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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 138.8 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	27.76	23.87
3	No. 101 Chocolate lipstick	88.0	160.00	140.80	22.21	19.54
4	No. 046 Creamy cream (basic)	86.0	150.00	129.00	20.82	17.91
5	Raw almond kernels (for finishing)	94.0	40.00	37.60	5.55	5.22
	Total	10.7 89.3	1000.00	893.40	138.80	124.00
	Output	10.7 89.3	1000.00	893.40		124.00

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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 62.46 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	460.46	459.77	28.76	28.72
3	Raw almond kernels	94.0	460.30	432.68	28.75	27.03
	Total	34.5 65.5	1461.59	957.35	91.29	59.80
	Losses 3.9%			37.35		2.33
	Output	8.0 92.0	1000.00	920.00	62.46	57.46
	Losses before baking/boiling, shrinkage 1.95074%	65.5	28.51	18.68	1.78	1.17
	Baking/boiling 28.8%		412.78		25.78
	Losses after baking/boiling, shrinkage 1.95074%	92.0	20.30	18.68	1.27	1.17

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 27.76 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	264.90	264.50	7.35	7.34
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	198.67	147.02	5.52	4.08
4	Cocoa powder [Skurikhin]	95.0	48.02	45.62	1.33	1.27
5	Vanilla powder	99.85	2.32	2.32	0.064	0.064
6	Sign up
	Total	13.4 86.6	1012.25	876.67	28.10	24.34
	Losses 1.9%			16.67		0.46
	Output	14.0 86.0	1000.00	860.00	27.76	23.87
	Losses before baking/boiling, shrinkage 0.95049%	86.6	9.62	8.33	0.27	0.23
	Baking/boiling -0.7%		-7.06		-0.20
	Losses after baking/boiling, shrinkage 0.95049%	86.0	9.69	8.33	0.27	0.23

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 22.21 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	251.50	—	5.59	—
3	Starch syrup	78.0	113.18	88.28	2.51	1.96
4	Cocoa powder [Skurikhin]	95.0	47.23	44.87	1.05	1.00
5	Essence	—	2.62	—	0.058	—
6	Sign up
	Total	24.1 75.9	1171.40	888.88	26.01	19.74
	Losses 1.0%			8.88		0.20
	Output	12.0 88.0	1000.00	880.00	22.21	19.54
	Losses before baking/boiling, shrinkage 0.49971%	75.9	5.85	4.44	0.13	0.10
	Baking/boiling 13.77%		160.50		3.56
	Losses after baking/boiling, shrinkage 0.49971%	88.0	5.05	4.44	0.11	0.10

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 20.82 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	278.57	278.15	5.80	5.79
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	208.92	154.60	4.35	3.22
4	Vanilla powder	99.85	5.15	5.14	0.11	0.11
5	Cognac or dessert wine	—	1.72	—	0.036	—
	Total	13.8 86.2	1016.69	876.65	21.17	18.25
	Losses 1.9%			16.65		0.35
	Output	14.0 86.0	1000.00	860.00	20.82	17.91
	Losses before baking/boiling, shrinkage 0.94977%	86.2	9.66	8.33	0.20	0.17
	Baking/boiling -0.26%		-2.65		-0.055
	Losses after baking/boiling, shrinkage 0.94977%	86.0	9.68	8.33	0.20	0.17

Consolidated recipe, k=1.037034
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 138.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	41.91	41.85	43.47	43.40
2	Raw almond kernels	94.0	34.30	32.24	35.57	33.44
3	Raw egg white	12.0	33.78	4.05	35.03	4.20
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	24.66	20.72	25.58	21.48
5	Granulated sugar	99.85	16.76	16.73	17.38	17.35
6	Sign up	74.0	9.86	7.30	10.23	7.57
7	Water	—	5.59	—	5.79	—
8	Starch syrup	78.0	2.51	1.96	2.61	2.03
9	Cocoa powder [Skurikhin]	95.0	2.38	2.26	2.47	2.35
10	Vanilla powder	99.85	0.22	0.22	0.23	0.23
11	Sign up	—	0.082	—	0.085	—
12	Essence	—	0.058	—	0.060	—
	Total		172.12	127.34	178.50	132.06
	Total phase loss 2.6%			3.34
	Other losses 3.6%					4.72
	General losses 6.1%					8.06
	Output	89.3	138.80	124.00	138.80	124.00

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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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