82.7	1000.00	827.40		196.42

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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 100.9 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	263.54	261.17	26.59	26.35
3	Granulated sugar	99.85	173.33	173.07	17.49	17.46
4	Cognac	—	132.73	—	13.39	—
5	water	—	102.00	—	10.29	—
6	Sign up
7	Vanillin	—	0.080	—	0.008	—
	Total	29.4 70.6	1019.35	719.66	102.85	72.61
	Losses 1.9%			13.66		1.38
	Output	29.4 70.6	1000.00	706.00	100.90	71.23
	Losses before baking/boiling, shrinkage 0.94919%	70.6	9.68	6.83	0.98	0.69
	Losses after baking/boiling, shrinkage 0.94919%	70.6	9.68	6.83	0.98	0.69

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 96.15 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Walnut kernel (raw)	94.0	237.66	223.40	22.85	21.48
3	Raw egg white	12.0	216.47	25.98	20.81	2.50
4	Flour, premium	85.5	198.05	169.33	19.04	16.28
	Total	19.1 80.9	1228.01	993.68	118.07	95.54
	Losses 5.1%			50.68		4.87
	Output	5.7 94.3	1000.00	943.00	96.15	90.67
	Losses before baking/boiling, shrinkage 2.54992%	80.9	31.31	25.34	3.01	2.44
	Baking/boiling 14.19%		169.83		16.33
	Losses after baking/boiling, shrinkage 2.54992%	94.3	26.87	25.34	2.58	2.44

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 24.93 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	231.12	230.77	5.76	5.75
3	Cocoa powder [Skurikhin]	95.0	197.68	187.80	4.93	4.68
4	water	—	125.52	—	3.13	—
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	88.27	65.32	2.20	1.63
6	Sign up
7	Vanillin	—	0.11	—	0.003	—
	Total	21.6 78.4	1019.36	799.17	25.41	19.92
	Losses 1.9%			15.17		0.38
	Output	21.6 78.4	1000.00	784.00	24.93	19.54
	Losses before baking/boiling, shrinkage 0.9494%	78.4	9.68	7.59	0.24	0.19
	Losses after baking/boiling, shrinkage 0.9494%	78.4	9.68	7.59	0.24	0.19

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 11.87 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	360.54	43.26	4.28	0.51
3	Vanilla powder	99.85	7.21	7.20	0.086	0.085
	Total	24.0 76.0	1329.19	1010.46	15.78	11.99
	Losses 4.5%			45.46		0.54
	Output	3.5 96.5	1000.00	965.00	11.87	11.45
	Losses before baking/boiling, shrinkage 2.24956%	76.0	29.90	22.73	0.35	0.27
	Baking/boiling 21.22%		275.73		3.27
	Losses after baking/boiling, shrinkage 2.24956%	96.5	23.56	22.73	0.28	0.27

Consolidated recipe, k=1.039644
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 237.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	90.03	89.89	93.59	93.45
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	37.76	31.72	39.25	32.97
3	Chocolate glaze [Skurikhin]	99.1	30.15	29.88	31.35	31.06
4	Raw egg white	12.0	25.09	3.01	26.09	3.13
5	Walnut kernel (raw)	94.0	22.85	21.48	23.76	22.33
6	Sign up	85.5	19.04	16.28	19.80	16.93
7	Cognac	—	13.42	—	13.96	—
8	water	—	13.42	—	13.95	—
9	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	8.88	6.57	9.23	6.83
10	Cocoa powder [Skurikhin]	95.0	4.93	4.68	5.12	4.87
11	Sign up	99.85	0.086	0.085	0.089	0.089
12	Vanillin	—	0.011	—	0.011	—
	Total		265.66	203.59	276.20	211.66
	Total phase loss 3.5%			7.17
	Other losses 3.8%					8.07
	General losses 7.2%					15.24
	Output	82.7	237.40	196.42	237.40	196.42

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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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