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All groups → All products → Cakes → Almond cakes → №193 Cake "Baku" → No. 193 → Consolidated recipe

Consolidated recipe №193 Cake "Baku"

Weight 1 kg.

No. 193
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 930 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 046 Creamy cream (basic)	86.0	160.00	137.60	148.80	127.97
3	No. 057 Creamy cream with cocoa powder	86.0	90.00	77.40	83.70	71.98
4	"Patterned" chocolate	99.4	25.00	24.85	23.25	23.11
5	Fried crumb of semi-finished protein-almond product (in No. 193)	97.5	25.00	24.38	23.25	22.67
	Total	7.8 92.2	1000.00	922.22	930.00	857.67
	Output	7.8 92.2	1000.00	922.22		857.67

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Fried crumb of semi-finished protein-almond product (in No. 193) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 23.25 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
	Total	6.0 94.0	1048.24	985.35	24.37	22.91
	Losses 1.0%			10.35		0.24
	Output	2.5 97.5	1000.00	975.00	23.25	22.67
	Losses before baking/boiling, shrinkage 0.525%	94.0	5.50	5.17	0.13	0.12
	Baking/boiling 3.59%		37.43		0.87
	Losses after baking/boiling, shrinkage 0.525%	97.5	5.31	5.17	0.12	0.12

Semi-finished protein-almond product (in No. 193, 407) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 675.37 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	375.81	45.10	253.81	30.46
3	Raw almond kernels	94.0	289.09	271.74	195.24	183.53
4	Raw egg yolk	46.0	75.16	34.57	50.76	23.35
5	Flour, premium	85.5	72.27	61.79	48.81	41.73
	Total	28.8 71.2	1390.50	990.51	939.10	668.96
	Losses 5.1%			50.51		34.11
	Output	6.0 94.0	1000.00	940.00	675.37	634.85
	Losses before baking/boiling, shrinkage 2.54965%	71.2	35.45	25.25	23.94	17.06
	Baking/boiling 24.22%		328.18		221.64
	Losses after baking/boiling, shrinkage 2.54965%	94.0	26.87	25.25	18.14	17.06

No. 046 Creamy cream (basic) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 148.8 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	278.57	278.15	41.45	41.39
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	208.92	154.60	31.09	23.00
4	Vanilla powder	99.85	5.15	5.14	0.77	0.77
5	Cognac or dessert wine	—	1.72	—	0.26	—
	Total	13.8 86.2	1016.69	876.65	151.28	130.45
	Losses 1.9%			16.65		2.48
	Output	14.0 86.0	1000.00	860.00	148.80	127.97
	Losses before baking/boiling, shrinkage 0.94977%	86.2	9.66	8.33	1.44	1.24
	Baking/boiling -0.26%		-2.65		-0.39
	Losses after baking/boiling, shrinkage 0.94977%	86.0	9.68	8.33	1.44	1.24

No. 057 Creamy cream with cocoa powder basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 83.7 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	264.90	264.50	22.17	22.14
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	198.67	147.02	16.63	12.31
4	Cocoa powder [Skurikhin]	95.0	48.02	45.62	4.02	3.82
5	Vanilla powder	99.85	2.32	2.32	0.19	0.19
6	Sign up
	Total	13.4 86.6	1012.25	876.67	84.73	73.38
	Losses 1.9%			16.67		1.39
	Output	14.0 86.0	1000.00	860.00	83.70	71.98
	Losses before baking/boiling, shrinkage 0.95049%	86.6	9.62	8.33	0.81	0.70
	Baking/boiling -0.7%		-7.06		-0.59
	Losses after baking/boiling, shrinkage 0.95049%	86.0	9.69	8.33	0.81	0.70

Consolidated recipe, k=1.00878
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 930 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	390.48	389.89	393.91	393.32
2	Raw egg white	12.0	253.81	30.46	256.04	30.72
3	Raw almond kernels	94.0	195.24	183.53	196.96	185.14
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	119.29	100.21	120.34	101.09
5	Powdered sugar	99.85	63.62	63.53	64.18	64.09
6	Sign up	46.0	50.76	23.35	51.21	23.56
7	Flour, premium	85.5	48.81	41.73	49.24	42.10
8	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	47.72	35.31	48.13	35.62
9	"Patterned" chocolate	99.4	23.25	23.11	23.45	23.31
10	Cocoa powder [Skurikhin]	95.0	4.02	3.82	4.05	3.85
11	Sign up	99.85	0.96	0.96	0.97	0.97
12	Cognac or dessert wine	—	0.39	—	0.40	—
	Total		1198.36	895.89	1208.88	903.76
	Total phase loss 4.3%			38.23
	Other losses 0.87%					7.87
	General losses 5.1%					46.09
	Output	92.2	930.00	857.67	930.00	857.67

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Recipe on №193 Cake "Baku" contained in handbooks:

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

Consolidated recipe №193 Cake "Baku"

Recipe on №193 Cake "Baku" contained in handbooks:

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