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All groups → All products → Cakes → Almond cakes → №190 Cake "Ideal" → No. 190 → Consolidated recipe

Consolidated recipe №190 Cake "Ideal"

Weight 1 kg.

No. 190
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 67.4 kg finished product		in production
			in kind	in solids	in kind	in solids	in kind
1	Sign up
2	№031 Almond "Ideal"	96.0	360.00	345.60	24.26	23.29	24.60
3	Powdered sugar	99.85	40.00	39.94	2.70	2.69	2.73
4	Praline	99.0	40.00	39.60	2.70	2.67	2.73
	Total	15.2 84.8	1000.00	847.94	67.40	57.15	68.33
	Output	15.2 84.8	1000.00	847.94		57.15	67.40

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№067 Cream "Charlotte" chocolate basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 37.74 kg prefabricated		in production
			in kind	in solids	in kind	in solids	in kind
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	382.33	321.16	14.43	12.12	14.63
3	Cocoa powder [Skurikhin]	95.0	48.14	45.73	1.82	1.73	1.84
4	Cognac	—	1.52	—	0.057	—	0.058
5	Vanilla powder	99.85	1.42	1.42	0.054	0.054	0.054
	Total	24.5 75.5	1021.07	771.21	38.54	29.11	39.07
	Losses 2.1%			16.21		0.61
	Output	24.5 75.5	1000.00	755.00	37.74	28.50	38.26
	Losses before baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.40	0.31	—
	Baking/boiling -0.04%		-0.39		-0.015		—
	Losses after baking/boiling, shrinkage 1.0508%	75.5	10.73	8.10	0.41	0.31	—

№031 Almond "Ideal" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 24.26 kg prefabricated		in production
			in kind	in solids	in kind	in solids	in kind
1	Sign up
2	Granulated sugar	99.85	440.09	439.43	10.68	10.66	10.83
3	Roasted almond kernel	97.5	440.09	429.09	10.68	10.41	10.83
4	Flour, premium	85.5	66.02	56.45	1.60	1.37	1.62
	Total	37.5 62.5	1606.33	1004.18	38.98	24.37	39.51
	Losses 4.4%			44.18		1.07
	Output	4.0 96.0	1000.00	960.00	24.26	23.29	24.60
	Losses before baking/boiling, shrinkage 2.19982%	62.5	35.34	22.09	0.86	0.54	—
	Baking/boiling 34.88%		547.98		13.30		—
	Losses after baking/boiling, shrinkage 2.19982%	96.0	23.01	22.09	0.56	0.54	—

No. 060 Charlotte syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 22.18 kg prefabricated		in production
			in kind	in solids	in kind	in solids	in kind
1	Sign up
2	Fresh whole milk the weight ratio of fat 3.2%	12.0	420.90	50.51	9.34	1.12	9.46
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	2.49	0.67	2.52
	Total	38.9 61.1	1164.48	711.21	25.83	15.78	26.19
	Losses 3.6%			25.61		0.57
	Output	31.4 68.6	1000.00	685.60	22.18	15.21	22.49
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	0.46	0.28	—
	Baking/boiling 10.92%		124.84		2.77		—
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.41	0.28	—

Consolidated recipe, k=1.013798
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 67.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	24.68	24.64	25.02	24.98
2	Raw egg white	12.0	16.02	1.92	16.24	1.95
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	14.43	12.12	14.63	12.29
4	Roasted almond kernel	97.5	10.68	10.41	10.83	10.56
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	9.34	1.12	9.46	1.14
6	Sign up	99.85	2.70	2.69	2.73	2.73
7	Praline	99.0	2.70	2.67	2.73	2.71
8	Chicken eggs [chicken egg] [2]	27.0	2.49	0.67	2.52	0.68
9	Cocoa powder [Skurikhin]	95.0	1.82	1.73	1.84	1.75
10	Flour, premium	85.5	1.60	1.37	1.62	1.39
11	Sign up	—	0.057	—	0.058	—
12	Vanilla powder	99.85	0.054	0.054	0.054	0.054
	Total		86.56	59.40	87.75	60.22
	Total phase loss 3.8%			2.25
	Other losses 1.4%					0.82
	General losses 5.1%					3.07
	Output	84.8	67.40	57.15	67.40	57.15

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Recipe on №190 Cake "Ideal" contained in handbooks:

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

Consolidated recipe №190 Cake "Ideal"

Recipe on №190 Cake "Ideal" contained in handbooks:

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