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All groups → All products → Cakes → Almond cakes → №194 Cake "Vakarinis" → No. 194 → Consolidated recipe

Consolidated recipe: №194 Cake "Vakarinis"

Weight 1.0 kg.

No. 194
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 376.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 057 Creamy cream with cocoa powder	86.0	200.00	172.00	75.30	64.76
3	No. 101 Chocolate lipstick	88.0	160.00	140.80	60.24	53.01
4	No. 046 Creamy cream (basic)	86.0	150.00	129.00	56.48	48.57
5	Raw almond kernels (for finishing)	94.0	40.00	37.60	15.06	14.16
	Total	10.7 89.3	1000.00	893.40	376.50	336.37
	Output	10.7 89.3	1000.00	893.40		336.37

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Semi-finished protein-almond product (in No. 194) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 169.43 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	460.46	459.77	78.01	77.90
3	Raw almond kernels	94.0	460.30	432.68	77.99	73.31
	Total	34.5 65.5	1461.59	957.35	247.63	162.20
	Losses 3.9%			37.35		6.33
	Output	8.0 92.0	1000.00	920.00	169.42	155.87
	Losses before baking/boiling, shrinkage 1.95074%	65.5	28.51	18.68	4.83	3.16
	Baking/boiling 28.8%		412.78		69.94
	Losses after baking/boiling, shrinkage 1.95074%	92.0	20.30	18.68	3.44	3.16

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 75.3 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	264.90	264.50	19.95	19.92
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	198.67	147.02	14.96	11.07
4	Cocoa powder [Skurikhin]	95.0	48.02	45.62	3.62	3.44
5	Vanilla powder	99.85	2.32	2.32	0.17	0.17
6	Sign up
	Total	13.4 86.6	1012.25	876.67	76.22	66.01
	Losses 1.9%			16.67		1.25
	Output	14.0 86.0	1000.00	860.00	75.30	64.76
	Losses before baking/boiling, shrinkage 0.95049%	86.6	9.62	8.33	0.72	0.63
	Baking/boiling -0.7%		-7.06		-0.53
	Losses after baking/boiling, shrinkage 0.95049%	86.0	9.69	8.33	0.73	0.63

No. 101 Chocolate lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 60.24 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	251.50	—	15.15	—
3	Starch syrup	78.0	113.18	88.28	6.82	5.32
4	Cocoa powder [Skurikhin]	95.0	47.23	44.87	2.85	2.70
5	Essence	—	2.62	—	0.16	—
6	Sign up
	Total	24.1 75.9	1171.40	888.88	70.57	53.55
	Losses 1.0%			8.88		0.54
	Output	12.0 88.0	1000.00	880.00	60.24	53.01
	Losses before baking/boiling, shrinkage 0.49971%	75.9	5.85	4.44	0.35	0.27
	Baking/boiling 13.77%		160.50		9.67
	Losses after baking/boiling, shrinkage 0.49971%	88.0	5.05	4.44	0.30	0.27

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 56.48 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	278.57	278.15	15.73	15.71
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	208.92	154.60	11.80	8.73
4	Vanilla powder	99.85	5.15	5.14	0.29	0.29
5	Cognac or dessert wine	—	1.72	—	0.10	—
	Total	13.8 86.2	1016.69	876.65	57.42	49.51
	Losses 1.9%			16.65		0.94
	Output	14.0 86.0	1000.00	860.00	56.48	48.57
	Losses before baking/boiling, shrinkage 0.94977%	86.2	9.66	8.33	0.55	0.47
	Baking/boiling -0.26%		-2.65		-0.15
	Losses after baking/boiling, shrinkage 0.94977%	86.0	9.68	8.33	0.55	0.47

Consolidated recipe, k=1.037034
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 376.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	113.69	113.52	117.90	117.73
2	Raw almond kernels	94.0	93.05	87.46	96.49	90.70
3	Raw egg white	12.0	91.63	11.00	95.02	11.40
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	66.90	56.19	69.38	58.28
5	Granulated sugar	99.85	45.45	45.38	47.13	47.06
6	Sign up	74.0	26.76	19.80	27.75	20.53
7	Water	—	15.15	—	15.71	—
8	Starch syrup	78.0	6.82	5.32	7.07	5.51
9	Cocoa powder [Skurikhin]	95.0	6.46	6.14	6.70	6.37
10	Vanilla powder	99.85	0.61	0.61	0.63	0.63
11	Sign up	—	0.22	—	0.23	—
12	Essence	—	0.16	—	0.16	—
	Total		466.90	345.42	484.19	358.22
	Total phase loss 2.6%			9.06
	Other losses 3.6%					12.79
	General losses 6.1%					21.85
	Output	89.3	376.50	336.37	376.50	336.37

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	no data		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 №194 Cake "Vakarinis" contained in handbooks:

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

Consolidated recipe: №194 Cake "Vakarinis"

Recipe on №194 Cake "Vakarinis" contained in handbooks:

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